Easy Maple Glazed Ham Recipe (2024)

FAQs

Do you put the glaze on a ham before you cook it or after you cook it? ›

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

You could also place a foil pan with water underneath the ham to create some steam inside the oven to keep everything moist. Of course you want to make sure you have a good instant read thermometer so you can monitor the temperatures. Over cooking the ham past 140°F will likely result in a dry ham.

Making it is as simple as bringing just three ingredients to a simmer—honey, light brown sugar, and butter. The combination of honey and brown sugar provide a deep sweetness, while butter mellows and thickens the glaze for a sweet topping.

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so. Pull it out and brush on more glaze, then pop it back in the oven. Then pull it out and brush on more glaze!

Not Covering Your Ham

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

Heat oven to 325°F. Remove all packaging materials. Place ham, cut/flat side down, on rack in shallow roasting pan; cover tightly with aluminum foil. Heat approximately 18 to 23 minutes per pound until heated through.

Whether you heat your spiral ham in the slow cooker or oven, all you have to do is open the glaze packet and apply it 30 minutes before your ham is finished cooking. By the time it's ready to serve, you'll have a satiny-glazed ham without any of the time or effort it takes to make a ham glaze.

Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.

Why do people put soda on ham? ›

Cola adds caramel sweetness to a ham glaze and can stand up to other strong ingredients like bourbon and cloves. If you'd rather not cook with alcohol, use apple juice instead. Start with our Classic Cola-Glazed Ham recipe and give it your own spin, depending on the soda you're using.

2 - Glaze your ham

A rich salty ham can be enhanced by brushing a lovely glazed over the surface several times while baking. The glaze seeps down into the ham, flavoring the meat and creating a crusty exterior. Try these amazing ham glazes: Bourbo, brown sugar, and vanilla extract.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

Made with butter, powdered sugar, real maple syrup, vanilla, and a pinch of salt + cinnamon. This glaze goes perfectly with so many baked goods including scones, cookies, and donuts! You can even use it as a festive fruit dip! No matter how you use it, this stuff is liquid gold.

You can usually count on a honey substitute to work well in baked good recipes. If the honey you're replacing is in a sauce, a glaze or marinade for meat or vegetables, use maple syrup in its place. It'll act in much the same way, even if it changes the flavor of the dish a bit.

Apply the glaze just before putting it into the oven to bake. Remember, the ham is already cooked, so all we're doing here is warming it back up again with the glaze.

If you're short on time, store bought will work fine too. I use a disposable aluminum pan to smoke my ham to keep the mess to a minimum. Be sure to place the cut side of the ham face down in the pan as shown in the photos. Once the ham temperature registers around 135 degrees F, start preparing your glaze.

In shallow roasting pan, place ham. In large saucepan, stir together glaze packet contents, 2 cups water and brown sugar. Cook over medium heat, stirring frequently, 2 to 3 minutes or until brown sugar is dissolved.

Remove all packaging materials and place ham on its side, fat side up, on rack in shallow roasting pan; cover loosely with aluminum foil. Heat approximately 15 to 20 minutes per pound until heated through. Remove ham from oven and let stand, covered, 20 minutes before serving.