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 ($140^{\circ}F$), and then letting it rest, 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 fully-cooked, boneless ham is the easiest choice for this recipe. However, a bone-in, spiral-cut ham will also work beautifully and makes for even easier carving.

Q3: Can I add other flavors to my glaze?

Yes, absolutely! This simple glaze is a fantastic canvas for other classic flavors. A splash of pineapple or orange juice or a pinch of warm spices like cloves or allspice would all be delicious additions.

Q4: Can I make the glaze ahead of time?

Yes, absolutely! The honey-ginger ale 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: 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 30 minutes of cooking is the key that prevents the sugars from burning over the long bake time.

Honey-Glazed Ham (An Easy Holiday Showstopper!)

An easy and classic recipe for a Honey-Glazed Ham, perfect for a holiday meal or special occasion. This simple dish uses a fully-cooked boneless ham, which is scored in a diamond pattern and studded with whole cloves. The ham is slow-roasted, then repeatedly brushed with a sweet and tangy glaze made from honey, ginger ale, and grainy brown mustard, creating a beautiful, caramelized exterior.

Author: Grace

Ingredients

One 5- to 7-pound fully cooked boneless ham portion
2 tablespoons whole cloves
1 cup honey
1 can ginger ale
1/4 cup grainy brown mustard
1 tablespoon apple cider vinegar

Instructions

Preheat the oven to 325°F.
Score the surface of the ham in a diamond pattern, about 1/8-inch deep. Stud the top of the ham with the whole cloves.
Place the ham in a roasting pan with a rack, tent it with foil, and bake for 1 hour.
Make the Glaze: While the ham bakes, heat the honey, ginger ale, mustard, and vinegar in a small saucepan. Cook until the mixture is bubbly and has reduced and thickened slightly, about 10 to 15 minutes.
Glaze the Ham: After the first hour of baking, remove the foil from the ham and brush the prepared glaze all over it.
Return the ham to the oven, uncovered, and bake for another 15 minutes.
Brush the ham with the glaze one more time.
Remove the ham from the oven and let it rest for 10-15 minutes before carving and serving.

Notes

This is a very simple and classic way to prepare a holiday ham, using a convenient, pre-cooked boneless roast.
Scoring the fat on the ham not only creates a beautiful presentation but also allows the flavorful glaze to penetrate the meat.
The two-stage glazing process at the end of cooking builds up a sticky, caramelized, and flavorful crust on the ham.
Letting the ham rest before carving is a crucial step that allows the juices to redistribute, ensuring the meat is moist and tender.

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