Glazed Spiral Sliced Ham

By lorik

You can bypass the 90-minute soaking time, but the heating time will increase to 18 to 20 minutes per pound for a cold ham. If there is a tear or hole in the ham's inner covering, wrap it in several layers of plastic wrap before soaking it in hot water. Instead of using the plastic oven bag, the ham may be placed cut-side down in the roasting pan and covered tightly with foil, but you will need to add 3 to 4 minutes per pound to the heating time. If using an oven bag, be sure to cut slits in the bag so it does not burst. We've included two optional glazes.

Ingredients

• Ham:
• 1 spiral-sliced, bone-in half ham (7 to 10 pounds)
• 1 large oven bag (plastic)
• Maple-Orange Glaze:
• 3/4 cup maple syrup
• 1/2 cup orange marmalade
• 2 tablespoons unsalted butter
• 1 tablespoon Dijon mustard
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• Cherry-Port Glaze:
• 1/2 cup ruby port
• 1/2 cup cherry preserves
• 1 cup packed dark brown sugar
• 1 teaspoon ground black pepper
• Honey-Walnut Glaze:
• 6-7 strips bacon, cut into small strips
• 1/2 cup honey
• 2 Tbsp red wine vinegar
• 1 Tbsp Dijon mustard
• 3/4 cup (3 oz) finely chopped walnut pieces, toasted
• Variation from Fine Cooking:
• Spiral Ham with Mustard Herb Crust
• 1 9-lb. spiral-sliced ham (preferably uncured)
• 1/4 cup plus 1 Tbs. apricot preserves or apple jelly
• 6 Tbs. whole-grain mustard
• 2 tsp. dried herbes de Provence
• 3 large yellow onions, each cut into 1/2-inch wedges
• 1-1/2 cups unfiltered apple cider or unsweetened apple juice

Details

Adapted from americastestkitchen.com

Preparation

Step 1

1. Leaving ham's inner plastic or foil covering intact, place ham in large container and cover with hot tap water; set aside for 45 minutes. Drain and cover again with hot tap water; set aside for another 45 minutes.

2. Adjust oven rack to lowest position and heat oven to 250 degrees. Unwrap ham; remove and discard plastic disk covering bone. Place ham in oven bag. Gather top of bag tightly so bag fits snugly around ham, tie bag, and trim excess plastic. Set ham cut-side down in large roasting pan and cut 4 slits in top of bag with paring knife.

3. Bake ham until center registers 100 degrees on instant-read thermometer, 1 to 1 1/2 hours (about 10 minutes per pound).

4. Remove ham from oven and increase oven temperature to 350 degrees. Cut open oven bag and roll back sides to expose ham. Brush ham with one-third of glaze and return to oven until glaze becomes sticky, about 10 minutes (if glaze is too thick to brush, return to heat to loosen).

5. Remove ham from oven, transfer to cutting board, and brush entire ham with another third of glaze. Let ham rest, loosely tented with foil, for 15 minutes. While ham rests, heat remaining third of glaze with 4 to 6 tablespoons of ham juices until it forms thick but fluid sauce. Carve and serve ham, passing sauce at table.

To Make Maple-Orange Glaze: Combine all ingredients in small saucepan. Cook over medium heat, stirring occasionally, until mixture is thick, syrupy, and reduced to 1 cup, 5 to 10 minutes; set aside.

To Make Cherry-Port Glaze: Simmer port in small saucepan over medium heat until reduced to 2 tablespoons, about 5 minutes. Add remaining ingredients and cook, stirring occasionally, until sugar dissolves and mixture is thick, syrupy, and reduced to 1 cup, 5 to 10 minutes; set aside.

To Make Honey-Walnut Glaze: Put the bacon in a medium skillet with 1/4 cup water and cook until the water evaporates, 5-8 minutes. Pour off all but 1 Tbsp of the rendered fat and add the 1/2 cup honey and 2 Tbsp of the red wine vinegar. Simmer over medium heat until the honey thickens, 5-8 minutes. The honey will be very hot. Cool. Stir the walnuts and Dijon into the cooled sauce to thicken, taste for seasoning.

Variation:
Put the ham cut side down in a 9×13-inch roasting pan. Let stand at room temperature for up to 4 hours before roasting.

Position a rack in the lower third of the oven and heat to 375°F. In a small saucepan or microwavable bowl, warm the preserves. Using a small offset spatula, spread onto the rounded top side of the ham; spoon the mustard over the preserves, then sprinkle the herbs on top. Scatter the onions in the pan, and cover the ham loosely with a sheet of foil to prevent the crust from burning. Place in the oven and roast for 1 hour.

After 1 hour, brush about 1/2 cup of the cider on top of the ham; pour the remaining 1 cup of cider into the pan with the onions, cover with the foil, and roast 30 minutes more, until the onions are tender.

Transfer the ham and onions to a serving platter and the pan juices to a gravy boat. Let the ham rest for a few minutes before serving.