Q1: Why brine a ham that is already fully cooked?

A fully-cooked ham is already delicious, but this quick, 4-hour brine is a flavor-infusing step! It's the secret that adds the subtle, complex, and savory-sweet notes of the tea and brown sugar deep into the meat, and it adds extra insurance for a super juicy result.

Q2: Can I use a spiral-cut ham?

Yes, absolutely! A spiral-cut ham is a fantastic choice for this recipe, as the brine and the glaze will be able to get in between every single slice for even more flavor.

Q3: Can I make the glaze ahead of time?

Yes, absolutely! The no-cook glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.

Q4: Can I use a different kind of mustard?

Yes! If you don't have a whole-grain Dijon, a classic, smooth Dijon mustard or a spicy brown mustard would also be delicious substitutes.

Q5: Why did my glaze burn?

A sugary glaze can burn if the oven is too hot or if it's applied too early in the cooking process. This recipe's method of applying the glaze only during the final, high-heat 10-15 minutes of cooking is the key that prevents the sugars from burning over the long initial bake.

Best Sweet Tea-Brined Ham (with a Tangy Lemon Glaze!)

Sweet Tea-Brined Ham (with a Tangy Lemon Glaze!)

A festive and flavorful recipe for a ‘Sweet Tea-Brined Ham With Lemon Glaze,’ perfect as the centerpiece for a holiday meal. This dish features a fully-cooked, semi-boneless ham that is first brined for four hours in a homemade sweet tea mixture to enhance its juiciness and flavor. The ham is then slow-roasted and finished at a high temperature with a tangy, sweet glaze made from brown sugar, lemon zest, lemon juice, and Dijon mustard.

Author: Grace

Ingredients

For the Brine and Ham:
1 gallon water
8 family-size black tea bags
2 cups packed dark brown sugar
1 cup kosher salt
4 cups ice, or as needed
1 (5- to 7-lb.) unseasoned, semi-boneless, fully cooked ham
For the Lemon Glaze:
1 1/2 cups packed light brown sugar
5 Tbsp. lemon zest
3/4 cup fresh lemon juice (from 5 large lemons)
1/3 cup grainy Dijon or Creole mustard
1 Tbsp. dry mustard
1/2 tsp. coarsely ground black pepper

Instructions

Make the Brine: Bring the water to a boil in a large saucepan. Add the dark brown sugar and salt, stirring until they are dissolved. Add the tea bags, remove from heat, and let steep for 1 hour.
Remove the tea bags. Add the ice and stir to completely cool the brine.
Place the ham in a large container or brining bag and pour in the cooled brine. Ensure the ham is fully submerged (add more ice if needed). Cover and refrigerate for 4 hours.
Roast the Ham: Preheat the oven to 300°F. Drain the ham, discard the brine, and pat the ham dry with paper towels.
Place the ham in a roasting pan, cover it tightly with foil, and roast for 12 to 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers 130°F.
Make the Glaze: While the ham bakes, stir together the light brown sugar, lemon zest, lemon juice, prepared mustard, dry mustard, and black pepper in a large bowl until smoothly combined.
Glaze the Ham: Remove the ham from the oven and uncover it. Increase the oven temperature to 425°F.
Spread half of the glaze over the ham. Return it to the oven and roast for 5 minutes, or until the glaze bubbles.
Pour the rest of the glaze over the ham and continue roasting for 5 to 10 more minutes, or until the glaze sizzles and begins to blister in spots.
Let the ham rest for 20 to 30 minutes before serving. Baste frequently with the pan juices as it rests. Serve warm, drizzling the slices with pan juices.

Notes

This is a showstopper main course, perfect for holidays like Christmas or Easter.
Brining the ham, even though it’s already cooked, is a key technique that adds significant moisture and flavor to the final dish.
The ham must be fully submerged in the cooled brine for the 4-hour brining period.
Letting the ham rest for 20-30 minutes before carving is crucial to ensure the meat remains juicy.

Find it online: https://www.eatswithsoul.com/best-sweet-tea-brined-ham/