Baked Glazed Ham
Submitted by joanne
Bone-in smoked ham rubbed with chili powder, paprika, cumin, and cinnamon, then finished with a sticky peach preserves and orange juice glaze. A spice-crusted holiday ham that steals the show.
YIELD
8 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsBaked Glazed Ham
This isn’t your grandmother’s brown sugar ham, and that’s a very good thing.
A bone-in smoked ham gets scored in a classic crisscross pattern, then rubbed down with a bold spice mixture of chili powder, paprika, cumin, cinnamon, and cloves that gives the crust a warm, smoky kick.
After a low bake under foil, a quick brush of peach preserves mixed with orange juice goes on at the very end for a glossy, fruit-sweet finish that caramelizes in minutes.
The contrast between the spiced crust and that sticky-sweet glaze is what makes this ham unforgettable.
Kitchen Tips
- Score deep enough to see the meat: Those crosshatch cuts let the spice rub penetrate beyond the surface and create gorgeous caramelized ridges.
- Cover after the first hour: Tenting with foil prevents the spice crust from burning while the interior comes up to temperature.
- Let it rest: Fifteen minutes off the heat lets the juices redistribute. Carve too soon and they’ll run right out onto the cutting board.
- Plum preserves work too: No peach preserves? Plum makes an equally luscious, slightly more tart glaze.
Ingredients
Directions
Heat oven to 375℉ (190℃).
Combine sugar, chili powder, paprika, cumin, cinnamon and cloves in small bowl.
Score top and sides of ham with knife in a crisscross pattern.
Sprinkle with spice mixture.
Place ham in a 17×11-inch roasting pan.
Bake 1½ to 2 hours until instant-read thermometer in center registers 140.
(After 1 hour, cover ham loosely with foil to prevent over- browning).
Combine preserves and orange juice in small cup.
Uncover ham; brush with preserves.
Bake 5 minutes more.
Let stand 15 minutes.
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