Glazed ham is the easiest holiday centerpiece, but it can be hard to do if you’ve never done it before! This short guide will teach you everything you need to know about Glazed Ham, including how to choose a ham, remove the rind, how much to buy, the ham glaze, how to store it, and what to do with any leftover ham.
It’s the Full RecipeTin Eats Holiday Baked Ham Guide! Use it with your favorite glaze, like my special Maple Ham Glaze or the classic Brown Sugar Ham Glaze.
As the holidays approach, many of us look forward to baking a juicy glazed ham as the centerpiece of festive meals. However, some hams have little to no fat on them. So an important question arises – can you still get that sweet, sticky glaze without the fat?
I did some research on this topic, and the short answer is yes, you can glaze a ham with minimal fat. However, it does require a few extra steps and considerations. In this article, I’ll walk through everything you need to know to glaze a low-fat or no-fat ham and still achieve delicious results.
Why Fat Matters for Glazing
To begin, it’s helpful to know why the amount of fat on a ham is so important for glazing. The fat melts as the ham cooks, bastes the meat, and keeps it juicy and tasty. The fat also acts as a barrier to keep too much salt from getting in while the meat is curing. Lastly, the fat helps the glaze stick to the meat and soak in, making the coating more even.
That lovely sticky texture we love is hard to get when glazes don’t have enough fat. They tend to slide right off the ham or dry out. So if your ham is lean, you’ll need to compensate through other techniques.
Fruit Juices Add Flavor and Moisture
One of the best ways to infuse flavor and moisture into a low-fat ham is to use fruit juices in your glaze. I’d recommend juices like apple, pineapple, orange, or even white grape.
To make a fruit juice glaze
- Combine the juice with brown sugar, spices like cinnamon, mustard, and cloves.
- Simmer until thickened into a syrupy glaze.
- Score the ham and brush the glaze over top.
- Bake uncovered, basting every 5 minutes.
The natural sugars and acidity from the fruit juice helps the glaze caramelize without added fat. Fruit chunks can also be baked alongside for extra flavor.
Mustard and Honey Provide Tang and Sweetness
Another option is to use mustard, honey or maple syrup as a glaze base. Mustard adds tanginess and acts as an emulsifier to bind the glaze. Honey provides sweetness and that glossy sheen we love.
For a mustard-honey glaze:
- Mix melted butter, brown sugar, honey, mustard, and spices like garlic, cinnamon, or cloves.
- Whisk until fully combined into a thick glaze.
- Brush over ham and bake, basting frequently to prevent drying out.
You can also add a bit of fruit juice or broth to the glaze to provide extra moisture
Helpful Tips for Glazing Low-Fat Ham
Beyond changing up your glaze ingredients, there are a few other tips to ensure glazing success on a lean ham:
- Score the ham – Shallow cuts help the glaze seep into the meat.
- Use a roasting rack – Elevates the ham for air circulation.
- Baste frequently – Every 15-20 mins prevents drying.
- Add liquid to the pan – Water or broth provides ambient moisture.
- Consider marinating – Infuses flavor before cooking.
My Experience Glazing a Low-Fat Ham
In my experience, I was able to successfully glaze a very lean ham by using a fruit juice and honey glaze and following the tips above. While it required a bit more effort than a fattier ham, the results were very close to a fully-fatty glazed ham.
The key for me was basting very frequently with the flavorful glaze during baking to keep the exterior moist. I also let the ham rest afterwards before slicing. The end result was tender, juicy meat with a beautifully caramelized and sticky glaze coating.
Glazing Low-Fat Ham is Possible with Careful Technique
While the fat on a ham definitely helps glazing go more smoothly, it is possible to amply glaze leaner hams with a few extra steps. Be sure to choose a glaze full of flavorful ingredients like fruit juices, mustard, honey, and spices. Baste repeatedly, keep ambient moisture in the oven, and let the ham rest before serving.
How much ham to buy
How much ham to buy:
- Six to eight people can eat a 1 kg/2 lb ham with at least one other main dish and sides. So a 5 kg (10 lb) ham is enough for 30 to 40 people, which is about 100 to 130g (3 oz). 4 – 4 oz per person.
- In terms of bone-in weight, 5 people can eat a 1 kg/2 lb ham. A 5 kg (10 lb) ham would feed 25 people, giving each person about 150 g (5 oz) of meat.
I just did a ham on the weekend for a gathering of 35 people with a 5. 5 kg/11 lb bone-in ham leg. We had two other main dishes and side salads, so we had about a quarter of the ham left over.
35 ÷ 5.5 kg = 6.4
(ie 6.4 people per 1 kg / 2 lb of ham with about 1/4 of the half leftover)
Remember:
- People don’t eat huge slabs of ham like they do steak because it’s salty.
- You slice it thinly so less goes further
- Ham is often served with other dishes as part of a larger meal.
- A ham bone that still has meat on it weighs between 750g and 1 kg. 25 kg (1. 5 – 2. 5 lb). I assume it’s about 1 kg.
Also, don’t forget that ham leftovers last for months in the freezer and for a long time in the fridge. You can use them for many different recipes. If you only make ham once a year, make it last!!.
How to bake Glazed Ham
This part is the easiest. It makes all the difference if you follow a few easy Nagi Ham Rules.
- Even out the surface; this will help the ham caramelize more evenly. The highest point browns much faster if it’s sloped, leaving burnt spots and barely caramelized bits. Also, the same method I use to make sure my pork roast has perfect crackling all over it
- There must be water in the roasting pan to keep the juices from burning! Sugar in the glaze means a burned mess, so you can’t baste with the pan juices and there is no sauce Plus, water = more moist environment for your ham. I use: water, white wine or OJ;.
- LESS TEMP – Most ham recipes call for an oven temperature that is too high, which means that too many parts get burned. Lower the temp slightly – you’ll thank me later!.
- Baste, baste, baste! Baste lots – every 20 minutes. More basting = better glaze!.
- Baste a lot before serving. This is where the magic happens, especially if some parts didn’t caramelize enough. The jelly in the pan thickens as the ham rests, giving the ham a thicker glaze. It’s kind of like paint; it will turn your ham a beautiful deep caramel color and give it a very thick, shiny glaze.
- Simply put, wrap the handle around it so you can hold it. Pretty it up with ribbon and some plants (I stole a sprig from the Christmas tree last year!) if you want to.
Three Different Ham Glaze Recipes
FAQ
Can I glaze a ham with no fat?
Should I trim the fat off my ham?
Is glazing a ham necessary?
Does a glazed ham need to be cooked?
Glazed ham does not need to be cooked because it’s already cooked. The focus is on achieving the perfect glaze. You can make the glazed ham the day before and ‘baby-sit’ it in the oven, basting and brushing as needed for the golden glaze.
Is ham gluten free?
Ham naturally by itself is gluten-free. Although, many companies made their ham with gluten-containing ingredients like broth, spices, and glazes. So, you must prefer brands that indicate they are gluten-free on the packaging.
Can ham glaze be frozen?
The ham glaze can be stored in the refrigerator for up to three days or in the freezer for up to one month in an airtight container. To use it, thaw the glaze completely before adding it to the meat.
Can You Glaze A Ham without a spiral?
If you don’t use a spiral-cut ham, cut a crosshatch in the fat. This will help render the fat. Plus, you can insert a whole clove into the middle of each diamond for an attractive presentation. Once you spoon or brush on the glaze a number of times, increase the oven temperature to help brown the exterior of the ham.