A beautifully glazed ham is more than just a main course; it is the shimmering, mahogany-hued centerpiece of a festive table. Whether you are hosting a traditional holiday dinner or a large family gathering, knowing how to make a glaze ham that is juicy on the inside and perfectly caramelized on the outside is a vital skill for any home cook. While the process may seem intimidating, it is remarkably straightforward once you understand the balance between gentle heating and high-heat finishing.
Choosing the Right Ham for Your Feast
Before you even reach for the sugar and mustard, the success of your dish depends heavily on the cut of meat you select. Not all hams are created equal, and the type you choose will dictate your preparation method.
Bone-In vs. Boneless
For the best flavor and presentation, a bone-in ham is generally the preferred choice. The bone acts as a heat conductor, helping the meat cook more evenly, and it preserves moisture and depth of flavor that boneless cuts often lack. Additionally, a leftover ham bone is a culinary prize for future soups and stews. Boneless hams, however, offer unmatched convenience for slicing and are ideal for smaller gatherings where ease of service is a priority.
Smoked and Fully Cooked Hams
Most hams found in modern grocery stores are “city hams,” which are already fully cooked and often smoked. When working with these, your goal is not to “cook” the meat in the traditional sense, but to reheat it gently to a safe internal temperature of 140°F while applying a flavorful crust. If you happen to purchase a “fresh” or uncooked ham, it must be cooked more thoroughly until it reaches an internal temperature of 145°F.
Preparing the Ham for the Oven
Preparation is where the visual magic happens. To ensure your glaze adheres properly and creates that iconic “diamond” look, you must prepare the surface of the meat correctly.
Removing the Rind
Many whole or half hams come with a thick layer of skin, known as the rind. To glaze the ham effectively, you must remove this skin while leaving the underlying layer of white fat intact. Use a sharp knife to cut through the rind at the base of the hock (the bone end) and gently peel it back. This fat layer is essential—it protects the meat from drying out and provides the perfect canvas for your glaze to caramelize.
Scoring the Fat
Once the rind is removed, it is time to score the fat. Using a sharp paring knife, make shallow cuts (about 1/4 inch deep) in a diagonal pattern across the entire surface of the fat. Then, repeat the process in the opposite direction to create a diamond pattern. Be careful not to cut into the meat itself, as this can cause the ham to lose its juices. Scoring allows the glaze to penetrate deeper into the fat and provides a decorative look. For a classic touch, you can push a whole clove into the center of each diamond.
Crafting the Perfect Glaze
A great glaze is a balance of sweetness, acidity, and spice. The sugar provides the caramelization, while the other ingredients add complexity.
Classic Brown Sugar and Mustard
The most beloved glaze profile involves a base of brown sugar and mustard. The brown sugar provides a deep, molasses-rich sweetness, while Dijon or whole-grain mustard adds a tangy bite that cuts through the saltiness of the pork. A common ratio is one cup of brown sugar to two tablespoons of mustard.
Liquid Bases and Aromatics
To thin your glaze and add more layers of flavor, consider adding a liquid component. Popular choices include:
- Fruit Juices: Pineapple, orange, or apple cider add natural sugars and a bright acidity.
- Spirits: A splash of bourbon, rum, or brandy adds a sophisticated, smoky depth.
- Syrups: Maple syrup or honey can be used in place of, or alongside, brown sugar for a different type of floral sweetness.
- Spices: Ground cloves, cinnamon, nutmeg, and ginger are traditional “holiday” spices that pair beautifully with ham.
The Baking and Glazing Process
The secret to a juicy ham is “low and slow” heating followed by a “hot and fast” glazing stage.
The Initial Heating Phase
Preheat your oven to 325°F. Place the ham in a large roasting pan, cut-side down. To prevent the meat from drying out, pour about half a cup of water, orange juice, or wine into the bottom of the pan. Cover the ham tightly with aluminum foil to trap moisture. Bake the ham for approximately 15 to 18 minutes per pound.
Applying the Glaze
Most of the glazing should happen during the final 30 minutes of cooking. If you apply the glaze too early, the high sugar content will cause it to burn before the center of the ham is warm.
Increase the oven temperature to 400°F. Remove the foil and brush a generous layer of glaze over the entire surface of the ham, making sure it gets into the scored lines. Return the ham to the oven, uncovered. Every 10 minutes, remove the ham and apply another layer of glaze. This layering process builds up a thick, sticky, and glossy crust.
Resting and Serving
Once the ham has reached an internal temperature of 140°F (for pre-cooked) or 145°F (for fresh), remove it from the oven. This is the most underrated step: let the ham rest. Transfer it to a cutting board and tent it loosely with foil for 15 to 20 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every slice is moist.
For an extra touch of decadence, you can take the juices from the bottom of the roasting pan—which are now a mixture of ham drippings and melted glaze—and simmer them in a saucepan until thickened. Serve this as a warm sauce on the side.
FAQs
What is the best way to prevent ham from drying out?
To keep ham moist, always bake it at a lower temperature like 325°F and keep it tightly covered with foil for the majority of the cooking time. Adding a small amount of liquid, such as water or apple juice, to the bottom of the roasting pan creates a steamy environment that protects the meat.
Can I make the glaze in advance?
Yes, you can prepare your glaze up to a week in advance. Store it in an airtight container in the refrigerator. If the glaze becomes too thick or solidifies due to the honey or butter content, simply microwave it for 20 to 30 seconds or warm it on the stove until it reaches a brushable consistency.
How much ham should I buy per person?
A good rule of thumb is to allow for 3/4 pound per person for a bone-in ham and 1/2 pound per person for a boneless ham. This usually leaves enough for the highly anticipated leftover ham sandwiches the next day.
Do I have to score the ham?
While not strictly necessary for safety, scoring is highly recommended for flavor and aesthetics. It increases the surface area for the glaze to cling to and allows the rendered fat to mingle with the sugars, creating a much better crust than an unscored ham.
What should I do if the glaze starts to burn?
If you notice the edges of the ham or the glaze turning too dark before the internal temperature is reached, loosely tent the ham with foil. This will protect the surface from direct heat while allowing the interior to continue warming. You can also add a little more liquid to the pan to prevent the drippings from smoking.