Thanksgiving Glazed Ham

Ingredients

• 8 lb Fully Cooked Smoked Bone‑In Ham (Fully cooked, smoked, bone‑in)
• 4 Tbsp Salted Butter (Use unsalted if preferred, adjust salt accordingly)
• 0.75 cup Brown Sugar (Packed)
• 2 Tbsp Apple Cider Vinegar (Raw, unfiltered optional)
• 0.33 cup Sweet Orange Marmalade (Contains orange rind pieces)
• 2 tsp Ground Mustard (Dry mustard powder)
• 1.5 tsp Paprika (Sweet paprika)
• 1 tsp Ground Cinnamon
• to taste Black Pepper (Freshly ground)
• 12 Whole Cloves (For studding ham)

Instructions

1. Preheat Oven

   Set the oven to 325°F and allow it to preheat.

   Time: PT10M

   Temperature: 325°F

2. Prepare Roasting Pan

   Line the bottom of the roasting pan with parchment paper, place the ham inside, and tightly seal the ham with a large sheet of aluminum foil to trap juices.

   Time: PT10M

3. Warm the Ham

   Place the covered ham in the preheated oven and warm for 45 minutes.

   Time: PT45M

   Temperature: 325°F

4. Melt Butter

   In a small saucepan, melt the butter over medium heat until it turns a deep golden‑brown color, about 3 minutes.

   Time: PT3M

5. Make the Glaze

   Add brown sugar, apple cider vinegar, orange marmalade, ground mustard, paprika, cinnamon, and black pepper to the browned butter. Stir and simmer on low heat for 15 minutes until the mixture is smooth and slightly thickened.

   Time: PT15M

6. Trim Excess Fat

   Remove the roasting pan from the oven. Using a spoon or knife, scrape off most of the fat cap, leaving a thin layer for flavor.

   Time: PT5M

7. Score the Ham

   Using a sharp knife, score the surface of the ham in a criss‑cross pattern about 1/4 inch deep, creating a diamond lattice.

   Time: PT5M

8. Stud with Cloves

   Press whole cloves into the intersections of the scored diamonds.

   Time: PT5M

9. Increase Oven Temperature

   Raise the oven temperature to 375°F and let it come back up.

   Time: PT5M

   Temperature: 375°F

10. First Glaze Application

    Uncover the ham, brush a generous layer of glaze over the surface, then pour a little glaze into the scored cuts. Return to the oven and bake for 15 minutes.

    Time: PT15M

    Temperature: 375°F

11. Repeat Glazing

    Remove the ham, brush with another layer of glaze, and bake for another 15 minutes. Repeat once more (total of three glaze cycles) until the internal temperature reaches about 135°F.

    Time: PT30M

    Temperature: 375°F

12. Rest and Slice

    Take the ham out of the oven, tent loosely with foil, and let it rest for 10 minutes before carving.

    Time: PT10M

Nutrition Facts

Calories

517

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Fully Cooked Smoked Bone‑In Ham: Pre‑cooked turkey ham
• Instead of Salted Butter: Margarine
• Instead of Brown Sugar: Coconut sugar, White sugar + molasses
• Instead of Apple Cider Vinegar: White vinegar, Lemon juice
• Instead of Sweet Orange Marmalade: Orange jam, Apricot preserves
• Instead of Ground Mustard: Dijon mustard (1 tsp), Ground mustard seeds
• Instead of Paprika: Smoked paprika
• Instead of Ground Cinnamon: Ground nutmeg (¼ tsp)
• Instead of Black Pepper: White pepper
• Instead of Whole Cloves: Ground cloves (¼ tsp) mixed into glaze

Equipment Needed

• Roasting Pan
• Parchment Paper
• Aluminum Foil
• Small Saucepan
• Wooden Spoon or Silicone Spatula
• Sharp Knife
• Cutting Board
• Basting Brush
• Meat Thermometer

Critical Steps — Do Not Skip

• Seal the ham tightly with aluminum foil to retain juices.
• Brown the butter without burning it.
• Simmer the glaze on low heat to avoid scorching.
• Score the ham shallowly and evenly.
• Increase oven temperature to 375°F for proper caramelization.
• Achieve an internal temperature of 135°F.

Chef Tips from the Video

• Use a high‑quality orange marmalade with visible orange zest for extra flavor and visual appeal.
• If you prefer a spicier glaze, add a pinch of cayenne pepper.
• For a glossy finish, brush the ham with a thin layer of melted butter right before the final glaze.

Troubleshooting

Storage

Refrigerator: Store leftover ham, tightly covered, for up to 3 days.

Freezer: Slice the ham, place portions in airtight freezer bags, and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the glaze up to 24 hours ahead and refrigerate; reheat gently before using.
• The ham can be warmed in the oven a few hours before serving, then finished with the final glaze cycles just before the meal.