Here’s where you get to play kitchen chemist. A glaze isn’t required, but it’s the sequin dress your ham deserves. Simple is genius: mix brown sugar, mustard, and a splash of pineapple juice.
Want to get wild? Add bourbon. Or maple syrup. Or crushed ginger snaps. Yes, cookies. It sounds insane, but the sugar caramelizes into a sticky, sweet armor.
Fun fact: Ham glaze was accidentally invented by a monk who dropped honey on a pork leg. Probably. Don’t fact-check that. Just enjoy the story.
The Warm-Up Waltz
Do not blast your ham with high heat. That’s how you get a dry, sad meteorite. Think low and slow – 325°F (163°C) is your sweet spot.
Place your ham cut-side down in a roasting pan. Add half an inch of water to the pan. This creates steam, keeping the meat juicy. It’s like a tiny sauna for pork.
Cover it tightly with foil. This traps that steam. You’re not baking a ham; you’re hugging it back to warmth. Give it about 10-15 minutes per pound.
Spiral-sliced hams heat faster. Whole bone-in hams are marathon runners. Check the label for timing, or just trust your meat thermometer to hit 140°F.
