Baked ham just isn’t ham without the glaze. And I’m not talking about the glaze packet that comes with the ham. I’m talking about delicious glazes that you can mix up from scratch in less than five minutes. Each of the glaze recipes below have four ingredients or less, making them so super easy to whip together. The hard part is deciding which one you’d like to try first!Once you’ve made your glaze, it’s time to decide how you’re going to apply it. I happen to be a whole-time glazer. What does that mean? I brush on the glaze the entire time the ham is in the oven (kind of like basting a turkey). But if that’s not for you, no worries! You will still enjoy delicious glaze flavors if you add the glaze towards the end of your ham’s cooking time. Wondering how much glaze to make? Each of these recipes makes enough glaze to coat a family sized ham (6-10 pounds) and are also easy to double if you’re serving a crowd.
One final tip: Cutting a criss-cross diamond pattern into the top of your ham will ensure that the glaze soaks all the way through, making the meat extra flavorful and tender. It’s a must-do!
So grab a ham, plan your menu and get glazing!
Brandy Peppercorn Honey Glaze
Ingredients One 8 to 10-pound bone-in, smoked, fully-cooked ham, butt or shank portion 2 tablespoons unsalted butter 1 small shallot, minced 1/3 cup brandy 1/2 cup honey 2 tablespoons mixed colored peppercorns, cracked Directions Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the shallots and cook until soft, about 1 minute. Remove the pan from the heat and add the brandy. Return to the heat and continue to cook until the brandy reduces by about half. Add the honey and peppercorns; continue to cook until the mixture thickens, about 15 minutes.
Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush some of the glaze all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until well-lacquered and slightly crispy on the edges, about 45 minutes more.
Recipe courtesy ofFood Network
Citrus Jalapeno Glaze
Ingredients One 8- to 10-pound bone-in, smoked, fully-cooked ham, butt or shank portion 2/3 cup fresh lemon juice (3 to 4 lemons) 1/3 cup fresh lime juice (about 4 limes) 1/2 cup hot pepper jelly 1 teaspoon Worcestershire sauce 1 jalapeno, halved, seeded and sliced Directions Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
Meanwhile, whisk together the lemon and lime juices, pepper jelly, Worcestershire sauce and jalapeno in a small saucepan. Bring to a simmer and reduce until thickened to about 3/4 cup, about 20 minutes.
Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush half of the glaze all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze until glossy, glazed and well browned, about 45 minutes more.
Recipe courtesy Food Network Kitchens
Spiced Cherry Glaze
Ingredients Nonstick spray 1 (5-pound) boneless ready-to-eat ham 1/2 cup water or white wine 1 cup cherry preserves 1 tablespoon prepared horseradish (creamy) 1 tablespoon packed light brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/4 teaspoon ground cardamom 1/4 teaspoon salt 1 lemon, zested and juiced Directions Preheat the oven to 350 degrees F. Line a roasting pan with foil and spray it with nonstick spray.
Score the top and sides of the ham with a small sharp knife in a crisscross pattern. Put the ham in the pan, pour 1/2 cup water or white wine into the bottom of the pan and bake, covered loosely with a tent of foil, 45 to 60 minutes.
To make the glaze, combine the preserves, horseradish, brown sugar, cinnamon, cumin, cardamom, salt, and lemon juice in a medium bowl. Transfer the cherry mixture to a small saucepan and bring to a boil over medium heat. Boil until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat; stir in the lemon zest.
Remove the ham from the oven and brush the top with 1/4 cup of the glaze. Bake, uncovered, until the ham is hot and an instant-read thermometer inserted into the center registers 140 degrees F, about 20 minutes longer. Remove the ham from the oven to a cutting board and let stand 10 minutes before slicing. Arrange the sliced ham on a serving platter and serve with the reserved glaze.
Recipe courtesy Melissa d'Arabian
Ingredients Brine: 8 quarts water 2 cups kosher salt 1 cup firmly packed dark brown sugar 4 whole cloves 2 bay leaves 1 tablespoon mustard seeds 1 teaspoon crushed red pepper flakes 1 cinnamon stick 1 (8 to 10-pound) shank-end fresh ham, bone in and skin on Rub and Glaze: 1/4 cup extra-virgin olive oil 1/4 cup whole-grain mustard 1 heaping cup fresh flat-leaf parsley 12 fresh sage leaves, chopped 9 large cloves garlic, peeled and chopped 1/2 teaspoon red pepper flakes 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 4 large Spanish onions, trimmed and cut into 1-inch wedges 1 gallon apple cider 2 tablespoons all-purpose flour 2 tablespoons unsalted butter, softened Directions One day before roasting: In a plastic container large enough to hold the ham, stir the water with the salt and brown sugar until dissolved. Add the spices. Score ham in a diamond pattern through the skin and fat, taking care not to cut into the meat. Add ham to brine, weight it with a plate to keep it submerged, and refrigerate for at least 4 hours but no more than 8 hours. Drain, rinse, pat the ham dry, and refrigerate.
One hour before roasting, remove ham from the refrigerator. Preheat the oven to 450 degrees F.
For the rub: Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt, and black pepper in a food processor to make a paste. Rub it all over ham. In a large roasting pan, toss the onion wedges with 1 cup of the apple cider and set the ham on top. Roast the ham for 30 minutes, reduce the oven temperature to 325 degrees F, and roast until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 4 hours. After the first hour, loosely wrap aluminum foil around the bone to keep it from burning.
Meanwhile, for the glaze: Boil, then simmer, the remaining apple cider in a saucepan, skimming as needed, until syrupy and reduced to about 2 cups, about 1 1/2 hours.
During the last 1 1/2 hours of roasting the ham, brush it with the glaze every 30 minutes. Transfer the cooked ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes. Loosely cover the onions in an ovenproof bowl and put them in the oven as well. Strain the pan juices into a saucepan, skim off any excess fat, and bring to a boil. Make a paste with the flour and butter and whisk a bit at a time into the juices. Boil until thick. Carve the ham and serve with the onions and sauce.
Recipe courtesy Food Network Kitchens Cookbook, published by Meredith Press, 2003
Brown Sugar Mustard Glaze
Ingredients 1 (12-pound) shankless skinless smoked cured ham Whole cloves for studding ham 1 cup firmly packed light brown sugar 1/4 cup prepared mustard 2 tablespoons cider vinegar Variation: GLAZED HAM STEAK WITH BROWN SUGAR MUSTARD GLAZE 1 to 2-inch Ham Steak 1/2 teaspoon ground cloves 1 cup firmly packed light brown sugar 1/4 cup prepared mustard 2 tablespoons cider vinegar Directions Preheat oven to 350 degrees
Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes Transfer ham to a platter and let stand 15 minutes before carving.
Preheat oven to 350 degrees
Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.
Recipe courtesy of Georgia Downard
Please enjoy these recipes and have a Happy Easter Everyone!!!