How do you make a holiday ham glaze?


  1. Preheat the oven to 325 degrees F.
  2. Add the butter, brown sugar, honey, apple cider, cinnamon and nutmeg to a pot.
  3. Bring the pot to a simmer and cook for 5-7 minutes or until glaze is syrupy.
  4. Place the ham in the pan and pour half of the glaze over it.
  5. Bake the ham for 2 1/2 hours.

Do you put glaze on ham before cooking?

In most cases, you will want to glaze the ham during the last 15 to 20 minutes of baking. If you glaze it sooner, the sugar in the glaze could cause it to burn.

What is the honey glaze made of on ham?

Easy Honey Glazed Ham This perfectly balanced Honey Glaze for Ham is made with brown sugar, honey, orange juice and warm spices like cinnamon, cloves and nutmeg. The end result is a shiny, sweet, incredibly moist ham that works for Christmas, Thanksgiving, Easter, or any family dinner.

Should I glaze ham?

Glazing a ham is a great way to add flavor, color, and texture to baked ham. It’s not hard to do, and you can make a simple and delicious ham glaze from some very basic ingredients that you probably already have in your fridge or pantry.

Do you glaze a ham covered or uncovered?

Ham is best reheated low and slow, and heating it uncovered means that the moisture in the ham evaporates, leaving it dry and unappetizing. → Follow this tip: Place the ham cut-side down in a baking pan. Cover the ham with foil or use a baking bag to heat up the ham until it’s time to glaze.

How do you make a cherry glaze for ham?


  1. Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
  2. Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking.

How long do you glaze a cooked ham for?

Brush with glaze and cook for 30-40 minutes or until golden brown. Sprinkle with extra sugar in the last 10 minutes of cooking to achieve a golden brown surface.

Can you glaze a ham the day before?

If you want to prepare ahead then just bake on the day: Make glaze up to 5 days ahead – even further ahead should be fine; Remove rind from ham, score it, then return to fridge until required. On the day of, baste and bake!