FAVORITE RECIPES

BEST-EVER GLAZED SPIRAL HAM

CAL/SERV: 236 | YIELDS: 12 SERVINGS | PREP TIME: 1 HOUR 15 MINS | TOTAL TIME: 2 HOURS 45 MINS

A glazed spiral ham is one of the most impressive dishes to serve at a holiday party, and nailing it is way easier than you’d think. The keys to success? Keep it moist while it’s baking, and slather it in a tangysweet glaze.

Make Your Own Glaze

Some hams will come with a glaze packet. That’ll do, right? Think again. Making your own glaze is super easy, and so much more delicious than a store-bought packet. This recipe uses only a handful of pantry ingredients and a mixing bowl. We think it’s bomb, but if you’re not a fan of bourbon, try this classic brown sugar glaze instead.

Keep It Covered

Since spiral hams are already cooked, you’re really just warming it through, infusing it with flavor, and crisping the edges. To avoid drying it out, add water to the bottom of your roasting pan, place the ham on a baking rack above the water, and cover it with foil. Bake only until it’s 140° in the center (this should take 10 to 12 minutes per pound). Uncover it in the last 30 minutes when you’re glazing it, so those edges get caramelized. Another way to ensure your ham stays moist is to cook it in a slow cooker. Simply cook on low for 4 to 5 hours or on high for 2 to 3 hours, basting with the marinade every 45 minutes.

HowDo I Slice It?

It might sound tough to cut into a bone-in ham, but it’s actually very easy. Just turn the ham on its bottom and cut around the bone. The ham on the outside will fall away in slices.

Ingredients

1 8 to 10-lb. whole cured, smoked, bone-in ham

1/2 cup apricot jam

1/4 cup light brown sugar

2 tbsp. Dijon mustard

1/2 tsp. crushed red pepper flakes

Directions

1. Remove ham from refrigerator and let sit at room temperature for 1 hour.

2. Preheat oven to 350°. Place a rack in a large roasting pan and cover the rack with foil. Pour 2 cups water in the bottom of roasting pan and place ham on the foil on the rack.

3. In a small bowl, stir together jam, brown sugar, bourbon, Dijon, and red pepper flakes. Brush ham with some of the glaze and roast, basting with more glaze every 30 minutes, until an instant-read thermometer inserted in the thickest part reads 140°, about 1 ½ to 2 hours.

4. Let rest 15 minutes before carving.

Does your family have a "go-to" family recipe and a story to share? Aging Times is looking to share a family heirloom within our magazine each month and we need your families story to make it perfect! If you have a recipe to share and a story please submit via email to marketing.agingtree@gmail.com. We want to share your story and recipe with our readers!