How to make the best ham glaze recipe (2024)

FAQs

How do you get glaze to stick to ham? ›

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so. Pull it out and brush on more glaze, then pop it back in the oven. Then pull it out and brush on more glaze!

And sugar burns quite easily, so you only want to apply the glaze to the ham during the last part of cooking. Otherwise, your glaze will turn into a smoky mess. For the most part, when we bake a ham, we're simply reheating a ham that's already cooked. Hams of this type are called ready to eat or ready to serve hams.

Because most hams come with a glaze packet that typically contains added sugars and preservatives, all you have to do is add water and let it cook until thickened (per MyRecipes). However, sometimes the easy route does not yield the most delicious results.

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.

Brush ham all over with ⅓ Glaze (Glaze will have thickened so return to heat to loosen, about 30 seconds). Leave ham uncovered to caramelize surface and bake until the ham reaches an internal temperature of around 140 degrees F, approximately 20-30 minutes, spooning juices over ham every 10 minutes.

Preheat your oven to 325°F. Line a shallow roasting pan with foil. Between the slices of one 8- to 10-pound spiral-sliced ham insert half a thinly sliced orange; four garlic cloves, slivered; and sprigs of fresh rosemary and/or thyme all the way around the ham. Transfer ham flat side down to the prepared pan.

Because most hams sold at grocery stores are smoked and fully cooked, they only require heating before eating. However, glazing a ham adds that special final touch if you want to wow your crowd with extra flavor and texture.

Can you overcook a glazed ham? Yes, you can. Overcooked ham can become dry. Cook the ham for 1 hour at 200ºC or until warmed through, basting it every 15 minutes.

If you allow your glaze to cool off too much, you'll have a much harder time getting your thickening agents fully incorporated. When thickening glazes after the fact, low, steady heat is the key to achieving a smooth, consistent texture and unobtrusive flavor.

First, our Honey Baked Ham products start with a rigorous selection process, then the meat is smoked for up to 24 hours with our special blend of hardwood chips. The result is that every rich and flavorful bite, and every slice, is fall-apart-in-your-mouth perfect. There's something about that sweet, crunchy glaze.

Why not heat Honey Baked Ham? ›

HoneyBaked Ham® and Turkey Breasts are best served directly from the refrigerator – simply thaw and they're ready for the table. If you prefer your meat warmed, gently heat on low heat, only by the slice, not heating the entire ham or turkey breast. Heating may cause the meat to dry out and lose flavor.

Glazes need a balance of the 3 main ingredients: Silica, Alumina and Flux. Too much flux causes a glaze to run, and tends to create variable texture on the surface. The texture may vary from shiny, where the glass is balanced, to matte where the excessive flux oxides may form visible, possibly lumpy, crystals.

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

Apply it at the very end of cooking process, as prolonged cooking can cause the high sugar content to burn and become bitter. When grilling or broiling, brush the glaze with a pastry brush, or when cooking in a pan, pour the glaze in, allow it to simmer and reduce until it becomes sticky in the pan.

The glaze doesn't hold on pastries and slides off

Condensation on your frozen cakes and pastries will prevent your chocolate mirror glaze from adhering to the surface, causing it to slide off. To avoid this, only take a few cakes or pieces of pastry out of the freezer at a time and glaze them immediately.

Add water to the bottom of the pan and cover the whole thing tightly with foil. 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.