Baked Ham with Glaze and Sauce

Fit for Company, Fit for a Crowd, Great Leftovers

Nowadays, supermarket hams are sold fully cooked. Baking a ham serves to warm it through, remove some of the excess moisture and concentrate flavor, improve texture, and add flavor via a glaze or sauce.

Half ham serves 10 to 12; whole ham serves 20 to 25

INGREDIENTS:

• ½ bone-in (6–10 pounds) or boneless ham (5–9 pounds), or 1 whole bone-in (12–20 pounds) or boneless ham (10–18 pounds)
• 1 recipe Glaze/Sauce for ½ ham, or a double recipe for a whole ham

INSTRUCTIONS:

1. Preheat the oven to 325°F, with a rack in the lower third of the oven.
2. Trim away any skin from the ham and trim the external fat to a thickness of about ¼ inch. Place the ham fat side up on a work surface and score the fat to a depth of about ¼ inch in a 2-inch diamond pattern over the top surface.
3. Place the ham in a roasting pan. Insert a cable-type digital continuous-read thermometer, if you have one, in the center of the ham and set it for 115°F. Add enough of the liquid called for in the glaze/sauce recipe of your choice so that there is at least ¼ inch covering the bottom of the pan, and place in the oven. If you don’t have a continuous-read thermometer, use 10 minutes per pound as a rough estimate of the minimum time at which to begin checking the internal temperature of the ham with an instant-read thermometer. As the ham bakes, continue to add water so that the bottom of the pan is always covered to a depth of at least ¼ inch.
4. When the internal temperature of the ham reaches 115°F, it is time to apply the glaze. Remove the ham from the oven and increase the heat to 425°F. Add more water to the pan, making sure there is now about ½ inch covering the bottom. Smear some of the glaze generously over the top surface of the ham, using a large spoon or pastry brush. Return the ham to the oven for 10 to 15 minutes, or until the glaze bubbles and begins to darken and the internal temperature reaches 130°F.
5. Remove the ham from the oven, transfer to a carving board or large platter, and let rest, loosely covered with aluminum foil, for 20 to 40 minutes. While the ham rests, the internal temperature will reach 140°F to 145°F.
6. Meanwhile, pour the pan juices into a heavy 2-quart saucepan and spoon off all of the grease. Whisk in the remaining glaze/sauce ingredients except for the cornstarch and bring to a boil. Taste the sauce to determine if the flavors have concentrated to your liking. If not, continue to boil to concentrate the flavors. You may serve the sauce as is or, if you prefer the sauce thicker, stir in the cornstarch mixture in the recipe and whisk for about 30 seconds to lightly thicken the sauce to the consistency of maple syrup. Set aside and keep warm.
7. Carve the ham and arrange the slices on a platter. Pour the sauce into a small serving bowl or gravy boat and serve with the ham.

LEFTOVERS:

• Use leftovers for ham sandwiches or make any of the leftover ham recipes.
• Keep the bone for Ham Stock or soup.