Amazing Glazed Ham

This delicious and easy glazed ham is the perfect centrepiece for any holiday meal or Sunday roast. With a rich, caramelised brown sugar glaze and hints of citrus and spice, it’s packed with flavour. Using simple pantry staples, this recipe ensures a juicy, tender ham every time. Perfect for festive gatherings or a comforting family feast!

Recipe Ingredients:

• One 7- to 9-pound fully cooked spiral-cut ham
• 1 cup dark brown sugar
• 1/4 cup grainy brown mustard
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 3 medium oranges, zested and juiced
• 2 cloves garlic, grated
• Kosher salt and freshly ground black pepper

How To Make Glazed Ham Recipe?

1. Let the ham rest: Take the ham out of the fridge and let it sit at room temperature for 1 hour before baking to ensure even cooking.
2. Preheat the oven: Set your oven to 160°C (325°F).
3. Prepare the glaze: In a medium saucepan over medium-high heat, combine the brown sugar, mustard, vinegar, cinnamon, paprika, chili powder, orange zest and juice, garlic, salt, and pepper. Bring to a gentle boil and let it cook for 10 minutes, stirring occasionally.
4. Prepare the ham: Place a rack inside a roasting pan. Put the ham on the rack open-face down (so the spiral cuts are stacked). Brush half of the glaze over the ham, making sure to get some between the slices.
5. Add moisture and bake: Pour about 2.5cm (1 inch) of water into the bottom of the roasting pan, ensuring it doesn’t touch the ham. Loosely tent the pan with aluminium foil and bake for about 10 minutes per pound (22 minutes per kg), roughly 1 hour 10 minutes to 1 hour 25 minutes.
6. Increase the temperature and glaze again: Remove the ham from the oven and take off the foil. Raise the oven temperature to 190°C (375°F). Brush half of the remaining glaze over the ham. Once the oven reaches temperature, return the ham uncovered and bake for 15 minutes.
7. Final glaze and finish: Brush the rest of the glaze over the ham and cook for another 15 minutes.
8. Serve: Carefully transfer the ham to a serving platter. Serve immediately, or cover with foil and take it to your gathering.

Recipe Tips:

• Let the ham sit at room temperature : Cold ham straight from the fridge won’t cook evenly. Let it rest for at least 1 hour before baking to ensure even heating.
• Get the glaze between the slices : Use a brush or spoon to coat inside the spiral cuts, not just on top. This keeps every bite juicy and flavourful.
• Don’t skip the water in the pan : Adding 2.5cm (1 inch) of water in the roasting pan creates steam, keeping the ham moist and preventing it from drying out.
• Cover with foil for most of the cooking time : Loosely tenting the ham with aluminium foil helps lock in moisture while allowing the glaze to caramelise properly at the end.
• Use a meat thermometer for perfect doneness : The ham is ready when it reaches 60°C (140°F) internal temperature. Overcooking can make it dry, so check early!

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover ham cool to room temperature before storing. Wrap it tightly in foil or place it in an airtight container. Keep it in the fridge for up to 4 days.
• Freeze: Wrap the ham slices in plastic wrap and foil or store them in a freezer-safe bag. Freeze for up to 2 months. To thaw, move it to the fridge overnight.
• Reheat: Heat a non-stick pan over medium-low heat. Add the ham slices and cook for 1–2 minutes per side, adding a little water or butter to prevent drying out.

Nutrition Facts

• Calories: 150
• Total Fat: 7g
• Saturated Fat: 2.5g
• Cholesterol: 50mg
• Sodium: 960mg
• Potassium: 264mg
• Total Carbohydrate: 4g
• Dietary Fiber: 0g
• Sugars: 4g
• Protein: 16g

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