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Thanksgiving Glazed Ham
A simple, crowd‑pleasing glazed ham perfect for Thanksgiving or any holiday gathering. This recipe walks you through warming a fully cooked smoked ham, making a buttery brown‑sugar‑orange marmalade glaze, scoring and studding the ham with cloves, and finishing it with a glossy caramelized crust.
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Critical Success Points
- • 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.
Safety Warnings
- • Butter and glaze become extremely hot; use oven mitts when handling.
- • Sharp knife required for scoring; cut away from your body.
- • Ensure the ham reaches an internal temperature of 135°F to be safely reheated.
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