Studio
You Need
- 7- to 10-lb bone-in, spiral-cut city ham
- glaze of choice, from the recipes below
Wickedly Delish Glazes for Ham
Each glaze recipe yields enough to generously glaze up to a 10-pound, bone-in, spiral-sliced city ham. Remove your ham from its package, discard the glaze, and instead use one the glazes below. Follow the reheating instructions included with ham packaging and the glazing instructions indicated in the recipes below.
Make-Ahead Tip
Glazes can be made up to 3 days in advance and refrigerated in an air-tight container until ready to use. Reheat gently on a low setting in short bursts in the microwave or in a small saucepan over low heat. For both rewarming methods, stir frequently until the mixture is warmed through and brushable.
Apricot-Peach-Ginger Glaze Ingredients
Makes about 2 cups
Ingredients
- 1 1/2 cups apricot preserves, about 1 lb
- ½ cup peach preserves, about 5 oz
- 6 Tbsp water
- 2 Tbsp Calvados
- 2 tsp freshly grated ginger
- Pinch kosher salt
Hot Honey-Dijon Glaze Ingredients
Makes about 2 cups
Ingredients
- 1 cup Dijon mustard, about 8 oz
- 1 cup honey, about 12 oz
- 2 Tbsp Madeira, optional
- ¼ tsp ancho chili powder, more to taste
- Pinch kosher salt
Pineapple-Orange-Chipotle-Glaze Ingredients
Makes about 2 cups
Ingredients
-
1 1/4 cup canned crushed pineapple (in pineapple juice), about 10-3/4 oz
-
1 cup frozen orange juice concentrate, about 9 oz
-
1 Tbsp light brown sugar
-
2 tsp minced canned chipotle in adobo pepper
-
1 tsp chipotle in adobo sauce from the can
-
Pinch kosher salt
TIP:
- To freeze ham, portion leftovers into batches, double wrapping, dating, and labeling each package before stashing it away.