Mastering the Art of Juicy Glazed Ham: Your Ultimate Holiday Recipe Guide
The holidays bring with them a symphony of cherished traditions, and for many, a succulent glazed ham takes center stage on the festive table. There’s something undeniably magical about a perfectly prepared ham, glistening with a sweet and tangy glaze, filling your home with an aroma that signals celebration. However, despite its popularity, many home cooks grapple with a common challenge: preventing the ham from drying out. Since most hams available today are pre-cooked, the temptation is often to overdo it in the oven, leading to a less-than-ideal, dry result.
Fear not, for achieving that coveted juicy, tender texture, enveloped in a rich, flavorful glaze, is far simpler than you might think. This comprehensive guide will walk you through every step of preparing a pre-cooked ham with a show-stopping glaze that your family and friends will absolutely adore. Say goodbye to dry, flavorless ham and get ready to impress with a masterpiece that’s as easy to make as it is delicious to devour. This recipe isn’t just about reheating; it’s about transforming a simple ham into an unforgettable culinary experience.
Why This Glazed Ham Recipe Is a Holiday Game-Changer
This recipe isn’t just another way to prepare ham; it’s designed to deliver a consistently juicy, flavorful, and incredibly delicious centerpiece that will become a new tradition at your holiday gatherings. For our family, while turkey graces our Thanksgiving table, Christmas and Easter are unequivocally dedicated to the glorious combination of roast and ham. This particular glazed ham recipe stands out for several key reasons, ensuring your holiday meal is a resounding success.
Firstly, the recipe specifically addresses the common pitfall of overcooking pre-cooked hams. We focus on gently reheating the ham to the perfect internal temperature while constantly basting it with our exquisite glaze. This dual action ensures the ham remains incredibly moist and tender throughout, absorbing all the wonderful flavors of the glaze. No more dry, cardboard-like ham – only melt-in-your-mouth perfection.
Secondly, the star of this dish is undoubtedly the rich, aromatic glaze. Crafted from a harmonious blend of bourbon, brown sugar, honey, orange marmalade, and Dijon mustard, this glaze offers a complex flavor profile that is both sweet and tangy, with a subtle depth from the bourbon. It’s a glaze that caramelizes beautifully on the ham’s surface, creating a sticky, irresistible crust that locks in moisture and infuses every slice with an explosion of taste. Making this honey-bourbon glaze is surprisingly simple, and I’m thrilled to show you just how effortlessly you can create this culinary magic.
Moreover, the incorporation of whole cloves adds another layer of aromatic warmth and visual appeal, making your ham not just a meal, but a true feast for the senses. This method ensures that even a standard store-bought pre-cooked ham is elevated to gourmet status, making it a favorite for our Christmas and Easter dinner tables year after year.
ANOTHER RECIPE YOU MIGHT LIKE: For a delightful treat that pairs wonderfully with your holiday ham, consider making these light and fluffy Hot Cross Buns!
Essential Ingredients for Your Perfect Glazed Ham
Crafting a truly memorable glazed ham requires a careful selection of ingredients that work together to create a symphony of flavors. This recipe relies on a combination of sweet, savory, and slightly piquant components that elevate a simple ham into a gourmet feast. Here’s a closer look at what you’ll need and why each ingredient plays a crucial role:
The Star: Fully Cooked Bone-In Ham
- **12 lb fully cooked bone-in ham (not sliced):** Choosing a bone-in ham adds immense flavor and helps keep the ham moist during cooking. Since it’s pre-cooked, our goal is simply to reheat it thoroughly while developing that fantastic glaze. Ensure it’s not pre-sliced, as that can lead to excessive moisture loss.
For the Irresistible Glaze:
- **1 cup bourbon:** This isn’t just for a boozy kick; bourbon adds a deep, smoky, and slightly sweet complexity to the glaze. As it reduces, the alcohol cooks off, leaving behind only its rich essence. If you prefer a non-alcoholic option, orange juice makes an excellent substitute, bringing a bright citrus note.
- **1 cup packed brown sugar:** Brown sugar is key for that classic sweet and sticky ham glaze. Its molasses content adds depth and helps achieve a beautiful caramelization on the ham’s exterior.
- **½ cup honey:** Honey contributes to the glaze’s luscious texture and provides a different kind of sweetness, complementing the brown sugar with its floral notes. It also helps in achieving that desirable golden-brown finish.
- **½ cup orange marmalade:** This ingredient is a secret weapon! The orange marmalade introduces a bright, zesty, and slightly bitter citrus element that perfectly balances the sweetness of the sugars and honey. Its pectin also helps in thickening the glaze, ensuring it beautifully coats the ham.
- **1 tablespoon Dijon mustard:** Don’t skip the mustard! Dijon adds a subtle tang and a slight kick that cuts through the richness and sweetness of the other glaze ingredients. It’s a crucial flavor enhancer that brings balance and sophistication to the glaze without being overpowering.
The Aromatic Touch:
- **Whole cloves:** These small, fragrant spices are traditionally used with ham, not just for their distinct warm aroma and flavor, but also for their aesthetic appeal. Pushing them into the ham creates a beautiful diamond pattern and infuses the meat with a gentle, festive spice as it reheats.
Gathering all these ingredients will set you up for success in creating a holiday ham that truly stands out. Remember, the full measurements and detailed instructions are provided in the printable recipe version at the end of this post.
Step-by-Step Guide: How to Make a Perfectly Glazed Ham
Creating this delicious glazed ham is a straightforward process that focuses on careful preparation and consistent basting to ensure maximum flavor and moisture. Follow these steps closely for a holiday ham that will be the talk of the table. You’ll find that with a little attention to detail, you can achieve professional-level results right in your own kitchen.
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- **Prepare the Ham:** Before you even think about the oven, it’s crucial to bring your ham to room temperature. This is a large piece of meat, and allowing it to sit out of the refrigerator for approximately 30-40 minutes before cooking helps it reheat more evenly. This prevents the outside from drying out while the inside is still cold.
- **Preheat Your Oven:** Set your oven to 350° F (175° C). This moderate temperature is ideal for gently reheating the ham without drying it out, while also allowing the glaze to caramelize beautifully.
- **Craft the Glaze:** In a medium saucepan, combine the bourbon, brown sugar, honey, orange marmalade, and Dijon mustard. Place the pan over medium heat and bring the mixture to a gentle simmer. Cook, stirring occasionally, until the liquid reduces by about half. As it reduces, the glaze will thicken significantly and should easily coat the back of a spoon. This reduction process concentrates the flavors and ensures a rich, sticky glaze that adheres wonderfully to the ham. Be mindful not to let it scorch.
- **Score and Clove the Ham:** Using a sharp knife, carefully score the surface of the ham, cutting about 1/4 to 1/2 inch deep, to create a large diamond pattern. This scoring not only looks beautiful but also allows the glaze to penetrate the ham’s surface more effectively. Once scored, gently push a whole clove into each corner of the diamonds, ensuring the head of the clove sticks out. This adds a wonderful aroma and traditional holiday charm.
- **Prepare for Roasting:** Place the scored and studded ham, skin side up, into a large roasting pan or any other suitable large oven-safe dish. Ensure the pan is large enough to comfortably hold the ham and collect the delicious pan juices.
- **Apply the Glaze:** Generously pour the thickened bourbon glaze all over the ham. Make sure it coats every part of the surface, allowing it to drip into the scored crevices. This initial layer will form the base of your caramelized crust.
- **Baste for Juiciness:** Place the ham in the preheated oven. After the first 10 minutes, open the oven and, using a large spoon, generously baste the ham by spooning the juices and melted glaze from the bottom of the pan back over the ham. This continuous basting is critical for keeping the ham moist and building up layers of delicious glaze. Repeat this basting process three more times, every 10 minutes, for a total of 40 minutes of cooking and four bastings. This ensures the ham is thoroughly reheated and beautifully coated.
- **Rest and Serve:** Once the 40 minutes of cooking and basting are complete, carefully remove the ham from the oven. Spoon any remaining juices and glaze from the pan over the ham one last time. This ensures every part is covered in deliciousness. Crucially, tent the ham loosely with foil and let it rest for at least 15 minutes before carving and serving. Resting allows the juices to redistribute throughout the meat, guaranteeing a supremely tender and flavorful ham. Slicing too early will cause those precious juices to run out, leading to a drier ham.
Following these steps will ensure your glazed ham is not just cooked, but perfected, ready to be the highlight of your holiday table.
Frequently Asked Questions About Glazed Ham
It’s a common misconception that ham needs extended cooking times. For this recipe, we are using a **pre-cooked ham**, which is the most likely type you’ll find in your local grocery store. The primary goal is not to cook the ham from raw, but simply to reheat it thoroughly to a safe internal temperature and, more importantly, to allow our delicious glaze to caramelize and penetrate the meat. Overcooking a pre-cooked ham is the quickest way to end up with a dry, tough result, which we are actively trying to avoid with this method.
Bringing a large piece of meat like a ham to room temperature before cooking is a crucial step for achieving even heating. If you put a cold ham directly into a hot oven, the oven has to work much harder to warm the cold center. This often results in the outer layers cooking (and potentially drying out) much faster than the interior. By allowing the ham to come to room temperature for 30-40 minutes, you ensure a more consistent starting temperature, allowing the ham to reheat more evenly and stay juicy throughout the relatively short cooking time.
Absolutely! While bourbon adds a unique depth and warmth to the glaze, you can certainly achieve a fantastic flavor without it. If you prefer a non-alcoholic option, a good quality **orange juice** makes an excellent substitute. It will still provide a lovely tang and sweetness that complements the other glaze ingredients beautifully. Just be careful to monitor the glaze closely as it reduces on the stovetop, ensuring it doesn’t scorch, as sugars can burn quickly.
Leftover glazed ham is a treasure! To store it, first allow the ham to cool completely. Then, transfer any remaining ham, preferably sliced or in large pieces, into airtight containers. This glazed ham may be safely refrigerated for up to 7 days. For longer storage, you can freeze it for 1 to 2 months. To freeze, wrap individual portions tightly in plastic wrap and then in aluminum foil, or place them in freezer-safe bags or containers. Thaw overnight in the refrigerator before reheating.
Yes, absolutely! One of the best parts about making a large ham for the holidays is the delicious versatility of the leftovers. Ham is a fantastic ingredient for a wide array of dishes, from comforting soups and hearty casseroles to quick breakfasts. You’ll find a dedicated list of my favorite recipes using leftover ham at the very end of this post, so be sure to check them out for inspiration!
For this recipe, we recommend a bone-in, fully cooked ham. Look for a “shank end” or “butt end” ham, which typically has more meat. Avoid spiral-cut hams if possible, as the pre-cut slices can dry out more easily during the reheating and glazing process. A whole, unsliced, pre-cooked ham gives you the best control over moisture and allows for perfect scoring and cloaking.
While the recipe provides a specific cooking time, the most accurate way to ensure your pre-cooked ham is perfectly reheated is by using a meat thermometer. Insert the thermometer into the thickest part of the ham, avoiding the bone. A fully cooked ham should reach an internal temperature of 140°F (60°C) when reheated. The basting process in this recipe helps distribute heat and moisture, ensuring it gets to temperature without drying out.
With this recipe, you can truly say goodbye to dry, uninspired ham. Prepare to delight your taste buds and impress your guests with a delicious, juicy glazed ham that’s perfect for your next holiday dinner or any special occasion. The combination of succulent meat and a rich, sweet-tangy glaze makes for an unforgettable meal, and the best part is, it’s easier than you think!
Creative Ways to Enjoy Your Leftover Glazed Ham
One of the many joys of preparing a large holiday ham is the promise of delicious leftovers. Don’t let a single savory slice go to waste! Glazed ham is incredibly versatile and can be transformed into a variety of exciting new meals. Here are some fantastic recipes to inspire your post-holiday culinary adventures, ensuring you enjoy every last bit of that flavorful ham:
- Hearty Ham and Bean Soup: A classic comforting meal, perfect for a chilly day.
- Savory Breakfast Casserole with Ham & Cheese: Start your day right with this satisfying and easy breakfast.
- Creamy Cheesy Chicken & Ham Chowder: A rich and filling chowder that’s full of flavor.
- Comforting Macaroni and Cheese Casserole with Ham and Peas: Elevate your mac and cheese with delicious ham and a pop of green from the peas.
- Traditional Split Pea Soup: A time-honored recipe that benefits immensely from the flavor of leftover ham.
From cozy soups to hearty casseroles, your leftover glazed ham can star in a variety of dishes, extending the joy of your holiday meal for days to come. Make sure to save some of that deliciousness!
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Orange Bourbon Glazed Ham
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 12 lb fully cooked bone-in ham not sliced
- 1 cup bourbon
- 1 cup packed brown sugar
- ½ cup honey
- ½ cup orange marmalade
- 1 tablespoon dijon mustard
- Whole cloves
Things You’ll Need
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Large roasting pan
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Measuring cups and spoons
Chef’s Notes & Tips
- **Storage:** This glazed ham is excellent for leftovers! Properly stored, it may be refrigerated for up to 7 days in an airtight container. For longer preservation, you can freeze it for 1 to 2 months. Make sure to wrap it tightly to prevent freezer burn.
- **Alcohol-Free Option:** If you prefer not to use bourbon in your glaze, **orange juice** is a fantastic non-alcoholic substitute. It provides a similar tangy and sweet profile. When reducing the orange juice-based glaze, pay extra attention to prevent it from scorching, as fruit sugars can caramelize quickly.
- **Choosing Your Ham:** Opt for a bone-in, fully cooked ham that is **not spiral sliced**. Spiral-sliced hams tend to dry out more easily during the reheating and glazing process because the cuts expose more surface area. A whole, unsliced ham allows you to score it yourself, which helps seal in juices.
- **Resting is Key:** Do not skip the resting period! Allowing the ham to rest for 15 minutes after baking allows the internal juices to redistribute, resulting in a much juicier and more tender ham when carved.
Instructions
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Remove ham from the refrigerator about 30-40 minutes before cooking to bring it to room temperature.
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Preheat your oven to 350° F (175° C).
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In a medium pan, combine bourbon, brown sugar, honey, orange marmalade, and Dijon mustard. Cook over medium heat, stirring occasionally, until the liquid reduces by half and thickens to coat the back of a spoon.
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Using a sharp knife, score a large diamond pattern over the ham’s surface (about 1/4 to 1/2 inch deep). Insert a whole clove into each corner of the diamonds, leaving the head sticking out.
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Place the ham, skin side up, in a large roasting pan or other large oven-safe dish.
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Pour the thickened bourbon glaze evenly all over the ham, ensuring good coverage.
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Place the ham in the preheated oven. After 10 minutes, spoon the accumulated juices and glaze from the bottom of the pan back over the ham. Repeat this basting process three more times every 10 minutes, for a total of 40 minutes of baking and four bastes.
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Remove the ham from the oven and spoon the juices over it once more. Tent the ham loosely with foil and let it rest for 15 minutes before carving and serving.
Nutrition Information (Estimated)
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.