Glazed HamBy Chelsea Sugar
Spice up the holidays with The TEN, by McCormick®. This fun, giftable set includes 10 essential everyday herbs and spices for cooks of any level, with access to delicious recipes, exclusive videos, and more on the Flavor Maker App! Glazed Ham is the easiest holiday centrepiece – but can seem daunting if you’re new to it! This is a practical, concise tutorial for everything you need to know about Glazed Ham – from choosing a ham, removing the rind, how much to buy, the ham glaze, storing it and of course, what to do with leftover ham! It’s the RecipeTin Eats Ultimate Holiday Baked Ham Guide! Use with your favourite glaze – classic Brown Sugar Ham Glaze or my extra special Maple Ham Glaze. ContentsIntroduction INTRODUCTION: Glazed Ham is easier than you think!If you’re a first timer or not confident working with large holiday centrepieces like ham, don’t worry! A Glazed Ham is an easy, low risk, forgiving recipe. It’s far easier and less “risky” than other traditional holiday mains like Roast Turkey or Prime Rib because:
It’s also an economical option because a little bit goes far, and it’s practical because it can be served at room temperature so you don’t need to worry about the mad rush of heating it up before serving! So – are you ready? Here we go! 1. Best ham for Glazed HamMy economical pick for 2019: $9/kg ($4.50/lb) Smoked Half Leg of Ham from Woolworths (Australia) is excellent value. I’ve used it twice already this year, and I’ve used it many times in previous years – always a winner! For a free range option, I order from The Free Range Butcher (Northern Beaches, Sydney NSW) but they are already sold out this year. Around holiday time, there’s a wide range of hams available in grocery stores and butchers – and prices range vastly too. So how do you choose a ham? Here’s my advice!
What’s the difference between expensive and economical hams?The more economical hams tend to have a higher water content because of the way it’s been prepared, and that affects texture and flavor. Quality of life of the pigs comes into play, as does the amount of preservatives and additives in the ham, and how intense / “good” the smoked flavour is. Christmas is certainly a time for indulgence, and I know there are some who may take a view to buy top end, or don’t bother. I take a more pragmatic view. Buy the best you can afford. The more you pay, the better quality it will be, translating into better flavour. 2. How much ham to buyHow much ham to buy:
I just did a ham on the weekend for a gathering of 35 people with a 5.5 kg / 11 lb bone in ham leg (we had 2 other mains and side salads) and had about 1/4 of the ham leftover. 35 ÷ 5.5 kg = 6.4 (ie 6.4 people per 1 kg / 2 lb of ham with about 1/4 of the half leftover) Remember:
And don’t forget – leftover ham keeps for ages in the fridge, and months in the freezer – and there’s a plethora of things you can make. If you only make ham once a year, make it last!! 3. How to peel the rind (skin) off hamTop Tip: Just remove the rind and leave as much of the fat on as you can. Fat = sticky glaze! This part is easy – the skin WANTS to come off! Your ham will come with a thick, rubbery skin which is called the rind. The rind is not edible, even once cooked (it’s thick and chewy and just really not nice!). The top of the ham will be completely covered in rind. The underside will be partially rind and partially just the surface of the ham which is stained brown from the smoking. You want to remove just the rind. Trust me, you can easily tell by feel what’s rind and what’s ham! Here is how to remove the rind. IMPORTANT: Just remove the skin, leave as much fat as you can. The fat is what creates the caramelisation!
4. Score fatTIP: Just score lightly about 75% of the way through the fat. If you cut all the way through to the ham meat, some of the diamonds might loosen and fall off. “Scoring fat” just means you cut diamonds into the ham fat. This serves a few purposes:
Troubleshooting – If you cut into the meat, it might open up a lot after it bakes so you end up with a thick pale crevice that stands out against the rest of the dark sticky surface. Easy fix – just “disguise” it by basting into the crevice a lot as the pan juices cool and thicken. The extra basting stains the crevice so it’s not as noticeable! If fat “diamonds” fall off, stick them back on with a toothpick. They usually “glue” themselves back on with the glaze as the ham rests and the glaze thickens! 5. Make ham glazeMake your ham glaze – it’s dead easy, just mix! Here are my two favourites:
How to make ham glaze – It is literally just a dump-and-mix job. Really! How far in advance can you make the ham glaze? Days in advance. The ingredients in ham glaze tend to be things like sugar or honey/maple, mustard, spices – all things that have a long shelf life. 6. How to glaze hamTIP: Glaze ALOT after it comes out of the oven! This is when you can really get that deep golden colour and thick glaze. The glazing part is no different to brushing and basting anything that’s marinated!
7. How to bake Glazed HamThis is the easiest part – if you follow a few very simple Nagi Ham Rules that make all the difference!
8. How long to cook glazed hamA glazed ham will take 1.5 – 2 hours at 160C/320F for the surface to become gorgeously sticky and caramelised, and for the middle of the ham to come to a high enough temperature to be safe to eat. INTERNAL TEMPERATURE OF COOKED HAM IS 60°C/140°FHam is already “cooked” ie ready to eat, so it doesn’t need to be cooked for consumption. It’s to ensure any food germs are obliterated. When a protein is in the oven for a considerable length of time, it creates a cosy environment for bacteria to grow so it’s best to bake the ham until the internal temp is such that any bacteria inside is killed. *Sorry for off-putting germ talk!!* 9. How to avoid burnt bitsOne problem that many people run into is uneven caramelisation of the ham. Some parts brown faster than others, so you end up with burnt bits or under caramelised bits. But there’s an easy way to ensure your ham is beautifully caramelised all over:
10. What sauce to serve with hamThe glaze is everybody’s favourite part…. and there’s just not enough to go around! So some years ago, I started using the pan drippings as the sauce to serve with the ham – and it’s been a huge hit! It’s loaded with flavour from both the Glaze you use AND the juices of the ham. The pan drippings are usually a bit thick to use as a sauce so I just thin it with water. The flavour is very intense so you don’t lose flavour at all. Other sauce options: chutney, Cranberry Sauce, mustard, caramelised onion jam. 11. How to serve Glazed HamThis is where the immature side of me comes out… I like to have the whole ham on the table for people to ooh and aaah over before I start carving! Lap up the compliments, bask in the glory while secretly feeling so smug about how little effort it took. 😉 Then after your head has grown so big you might not fit through the door, whisk it away to carve up. Or – as I do – start carving at the table, then once you have a bit of a stash, finish carving in the kitchen (also, this is the part when it usually gets a bit messy!) Here are some photos from a Christmas Lunch I catered for my mother and her friends on the weekend just gone. The only “catering” job I do every year…because I can’t say NO to my mother! 😂 How to “style” the Glazed Ham PlatterI just buy any good value green leafage – a big bushy bunch – and lay it on a platter or board then place the ham on top. For a pop of colour, I just place quartered oranges around it – or any other fruit that’s good value at the time (oranges are usually good value). Wrapping Bone handleI also like to wrap parchment / baking paper around the handle and use ribbon to secure it in place. This is for practical and presentation purposes – it gives you something to hold onto when carving! Sometimes I add a sprig of rosemary as well – or steal a sprig off the Christmas tree. 12. How to make ahead (100% perfect!)99% of the time I have made ham, I’ve made it the day before – or even several days before serving. Yes, really, ham is 100% perfect for making or preparing ahead. Here’s how: How to prepare aheadIf you want to prepare ahead then just bake on the day:
Make entirely ahead (this is what I usually do)Make the Glazed Ham, including baking it, then let it cool. Remove pan juices and place in an airtight container. Cover ham with baking paper (parchment paper) then foil and place in the fridge until required – days and days ahead. On the day of, remove from the fridge and reheat in the oven at 160C/320F for around 1 hour, just to warm through and revitalise the glaze! Doesn’t this look like it was freshly made?? It was reheated! 13. Storing leftover hamHam has a much longer shelf life before peeling and glazing, especially if they come vac packed like most grocery store hams do. They last for weeks – often over a month. But once peeled, glazed and baked, they have a shorter shelf life and need to be stored in a specific way. How long does Glazed Ham keep in the fridge?1 week, if stored in a ham bag or pillowcase. Usually longer – just smell it. You will know if it is no longer good. You can also slice then place in VERY airtight containers (not just cheap plastic containers), but it keeps longer if kept whole. Why do you need to use a ham bag?It’s best to use a ham bag, pillowcase or similar as it lets the ham breath which will prolong it’s life. Cling wrap or other airtight containers will make it sweat, and the water causes the ham to degrade more rapidly. How to freeze leftover hamLeftover ham can be frozen for up to 3 months. It is better if you freeze blocks then slice it after thawing – the ham is nicer. But you can also freeze slices. For blocks, wrap in cling wrap then place in an airtight container and freeze. For slices, just place in an airtight container. Don’t forget to freeze the ham bone too! See below for ham bone recipes. How to store Glazed Ham in a ham bag or pillowcase
14. What to do with leftover hamThe best part!! Here are recipes I think are worthy of making with your precious leftover Glazed Ham. For a full list, see this What To Do With Leftover Ham – 30+ recipes post. Leftover Ham recipesChristmas Leftovers Bread Bowl Sandwich (Muffuletta) Ham and Corn Chowder with Potato Monte Cristo Sandwich (Ham Cheese French Toast) Ham and Cheese Puffs Cheese and Ham Pancakes Ham and Cheese French Toast Roll Ups And for your ham bone, try these:
Leftover Ham Bone recipesCreamy Ham Bone Soup with Beans Chinese Ham Bone Rice Soup – Congee (3 ingredients!!) And there you have it. My Holiday Ham Guide! I’ve written an abbreviated form of the preparation directions in the recipe card below which you can use for any ham glaze you choose. And here are the recipes for my two favourite Ham Glazes (including full recipe):
If you have any questions, just drop them below and I’ll respond as soon as I can! – Nagi x Watch how to make itThis is the recipe video for my Maple Glazed Ham which depicts the steps outlined above! Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. How to make Glazed HamAuthor: Nagi | RecipeTin Eats Prep: 30 mins Cook: 2 hrs Resting: 20 mins Total: 2 hrs 50 mins Christmas, Easter, Festive, Holiday, Thanskgiving Western 5 from 6 votes Servings30 people Tap or hover to scale
RECIPE VIDEO ABOVE. Making glazed ham is easy! If using a larger ham, use recipe Scaler to scale up the glaze recipe (click on Servings and slide on the respective glaze recipe). A 5 kg / 10lb ham will serve 30 – 40 with another main and sides, or 25 if it's the only main. Ingredients
Glaze – choose ONE
Instructions
Remove ham rind (skin)
Scoring fat (making diamonds)
Glaze and Baking
Serving and presentation tips
Storing Glazed Ham:
Recipe Notes:1. HAM:
How long does ham glaze take?Wait to glaze the ham until the last 15 to 20 minutes of baking. If you start brushing it on sooner, the sugar could cause the glaze (and the ham's skin) to burn. Prepare at least one cup of glaze per five to 10 pounds of ham.
How do you cook a precooked glazed ham?A precooked ham should be cooked in the oven at 325 degrees for 10 minutes per pound, or until it reaches 145 degrees, according to the USDA. If you're reheating a ham that was repackaged or leftover, it needs to be cooked to 165 degrees F.
How do you heat a fully cooked ham with glaze?Place in a 325-to-350 degree oven, brush with some glaze if desired and bake until heated through and the internal temperature reaches 135 degrees. Again, figure no more than 10 minutes per pound. An 8-pounder will take 1 hour and 20 minutes.
How long does it how long does it take to cook a ham?Cooking Temperature and Time: A half ham weighing between five and eight pounds requires 35 to 40 minutes of roasting at 325°F per pound. For whole bone-in hams weighing 12 and 16 pounds, cook the ham at 325°F for 22 to 26 minutes per pound. The internal temperature should be 145°F.
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