Slather the remaining glaze all over the top of the ham and place back in the oven uncovered for 15 more minutes. Using caution and tongs to help, peel back the aluminum foil from the top, leaving the aluminum foil on the sides and underneath the ham to catch the glaze and juices. Raise the oven temperature to 400 degrees F. Whisk until small bubbles appear all over, then turn off the heat. Pour the remaining half of the glaze in a small saucepot on medium heat and bring to a simmer. Fill the pan with an inch of water and roast in the oven until the internal temperature reaches 140 degrees F, about 20 minutes per pound. Tightly wrap the ham in the foil and place on a rack in a roasting pan. Pour half of the glaze over the ham allowing it to sink into the slices. Peel back the layers of the ham and place a sprig of thyme between every other layer of the spirals. Roll out enough aluminum foil to surround the ham and place the ham in the center of the foil. Since this is a bone-in ham, save the bone and make ham stock for future soups and stews! With leftover ham, make something breakfast-y like quiche, toss it into your favorite pasta dish or on top of a pizza, or just make a really good ham sandwich.In a bowl, mix together the brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg. Pour half of the glaze over the ham allowing it to sink into the slices. Just remember to do the math on how much ham per person is needed before you put in your order with the butcher! Rest for about 20 minutes before cutting and serving. Remove from the oven when the temperature reaches 140F. Brush with the glaze mixture and turn the oven up to 425F to caramelize the glaze. Bake until the ham reaches 135F per the full recipe below. (about 15-18 minutes per pound) until internal temperature on a thermometer reads. Place the ham cut side down in a rimmed baking pan and cover with foil. Look for a fully-cooked, bone-in ham that isn't spiral cut-it stays juicier in the oven! Shank-end hams are the big, beautiful ones you're used to seeing for the holidays and those work great here. Place ham in shallow pan and heat in 350F. What kind of ham is best for Easter dinner? Plus, it gives it that gorgeous glossy, lacquered look that just screams holiday ham! Since the ham comes from the grocery store pre-cooked, this is an easy extra step that results in major flavor. For this one, all you have to do is pop open a can of Dr Pepper and mix it with mustard, brown sugar, and apple cider vinegar. Warm in the oven until the internal temperature reaches 120 F, about 1 hours. Is it worth it? Yes! Ham is just regular 'ol ham until you top it with a tangy, sweet, sticky, addictive glaze. Place ham on a foil-lined sheet tray and cover tightly with foil. Let's get something straight: Is glazing a ham necessary? No. What's the secret to the best holiday ham? It's totally easy, exceedingly delicious, and results in a purty and glossy Easter ham that'll make your guests say "Oooooooh!" with wide, expectant eyes and, hopefully, hearty appetites because this ham could feed an army (and hopefully result in leftover ham). If using a conventional oven, cover the entire ham (or portion to be used) and. Okay, now that I've both confused and depressed everyone: Here's the recipe for my yummy sweet-glazed ham-the same ham recipe I'll be making for Easter brunch. However, you can wrap individual spiral slices in aluminum foil and heat them. Easter is coming, the goose is getting fat!Īnd Christmas isn't coming.
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