This Snake River Farms ham glaze is a simple brown sugar, maple, Dijon, and orange mixture brushed over ham during its final stretch in the oven. It adds a glossy, sweet-tangy finish without overpowering the ham; use it for a Snake River Farms ham or another fully cooked ham of similar size.
Ingredients
- 1 cup (200 g) packed light brown sugar
- ⅓ cup (80 ml) pure maple syrup
- ¼ cup (60 ml) orange juice, freshly squeezed or bottled
- 2 tablespoons (30 g) Dijon mustard
- 1 tablespoon (15 ml) apple cider vinegar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon freshly ground black pepper
- 1 fully cooked Snake River Farms ham, about 8–10 lb (3.6–4.5 kg), for glazing and serving
Instructions
- Check the ham’s label and plan the heating time. This recipe is for a fully cooked ham; follow the package directions for oven temperature and reheating time because ham shapes and products vary. A whole or half ham may be bone-in or boneless, and some are spiral-cut. Keep the glaze refrigerated while the ham warms.
- Warm the ham first. Heat the oven according to the ham’s package directions, commonly 275–325°F (135–163°C). Put the ham cut-side down in a roasting pan, add about ½ cup (120 ml) water to the pan, and cover it loosely with foil. Heat until the center reaches 140°F (60°C) for a commercially packaged, fully cooked ham, or follow a different temperature specified on its label. Check the thickest part with a food thermometer without touching bone. If the package calls for a different safe reheating temperature, follow that instruction.
- Make the glaze while the ham heats. Combine the brown sugar, maple syrup, orange juice, Dijon, vinegar, cinnamon, cloves, and pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Simmer for 3–5 minutes, until the glaze is smooth and lightly thickened; it will thicken more as it cools. Take it off the heat. Avoid a hard boil, which can make a sugary glaze scorch or become too stiff.
- Glaze near the end. When the ham is about 30 minutes from being heated through, remove the foil and brush on a thin layer of glaze. Return it to the oven uncovered. Brush on another layer after 10–15 minutes, and use the remaining glaze for one final coat near the end. For a spiral-cut ham, gently work some glaze between the slices, but don’t pull the slices apart or let the exposed edges dry out.
- Finish and serve. Once the ham reaches the package’s recommended reheating temperature, remove it from the oven. If you want a more deeply browned coating, broil briefly, watching continuously; sugar can burn in moments. Rest the ham for 10 minutes before slicing, unless its package gives different resting instructions. Serve any extra glaze only if it has not touched raw meat or utensils used on raw meat.
Tips
- Start glazing late. Sugar can darken or burn during a long roast, so wait until the ham is nearly warm before applying the glaze. Keep the ham covered for most of its heating time to help it stay moist.
- Adjust the flavor, not the basic ratio. For a less sweet coating, use ¾ cup (150 g) brown sugar and keep the other ingredients as written. For a sharper finish, add 1 teaspoon extra cider vinegar or Dijon.
- Use a thermometer and the package directions. The reheating target can depend on the ham’s processing and packaging. Measure in the thickest section, away from bone, and do not rely on color or oven time alone.
- Prevent a sticky-pan problem. Use a foil-lined roasting pan or add water to the bottom as directed. If glaze drips onto the pan, the water helps keep those sugary drippings from burning; do not pour them over the finished ham unless they are not scorched.
Serving Suggestions
Slice the ham and serve it warm with roasted potatoes, green beans, glazed carrots, or a crisp salad to balance the sweet coating. Dinner rolls, biscuits, or cornbread are useful for catching the glaze. For a buffet, set the ham on a warmed platter and offer extra glaze in a small serving bowl; keep it separate from the carving board and utensils used for the ham.
Leftovers work well in sandwiches with sharp cheese or mustard, or diced into omelets, fried rice, and bean or potato soups. Because the glaze is sweet, pair leftover ham with savory ingredients rather than adding much extra sugar to a dish.
Variations
Honey-mustard: Replace the maple syrup with ⅓ cup (110 g) honey. The result is floral and slightly less maple-forward. Apple-spice: Swap the orange juice for ¼ cup (60 ml) apple cider and add a pinch of nutmeg. Ginger-citrus: Add 1 teaspoon finely grated fresh ginger and replace half the orange juice with lemon juice for a brighter, more aromatic glaze.
If Dijon mustard is unavailable, use smooth yellow mustard in the same quantity; it gives a milder, less wine-like tang. For a gluten-free meal, check the mustard and ham labels, as ingredients and cross-contact statements vary by product.
Storage and Reheating
Refrigerate leftover ham and glaze within 2 hours of serving, storing them separately in covered containers when possible. Cooked ham generally keeps for 3–4 days in a refrigerator at 40°F (4°C) or colder. Freeze leftovers for about 1–2 months for best quality; thaw in the refrigerator, not on the counter. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Reheat only the amount you plan to eat, covered with a spoonful of water or reserved glaze to limit drying. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. Warm glaze separately in a small saucepan or microwave-safe bowl, stirring and checking that it is hot throughout. Do not repeatedly cool and reheat the entire ham.
Frequently Asked Questions
Should I glaze a Snake River Farms ham before it goes in the oven?
Usually not. Heat the fully cooked ham mostly covered first, then glaze it during roughly the last 30 minutes. This gives the sugar time to turn glossy without spending the full reheating time exposed to oven heat.
Is this recipe suitable for a spiral-cut ham?
Yes. Brush a little glaze between a few slices and over the outside, then heat the ham covered for most of the time. Apply the last coats uncovered and avoid separating the slices widely, which can dry their edges.
Can I make the glaze ahead?
Yes. Prepare it up to 3 days ahead, cool it promptly, and refrigerate it in a covered container. Rewarm gently, stirring; if it has thickened too much, loosen it with a teaspoon or two of orange juice or water.
What if my ham is labeled “cook before eating”?
This glaze recipe does not replace the cooking instructions for an uncooked ham. Follow its package directions and cook it to the safe temperature specified for that product. The 140°F (60°C) reheating target in this recipe applies to commercially packaged, fully cooked ham; use a thermometer and the label’s instructions.
Can I use the glaze as a sauce?
Set aside a portion before brushing it on the ham, then serve that clean portion at the table. Do not serve glaze that has been in contact with uncooked meat or a utensil used on it unless it is brought to a full boil first.
Why did my glaze turn hard or burn?
It may have simmered too long or been exposed to high heat too early. Simmer only until smooth and lightly thickened, apply the glaze near the end, and watch closely if using the broiler. A slightly thick glaze can be loosened with a small splash of juice or water.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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