Ah, the aroma of a baked ham wafting through the house—it’s like a hug from the holidays themselves! This recipe isn’t just about a meal; it’s a nostalgic trip to festive gatherings, where laughter mingles with the clatter of plates. Picture it: a golden crust, sweet and savory, making every bite a moment to savor.
Steps
- Preheat your oven to 325°F. Mix together Dijon mustard and pineapple juice, then apply this mixture over the ham. If the ham has a plastic disk on the bone, remove and discard it.
- Place the ham with the flat side down in a roasting pan and cover it tightly with foil. Roast the ham for 12-15 minutes per pound, or follow the cooking instructions on the package.
- While the ham is roasting, combine the glaze ingredients and bring them to a boil. Lower the heat and let it simmer for 2-3 minutes, then allow it to cool.
- About 15 minutes before the ham is fully cooked, take it out of the oven and increase the oven temperature to 425°F. Brush the cooled glaze over the ham and return it to the oven.
- Roast the ham until the glaze is caramelized and the ham reaches the safe cooking temperature. Let the ham rest for 15 minutes before carving to ensure it remains juicy and flavorful.
Ingredients
- 1 spiral ham, approximately 7-9 pounds
- 2 tablespoons Dijon mustard
- ¼ cup pineapple juice or orange juice
- ½ cup pineapple juice or orange juice
- ½ cup brown sugar
- 2 tablespoons Dijon mustard
- ¼ teaspoon ground ginger
- 2 teaspoons cornstarch
Nutritional Values
Calories: 690 | Carbohydrates: 11g | Protein: 57g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 164mg | Sodium: 3200mg | Potassium: 795mg | Sugar: 10g | Vitamin C: 1.5mg | Calcium: 30mg | Iron: 2.5mg
FAQ
- How do I know if my ham is already cooked?
- Most hams you purchase are smoked, which means they are pre-cooked. Check the packaging to see if it indicates that the ham is “fully cooked.” If it is, you’ll only need to heat it to 140°F. If it says “cook before eating,” you’ll need to cook it to 160°F.
- What is the best way to ensure my ham is not overcooked?
- To avoid overcooking, use a meat thermometer to monitor the internal temperature of the ham while it bakes. This helps you achieve a perfectly cooked ham every time. Many hams come with cooking guides, but a thermometer provides the most accurate results.
- How is the brown sugar glaze prepared and applied?
- The brown sugar glaze is made using brown sugar and pineapple or orange juice, and a bit of Dijon mustard and ground ginger. Simmer the mixture to thicken it slightly, then apply it to the ham for the last 15 minutes of baking to achieve a caramelized finish.
- How much ham should I plan per person?
- For a bone-in ham, allocate about 3/4 pound per person. If you want leftovers for other dishes like Ham and Corn Chowder or Cheesy Ham and Potato Casserole, consider buying a bit more. An 8-pound ham typically serves around 9 people.
- What are some recommended side dishes to serve with glazed ham?
- Popular sides for a meal featuring brown sugar glazed ham include homemade mac and cheese casserole, hashbrown casserole, mashed potatoes, green bean casserole, scalloped potatoes, and classic deviled eggs.
Tips
- To ensure the ham is heated through without overcooking, use a meat thermometer to monitor the internal temperature. A fully cooked ham should be heated to 140°F, while a “cook before eating” ham needs to reach 160°F.
- For a flavorful and sticky glaze, thicken the brown sugar mixture slightly before applying it to the ham. This helps it adhere better and enhances the caramelization during the final minutes of baking.
- Avoid burning the glaze by applying it only during the last 15 minutes of baking. After removing the ham from the oven, increase the oven temperature to 425°F, brush on the glaze, and return the ham to the oven for a beautiful golden finish.
- Allow the baked ham to rest for 15 minutes before carving. This helps retain the meat’s juices, ensuring it remains moist and tender when served.
Equipment
- Roasting Pan – A specific size like a 9×13 inch pan is mentioned, which might not be common in every household.
- Meat Thermometer – Especially one that can be left in the ham while it cooks for accurate temperature monitoring.
- Basting Brush – For applying the brown sugar glaze to the ham.
