This delicious ham glazed recipe is fool-proof and is guaranteed to help make your holidays or big ham cooking events a lot less stressful.
Prep Time: 10minutes
Cook Time: 2hours
Preheat the oven to 325°.
Place the ham flat flesh side down in a 13x9 casserole dish or large roasting pan.
If the ham is spiralized, generously spoon on or brush on a ¼ cup of glaze all around the top of the ham. See chef notes above if it is not spiralized.
Tent the ham and bake at 325° for 90 minutes for a 6–8-pound ham.
Uncover the ham, spoon on or brush on an additional ¼ cup of glaze all around the top of the ham and bake at 400° for 30-40 minutes or until lightly browned on top.
Cover the ham and rest for 20-30 minutes before basting one more time using the glaze and juices in the bottom of the pan before serving.
Make-Ahead: This recipe is meant to be served as soon as it is done resting after cooking in the oven. It can be kept warm up to 1 hour before serving by keeping it covered in foil in the oven at 225°.How to Store: Once the ham is cool, cover it and keep it in the refrigerator for up to 5 days. Ham does freeze well covered for up to 3 months. Thaw it in the refrigerator for 2 days or until thawed before reheating.How to Reheat: Add the ham to a casserole dish or roasting pan and add on glaze to the top of the ham and pour in 2 cups of chicken stock in the roasting pan to help provide moisture. Cover with foil and bake at 350° for 30-45 minutes or until warmed.Most ham is already pre-cooked and will say as much on the package. Look for cured, smoked, or baked on the package. Because of this, you are only reheating the ham, not attempting to cook it through until done. It’s already done.Optionally you can smoke the ham at 275° at 15-17 minutes per pound until it reaches 140° internally for a smokier flavor.If the package says spiralized, it means that the ham is already pre-sliced.About half of the hams in the store are not spiralized, which means you will need to slice it yourself. To assist in getting some of the glaze flavors in there, be sure to cut a 1” checkered pattern all of the ham besides the flat flesh side.Tenting means the top of the foil is not directly touching the ham, so keep it a little looser.