Spiral Cut Ham Glaze Recipe

Pineapple juice spiral cut ham brown sugar cinnamon stick and 1 more slow cooker ham with maple brown sugar glaze garden and table brown mustard pure maple syrup cornstarch bone in ham freshly ground pepper and 2 more.

Spiral cut ham glaze recipe.

Place ham half cut side down in a heavy duty aluminum foil lined jelly roll pan. Using the water bath to raise the ham temperature before you begin cooking and then using an oven bag to cook the ham techniques borrowed from cook s illustrated guarantees that every slice is moist and delicious. How to cook a spiral ham plus a ham glaze recipe. Toss the packet and use one of our three easy and unique glaze recipes instead.

Most directions for cooking a spiral sliced ham tell you to reheat your ham at 275f and i agree with this method. Cover with aluminum foil and bake for 1 hour and 40 minutes or until heated through. Preheat oven to 350. Spiral sliced hams are a great invention.

We love a spiral cut ham but we don t like the sugary mystery glaze that comes with it. Perfect for easter and christmas celebrations they usually come with their own glaze packet but making the glaze at home greatly changes the end result. Bake covered 1 1 4 to 1 3 4 hours. Preheat oven to 300 degrees f.

In a bowl mix remaining ingredients. Place ham directly on roasting pan cut side down. Place ham half cut side down in a heavy duty aluminum foil lined jelly. This easy spiral ham recipe has an apricot bourbon glaze that will make any holiday dinner feel extra special.

If you re in charge of the easter ham this year toss the glaze packet and choose one of our three glaze options. Preheat oven to 300. Conveniently pre sliced these hams are easy to carve and serve. Our recipe for the glaze perfectly complements the salty sweet flavor of the ham.

Pineapple prosecco glaze cola dijon brown sugar glaze or coffee and pepper jelly glaze. Preheat oven to 350. Using a spiral cut ham and adding this glaze makes for a delicious ham with a wonderfully aromatic sweet glaze. The reason for this is because you want to heat your ham slowly so that by the time the center of your ham is warm the outside slices aren t dried out.