Trying to find the perfect main course for your holiday dinner party? Why not switch things up this year and cook a delicious glazed ham? Ham is perfect for any occasion — from a full blown holiday meal to Christmas morning brunch, you will not believe how fast it is gone. Below is a recipe for making a succulent ham that will have your guests begging for your recipe.
Holiday Ham Recipe
Prep Time: 15 minutes
Cook Time: 2 Hours
Serves: 12 people
Ingredients for the Ham:
- 1 Hormel Cure 81 bone-in ham (cherry wood flavor)
- ½ a cup of vegetable stock
Ingredients for the Glaze:
- ½ a cup of juice from one large can of pineapple rings (keep pineapple rings for later)
- ¼ a cup of vegetable stock
- 2 ½ cups of brown sugar
- ¼ a cup of dijon mustard
- 3 tablespoons of honey
- 3 teaspoons of freshly grated ginger
- 1 teaspoon of ground cloves
- ½ teaspoon of ground cloves
- ½ a teaspoon of dry sage
- ½ a teaspoon of freshly ground cracked black pepper
- 1 cinnamon stick
- Preheat the oven to 325º F.
- Place the ham skin up on your cutting board and make half inch deep cuts in a criss-cross pattern across the top and sides.
- Pour in the vegetable stock.
- Lift ham slightly so the liquid gets under the bottom of it. Doing this will make sure that the ham does not stick to the pan and will keep it moist during cooking time.
- Tent with ham with aluminum foil and cook for 1 ½ to 2 hours depending on the size of your ham. It should reach 130º when tested with a meat thermometer.
- While the ham is cooking, place all of the glaze ingredients into medium saucepan and bring them to a boil. Reduce the heat to a simmer and cook to a thick syrup like consistency similar to maple syrup. Set the glaze aside.
- Once the ham is at 130º F, remove and increase oven temperature to 425º F.
- Remove the foil (save the foil for later) and use about ⅓ of the glaze to cover the outside of the ham. Place it back into the oven and heat for another 15 minutes. Remove, add another ⅓ of the glaze, cook for 15 more minutes, and then finish with the rest of the glaze and a final 5 minutes or so. You will want the outside to just be lightly crispy but not burned. The internal temperature should be 140º F.
- Remove from the oven and tent with the saved foil and let rest for 20 minutes. Move ham to a cutting board, carve and serve with brown sugar baked pineapple rings.