It's hardly the holidays without a ham, and this one delivers big on festive flavor.

Southern Living, April 2011

Gallery

Credit: Becky Luigart-Stayner; Prop Styling: Buffy Hargett Miller; Food Styling: Vanessa McNeil Rocchio

Recipe Summary

total:
3 hrs 10 mins
hands-on:
20 mins
Yield:
Makes 8 to 10 servings
Advertisement

Preparing a glazed ham is a smart use of a busy cook's time, especially at the holidays. A large ham (and even a half-ham is plenty big) is no more trouble than a small picnic ham, and yields enough delicious servings to feed a crowd or stock the fridge with versatile leftovers. This recipe begins with selecting a fully cooked ham, which might sound like a peculiar first step for an entrée that spends another 2 1/2 hours in the oven, but that time is for adding the deep flavor and gloss of a wonderful Southern-style glaze. Go for a bone-in ham that's capped with a thin layer of flavorful fat that keeps the meat moist. Scoring the ham in the traditional cross-hatch pattern and studding it with whole cloves gives this entrée its classic good look, worthy of the center of the table or buffet.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 3/4 inch apart in a diamond pattern.

    Advertisement
  • Insert cloves in centers of diamonds. Place ham in a lightly greased 13- x 9-inch pan. Stir together brown sugar and next 3 ingredients; spoon mixture over ham.

  • Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting slowly with pan juices every 15 to 20 minutes. Remove ham from oven, and let stand 20 minutes before slicing, basting occasionally with pan juices.

Advertisement