Glazed Ham at home
- Yield 12
- Prep 15 minutes
- Total 15 minutes
Glazed Ham at home is a pork recipe on Avoteb. The yield on the card is 12. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 fully-cooked, bone-in spiral-cut ham (7 to 10 pounds)
- 1 cup packed brown sugar
- 1/2 cup honey
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons whole grain Dijon mustard
- 1 tablespoon soy sauce
- 3 garlic cloves, smashed
- 2 fresh thyme sprigs
- lots of freshly-ground coarse black pepper, to taste (I recommend at least a generous ½ teaspoon or more)
Method
Prep the ham. Lift the ham from the refrigerator about an hour before baking to bring it to room temperature. Warm oven to 325°F and place the rack in the center. Line a roasting pan with foil or spray with nonstick spray.
Make the glaze. Mix the brown sugar, honey, orange juice, lemon juice, Dijon mustard, soy sauce, garlic, thyme, and black pepper in a medium saucepan. Raise to a gentle boil over a medium burner, then reduce to a let it bubble gently. Leave for 10-15 minutes, stirring often, until slightly thickened and fragrant. Lift and discard the thyme sprigs (and garlic cloves, if smashed) before glazing.
Roast the ham. Unwrap the ham and discard any packaging materials. Set it cut-side down in the prepared roasting pan and cover loosely with foil. Roast for about 12–15 minutes per pound, until a thermometer inserted into the thickest part (not touching bone) registers about 100°F.
Glaze and finish. Begin basting the ham with the warm glaze every 20 minutes from this point forward, loosely tenting with foil between bastings. Continue baking until the internal temperature reaches 140°F. If the glaze seems like it’s starting to burn at any point, loosely tent the top of the ham with aluminum foil. If you feel like the glaze needs extra caramelization, remove the foil and increase the oven temperature to 400°F (or broil for 1–3 minutes) near the end, watching closely to preve
Rest and serve. Let the ham rest for 20 minutes before slicing. Brush with any remaining glaze (getting some between the slices) and spoon a bit of pan drippings over the top before serving. Enjoy!
