Baking a Ham for the First Time: Need a Glaze Recipe?

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Discussion Overview

The thread centers around participants sharing their personal experiences and recipes for glazing a ham, particularly for those who may be attempting it for the first time. Various glaze ingredients and methods are discussed, along with tips on preparation and cooking techniques.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shares their lack of experience baking ham and seeks a glaze recipe.
  • Another participant mentions a simple glaze made with honey, mustard, and brown sugar, noting they do not follow a strict recipe.
  • One user suggests a unique glaze combining mustard, honey, and crushed cinnamon toast crunch cereal.
  • Several participants discuss the type of mustard to use, with some preferring yellow mustard and others suggesting honey mustard as an alternative.
  • One participant recalls their mother's method of using apricot preserves and pineapple slices for glazing.
  • Another participant describes a glaze made from pineapple juice and brown sugar, garnished with sliced pineapples and cherries.
  • One participant shares a detailed recipe for a Cajun ham glaze, emphasizing that it is not as spicy as it sounds.
  • Another user describes a method involving cloves, orange juice, pineapple juice, brown sugar, honey, mustard, and ginger ale for glazing the ham.
  • One participant mentions their father-in-law's technique of injecting pineapple juice and coke into a spiral cut ham, adding brown sugar between the slices.

Areas of Agreement / Disagreement

Views differ on the best glaze ingredients and methods, with no clear consensus on a single recipe or approach.

Contextual Notes

Participants share a variety of personal experiences and family traditions related to glazing ham, reflecting diverse culinary backgrounds and preferences.

Who May Find This Useful

Consultants looking for creative ideas and personal anecdotes about glazing ham may find this discussion helpful.

C
ChefBeckyD
Gold Member
Messages
20,320
I have a confession.

I've never baked a ham...ever. The only kind of ham I've ever bought has either come from the deli, or has been prepackaged slices/chunks.

So, I have this 8.5 lb organic, bone-in ham in my refrigerator for Easter...and I think I can figure out how to bake it - but does anyone have a good glaze recipe that I would use with it?:o
 
The one I've used is one that I just kind of tinkered around with until I liked it. It is

Honey
Mustard
Brown sugar

I don't usually use a recipe, just start with the mustard, add some brown sugar, mix, then a little honey and go from there. :) I know that's probably not much help, but you're good & can come up with something from that!
 
This is gonna sound funny, but trust me:

mustard, honey, crushed cinnamon toast crunch cereal, should be a wet sand consistancy. It is WONDERFUL!
 
  • Thread starter
  • #4
So....for both of these, is it just plain yellow mustard?
 
That's what I normally use. Although, if you had honey mustard, you could skip the honey! :D

Just be sure to watch it, with the honey & brown sugar, it could burn quickly & your pan? Make sure to line it or spray it well. That stuff is terrible to try & get off!
 
Becky, I was just thinking I need a glaze recipe- thanks for asking!!
 
My mom would just spread apricot preserves over hers. Sometimes she would toothpick on pineapple slices (rings) and do a brown sugar glaze. (Melt just a smidge of butter with some brown sugar and pour it on.) Once someone told me to just put the brown sugar directly on the ham, but for some reason that didn't work too well for me. It didn't melt/caramelize, it just stayed in original form, but got dark.
 
  • Thread starter
  • #8
crystalscookingnow said:
That's what I normally use. Although, if you had honey mustard, you could skip the honey! :D

Just be sure to watch it, with the honey & brown sugar, it could burn quickly & your pan? Make sure to line it or spray it well. That stuff is terrible to try & get off!
Click to expand...


Even if I'm using my Executive Roasting Pan?;)
 
You could also glaze Ham with pineapple juice and brown sugar mixed. Then Garnish with sliced pineapples and cherries.
 
ChefBeckyD said:
Even if I'm using my Executive Roasting Pan?;)
Click to expand...

I think the last time I did my ham, I used the rect. baker. I do remember using my roasting pan the time before that though & thought I ruined it!
 
Make sure that you warm the ham up in the oven without the glaze on. The glaze should only be on for the last 30 minutes (to prevent burning) I always use brown spicy mustard.
 
  • Thread starter
  • #12
lestat_de_leon said:
Make sure that you warm the ham up in the oven without the glaze on. The glaze should only be on for the last 30 minutes (to prevent burning) I always use brown spicy mustard.
Click to expand...

Thanks!:thumbup:
 
  • Thread starter
  • #13
crystalscookingnow said:
I think the last time I did my ham, I used the rect. baker. I do remember using my roasting pan the time before that though & thought I ruined it!
Click to expand...

:eek: Wow - good to know!
 
CLEGER said:
You could also glaze Ham with pineapple juice and brown sugar mixed. Then Garnish with sliced pineapples and cherries.
Click to expand...

This is what we do too (without the cherries, though).
 
Here is the one that I use for all of the holidays when I am feeding large numbers of troops:

Cajun Ham

1 large can pineapple juice
1 Bottle of Karo Syrup
1 bottle of Frank's Red Hot
1 Bottle of Spicy Mustard

Mix, inject and baste frequently. Bake at 325 for 18 minutes per pound. Put foil on the top if you're baking (like a pup tent; doesn't have to be sealed up), to avoid burning the sucker. Remove foil for a bit at the end if you want the outside browned.

It is not as spicy as it sounds. I don't like spicy at all! My husband calls me the 'midwestern Heinz ketchup girl'. In fact, I haven't even tried the Spicy Pineapple Rum Sauce because I am afraid that it will be too spicy for me (if that helps you know what I mean) This has a very nice flavor but isn't spicy at all!! My kids (15 yrs and almost 2 yrs)even love it!

This mix is enough for two large hams--so probably twice what you need. I have done this in the old stoneware bowl/lid. If you do it in the roasting pan, you will want to sit the ham down in the pan for the majority of the bake time then maybe up on the rack for the last half hour or so when you remove the foil.
 
I never liked ham till my Step mom made it this way...

cloves on rough side of ham

glaze... 1c orange juice
1 can of pineapple slices
1 c pineapple juice (or whatever you get from pineapple)
1/3 c brown sugar
1/3 c honey
2 tbsp dry or regular mustard
1 small bottle of gingerale (aprox 1 quart)

Mik all together. Pour half over ham when it first goes into oven. Add as needed until ham is cooked. Add remaining juice if any 10-15 mins before ham is done.

Cook at 350 2-3 hrs depending on Size of ham.

Save juice and heat in a saucepan for gravy. (I like to reduce it just a bit)
 
my fatherinlaw makes the best ham. He takes a spiral cut ham and injects it with pineapple juice, coke, and then adds brown sugar packing it inbetween the slices.and then patting brown sugar on top. cover with tinfoil he cooks his overnite on low heat and bastes the juices over the top every couple of hours. It is awesome.
 

Frequently Asked Questions

What type of ham should I buy for baking?

When baking a ham, it's best to choose a pre-cooked ham, such as a spiral-cut or bone-in ham. These types are easier to prepare and ensure even heating. Look for a ham labeled "fully cooked" for the best results.

How long should I bake a ham?

The general rule of thumb is to bake a ham for about 10 to 15 minutes per pound at 325°F. For example, a 10-pound ham would take approximately 1.5 to 2.5 hours. Always use a meat thermometer to check that the internal temperature reaches 140°F for pre-cooked hams.

What ingredients do I need for a simple ham glaze?

A simple glaze can be made with brown sugar, honey or maple syrup, Dijon mustard, and apple cider vinegar. You can also add spices like cloves or cinnamon for extra flavor. Mix these ingredients together to create a sweet and tangy glaze.

When should I apply the glaze to the ham?

Apply the glaze during the last 30 minutes of baking. This allows the glaze to caramelize without burning. Brush the glaze over the ham every 10 minutes during this time for maximum flavor and a beautiful finish.

Can I use a slow cooker to bake a ham?

Yes, you can use a slow cooker to bake a ham! Just make sure to choose a smaller ham that fits in your slow cooker. Cook it on low for about 6 to 8 hours, adding the glaze during the last hour of cooking for the best flavor.

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