The Pioneer Women Makes Amazing Glazed Ham | Food Network



The glaze on this ham is a 10/10! And you need it on your holiday dinner lineup.

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Get the recipe: https://www.foodnetwork.com/recipes/ree-drummond/amazing-glazed-ham-7930203

Amazing Glazed Ham
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 3 hr 15 min (includes resting time)
Active: 15 min
Yield: 14 to 16 servings

Ingredients

One 7- to 9-pound fully cooked spiral-cut ham
1 cup dark brown sugar
1/4 cup grainy brown mustard
2 tablespoons apple cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon chili powder
3 medium oranges, zested and juiced
2 cloves garlic, grated
Kosher salt and freshly ground black pepper

Directions

Let the ham sit at room temperature for 1 hour before baking. This will allow it to cook evenly.

Preheat the oven to 325 degrees F.

Make the glaze: In a medium pot over medium-high heat, combine the brown sugar, mustard, vinegar, cinnamon, paprika, chili powder, orange zest and juice, garlic and some salt and pepper. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.

Place a rack in a roasting pan. Put the ham on the rack large open-face down (so the spiral cuts are stacked on top of one another).
Brush half of the glaze over the surface of the ham, getting it between the slices as much as you can.

Pour about an inch of water in the base of the roasting pan; the water should not touch the ham. Tent the pan loosely with aluminum foil and bake for about 10 minutes per pound (1 hour 10 minutes to 1 hour 25 minutes).

Take the ham out of the oven and remove the foil. Raise the oven temperature to 375 degrees F. Brush half of the remaining glaze on the ham. When the oven is up to temperature, return the ham, uncovered, and bake for 15 minutes. Brush the remaining glaze over the ham and cook for another 15 minutes.

Carefully transfer the ham to a platter. Serve right away, or cover with foil and take it to your gathering!

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31 Replies to “The Pioneer Women Makes Amazing Glazed Ham | Food Network”

  1. I made it for this Christmas and some loved it, a few said it was unique. I didn't like it. I'm 😷 sick so I didn't taste it. But I followed it perfectly. One said he wants me to make him Curry, he is from Africa. Lol 😃

  2. people pay for convenance, thats why spiral cut hams are more per pound than other hams, and they are also for people that do not know how to cook a reg ham. the ham is already cooked people, you don't half to cook it more, just warm it. if you like dry meat with the consistency of old oscar meyer lunch meat than get you a spiral cut ham. stay away from spiral cut hams. go and buy a good shank or butt portion ham, the less injection in one the better it will be.that's what they fill cheap hams up with, a brine,you are buying brine solution and not ham, cookes or smithfield are pretty good cause there is not as much brine in them as the cheaper hams, inject one yourself with some butter and ham broth, or don't inject it. do not take the skin off of it. it helps keep it moist. put it on a wire rack in a pan with some water in it, either on the smoker or oven. turn the oven as low as it will go, stick a meat probe in it and set it for 110 to 115, when it hits the mark take it out and it will climb another 10 to 15 degrees, just enough to warm the brine and ham enough for it to taste like ham and not the brine solution they inject them with. let it sit til the temp starts falling again, several hours most the time. take the skin off when you want too now , or maybe it doesnt have a skin. try it

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