Glazing a ham is an important part of preparing and cooking it to bring out maximum flavor. The glaze helps keep the ham moist while also adding complementary flavors. Knowing the right time to apply the glaze is key to ensuring it adheres properly and infuses the ham with as much flavor as possible.
In this article, we will look at the different options for glazing ham and when is the ideal time to do it for best results. We will cover:
- Why glazing is important for ham
- Glazing methods: wet vs dry rub
- When to apply glaze based on type of ham and cooking method
- How long to cook glazed ham
- Resting time after glazing and cooking
Equipped with the right timing and technique, you can make a mouthwatering glazed ham that will be the star of any meal!
Why Glazing is Important for Ham
Glazing is an essential technique for cooking ham that provides the following benefits:
Adds Flavor
The glaze imparts new flavors to the ham that complement the natural saltiness and smokiness of the meat. The glaze ingredients such as fruit, mustard, brown sugar, honey, etc infuse the ham with sweet, spicy, savory or other flavors. This enhances the ham’s taste significantly.
Provides Browning
The sugars and ingredients in the glaze promote caramelization and browning once the ham is cooked. This results in a caramelized exterior that contrasts beautifully with the tender interior of the ham. The glaze seals in the natural juices.
Prevents Drying Out
Without a glaze, ham can end up dry and leathery during cooking. Glazes usually contain acidic ingredients like fruit juices or vinegar that break down muscle proteins. This allows the ham to retain moisture and prevents it from drying out.
Visual Appeal
A glistening, lacquered ham straight out of the oven makes for an enticing centerpiece to any occasion. Glazing gives ham an appetizing sheen and caramelized crust. This adds to the visual appeal in addition to making it more delicious.
Glazing Methods: Wet vs Dry Rub
Glazes are usually made with a sticky mixture containing sugar, honey, fruit juice or other liquid ingredients. They can be broadly divided into wet glazes or dry rubs.
Wet Glazes
Wet glazes have a pourable, syrupy texture. They are brushed liberally over the entire ham multiple times during roasting. Common wet glaze ingredients are:
- Fruit juice – pineapple juice, apple juice, orange juice
- Honey, maple syrup, corn syrup
- Brown sugar, molasses
- Mustard
- Vinegar
- Jams & jellies
- Spices like cinnamon, nutmeg, cloves
The high sugar content causes the glaze to caramelize and form a sticky coating on the ham. Fruit enzymes also tenderize the meat.
Dry Rubs
Dry rubs are mixtures of spices, herbs and sometimes brown sugar or dried fruit bits. They are rubbed directly onto the ham before cooking. Dry rubs add flavor while allowing the natural ham flavor to still shine through. Common dry rub ingredients are:
- Brown sugar
- Spices like cinnamon, ginger, mustard, peppercorns
- Dried herbs like rosemary, thyme, sage
- Grated citrus zest
- Chopped dried fruits
The rub forms a textured crust on the ham without making it overly sweet or sticky.
When to Apply Glaze
The timing for when to glaze a ham depends on several factors:
Type of Ham
- Fresh ham: Apply glaze during last 30 minutes of cooking.
- Cook-before-eating ham: Glaze once initially before cooking.
- Spiral cut fully-cooked ham: Glaze twice – once before cooking and once 15 minutes before end of cooking time.
- Half ham/Boneless ham: Glaze once 20 minutes before end of cooking.
- Whole bone-in ham: Apply glaze twice – once at start and again during last 30 minutes of cooking.
Cooking Method
- Baked ham: Glaze twice – once at start and again towards end of baking time.
- Roasted ham: Same as baked – glaze at start and finish.
- Smoked ham: Apply glaze last 30-15 mins before ham is fully heated.
- Grilled ham: Glaze once when ham is 80% cooked through.
- Slow cooker ham: Glaze once during last 30 mins of cooking.
- Instant Pot: Quick glaze as ham is starting to heat through, about 20 mins before natural release.
Glaze Type
- Wet glaze: Multiple thin coats work better than a single thick layer.
- Dry rub: Rub on ham at start of cooking to allow flavors to penetrate.
How Long to Cook a Glazed Ham
Cooking times vary based on size and whether the ham is whole or half. Here are approximate glazed ham cooking times:
Baked Glazed Ham
| Ham Size | Uncooked | Pre-cooked |
|---|---|---|
| 8 – 10 lbs | 18 – 24 min per lb at 325°F | 10 – 15 min per lb at 325°F |
| 10 – 14 lbs | 15 – 18 min per lb at 325°F | 8 – 12 min per lb at 325°F |
| 14 – 18 lbs | 12 – 15 min per lb at 325°F | 5 – 10 min per lb at 325°F |
Smoked Glazed Ham
| Ham Size | Approximate Total Time |
|---|---|
| Half (6 – 8 lbs) | 90 – 120 minutes at 325°F |
| Whole (12 – 16 lbs) | 180 – 240 minutes at 325°F |
Use a meat thermometer to confirm internal temperature reaches 140°F for cooked hams. For fresh hams cook to 160°F internally.
Let the glazed ham rest for at least 15 minutes before carving to allow juices to settle. Now you can impress your guests with a glistening, tender and flavorful holiday ham!
Resting Time After Cooking
After cooking a glazed ham, it is important to let it rest for 15-20 minutes before slicing and serving. Here’s why:
Allows Juices to Settle
The ham will still be sizzling hot immediately out of the oven. Letting it rest gives time for the juices inside to reabsorb back into the meat. Otherwise they can seep out onto your cutting board once you start carving.
Makes Carving Easier
A freshly cooked ham will be more delicate and harder to carve cleanly. Resting firms up the meat and makes it easier to thinly slice without shredding.
Integrates Flavors
This resting time allows the glaze flavors to permeate all the way into the meat. The juices redistribute inside the ham, taking the sweet, savory flavors with them.
Cooks Through Completely
The internal temperature of the ham equalizes during the resting period. This ensures any residual heat finishes cooking it through.
Makes Glaze Stick Better
The glaze has time to cool and set on the ham exterior. This prevents it from sticking to your knife when you start carving.
So be patient after roasting or baking your holiday glazed ham! Resist the urge to slice in immediately. Letting the ham rest results in juicier meat, easier carving and fuller flavor.
Tips for Glazing Ham
Follow these top tips for beautifully glazed, flavorful ham:
- Pat ham dry before glazing to help glaze adhere.
- Score fat layer in a diamond pattern to help glaze penetrate meat.
- Apply glaze in thin, even layers and brush on generously over entire ham.
- Glaze twice for best results – once before baking and again 15-30 mins before done.
- For baked ham, tent loosely with foil between glazings to prevent burning.
- Let the glaze set for 5-10 mins after applying to allow sugars to caramelize.
- Use a browning sleeve or small strips of foil to prevent over-browning if needed.
- Rest ham at least 15 mins before carving to allow glaze to set.
Common Questions About Glazing Ham
Here are answers to some frequently asked questions about glazing ham:
Should a baked ham be covered in foil?
Yes, cover the ham loosely with foil between glazings to prevent burning. Remove it for the final 15-30 minutes for the glaze to caramelize.
Can I glaze a ham a day in advance?
It’s best to glaze the ham just before cooking. If glazing a day before, refrigerate the ham to allow glaze to set then let ham sit at room temperature for 30 mins before baking. Re-glaze just before placing it in the oven.
What temperature should I reheat glazed ham?
Reheat glazed ham slices in a 350°F oven for 10-15 mins until warmed through. Use a lower 250°F oven to warm a whole glazed ham to prevent drying out. Heat fully cooked hams to 140°F.
Should I stud a ham with cloves before glazing?
Studding a ham with whole cloves adds wonderful flavor. Do this before applying any glaze so the cloves stay in place. Insert cloves about 1 inch apart all over the ham.
Can I freeze a glazed ham?
A cooked glazed ham can be tightly wrapped in plastic wrap and foil and frozen for 1-2 months. Thaw in fridge overnight before gently reheating. The glaze may stick to wrapping so reheat ham in a covered dish with a little water.
How long does an unglazed ham last in the fridge?
An uncooked fresh ham will last 3-5 days in the fridge. A cooked unglazed ham keeps for 7 days refrigerated. Be sure to carve off slices instead of leaving a cut ham as leftovers.
Incredibly Delicious Glazed Ham Recipes
Take your ham to the next level with these mouthwatering glazed ham recipes:
Brown Sugar and Honey Glazed Ham
The classic combination of sweet, sticky brown sugar and honey makes this baked ham irresistible. The cloves add warmth and accentuate the ham’s natural smokiness.
Ingredients:
– 1 (6-8 lb) smoked, cured ham
– 1 cup brown sugar
– 1⁄2 cup honey
– 1⁄4 cup yellow mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground cloves
Instructions:
1. Preheat oven to 350°F. Score ham fat in a diamond pattern. Stud with whole cloves 1 inch apart.
2. Make glaze by mixing brown sugar, honey, mustard, vinegar and ground cloves in a small bowl.
3. Place ham cut side down on a foil lined baking sheet. Brush with half the glaze mixture.
4. Bake ham for 20 minutes per pound, brushing with more glaze every 30 minutes.
5. Broil last 5 minutes to caramelize glaze. Remove from oven and let rest 15 minutes before slicing to serve.
Coca Cola Glazed Ham
Coca Cola’s sweet, slightly acidic taste makes it an unexpected but ideal glaze ingredient. The dark soda glaze on this baked ham develops an irresistible crusty exterior.
Ingredients:
– 1 (8-10 lb) smoked semi-boneless ham
– 1 cup cola
– 1 cup brown sugar
– 2 tablespoons yellow mustard
– 1⁄4 cup orange juice
– 1 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 325°F. Pat ham dry, score fat in diamond pattern.
2. Mix together cola, brown sugar, mustard, orange juice and cinnamon for glaze.
3. Place ham cut side down in a foil lined baking dish. Brush with some glaze.
4. Bake 20-25 minutes per pound, brushing with more glaze every 30 minutes until done.
5. Broil last 5 minutes to caramelize glaze. Let rest 15 minutes before serving.
Apple Cider Vinegar Glazed Ham
Apple cider vinegar gives this glaze recipe its tangy sweetness that perfectly complements the salty ham. The cracked black pepper adds an extra touch.
Ingredients:
– 1 (7 lb) bone-in smoked ham
– 3⁄4 cup apple cider vinegar
– 1⁄2 cup packed brown sugar
– 1⁄4 cup whole grain mustard
– 1 teaspoon cracked black pepper
Instructions:
1. Preheat oven to 325°F. Score fat on ham in diamond pattern.
2. Whisk together vinegar, brown sugar, mustard and pepper. Reserve half of glaze for later.
3. Place ham in foil lined pan, fat side up. Brush with some glaze.
4. Roast 30 minutes per pound, brushing with more glaze every 20 minutes.
5. During last 30 minutes, brush with reserved glaze and let caramelize.
6. Rest ham 15 minutes before carving.
Conclusion
Learning when to glaze a ham and how long to cook it results in the perfect glistening centerpiece ham. Apply glaze twice for maximum flavor- once at the start and again towards the end of cooking. Letting the ham rest before carving allows the glaze to permeate fully while the juices settle. With the right techniques, you can create the ultimate glazed holiday ham your guests will rave about.