What To Put on Ham to Bake?
The best thing to put on ham before baking is a flavorful glaze that complements its inherent saltiness. Typically, this involves a combination of sweet and tangy elements like brown sugar, maple syrup, honey, fruit preserves, or mustard, often with the addition of spices to enhance the overall taste.
Understanding Ham and Glazes
Ham, a cured and often smoked cut of pork, is a holiday staple and a delicious main course any time of year. The key to transforming a good ham into a great one lies in the glaze. A well-chosen and expertly applied glaze not only enhances the flavor of the ham but also contributes to its moistness and visual appeal.
Benefits of Glazing Your Ham
Glazing a ham offers several advantages:
- Flavor Enhancement: Glazes introduce layers of sweet, savory, or spicy flavors that complement the ham’s inherent saltiness.
- Moisture Retention: A glaze acts as a barrier, helping to prevent the ham from drying out during baking.
- Visual Appeal: A caramelized glaze creates a beautiful, glossy, and tempting crust.
- Aromatic Experience: The aroma of a baking glazed ham is incredibly inviting and adds to the overall dining experience.
The Anatomy of a Great Ham Glaze
A truly outstanding ham glaze typically incorporates a balance of:
- Sweetness: Provides a counterpoint to the ham’s saltiness. Common sweet ingredients include brown sugar, honey, maple syrup, and fruit preserves.
- Acidity: Adds a tang that cuts through the richness of the ham. Options include mustard, vinegar (apple cider, balsamic), citrus juice (orange, pineapple), and even a touch of hot sauce.
- Spice: Introduces complexity and warmth. Popular spices include cloves, cinnamon, ginger, nutmeg, and allspice.
- Liquidity: A liquid component ensures the glaze spreads evenly and adheres properly to the ham. This can be juice, broth, or even alcohol like rum or bourbon.
Popular Glaze Recipes and Ingredients
Here are a few popular glaze variations and their key ingredients:
| Glaze Type | Key Ingredients | Flavor Profile | Best Suited For |
|---|---|---|---|
| Brown Sugar | Brown sugar, Dijon mustard, apple cider vinegar, cloves | Sweet, tangy, subtly spicy | Spiral-cut hams |
| Maple-Dijon | Maple syrup, Dijon mustard, brown sugar, smoked paprika | Sweet, savory, smoky | Bone-in hams |
| Honey-Mustard | Honey, Dijon mustard, Worcestershire sauce | Sweet, tangy, slightly savory | Any type of ham |
| Pineapple-Ginger | Pineapple juice, brown sugar, ginger, soy sauce, garlic | Sweet, tangy, umami, slightly spicy | Smoked picnic hams |
| Cherry Preserve | Cherry preserves, Dijon mustard, red wine vinegar, black pepper | Sweet, tangy, fruity, slightly peppery | City hams |
Applying the Glaze: A Step-by-Step Guide
- Score the Ham: Lightly score the surface of the ham in a diamond pattern. This allows the glaze to penetrate more deeply.
- First Bake (Un-Glazed): Bake the ham according to package instructions until the internal temperature reaches around 130°F (54°C).
- Apply the Glaze: Generously brush the glaze over the entire surface of the ham.
- Final Bake (Glazed): Return the ham to the oven and bake for the remaining time, basting with the glaze every 15-20 minutes, until the internal temperature reaches 140°F (60°C) and the glaze is caramelized and golden brown.
- Rest: Let the ham rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
Common Mistakes to Avoid
- Overbaking: The most common mistake is overbaking the ham, which results in a dry and tough texture. Use a meat thermometer to ensure accurate cooking.
- Uneven Glaze Application: Make sure to apply the glaze evenly over the entire surface of the ham for uniform flavor and color.
- Starting the Glaze Too Early: Applying the glaze too early can lead to it burning before the ham is fully heated through.
- Ignoring the Ham’s Original Flavor Profile: Choose a glaze that complements the ham’s existing flavors. For example, a sweeter glaze might work best with a smoky ham.
Frequently Asked Questions (FAQs)
Can I use store-bought glaze instead of making my own?
Yes, you absolutely can! Pre-made glazes are a convenient option. Just be sure to choose one with high-quality ingredients and flavors that appeal to you. Read the label carefully and avoid options with excessive additives or artificial flavors.
What kind of ham is best for glazing?
Spiral-cut hams are particularly well-suited for glazing because the glaze can easily seep into the pre-cut slices. However, bone-in hams and city hams can also be glazed successfully, requiring a bit more effort to ensure even coverage.
How much glaze do I need?
A general guideline is about 1 to 1.5 cups of glaze for a typical 8-10 pound ham. You may need more or less depending on the size and shape of your ham.
Can I make the glaze ahead of time?
Absolutely! In fact, making the glaze a day or two in advance can allow the flavors to meld together even more. Store the glaze in an airtight container in the refrigerator.
What if my glaze is too thick?
If your glaze is too thick, you can thin it out by adding a little bit of water, juice, or even a touch of vinegar. Stir until it reaches your desired consistency.
What if my glaze is burning?
If the glaze starts to burn before the ham is cooked through, cover the ham loosely with foil. This will protect the glaze from further browning while allowing the ham to continue cooking.
Can I use different types of sugar in my glaze?
Yes, you can experiment with different types of sugar. Brown sugar adds a molasses-like flavor, while granulated sugar will provide a cleaner sweetness. You can even use substitutes like honey or maple syrup.
Should I score the ham before glazing?
Scoring the ham is highly recommended. This allows the glaze to penetrate deeper into the meat, resulting in a more flavorful and evenly glazed ham.
What’s the best way to store leftover glazed ham?
Store leftover glazed ham in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage, but the texture may change slightly upon thawing.
Can I add alcohol to my ham glaze?
Yes, adding alcohol like rum, bourbon, or even a dry sherry can add a unique depth of flavor to your glaze. Just be sure to add it towards the end of the cooking process to allow the alcohol to evaporate.
What internal temperature should my ham reach?
The USDA recommends cooking pre-cooked hams to an internal temperature of 140°F (60°C). Use a meat thermometer to ensure accurate cooking.
How long should I let the ham rest before carving?
Let the ham rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.