Recipes

Make a juicy Easter ham with homemade glaze

April 20, 2014 at 10:46 AM ET

Video: Don’t let your ham become a sad, dry excuse for a meal. Julia Collin Davison, executive food editor for “America's Test Kitchen,” shares tips for keeping the ham moist and making homemade glaze.

Glazed spiral-sliced ham

Serves 12 to 14, with leftovers

  • 1 (7- to 10-pound) -spiral--sliced -bone--in half ham
  • 1 large plastic oven bag
  • 1 recipe glaze (recipes follow)

1. Leaving ham's inner plastic or foil covering intact, place ham in large container and cover with hot tap water; set aside for 45 minutes. Drain and cover again with hot tap water; set aside for another 45 minutes.

2. Adjust oven rack to lowest position and heat oven to 250 degrees. Unwrap ham; remove and discard plastic disk covering bone. Place ham in oven bag. Gather top of bag tightly so bag fits snugly around ham, tie bag, and trim excess plastic. Set ham cut side down in large roasting pan and cut 4 slits in top of bag with paring knife.

3. Bake ham until center registers 100 degrees, 1 to 1 1/2 hours (about 10 minutes per pound).

4. Remove ham from oven and increase oven temperature to 350 degrees. Cut open oven bag and roll back sides to expose ham. Brush ham with 1/3 of glaze and return to oven until glaze becomes sticky, about 10 minutes (if glaze is too thick to brush, return to heat to loosen).

5. Remove ham from oven, transfer to carving board, and brush entire ham with 1/3 of glaze. Let ham rest, tented loosely with aluminum foil, for 15 minutes. While ham rests, heat remaining 1/3 of glaze with 4 to 6 tablespoons of ham juices until it forms thick but fluid sauce. Carve and serve ham, passing sauce at table.

Note: You can bypass the 90-minute soaking time, but the heating time will increase to 18 to 20 minutes per pound for a cold ham. If there is a tear or hole in the ham's inner covering, wrap it in several layers of plastic wrap before soaking it in hot water. Instead of using the plastic oven bag, the ham may be placed cut side down in the roasting pan and covered tightly with foil, but you will need to add 3 to 4 minutes per pound to the heating time. If using an oven bag, be sure to cut slits in the bag so it does not burst. We've included three optional glazes.

Cherry port glaze

Makes 1 cup, enough for 1 recipe of glazed spiral-sliced ham

  • 1/2 cup ruby port
  • 1 cup packed dark brown sugar
  • 1/2 cup cherry preserves
  • 1 teaspoon pepper

Simmer port in small saucepan over medium heat until reduced to 2 tablespoons, about 5 minutes. Add remaining ingredients and cook, stirring occasionally, until sugar dissolves and mixture is thick, syrupy, and reduced to 1 cup, 5 to 10 minutes; set aside.

Maple orange glaze

Makes 1 cup

  • 3/4 cup maple syrup
  • 1/2 cup orange marmalade
  • 2 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 1 teaspoon pepper
  • 1/4 teaspoon ground cinnamon

Combine all ingredients in small saucepan. Cook over medium heat, stirring occasionally, until mixture is thick, syrupy, and reduced to 1 cup, 5 to 10 minutes; set aside.

Apple ginger glaze

Makes 1 1/2 cups

  • 1 cup packed dark brown sugar
  • 3/4 cup apple jelly
  • 3 tablespoons apple butter
  • 1 tablespoon grated fresh ginger
  • Pinch ground cloves

Combine all ingredients in small saucepan. Cook over medium heat, stirring occasionally, until sugar dissolves and mixture is thick, syrupy, and reduced to 1 1/2 cups, 5 to 10 minutes; set aside.

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