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 and then letting the ham 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, bone-in ham (either the shank or butt portion) is the absolute best choice for the most flavor and a super juicy result.

Q3: Can I make the glaze ahead of time?

Yes, absolutely! All of these glazes can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. You may need to gently warm them on the stovetop to loosen them up before you glaze the ham.

Q4: How much ham do I need per person?

A good rule of thumb is to plan for about 1/2 to 3/4 of a pound of bone-in ham per person. This will ensure you have plenty for dinner and for some delicious leftovers!

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 stage of cooking is the key that prevents the sugars from burning over the long bake time.

Perfect Holiday Ham (with 6 Easy Glaze Recipes!)

A comprehensive guide to making a classic, showstopper Glazed Spiral-Cut Ham, perfect as the centerpiece for a holiday meal like Christmas or Easter. The recipe provides a basic method for slow-roasting a fully-cooked, bone-in ham until it is tender and juicy. It also includes six distinct, from-scratch glaze recipes to choose from, ranging from a classic Mustard-Orange to a more adventurous Pomegranate-Jalapeño. The ham is repeatedly brushed with the chosen glaze during the final stages of cooking to create a thick, sweet, and caramelized crust.

Author: Grace

Ingredients

For the Ham:
1 (10- to 12-pound) fully cooked bone-in half ham
2 cups water
For the Mustard-Orange Glaze:
1 orange, sliced, plus juice of 2 oranges
Whole cloves
3/4 cup light brown sugar
1/2 cup Dijon mustard
For the Pineapple-Rum Glaze:
Thinly sliced fresh pineapple & whole cloves
2 cups pineapple juice
1 cup pineapple preserves
1/4 cup dark rum
1 tsp mustard powder & 1/2 tsp each ground cloves, allspice, coriander
For the Pomegranate-Jalapeño Glaze:
2 cups pomegranate juice
1/4 cup spicy mustard
2 tbsp red wine vinegar
1 tbsp plus 2 tsp chili powder
1 tbsp jalapeño hot sauce
1 cup pomegranate seeds & 1 diced jalapeño (for serving)
For the Cranberry-Maple Glaze:
2 cups cranberries
1 cup cranberry juice
3/4 cup maple syrup
4 thyme sprigs & 1 tbsp chopped thyme
1 cinnamon stick
For the Ginger-Juniper Glaze:
2 tsp whole juniper berries & 1 tsp whole black peppercorns (for pan)
2 tsp crushed juniper berries & 1 tsp crushed peppercorns (for glaze)
1 cup ginger preserves
1/2 cup dry vermouth
3 tbsp champagne vinegar
For the Rosemary-Honey Mustard Glaze:
4 rosemary sprigs (for pan)
1 tbsp chopped rosemary
1/2 cup whole-grain mustard
1/2 cup honey
1/2 cup dry white wine

Instructions

Let the ham sit at room temperature for 1 hour. Preheat the oven to 350°F.
Trim any skin from the ham, leaving a 1/2-inch layer of fat. Score the fat in a 1-inch crosshatch pattern without cutting through to the meat.
Place the ham, fat-side up, on a rack in a large roasting pan. Pour 2 cups of water into the pan. If your chosen glaze requires it, add aromatics (like orange slices, cloves, or herb sprigs) to the ham or water now.
Tent the pan with foil and bake until a thermometer inserted into the ham registers 110°F, about 2 to 2 1/2 hours.
While the ham bakes, prepare the glaze of your choice according to the specific recipe directions (most involve simmering the ingredients in a saucepan until syrupy).
Once the ham reaches 110°F, remove it from the oven and uncover it.
Whisk 1/4 cup of the pan juices into your prepared glaze. Brush the ham with about half of the glaze.
Return the ham to the oven and continue baking, uncovered, brushing with the remaining glaze twice more, until the glaze is caramelized and a thermometer registers 140°F. This will take an additional 1 1/2 to 2 hours.
Transfer the ham to a cutting board, tent with foil, and let it rest for 15 to 20 minutes before carving.
While the ham rests, you can strain the remaining pan juices into a saucepan and boil until slightly syrupy to serve as a sauce.

Notes

This is a showstopper main course, perfect for holidays. It is a long-term cooking project, so plan accordingly.
Letting the ham come to room temperature before roasting helps it to cook more evenly.
Scoring the fat not only creates a beautiful presentation but also allows the glaze to penetrate the meat.
Resting the ham before carving is a crucial step to ensure the meat is juicy and tender.

Find it online: https://www.eatswithsoul.com/perfect-holiday-ham/