Best Glazed Ham Recipe (2024)

FAQs

How do you get glaze to stick to ham? ›

Top Tip: Just remove the rind and leave as much of the fat on as you can. Fat = sticky glaze! This part is easy – the skin WANTS to come off! Your ham will come with a thick, rubbery skin which is called the rind.

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

1. Cook it low and slow. This ensures that the meat doesn't dry out as your ham spends at least a couple hours in the oven. The ideal temperature to cook at is 325°, and for a bone-in half ham it will take 20 to 25 minutes per pound to cook at that low of a temperature.

Cover the ham to keep it moist! I've found that just tenting the ham with foil does the job. Keep it tented until you brush on the glaze. Once glaze in on the ham, remove the foil so the glaze has a chance to get all caramelized and yummy.

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

Cook it cut-side down: Place the ham cut-side down in your pan to prevent it from drying out while baking. Cover it while cooking: Help the meat retain moisture by covering the ham or pan with aluminum foil before putting it in the oven.

Cooking Temperature and Time

If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.

Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary.

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Spiral cut hams should be covered with aluminum foil to help retain moisture when re heating. You could also place a foil pan with water underneath the ham to create some steam inside the oven to keep everything moist.

What is the best way to cook a precooked ham? ›

Wrap the ham tightly with the foil and bake at 300 F for about 15 minutes per pound, or until a meat thermometer registers 140 F when inserted into the thickest part of the meat, not touching bone. If you have a large enough slow cooker, put the ham in it and add about 1 cup of ginger ale, cola, stock, or water.

Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F. Unwrap the ham and apply the glaze; increase the heat to 400F and bake for 15-20 minutes longer until the glaze is burnished.

When grilling or broiling, brush the glaze with a pastry brush, or when cooking in a pan, pour the glaze in, allow it to simmer and reduce until it becomes sticky in the pan.

If you allow your glaze to cool off too much, you'll have a much harder time getting your thickening agents fully incorporated. When thickening glazes after the fact, low, steady heat is the key to achieving a smooth, consistent texture and unobtrusive flavor.

Cover loosely with baking/parchment paper then loosely with foil. Reheat in a 130°C oven for 2 hours or until the centre of the ham registers 60°C/140°F (or a skewer inserted into the middle is hot). Add water as needed to prevent pan juices from drying out (we want a syrupy sauce at the end to serve with the ham!)