Ham Glaze Recipe

The Perfect Baked Ham: A Delicious and Easy Guide

Hey there! Christmas is coming, and you know what that means – ham time! But let’s be honest, store-bought hams can be dry, flavorless disappointments. Don’t fret, because this guide will turn you into a ham-baking hero!

Fearless Ham Baking:

Forget dry, flavorless hams! This recipe delivers a juicy, tender masterpiece with a sticky-sweet glaze and crispy edges. Follow these tips and tricks, and your guests will be begging for seconds (and the recipe!).

The Glaze is the Boss:

A perfect ham needs the perfect glaze. The key is striking a balance between sweet and salty. Honey, brown sugar, or maple syrup are all fantastic choices. I use a glaze made with butter, brown sugar, honey, Dijon mustard (for a delightful tang), and crushed garlic.

Feel free to add some festive spices like cinnamon and cloves, or skip them if you prefer a simpler flavor profile. And those decorative cloves some recipes call for? I skip them – who wants to chomp down on a surprise clove?

The 3-Step Ham Mastery:

This recipe is shockingly simple:

1. Remove the Rind: You can easily peel it right off!
2. Baste the Ham: Use my easy Brown Sugar Ham Glaze.
3. Bake and Baste: Every 15 minutes, baste that beautiful ham!

Choosing Your Ham Champion:

For ultimate flavor and juiciness, go for a fully cooked, bone-in ham. The best cut is the half leg (shank end) – it’s packed with meat and easy to carve. The other half leg (butt end) has less meat but is incredibly tender. It’s your call!

Spiral-cut hams are popular in the US, but I can’t comment on those since they’re not as common here.

The Rind Debate:

To remove the rind or not to remove the rind? That is the question! Here’s why I recommend taking it off:

• Chewy and Gummy: The rind gets unpleasant as the ham cools.
• Flavor Barrier: The glaze can’t penetrate the rind, leaving the ham bland.

Trust me, fully cooked ham rind will never crisp up. I’ve tried broiling, high-heat baking, and even deep-frying (don’t recommend it!).

Removing the Rind Like a Pro:

Don’t worry, it’s easy! Here’s how (check out the video for a visual guide, too!):

1. Cut: Make a circular cut around the shank end, following the skin.
2. Separate: Slide a sharp knife between the rind and fat, detaching both.
3. Peel: Use your fingers to gently separate the rind from the fat. Go deeper with your fingers to loosen it for easier peeling.
4. Discard: Peel off and toss the rind.
5. Score: Lightly score the fat layer with a diamond pattern using your knife.

Glaze Like a Boss:

Here’s my biggest glaze tip: Don’t simmer it for too long! Overcooked glaze becomes hard caramel – a nightmare to spread on your ham. Bring it to a simmer and remove it from heat quickly.

Want extra flavor magic? Add some pan drippings to your glaze once they accumulate. Just remember to taste-test before adding, as your ham might already be salty enough.

Basting Bonanza:

Glaze, baste, repeat! The more you baste, the richer and more flavorful your ham will be. Go crazy – ’tis the season, after all!

By following these tips, you’ll be a ham-baking rockstar! And trust me, the aroma of this Brown Sugar Mustard Glazed Ham is pure holiday magic. Happy holidays and happy eating!

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