Sheila's Killer Holiday Ham With Dad's Glaze
You'll Get Compliments Galore When You Serve This Ham!
It doesn't matter if you do a bone-in boneless ham... the secret magic is in the easy glaze which you apply a couple of times during cooking, and cooking the ham at a low temperature sealed.
Over 30 years ago, my late father-in-law, Glen, taught me how to do his secret ham glaze. He worked for a long time as a chef at Kansas City's then-famous John Francis Restaurant. I made the ham for the first time when I invited my new family of 16 in-laws to my first Thanksgiving dinner. Everyone loved it, and I've never prepared a ham another way since!
In the photo, my son John, then around age 13, is all excited about getting to carve up the ham for dinner. He always likes to use the biggest, sharpest utensils possible!
I'm sure you will be proud to serve this wonderful ham at your next holiday dinner!
The Roaster I Use On Amazon - I Promise You Will Love Any Of These!
Mine is about 10 years old, and still cooking away! I can't recommend these Nesco roasters highly enough. The clean-up is super easy, they cook evenly, and heat up almost immediately. Best of all, you're freeing up that valuable oven space for those side dishes and pies!
Plan to start your ham at least 3 hours before dinner is to be served.
- Brown Sugar Or Splenda Brown Sugar Blend
- 1 cup
- 1/2 tsp.
- Yellow Mustard
- Small Amount
- Pancake Syrup
- Regular or Light
- 1/2 to 3/4 cup
- Whole Cloves (Optional)
- In medium bowl, prepare glaze. Mix cinnamon into brown sugar thoroughly. Squirt a 6" long "worm" of yellow mustard onto the sugar mix. Add pancake syrup, starting with smaller amount, and stir thoroughly. Mixture should be quite thick but easily spreadable. Add a bit more pancake syrup if desired.
- Place ham in Nesco roaster or roasting pan with cover. Add about 1 cup of water to pan. Poke holes all over top of ham about 1" deep. Spread glaze thickly over top of ham, pressing into holes. Pop in some whole cloves if you like. It only adds to the flavor!
- Start ham at 350 for 20 minutes, then reduce temperature to 225 degrees for remainder of baking time. About every 30-45 minutes, check ham to make sure it is not dry (if so, add more water) and baste the top of the ham with a bit more glaze. Keep covered throughout baking time.
- Remove whole cloves before serving if you used them. Enjoy!
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The Toss-In Method Is OK With This Recipe!
Honestly, I never measure the ingredients for this glaze anymore. I toss in approximate amounts and no matter what I do, it turns out wonderfully!