Honey Mustard Maple Glazed Ham Recipe - The Cookie Rookie® (2024)

FAQs

How do you use the glaze packet that comes with the ham? ›

Whether you heat your spiral ham in the slow cooker or oven, all you have to do is open the glaze packet and apply it 30 minutes before your ham is finished cooking. By the time it's ready to serve, you'll have a satiny-glazed ham without any of the time or effort it takes to make a ham glaze.

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

In large saucepan, stir together glaze packet contents, 2 cups water and brown sugar. Cook over medium heat, stirring frequently, 2 to 3 minutes or until brown sugar is dissolved.

Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat.

About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done.

The idea is to wait until the ham is almost fully heated, then add the glaze as one of the last steps. You don't want to add it too early or the sugars in the glaze could cause it to burn, and you don't want to add it too late or you won't get that caramelized coating.

Remember, the ham is already cooked, so all we're doing here is warming it back up again with the glaze. Use a meat thermometer and warm it to 110°F to 120°F.

Cooking Temperature and Time

If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.

Remove all packaging materials and place ham on its side, fat side up, on rack in shallow roasting pan; cover loosely with aluminum foil. Heat approximately 15 to 20 minutes per pound until heated through. Remove ham from oven and let stand, covered, 20 minutes before serving.

Do you put a ham face down when baking? ›

Place your ham in a roasting pan, flat cut side down. Bake in the oven 12-15 minutes per pound (or cook according to specific package directions). Baste 1-2 times during the cooking time with ham juices that have accumulated in the bottom of the pan. Be sure to separate the slices as you baste.

It's so so so simple to make too! All you need to do is melt some butter, then whisk in some real maple syrup (it's got the BEST texture and flavor!), powdered sugar, vanilla, and a pinch of cinnamon and salt.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F. Unwrap the ham and apply the glaze; increase the heat to 400F and bake for 15-20 minutes longer until the glaze is burnished.

Move the oven rack to the lowest position and preheat the oven to 350°F. Bake the ham in the preheated oven, uncovered, for 2 1/2 to 3 hours or until a meat thermometer inserted into the thickest portion registers 140°F, basting every 30 minutes with 1/2 cup of the glaze.

Ham should be stored below 4°C. Leave in the vacuum packed bag until it is required. After glazing or serving, cover loosely with tin foil or a clean damp tea towel, or use a ham bag.