Glazed mulled wine ham | Jamie Oliver recipes (2024)

FAQs

How and when to glaze a ham? ›

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

It's very popular to boil hams and then glaze in the oven afterwards, but to me a Christmas ham is only baked without bubbling away in a ham pot beforehand. Itsd well worth becoming familiar with baking a ham rather than boiling one as the flavour will reward your effort ten-fold!

Heat the honey, corn syrup, and butter in a double boiler to make the glaze. Brush the glaze over the ham and bake in a foil-lined pan for about 1 hour and 15 minutes, brushing every 15 minutes or so with the glaze. Broil the ham for a few minutes before removing it from the oven.

The idea is to wait until the ham is almost fully heated, then add the glaze as one of the last steps. You don't want to add it too early or the sugars in the glaze could cause it to burn, and you don't want to add it too late or you won't get that caramelized coating.

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

Techniques for Glazing a Ham

To glaze the ham, pull the roasting pan out of the oven and place it on a cooling rack; make sure to close the oven door so heat doesn't escape. Using a basting brush or spoon, coat the ham with the glaze, then return it to the oven.

Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F. Unwrap the ham and apply the glaze; increase the heat to 400F and bake for 15-20 minutes longer until the glaze is burnished.

If glazing a pre-cooked ham it will need to be served cold, but still makes a great ham for carving. Using a small knife, remove the skin from the ham, leaving about 1cm of fat. Score the fat in a diamond pattern and it's ready to glaze.

You can coat it in something sugary (brown sugar, maple syrup, etc) and give it a blast of high heat. The sweetness is a nice contrast to the fattiness of the ham, and the crunchy texture is a nice counterpoint. But if you just wanted to serve it cold, you can do that too.

But you do need to cook it at a gentle simmer, as if you boil a ham too briskly then it can also become dry. Overcooking the ham can also cause it to become dry. It can help to take the ham out of the fridge an hour before you start to cook it, so that it loses its chill and cooks more evenly.

Is it OK to leave boiled ham in water overnight? ›

Place the ham in a large pan and cover with cold water. Leave to soak for at least 6 hours or overnight is best, then drain.

First, our Honey Baked Ham products start with a rigorous selection process, then the meat is smoked for up to 24 hours with our special blend of hardwood chips. The result is that every rich and flavorful bite, and every slice, is fall-apart-in-your-mouth perfect. There's something about that sweet, crunchy glaze.

HoneyBaked Ham® and Turkey Breasts are best served directly from the refrigerator – simply thaw and they're ready for the table. If you prefer your meat warmed, gently heat on low heat, only by the slice, not heating the entire ham or turkey breast. Heating may cause the meat to dry out and lose flavor.

Cook's hint: To speed things up, you can score and stud the flesh 24 hours ahead of time then cover with the removed skin. Cover with plastic wrap and refrigerate until ready to glaze and cook. Cooking: As the ham is already cooked, the purpose of glazing is to add your own flavour notes and to caramelise the fat.

To Prepare Ahead: make the glaze up to 2 weeks in advance. Remove the rind from the ham and score it, return to the fridge up to 2 days ahead. On the day of, apply the glaze, bake and baste.

Yes, you can glaze and bake ham the day before it's meant to be served. The glaze can be made up to a week in advance. Keep in a sealed container in the refrigerator. You can remove the rind and score the ham up to three days before using it.