A glazed spiral ham is one of the most impressive dishes to serve at a holiday party, and nailing it is way easier than you’d think. The keys to success? Keep it moist while it’s baking, and slather it in a tangy-sweet glaze.
Some hams will come with a glaze packet. That’ll do, right? Think again. Making your own glaze is super easy, and so much more delicious than a store-bought packet. Our recipe below uses only a handful of pantry ingredients and a mixing bowl. We think it’s bomb, but if you’re not a fan of bourbon, try this classic brown sugar glaze instead.
Keep it Covered
Since spiral hams are already cooked, you’re really just warming it through, infusing it with flavor, and crisping the edges. To avoid drying it out, add water to the bottom of your roasting pan, place the ham on a baking rack above the water, and cover it with foil. Bake only until it’s 140° in the center (this should take 10 to 12 minutes per pound). Uncover it in the last 30 minutes when you’re glazing it, so those edges get caramelized. Another way to ensure your ham stays moist is to cook it in a slow cooker. Simply cook on low for 4 to 5 hours or on high for 2 to 3 hours, basting with the marinade every 45 minutes.
How do I slice it?
It might sound tough to cut into a bone-in ham, but it’s actually very easy. Just turn the ham on its bottom and cut around the bone. The ham on the outside will fall away in slices.
Leftover ham is basically refrigerator gold. Try making a legit croque madame for your next brunch, use it to amp up a batch of crescent rolls, or chop it up and throw it in your next batch of scalloped potatoes. And save that bone! It’s great for flavoring broths or soups (like split pea) or a big pot of cooked greens.
Have you made this yet? Let us know how it went in the comments below!
(8 to 10-lb.) whole cured, smoked, bone-in ham
light brown sugar
crushed red pepper flakes
- Remove ham from refrigerator and let sit at room temperature for 1 hour.
- Preheat oven to 350°. Place a rack in a large roasting pan and cover the rack with foil. Pour 2 cups water in the bottom of roasting pan and place ham on the foil on the rack.
- In a small bowl, stir together jam, brown sugar, bourbon, Dijon, and red pepper flakes. Brush ham with some of the glaze and roast, basting with more glaze every 30 minutes, until an instant-read thermometer inserted in the thickest part reads 140°, about 1 ½ to 2 hours.
- Let rest 15 minutes before carving.