Glazing a ham is a great way to add flavor, color, and texture to baked ham. Not hard, and you probably already have the ingredients you need in your fridge or pantry to make a simple but tasty ham glaze.
To glaze a ham, you need to use some kind of sweet ingredient, usually mixed with a fruity, sour, or spicy ingredient. These sweet, fruity, pungent flavors really complement the salty flavor of the ham.
A beautifully glazed ham is the crowning jewel of any holiday table. With its glistening sheen and sweet, sticky glaze a well-glazed ham is a feast for both the eyes and tastebuds. But when exactly should you apply that luscious glaze to get the perfect results – before or after cooking the ham? This is a question that trips up many home cooks. Have no fear we’re breaking down the science and art behind glazing hams to help you shine.
Why Timing Matters
Applying the glaze at the right time is critical for maximizing flavor and achieving that photo-worthy shine. Glazes often contain a high concentration of sugars that can burn quickly under high heat. If you glaze too early, the sugars may blacken or crystallize in the oven, ruining your presentation. Glazing too late won’t allow the glaze enough time to caramelize and adhere properly to the ham. You want the glaze to melt and fuse into a lovely lacquer with the heat.
Glazing Before Cooking
Slathering on a sweet glaze before popping your ham in the oven may seem like a tempting idea The glaze can penetrate deeper into the meat as it cooks, right? Wrong Pre-glazing leads to a burnt, bitter mess more often than not. The sugars in the glaze will burn long before the interior of the ham approaches a safe temperature. You’ll likely end up scraping off blackened glaze bits, which is no fun.
A raw or partially cooked ham doesn’t provide an ideal surface for glaze adhesion either. The glaze will simply slide right off the slick, wet exterior of raw ham. Pre-glazing is best avoided.
Glazing After Cooking
Glazing after the ham has cooked through is the clear winner technique. The dry, sear-crusted exterior of a fully cooked ham gives the ideal base for your glaze to cling to. Wait until the last 30 minutes of oven time to apply the glaze for hams under 8 lbs. For larger hams over 8 lbs, wait until the last hour.
This relatively short window prevents burning while still allowing enough time for the glaze to caramelize nicely. Using a pastry brush, generously coat the ham all over with the glaze. Repeat the process every 10-15 minutes until cooking is complete to build up layers of shine. The glaze will bubble, melt, and develop deep, rich flavors with this final blast of heat.
How to Make a Flawless Glaze
An artfully crafted glaze takes a good ham to great heights. Sweet and sticky with a subtle tang, these lustrous sauces meld into irresistible flavor capsules on the ham’s surface. While you can often buy pre-made glazes, homemade has no equal when done right.
Base ingredients like brown sugar, honey, maple syrup, jams, and preserved fruits build flavor and sheen. Mix in acidic components like orange juice, vinegar, or wine to cut through fats and add brightness. Seasonings and aromatics like ginger, mustard, cloves, and peppers balance out the sweetness.
Combine the ingredients into a loose paste, adding liquid gradually until you reach the desired consistency. The glaze should be thick enough to coat the ham without running off. Heat the prepared glaze for 5 minutes before applying to further meld the flavors and dissolve any chunks of sugar. Then simply brush on and let the oven work its magic!
Step-By-Step Glazing Procedure
Follow these simple steps for glazing success:
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Cook ham until nearly done, reaching 135°F internally. Remove from oven and tent with foil.
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Make the glaze by combining ingredients into a thick, spreadable paste. Heat glaze over medium heat for 5 minutes.
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With about 30 minutes cooking time left for a <8 lb ham or 1 hour left for a >8 lb ham, remove foil and brush glaze all over ham.
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Return ham to oven for 10-15 minutes then repeat glazing process. Add layers of glaze every 10-15 minutes until done.
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When the internal temperature reaches 140°F, the glazed ham is ready to be presented and carved.
Troubleshooting Ham Glazing Problems
Burned, blackened glaze? You applied it too early before the ham was cooked through. Next time, wait until the last hour of oven time.
Glaze won’t stick? Try roughing up the ham’s surface lightly with a fork for better adhesion. Or the ham may have been too cold/wet when glazing.
Bland glaze? Be sure to heat the glaze for a few minutes to meld the flavors and dissolve any sugar clumps. Adding a splash of booze like rum also kicks up the flavor.
Dry ham? A foil tent between glazing helps retain moisture if your ham is drying out. Adding a cup of water or cider to the roasting pan can also help keep hams succulent.
Frequently Asked Questions
Can you put glaze on raw ham?
No, only glaze fully cooked ham. Glazing raw ham leads to burning, waste, and safety issues.
Should I glaze ham at the beginning or end of cooking?
Wait until the last 30-60 minutes of cooking time before glazing. This prevents burning.
How long does it take for ham glaze to caramelize?
With heat between 350-400°F, ham glaze will caramelize and adhere to the ham within 10-15 minutes.
What happens if you glaze a ham too early?
The sugars in the glaze will likely burn and turn bitter if applied too early before the ham is cooked through.
Can I use preserves or jellies for ham glaze?
Yes, jams, jellies, marmalades, and preserves make excellent bases for glazes. Just avoid adding too early.
A perfect glaze may seem complicated, but just remember two key rules: wait until the very end to apply, and build flavor with a blend of sweet, sour, and spice. Follow the timing guidelines above, and your glazed ham will be the talk of the table!
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When to Glaze the Ham
The glaze should be on the ham for just long enough to turn caramelized, but not so long that it burns. Since sugar burns easily, you should only put the glaze on the ham at the very end of cooking. Otherwise, your glaze will turn into a smoky mess. For the most part, when we bake a ham, were simply reheating a ham thats already cooked. Hams of this type are called ready to eat or ready to serve hams. For that reason, lower temperatures and longer cooking times will work fine. Temperatures of around 325 F to 350 F are perfect. We can put the glaze on the ham about 30 to 60 minutes before it’s done cooking because the temperature is so low. 2:12.
Brown Sugar and Orange Juice Glaze
- 1 1/4cups packed brown sugar
- 1 1/2 ounces orange juice
- 1/2 teaspoon ground cloves
Combine all the ingredients in a small bowl. Apply to the ham about 30 to 60 minutes before the end of cooking.