Let it be known: Christmas is for ham. Turkey gets its shining moment on Thanksgiving—and we’ve officially hit our quota for foul play this year.
Preparing a glazed ham from scratch is surprisingly simple, and the end result, dripping in sweet, sticky mustard sauce, will be well worth the few extra minutes spent in the kitchen. The following recipe and step-by-step are pulled from the pages of DK’s authoritative The Meat Cookbook. The cookbook contains an impressive collection of 300 recipes, along with detailed rundowns on just about every carnivore-friendly dine imaginable.
How to Glaze a Whole Ham
A combination of marmalade and pineapple juice gives this succulent ham a wonderful sweet, sticky finish and makes it the perfect festive table centerpiece.
Yield: 8–10 Servings
Time in Kitchen: 20 mins to prep, 2 1/2 hrs to cook
- 4 1⁄2 lb (2kg) piece of smoked boneless ham
- 3 heaping tbsp smooth marmalade
- 2 tbsp pineapple juice
- 1 tbsp honey
- 1 heaping tbsp light brown sugar
- 2 tbsp whole-grain mustard
- salt and freshly ground black pepper
1. Preheat the oven to 325F. Place the ham, skin-side up, on a rack in a large roasting pan. Pour water to a depth of 1 inch into the pan. Cover tightly with foil and seal to ensure that no steam escapes. Cook in the oven for 2 hours.
2. Meanwhile, place the marmalade, pineapple juice, honey, brown sugar, and mustard in a large saucepan over medium heat. Season with salt and pepper and bring to a boil. Then reduce the heat to a simmer and cook for 5–7 minutes, until thickened.
3. Remove the ham from the oven and increase the oven temperature to 400F. Remove the skin from the ham if necessary, leaving a thin layer of the fat. Cut a criss-cross pattern in the fat.
4. Brush some of the glaze over the ham. Return to the oven for 30 minutes, brushing with the glaze every 10 minutes, until brown and crispy. Remove from the oven and serve hot with mashed potatoes.
If you’re still adamant you want turkey, here’s a step-by-step on carving the bird…