It’s Spring, it’s Easter and time for ham. You’ve reached out to me with questions and even confessed that you cheat sometimes—“My family doesn’t know it, but I use the glaze that comes with the ham.” The question of the month is how-to make a star attraction ham. That diamond ‘n clove e studded ham on the carving board says special and it’s not hard to create.
Whether you’re oven-roasting or putting the ham on the grill, it’s easy to embellish and glaze. Here are three glazes, Classic Pineapple, Dijon Mustard or Citrus. They’re infused with flavor and your choice will pair perfectly with the ham. Let’s get started, you’ll see how easy it is to give a menu classic just a little swag to make your family say wow!
Classic Holiday Ham with Pineapple Glaze
1 (5 to 7 lb.) fully cooked bone in ham
1 (8-oz.) can crushed pineapple
1/3 cup bourbon
1 teaspoon prepared mustard
Place ham fat-side up on rack in baking pan. Bake at 325°F, 2 to 2-1/2 hours or until meat thermometer registers 125°F. Trim off rind with kitchen shears or sharp knife, leaving 1/4-inch layer of fat on ham. Using sharp knife, score ham by cutting diamond shapes 1/4-inch deep through fat. Insert clove in each diamond. Spoon combined remaining ingredients over ham, continue baking 30 minutes or until thermometer registers 140°F. Remove ham and let stand 15 minutes before slicing. Garnish as desired. Makes 10 to 14 servings.
Spiced Grilled Ham with Citrus Glaze
1 (6 to 7 lb.) fully-cooked bone-in ham, trimmed
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup lemon marmalade, *
2 tablespoons orange juice
2 tablespoons brown sugar, packed
Preheat a gas or charcoal grill to medium-hot (375° to 425°F). Prepare the grill for indirect cooking: For a gas grill, turn off the center burner; for a charcoal grill, bank the coals on either side; place a drip pan under the grate between the heat sources.
Score a diamond pattern into the ham, about 1/4-inch deep into any fat. Combine the coriander, paprika, cumin, cinnamon, and cloves. Rub the spice mixture over all sides of the ham. Place the ham, flat side down, in the center of the grill over the drip pan. Cover and cook, adding briquettes to a charcoal grill as necessary to maintain the heat, until the internal temperature of the ham reaches 140°F, 1 1/2 to 2 hours or 15 to 18 minutes per pound.
In a small bowl, combine the marmalade, orange juice, and sugar. Brush the marmalade mixture over the ham. Cover and grill 5 minutes, until the glaze is lightly caramelized. Remove the ham from the grill, transfer to a cutting board, and let rest 15 to 30 minutes before slicing. Makes 12 to 14 servings
* If you can’t find lemon marmalade, substitute another orange marmalade.
Honey Dijon Glaze
2/3 cup honey
1/3 cup Dijon mustard
1/4 teaspoon ground clove
Prepare 5 to 7 lb. ham fat-side up on rack in baking pan. Bake at 325°F, 2 to 2-1/2 hours or until meat thermometer registers 125°F. Trim off rind with kitchen shears or sharp knife, leaving 1/4-inch layer of fat on ham. Using sharp knife, score ham by cutting diamond shapes 1/4-inch deep through fat. Combine honey, mustard and cloves, mixing until blended. Spoon honey mixture over ham, and into diamond cuts. Continue baking ham about 30 minutes, or until meat thermometer registers 145°F. Serve with additional warm glaze if desired. Let ham rest 15 to 30 minutes before slicing. Makes glaze for one 5 to 7-lb ham.