The best glazed ham
Votes: 1
Time: 4 hours.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 1342, total fat 70 G., saturated fats 23 G., proteins 113 G., carbohydrates 59 G., fiber 1 G., cholesterol 401 mg, sodium 7272 mg, sugar 26 G.
Calories 1342, total fat 70 G., saturated fats 23 G., proteins 113 G., carbohydrates 59 G., fiber 1 G., cholesterol 401 mg, sodium 7272 mg, sugar 26 G.
A perfectly glazed ham will be the centerpiece of your holiday table, especially at Easter and Christmas. Guests will be speechless at the juicy, savory slices on their plates. The perfect combination of brown sugar, maple syrup, cinnamon, and cloves creates a sticky glaze with sweet and smoky notes. Dijon mustard and a touch of apple cider vinegar add a subtle tartness, while soy sauce deepens the flavor. Be sure to brush the ham with the glaze several times to enhance the flavor and create a magical sheen.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 fully cooked ham on the bone weighing 3.5-4.5 kg.
- 3/4 cup firmly packed dark brown sugar
- 3/4 tbsp. natural maple syrup
- 1/4 cup lightly salted soy sauce
- Zest and juice of 1 Navelin orange
- 1 tbsp Dijon mustard
- 1 tbsp. apple cider vinegar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp onion powder
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Cooking the dish according to the recipe:
- Preheat the oven to 160°C (325°F). Let the ham sit at room temperature for 30 minutes and trim off any excess skin. If the ham isn't spiral-sliced, use a small, sharp knife to make diagonal slits in a grid pattern across the surface, being careful not to cut into the meat.
- Place the ham flat-side down on a rack in a baking dish. Pour 1 cup of water into the dish. Bake until a thermometer inserted into the thickest part of the ham registers 130°F (54°C), about 2 1/2 hours (about 15 minutes per pound of weight; if the ham is spiral-sliced, reduce the time to 10 minutes per pound).
- Meanwhile, prepare the glaze.:
In a medium saucepan, combine the brown sugar, maple syrup, soy sauce, orange zest and juice, Dijon mustard, vinegar, cinnamon, cloves, onion powder, and a few grinds of black pepper until smooth. Bring to a boil over medium-high heat, stirring occasionally, then reduce heat to low and simmer until the glaze thickens and reduces by half (you should have about 1 cup of glaze), 20-25 minutes. Set aside while the ham bakes. - Increase the oven temperature to 220°C (425°F). Brush the ham with half the glaze. If the liquid in the bottom of the pan has evaporated, add another 1 cup of water. Return the ham to the oven and bake for 30 minutes, brushing with the remaining glaze every 10 minutes (two more times). Let the ham cool for 15 minutes, then slice thinly.
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