Baked ham is very common around Christmas, Easter and Thanksgiving. During the festive season, it usually goes on sale. Economical, it can feed a crowd with leftovers used in other dishes. To make it attractive, the outer skin is scored in a diamond pattern and studded with cloves. Enhanced with a glaze that is caramelized in the oven to give the ham a distinctive appearance and flavour. Perfect as a table centrepiece drawing one's attention, hearty and delicious.
Fully cooked bone-in or boneless ham are excellent choices. Though bone-in ham is considered more flavourful, boneless one is easy to carve. I prefer the latter for uniform serving slices. The ham is soaked in water for 10 to 12 hours in the refrigerator with the water changed every few hours to reduce the saltiness. Rinsed, pat dried, scored, studded and then, brushed with a maple honey glaze spiced with chilli powder and pepper powder. Baked in a preheated oven at 350 F or 180 C with a dash of water for 1 hour. Heated through and then broiled for 3 to 4 minutes to caramelize the glaze. Quick, easy to prepare and ideal for entertaining.
Fully cooked bone-in or boneless ham are excellent choices. Though bone-in ham is considered more flavourful, boneless one is easy to carve. I prefer the latter for uniform serving slices. The ham is soaked in water for 10 to 12 hours in the refrigerator with the water changed every few hours to reduce the saltiness. Rinsed, pat dried, scored, studded and then, brushed with a maple honey glaze spiced with chilli powder and pepper powder. Baked in a preheated oven at 350 F or 180 C with a dash of water for 1 hour. Heated through and then broiled for 3 to 4 minutes to caramelize the glaze. Quick, easy to prepare and ideal for entertaining.
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Baked Ham With Spiced Maple Honey Glaze
(Serves 10 to 12)
Ingredients:
1.7 kg cooked boneless smoked ham
cloves to decorate
1 cup water
Glaze
1 tablespoon maple syrup
2 tablespoons honey
1/2 teaspoon chilli powder
1/4 teaspoon pepper powder
Method:
Rinse the ham, cover with enough water and refrigerate for 10 to 12 hours. Change the water after every few hours to get rid of the saltiness.
In a bowl, mix the ingredients for the glaze and set aside.
Preheat oven to 350 F or 180 C.
Pat dry the ham with absorbent paper towels. Place on a cutting board and score the outer skin diagonally 1-inch apart and 1/4-inch deep to form a diamond pattern. Stud the ham with whole cloves. (Note: If outer skin has line impressions, follow them while scoring with a knife like how I did, see picture above.)
Brush glaze over ham and bake in a roasting pan with 1 cup water. Baste every 15 to 20 minutes with the glaze not drippings. After 1 hour, turn on the broiler (top heating element) and caramelize the glaze for 3 to 4 minutes. Keep a watchful eye to prevent the ham from burning and drying out.
Remove from the oven, cover and let ham rest before slicing.
Note:
(Serves 10 to 12)
Ingredients:
1.7 kg cooked boneless smoked ham
cloves to decorate
1 cup water
Glaze
1 tablespoon maple syrup
2 tablespoons honey
1/2 teaspoon chilli powder
1/4 teaspoon pepper powder
Method:
Rinse the ham, cover with enough water and refrigerate for 10 to 12 hours. Change the water after every few hours to get rid of the saltiness.
In a bowl, mix the ingredients for the glaze and set aside.
Preheat oven to 350 F or 180 C.
Pat dry the ham with absorbent paper towels. Place on a cutting board and score the outer skin diagonally 1-inch apart and 1/4-inch deep to form a diamond pattern. Stud the ham with whole cloves. (Note: If outer skin has line impressions, follow them while scoring with a knife like how I did, see picture above.)
Brush glaze over ham and bake in a roasting pan with 1 cup water. Baste every 15 to 20 minutes with the glaze not drippings. After 1 hour, turn on the broiler (top heating element) and caramelize the glaze for 3 to 4 minutes. Keep a watchful eye to prevent the ham from burning and drying out.
Remove from the oven, cover and let ham rest before slicing.
Note:
- Do not baste ham with its drippings or it will be too salty.
- Package instructions are to heat the already cooked ham; 10 to 15 minutes per pound and until the internal temperature is 140 F or 60 C. This temperature can dry out the ham so try to heat the ham at 120 F or 48 C.
- If using spiral-sliced ham, they tend to dry out since they are pre-cut. Cover ham with an aluminum foil during baking.
- Leftover slices refrigerate well, can be chopped and used in soups, pasta or rice dishes, even salads.
- A teaspoon of apple cider vinegar can be included in the glaze.
