Baked Ham Recipe with Apricot Glaze JUICY, EASY | White On Rice (2024)

FAQs

Do you put glaze on ham before or after cooking? ›

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

Depending on how the ham was cured, it will most probably be necessary to soak the ham for 24 hours before baking it. This step isn't necessary when boiling a ham as the boiling process automatically removes any excess salt, but it is a foolish errand to bake a salt cured ham without soaking..

If you don't have any OJ on hand or simply don't want to use it, you can replace it with orange concentrate or orange extract combined with water. If you have an allergy and don't want to use orange at all, you can always try replacing it with apple cider, pineapple juice, or even apple cider vinegar.

In a saucepan, mix sieved apricot jam, sugar, and cognac. Cook over moderate heat for 3 to 5 minutes, until thickened and sticky.

Cover the ham to keep it moist! I've found that just tenting the ham with foil does the job. Keep it tented until you brush on the glaze. Once glaze in on the ham, remove the foil so the glaze has a chance to get all caramelized and yummy.

Preheat your oven to 325°F. Line a shallow roasting pan with foil. Between the slices of one 8- to 10-pound spiral-sliced ham insert half a thinly sliced orange; four garlic cloves, slivered; and sprigs of fresh rosemary and/or thyme all the way around the ham. Transfer ham flat side down to the prepared pan.

Cut the ham free from the package, cover it in foil and reheat it to a good serving temperature. Cooking it at 325 degrees Fahrenheit for about 15 minutes per pound should do the trick, depending on the type of ham (whole or half, bone-in or no bone ― these specifics are outlined here).

Cover it in Foil

The foil traps steam and keeps the meat moist. You don't have to wrap the aluminum foil tightly around the ham because you'll want to be able to check on it later. Instead, simply cover the ham with the foil, tucking it under the lip of the roasting pan.

How to Prepare the Most Tender, Juicy Ham With Apple Juice or Pineapple | Livestrong.com. If you want to prepare pre-cooked ham so it's tender, juicy and flavor, the key is in the glaze. Here's how to bake the best ham with apple juice or pineapple.

About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done.

How to flavor a bland ham? ›

First off buy a good ham! You can rub it with brown sugar and put it in a hot oven. You can inject with a solution of water, salt, maple syrup and white pepper before you cook it. You can slice it and fry it in butter.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

Glazes need a balance of the 3 main ingredients: Silica, Alumina and Flux. Too much flux causes a glaze to run, and tends to create variable texture on the surface. The texture may vary from shiny, where the glass is balanced, to matte where the excessive flux oxides may form visible, possibly lumpy, crystals.

It is best paired with fruit tarts and apricot flavoured dishes such as apricot vegetable glaze. It can also be lightly brushed on your pastry to give it a shine and sweet taste. Recipe suggestions include Fruit tart, Citrus-Apricot vegetable glaze and apricot-glazed chicken with spring vegetables.

Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F. Unwrap the ham and apply the glaze; increase the heat to 400F and bake for 15-20 minutes longer until the glaze is burnished.

Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat.

About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.