Oven Roasted Cranberry Dijon Glazed Ham Recipe - The Food Charlatan (2024)

FAQs

Do you put the glaze on a ham before you cook it or after you cook it? ›

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!

Preheat the oven to 325°F. You don't need to wash a ham before baking. If you ask us, baked ham is delicious even when you leave it plain; however, scoring a diamond pattern with a chef's knife in the outer layer and brushing on a glaze during baking makes the ham a showy centerpiece and adds flavor.

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.

Remove all packaging materials and place ham on its side, fat side up, on rack in shallow roasting pan; cover loosely with aluminum foil. Heat approximately 15 to 20 minutes per pound until heated through. Remove ham from oven and let stand, covered, 20 minutes before serving.

Place the ham in a large dish and pour glaze over the top to coat all over. Allow to stand in the refrigerator for 2 hours. Every 40 minutes, spoon the glaze that has pooled at the bottom of the dish over the ham.

You'll notice the top of the ham is covered in rind (the bottom will be partially covered.) The rind is not edible. It's thick and rubbery and even when cooked, it turns leathery. There are a couple way to go about removing the rind and when.

Cooking Temperature and Time

If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.

Place the ham on a rack in a large baking pan and add about 1/4- to 1/2 inch of water to the pan. If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F.

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.

Should I baste my precooked ham? ›

Bake The Ham

Move the oven rack to the lowest position and preheat the oven to 350°F. Bake the ham in the preheated oven, uncovered, for 2 1/2 to 3 hours or until a meat thermometer inserted into the thickest portion registers 140°F, basting every 30 minutes with 1/2 cup of the glaze.

Any meat that is roasted in the oven needs moisture so it won't burn at the bottom of the pan or dry out. The trick is to make sure you add some kind of liquid to your pan. So here's the hack: Add half a cup of wine or stock to the bottom of your pan before popping that ham in the oven.

Unpackaged, cooked ham is potentially contaminated with pathogens. For cooked hams that have been repackaged in any other location outside the processing plant or for leftover cooked ham, heat to 165 °F. See a timetable for cooking ham at Ham and Food Safety.

For hams that are fully cooked (again, check the label) and not spiral sliced, first cut off any skin. Score the through the fat layer, making diamond crosshatch marks. Place in a 325-to-350-degree oven, brush with some glaze if desired and bake until heated through and the internal temperature reaches 135 degrees.

Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat.

About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.

Bake at 325 F for 15 to 18 minutes per pound until a meat thermometer registers 140 F. Basting the ham as it heats will add to the moisture and overall flavor. Unwrap the ham, score it and apply the glaze; increase the heat to 400 F and bake for 15 to 20 minutes longer until the glaze is burnished.