Make the main event easier on yourself with a beautifully glazed (yet simple to prepare) ham.
Here’s how to cook the ultimateholiday glazed ham.
How to Choose the Right Ham
Ham comes in three formsboneless, bone-in, and spiral-sliced.
Credit: Jason Donnelly
All three are typically cured and smoked.
For the richest, meatiest flavor and superior texture, bone-in hams are a good choice.
(Plus, you might use the bone later for soup.)
Choose a ham weight based on the number of people you plan to feed.
For a boneless ham, plan on four to five servings per pound.
Expect three servings per pound for a bone-in ham.
Rump Ham Half: This is the cut you’ll use for this glazed ham recipe.
This meaty, tender cut comes from the upper leg or butt end.
Punch up the flavor of your ham with one of these fruity,spicy glazes.
The full recipes are below.
How to Serve Glazed Ham
Add colorful additions to the platter to make yourbaked hamstand out.
Fresh produce and plant garnishes are naturally beautiful and take little effort.
Here are some ideas.
Ingredients
1(6-lb.
Score ham by making shallow diagonal cuts in a diamond pattern at 1-inch intervals.
Place ham on a rack in a shallow roasting pan.
Insert an oven-going thermometer into center of ham (thermometer should not touch the bone).
Bake for 1 1/4 hours.
Uncover; bake for 20 to 60 minutes more or until thermometer registers 140F.
Meanwhile, prepare desired glaze.
Brush ham with some of the glaze during the last 20 minutes of baking.
Serve with remaining glaze.
Stir in chili sauce, pomegranate juice, honey, balsamic vinegar, dry mustard, and pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 20 minutes.
In a small bowl stir together preserves, vinegar, mustard, and ginger.
In a small saucepan combine the cranberry relish, orange juice, and thyme.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 to 10 minutes or until mixture is thickened to a glazing consistency.
2,000 calories a day is used for general nutrition advice.
