Lately I have been craving ham. Isn’t that weird? I couldn’t wait to bake this ham just so I could eat it with my family and have leftovers. I have been eating ham sandwiches almost every day and I can’t seem to get enough of it. This baby has been having some weird cravings. From fruit, to ham. Pretty opposite if you ask me!
A lot of people ask me questions on how to bake the perfect ham. It is pretty simple but there are a few tricks to get your ham to taste fantastic. My favorite glaze to use is a simple honey glaze and it gives the ham a perfect sweet flavor. Here are a few tips that I go by when cooking my ham.
Scoring your ham: Before I cook my ham, I score the top in diamond shapes. This not only adds a beautiful presentation, but allows the glaze to seep into the ham. You can also put whole cloves into the cracks, but remove them before carving and eating.
Cooking the ham: If you are using a glaze on the ham, brush on the glaze every 20 minutes of the cooking time. I create a foil tent over the ham to prevent from burning the top and keeping moisture inside so the ham doesn’t dry out. Cooking times for a pre-cooked ham are usually baked in a 325 degree oven and 15 minutes per pound or until heated through. The internal temperature should be 160 degrees.
Caramelizing the ham: Caramelizing the ham is going to give the outside a delicious crust and finish it off beautifully. To caramelize the ham, once it is finished cooking, brush it one last time with the honey glaze. I also sprinkle mine with a little brown sugar. Broil it for about 5 minutes until the top becomes dark and forms a crust. The caramelized coating is my favorite part of the ham!
Cutting the Ham: Once your ham is fully cooked, it can be served at warm or cool temperatures but never straight out of the oven. Let the ham rest for about 10 minutes before cutting. And ham can be stored in the refrigerator for up to a week.
- 1 cup honey
- ⅓ cup butter
- 2 Tablespoons dark corn syrup
- 1 Tablespoon brown sugar
- whole cloves (optional)
- Take ham out of the refrigerator and allow to rest at least 30 minutes before cooking. Preheat oven to 325.
- Prepare the glaze by heating honey, butter, dark corn syrup, and brown sugar in medium saucepan on medium low heat.
- Line a 9x13 in pan with aluminum foil. If scoring the ham, lightly score the top into diamond shapes and place the ham in the pan. If using whole cloves, put them in between the lines you scored, but remove before cutting and eating. Brush the glaze on top and create a foil tent over the ham. Bake the ham according to how many pounds you have. Usually 15 minutes per pound. Brush the glaze over the ham every 15 minutes.
- Once the ham is cooked, remove the foil tent and caramelize the top by turning the oven to broil and letting the ham get dark for about 3-5 minutes.
- Remove the ham from the oven and pour remaining glaze over the top. Cut into thin slices and enjoy!
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