Q1: What is the absolute, number one secret to a juicy, not dry, holiday ham?

The two most important secrets are to not overcook it and to let it rest . Since you are starting with a fully-cooked ham, you are essentially just reheating it. Using an instant-read thermometer to pull the ham from the oven just as it reaches the perfect temperature, and then letting it rest for at least 15 minutes, are the non-negotiable keys that will guarantee an incredibly juicy and tender result.

Q2: What kind of ham is best for this recipe?

A bone-in, fully-cooked, smoked ham is the absolute best choice for the most flavor and a super juicy result.

Q3: How do I properly score a ham?

It's easy! Use a small, sharp paring knife to make shallow, diagonal cuts (the recipe suggests about 1-inch deep) all across the surface of the ham, spaced about 3/4-inch apart. Then, simply turn the ham and make another set of diagonal cuts going in the opposite direction to create that classic, beautiful diamond pattern.

Q4: Can I make the glaze ahead of time?

Yes, absolutely! The brown sugar and orange juice glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. You may need to gently warm it on the stovetop to loosen it up before you glaze the ham.

Q5: Is the cayenne pepper optional?

Yes, of course! If you are sensitive to any heat, you can reduce the amount of cayenne or omit it completely. It will still be a delicious, classic brown sugar and orange glaze.

Millionaire's' Brown Sugar Glazed Ham (An Easy Showstopper!)

‘Millionaire’s’ Brown Sugar Glazed Ham (An Easy Showstopper!)

An easy yet impressive recipe for a ‘Millionaire’s Ham,’ perfect as a showstopper for a holiday meal. This dish features a large, bone-in, fully-cooked ham that is scored in a diamond pattern to allow the flavors to penetrate. The ham is slow-roasted and then repeatedly brushed with a sweet and spicy glaze made from brown sugar, orange juice, and cayenne pepper, creating a thick, dark, and caramelized crust. A separate, syrupy sauce is also made from the same ingredients to be served on the side.

Author: Grace

Ingredients

One 8-to-10-pound bone-in fully-cooked ham
3 1/2 cups packed light brown sugar
1 3/4 cups orange juice
1 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Instructions

Let the ham sit at room temperature for about 30 minutes. Preheat the oven to 350°F. Line a roasting pan and its rack with foil.
With a sharp knife, score the surface of the ham in a diamond crosshatch pattern, cutting about 1-inch deep.
Place the ham, fatty-side up, on the rack in the roasting pan. Cook for about 2 hours, rotating the pan halfway through, until the ham is warm in the center and the fat begins to crisp.
Make the Glaze: Meanwhile, in a medium bowl, mix 3 cups of the brown sugar, 3/4 cup of the orange juice, 1/2 teaspoon of the cayenne pepper, 1 tablespoon of salt, and 1 teaspoon of pepper.
Glaze the Ham: After the initial 2-hour bake, carefully brush one-third of the glaze all over the ham. Return it to the oven and bake for 20 minutes.
Brush the ham with another third of the glaze and bake for 20 more minutes.
Brush the remaining third of the glaze over the ham and cook for about 30 more minutes, until the glaze is shiny and the ham is dark golden brown and crispy. The final internal temperature should be 145°F.
Make the Serving Sauce: While the ham is finishing, combine the remaining 1/2 cup of sugar, 1 cup of orange juice, 1/2 teaspoon of cayenne pepper, and a generous amount of black pepper in a small saucepan. Bring to a boil and cook for 7-8 minutes, until the sauce has reduced by about half.
Remove the ham from the oven and let it rest for 15 minutes before carving. Serve with the sauce on the side.

Notes

This is a showstopper main course, perfect for holidays like Christmas or Easter.
Scoring the fat on the ham not only creates a beautiful presentation but also allows the rich glaze to penetrate the meat.
The three-stage glazing process is a key technique that builds up a thick, caramelized, and flavorful crust on the ham.
Resting the ham before carving is a crucial step to ensure the meat remains juicy and tender.

Find it online: https://www.eatswithsoul.com/brown-sugar-glazed-ham/