Mastering Ham Flavors: A Guide to Seasoning, Glazing and Injecting for Maximum Taste

This oven-baked ham recipe is so simple, with no scoring and no studding with cloves. For the first half of this recipe, moist heat is used to cook the meat. At the end, a blast of high heat is used to caramelize the top of the ham. The result yields meat that is juicy, tender, and full of flavor. This baked ham recipe is perfect for entertaining!.

Last Christmas, I bought a half, bone-in ham from Dakin Farm. It was marked with lines and cloves, and I baked it for 10 minutes per pound at 325ºF as the recipe said to do. I turned up the heat and brushed it with a simple glaze made of brown sugar, maple syrup, and orange juice that had just been squeezed.

In my post Christmas after-action report, I wrote: “The ham was spectacular; the mustard sauce outrageously delicious.”

But I had questions still: Was scoring necessary? Were cloves necessary? Was a glaze even necessary?

So I emailed Dakin Farm: To Score or Not? A man named Eric replied, “My advice to everyone is to add a little water to the pan and cover it with foil.” This really helps in preventing the ham from being dry. ”.

He also noted that studding with cloves is not necessary, but it won’t dry the ham out either. And added that glazing is nice for visual purposes.

This all made sense to me, and the next time around, I followed his advice. I roasted my 13-pound whole ham, which wasn’t scored or cloved, at 325ºF for 1 hour and 45 minutes in a pan with a little water and foil over it. In the last 30 minutes, I took off the foil, raised the temperature to 425oF, and glazed the ham twice, each time for 15 minutes.

The result? A beautifully burnished, glazed ham with super moist, tender meat. And no thanks to anything I did: the meat was super flavorful.

Ham is a beloved centerpiece for celebrations and feasts But its mild taste can sometimes seem underwhelming on the flavor front Luckily, there are myriad ways to impart lip-smacking flavor into your holiday hams to take them from bland to grand. Whether baked, smoked or spiral-cut, ham can be enhanced with savory rubs, sweet glazes, aromatic injections and creative toppings. Follow this guide to learn expert tips for infusing ham with irresistible taste.

Seasoning a Fresh Ham

For an uncooked fresh ham, seasoning well before roasting is key. Here are suggestions

Coat with olive oil or melted butter then rub generously with salt, pepper and dried herbs like rosemary, thyme or sage. The oil helps the seasonings adhere.
Make diagonal slits across the ham using a sharp knife then stuff slivers of garlic into the cuts. This adds a wonderful roasted garlic flavor.
Try a spicy dry rub of brown sugar, chili powder, cumin, paprika and cayenne for a southwestern flair.
Smear the outside of the ham with a layer of grainy mustard, then roll in crushed cloves, cinnamon and nutmeg.
Mash fresh herbs like parsley, oregano and chives into a paste with olive oil to make a flavorful coating.

Getting creative with seasonings before roasting allows the flavors to really permeate the meat

Marinating Ham for Extra Juiciness

Soaking ham in an acidic marinade is another great way to impart flavor. Try these marinades:

Pineapple juice, brown sugar, ginger and garlic. The pineapple enzymes help tenderize.
Apple cider vinegar, olive oil, maple syrup and lots of cracked black pepper.
Vanilla soy sauce, brown sugar, sesame oil and chopped lemongrass for an Asian twist.
Citrus juices like orange, lemon or lime mixed with cumin, cilantro and chili powder.

Marinating requires planning ahead since the ham should soak overnight. But this helps keep the ham incredibly moist and juicy.

Injecting Flavor Into Ham

Using an injection needle to penetrate flavor deep into the meat is a popular technique used by competition pitmasters. While it sounds intimidating, a flavor injection needle is easy to use at home. Here’s how:

Purchase pre-made hams injection marinades or create your own blend of broth, juices, oils and spices.
Load the mixture into an injection syringe and insert it 1-2 inches deep into ham in various spots.
Slowly depress the plunger to release the marinade into the meat.
Refrigerate 4-12 hours to allow flavors to permeate before cooking.

Injecting ham gives you complete control over adding your own signature flavors into the meat.

Glazing Ham for Sweetness and Color

Brushing ham with a sweet glaze is likely the most popular way to add flavor. The sugars will caramelize under high heat for an irresistible coating. Glaze ideas:

Brown sugar, honey, maple syrup, mustard, pineapple juice. A classic!
Orange marmalade, orange juice, ginger and cloves. Fruity and aromatic.
Bourbon, brown sugar, whole grain mustard. Sweet with a kick.
Cherry preserves, balsamic vinegar, garlic, rosemary. Savory-tart.
Apple butter, orange zest, apple cider. Warm autumn flavors.

To prevent burning, reserve glazing only for the final 30 minutes of baking at a high 425°F.

Topping Ham Slices with Crunchy Coatings

Transform basic sliced ham by adding crunchy, flavorful toppings:

Press crushed cornflakes, walnuts or pecans into the top for texture and nuttiness.
Coat with panko breadcrumbs then drizzle with melted butter. Broil briefly to brown.
Top slices with crunchy toasted almonds, sesame seeds or chopped peanuts.
Cover ham with a layer of crushed potato chips for fun flavor and crunch.

Get creative with nuts, seeds, coconut, cereals and more to add exciting flavors and textures.

Serving Ham With Accompaniments

Serve ham with zesty sauces and garnishes to round out the flavors:

Pineapple salsa, mango chutney, cranberry compote, fruit relishes
Sharp mustards, horseradish cream, chimichurri sauce, barbecue sauce
Herb mayo, lemon caper aioli, creamy horseradish, pepper jelly
Fresh herbs, cornichons, maraschino cherries, citrus slices

Offering an array of condiments allows guests to customize with their favorite ham pairings.

Choosing the Best Herbs and Spices for Ham

Ham pairs wonderfully with these fresh and dried herbs:

Rosemary – Piney flavor complements the saltiness of ham. Rub on the exterior or add to glazes.
Thyme – Earthy, lemon thyme has a light touch. Lovely in marinades.
Sage – Woodsy notes pair well with pork. Sprinkle chopped sage on before baking.
Parsley – Fresh parsley balances richness. Mix into coatings or add as a garnish.
Tarragon – Licorice-like taste enhances glazes.
Oregano – Robust flavor stands up to ham.
Chives – Delicate onion flavor makes a fresh finishing touch.

Get to know which herbs pair best with ham to build flavor in creative ways.

Take Ham’s Taste Profile to New Heights

It’s easy to transform the mild taste of ham into an exciting culinary experience. Seasoning, marinating, glazing and garnishing all allow you to put your personal spin on ham flavor. Play with different techniques and flavor combinations until you find your perfect ham recipe. Don’t settle for bland – make your next ham the star of the table!

how to flavor ham

Baked Ham Best Practices

Cook 10 minutes a pound at 325ºF.
Cook with the fat side up in a roasting pan with about 1/2 inch of water. Most of the time, cover tightly with foil and cook.
Take off the foil, raise the temperature to 425ºF, and brush the bread with a simple glaze at least twice in the last 30 minutes.
Let rest 20 minutes before carving.

Brown Sugar Ham Glaze Recipe

A ham glaze recipe should include something sweet — brown sugar, sugar, honey, maple syrup, etc. — which will promote good caramelization in the oven. If you want a beautifully browned ham, you don’t have to glaze it all the way through the cooking process. Just do it in the last 30 minutes, with the oven temperature raised to 425ºF.

To make this glaze, stir together:

1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup freshly squeezed orange juice

Halve the recipe if you are making a half ham.

Honey Glazed Ham – The Perfect Thanksgiving Feast

FAQ

What can I add to ham for flavor?

Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.

How do you add flavor to bland ham?

Lay the ham in a deep oven pan on a layer of thickly sliced onions. For a different taste you could also add thick slices of apple, pear or pineapple under the ham . Score the fat diagonally about each inch and then repeat at 45 degrees to create a diamond pattern.

How to make a precooked ham good?

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. 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.

What is a good glaze for a ham?

Honey and Brown Sugar provide the sweet base for the glaze that caramelizes during baking, creating a delicious crust on the ham. Melted butter adds richness and depth of flavor to the honey glaze, balancing out the sweetness. Pineapple and orange juice add a fruity sweetness that perfectly complements the savory ham.

Is honey baked ham as good as regular ham?

The addition of honey will affect the calorie content of the food. One tablespoon of honey contributes to approximately 64 calories. In addition, the use of heat when making baked ham will reduce the quality of the honey.

How do you glaze a ham?

While the ham begins roasting, combine the sugar, vinegar, and mustard in a small cup or bowl. Set aside next to the stove. Remove the ham from the oven and baste generously with the glaze, using about ¼ of the glaze.

Do Ham and cloves go together?

Cloves: Cloves and ham go great together. Back in the day, when we used to buy a ham with the skin still on, cooks would score through the skin and thick layer of fat in a diamond pattern. They’d then stick whole cloves in for added flavor. Nowadays, I don’t really see hams like that anymore. So I infuse the glaze with ground cloves instead.