SWEET-AND-SPICY GLAZED HAM
Spiral-cut hams are fully cooked when you purchase them and just need reheating. This is your chance to add tons of flavor in the form of a glaze. This recipe is written for a 5-pound ham, but the recipe is easily adapted to accommodate whatever size you need to feed your Easter crowd. For timing, plan 12 to 15 minutes per pound at 275 degrees. If you decide to cook a larger ham, you'll also need to increase the dry glaze (seasoning mixture). The ham can be cooked either in the oven or on the grill. For the grill, prepare a grill for low heat, indirect cooking. For a charcoal grill, this means banking the hot coals to one side of the grill and cooking on the other side. For a gas grill, this means turning off one or more burners to create a cooler side, then cooking on that side. One advantage of the grill is that you can add a handful of wet wood chips before heating the ham. I like to do this because the wood adds a fresh layer of smoke to the ham and gives the ham a just-smoked flavor.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat the oven to 275 degrees. (For grilling directions, see the headnote above.)
- Use paper towels to pat dry the ham, then set it, cut side down, in a shallow baking pan. Set aside.
- In a blender or food processor, combine the remaining ingredients and process until the ingredients are reduced to a fine powder.
- Gently pry apart the tops of the spiral cuts. Sprinkle about 1/3 of the seasoning mixture over the ham and push it down between the slices. Cover loosely with foil. Set the ham on the oven's middle shelf or on the cooler side of the grill. Cook for 45 minutes. Remove the ham from the oven, turn the ham on its other side, then sprinkle another 1/3 of the seasoning mixture over it, again gently working it into the cuts.
- Cover the ham with foil again, then return to the oven or grill. Cook for another 30 minutes, or until the ham feels warm all the way through but is not steaming hot.
- Remove and discard the foil. Sprinkle the remaining dry glaze over the top of the entire ham. Turn the broiler on in the oven and place the ham under the broiler for 2 to 4 minutes. Watch closely: You want the glaze to bubble and caramelize but you don't want it to burn. When the ham is burnished to your liking, remove from oven and let rest for 15 minutes before serving.
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