Grammy's Kitchen · Glazed Ham · Glazed Ham
One of 64 glazed ham recipes we measured
2 cooks on www.gimmesomeoven.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 64.
| this recipe | typical | |
|---|---|---|
| aromatics | 0% | 0% |
| acid | 1% | 0% |
| sweetener | 8% | 7% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3856 g | 1 fully-cooked (bone-in spiral-cut ham (7 to 10 pounds)) |
| 213 g | 1 cup packed brown sugar |
| 170 g | 1/2 cup honey |
| 1/2 cup freshly squeezed orange juice | |
| 31 g | 2 tablespoons freshly squeezed lemon juice |
| 39 g | 3 tablespoons whole grain Dijon mustard |
| 16 g | 1 tablespoon soy sauce |
| 9 g | 3 garlic cloves (smashed) |
| 2 g | 2 fresh thyme sprigs |
| lots of freshly-ground coarse black pepper (to taste (I recommend at least a generous 1/2 teaspoon or more)) |
Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was really tasty!! I was a little confused on cooking times (for example, how long to cook after you start basting). The ham took longer to get to temp than I anticipated, so I ended up serving it before the glaze had fully caramelized. But I used a baste” — a cook, 5.0★
“The glaze was delicious. I threw out the packet & followed your instructions. Best ham I’ve ever made. Crusty outside & nothing but juicy deliciousness inside!! Thank you!” — a cook, 5.0★