Fully cooked hams are a great choice for the holidays because they’re simple to make, feed a lot of people, and taste great the next day.
Also great for busy families, hams can be the base for many other recipes during the week. On Sunday, cook the ham and eat it all week in a variety of dishes, such as soups, sandwich, and casseroles. Our take on a maple-glazed ham is simply delicious and makes a great main dish for Thanksgiving, Christmas, or Easter. In addition, you don’t have to do much to make the magic happen. This is the recipe you want if you are short on time and need to do a lot of things at once.
The brown sugar glaze imparts extra flavor and helps create a delicious outer crust. In a little more than two hours, you can serve the ham and make other dishes, like roasted vegetables or baked potatoes, in the oven at the same time.
Make sure the label says that the ham is already fully cooked. You are only heating it up and not cooking the meat. It can be eaten as is, but by warming ensures the best flavor and texture. If you want to make ham, an instant-read thermometer is helpful. But if you don’t have one, just cook the ham for 18 to 20 minutes per pound over 325 F.
“Even if you haven’t cooked a whole ham before, this recipe is nearly fail-proof, especially for holiday meals. It was easy and quick to make, the kitchen smelled great, and the glaze was just the right amount of sweet and spicy without overpowering the meat. Six pounds is a lot of meat, so invite guests or try the leftover suggestions. ” —Colleen Graham.
Glazing a ham is a time-honored technique that adds flavor, moisture and sheen to this delicious smoked meat. While you can glaze many types of ham including spiral cut ham boneless ham and cured ham, Black Forest ham also takes beautifully to glazing. With its smoky, rich flavor and lovely dark exterior, a glazed Black Forest ham makes a stunning centerpiece for holidays and special occasions.
What is Black Forest Ham?
Black Forest ham refers to a particular style of dry-cured and smoked ham originally from the Black Forest region of Germany. It gets its signature dark color and robust smoky flavor from the curing process which involves rubbing the outside of the raw ham with spices before cold smoking it over fir and juniper woods. This imparts a deep woodsy taste and blackened exterior.
Black Forest ham is drier and firmer than many other hams because it is cured. It’s not as juicy as a fresh ham, but it has a strong ham flavor that is brought out by glazing it. The glaze adds both moisture and sweetness to balance the intense smokiness.
Why Glaze a Black Forest Ham?
There are several benefits to glazing a Black Forest ham:
-
Adds moisture – The natural dryness of Black Forest ham means it can often use a moisture boost. Glazing adds a lovely sheen and helps keep the ham tender.
-
Enhances flavor – A flavorful glaze complements the smoky taste and rounds out the ham’s flavor profile. Sweet, spicy, herbal and tangy glazes all pair wonderfully.
-
Visual appeal – A glistening glazed ham just looks so tasty and appetizing! Glazing gives it an appetizing outer crust.
-
Easier to slice—A light glaze coats the ham in oil, which makes it easier to cut into thin, neat slices without the meat falling apart.
-
Browning – The sugars in most glazes promote lovely browning and caramelization on the ham’s exterior. This adds texture and color contrast.
-
Customizable taste – You can pick a glaze to complement the ham or other meal components. A touch of sweet, heat, tang or herbs – the choice is yours!
What to Look for When Buying a Black Forest Ham
When selecting a Black Forest ham to glaze, keep these tips in mind:
-
Pre-cooked: Only buy ham that is fully cooked; glazing doesn’t need any extra cooking. Raw ham requires thorough cooking first.
-
Quality – Look for ham with good marbling and fat distribution for optimal moisture. Avoid any with dry spots or very fatty areas.
-
Size – Estimate how much ham you’ll need based on the number of servings. Allow about 1/3 to 1/2 pound per person. Buy it in one full piece or half for easier glazing.
-
Exterior – Pick a ham with an intact, dry black outer surface. This will help the glaze adhere well. Avoid any with damaged or excessively dry areas.
-
Freshness date – Check the use-by date and select the freshest ham available for maximum flavor and juiciness.
How to Glaze a Black Forest Ham
Glazing a Black Forest ham is simple but does require a few special considerations compared to other hams. Follow these steps for best results:
1. Choose a Glaze
Select a glaze that will complement the ham’s smoky flavor. Sweet glazes are classic, but spicy, tangy and herby glazes also pair well. Some top glaze contenders include:
- Brown sugar – classic, caramelized
- Honey – sweet, subtle
- Maple syrup – rich, woodsy
- Fruit preserves – vibrant, fruity
- Spicy mustard – tangy, robust
- Bourbon – warm, complex
- Rosemary – herbal, aromatic
2. Prep the Ham
- Rinse – Rinse the ham under cool water and pat dry with paper towels. This removes excess surface salt.
- Trim – Use a sharp knife to trim off any dried out portions or unappetizing fatty areas.
- Score – Lightly score the ham’s surface by making shallow diagonal cuts. This helps the glaze adhere.
3. Make the Glaze
- Ingredients – Mix your chosen glaze ingredients together in a small saucepan. Aim for a pourable but thickened consistency.
- Cook – Heat the glaze, stirring frequently, until bubbling and thick enough to coat the back of a spoon.
- Cool – Let the glaze cool slightly so it thickens up further and won’t run off the ham.
4. Apply the Glaze
- Brush on – Use a pastry brush or silicone brush to apply the glaze over the top and sides of the ham.
- Even layer – Spread the glaze in an even layer so all areas get coated. Focus on the scored areas.
- Avoid pooling – Don’t let the glaze collect in pools on the surface. Spread it smoothly.
5. Set the Glaze
- Broil – Place the ham on a lined baking sheet and broil for 2-3 minutes until the glaze bubbles and begins to caramelize.
- Cool – Let the ham cool for at least 15 minutes so the glaze sets up glossy and firm.
- Repeat – Apply another layer of glaze and broil again for a thicker crust, if desired.
Serving and Storing a Glazed Black Forest Ham
A glazed Black Forest ham makes an impressive table centerpiece. Follow these tips when serving and storing it:
- Allow the ham to come to room temperature before slicing for best texture.
- Carve thin slices across the grain for a tender bite.
- Garnish with fresh herbs like sage, thyme or parsley.
- Serve with classic sides like baked potatoes, pineapple rings or scalloped apples.
- Refrigerate leftovers tightly wrapped for 5-7 days. Slice and reheat as needed.
- Freeze leftover ham up to 2 months. Thaw in the refrigerator before using.
- Re-glaze leftover ham pieces after thawing or reheating to restore the glossy crust.
Sample Black Forest Ham Glaze Recipes
Here are a few tasty glaze recipes ideal for pairing with Black Forest ham’s distinctive flavor:
Brown Sugar Bourbon Glaze
- 1 cup brown sugar
- 1/4 cup bourbon
- 1 tablespoon Dijon mustard
- 1/4 teaspoon cinnamon
Simmer until thickened. Brush over ham and broil 2-3 minutes to set.
Spicy Pepper Jelly Glaze
- 1 cup red pepper jelly
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
Heat until melted and pourable. Brush onto ham. Broil 2 minutes to caramelize.
Maple Mustard Glaze
- 1/2 cup maple syrup
- 1/4 cup whole grain mustard
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon black pepper
Whisk together over low heat until thickened. Brush onto ham and broil 3 minutes.
Honey Rosemary Glaze
- 1/3 cup honey
- 2 tablespoons butter
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
Heat until smooth and bubbly. Brush onto ham. Broil 2-3 minutes to caramelize honey.
Frequently Asked Questions
Can you bake a glazed Black Forest ham?
Yes, you can bake a glazed ham instead of broiling. Preheat the oven to 350°F. Place the ham on a foil-lined baking sheet and bake for 10-15 minutes until the glaze is set and lightly browned. Baste with pan juices halfway through.
Should you glaze ham before or after cooking?
Always glaze ham after it is fully cooked. Raw or partially cooked ham requires further cooking, so glazing first can burn the exterior. Fully cooked ham needs only a quick pass under the broiler to caramelize the glaze.
How long does glazed ham last in the refrigerator?
A glazed cooked ham will keep well for 5-7 days in the refrigerator. Tightly wrap cut pieces in plastic wrap or foil and store in the coldest part of the fridge. The glaze may lose its glossy sheen over time but the ham will remain safe to eat.
Can you freeze glazed ham?
It’s best to freeze ham unglazed, then thaw and re-glaze later. The high sugar content of most glazes causes them to weep liquid during freezing. For best results, tightly wrap unglazed ham and freeze for 1-2 months. Thaw in the refrigerator before reglazing and reheating.
What happens if you over glaze a ham?
Too much glaze can make the ham’s exterior overly sweet, thick or rubbery. It can also lead to scorching or burning if the sugars cook for too long under high heat. For best results, apply glaze in a very thin, even layer. Two light coats is better than one heavy coat.
Satisfy Your Ham Cravings with a Glazed Black Forest Ham
A beautifully glazed Black Forest ham is sure to be the star of any special meal. With its burnished crust glistening over tender, smokey meat, guests will be tempted to abandon their manners and devour it hand to hand. By starting with a quality ham and taking care to properly cure, smoke, trim, score and glaze it, you can create a head-turning centerpiece that does justice to this iconic German delicacy. Serve thin slices with all the fixings or enjoy glazed ham leftovers in sandwiches, omelets, soups and more for delicious days to come.
Steps to Make It
- Gather the ingredients.
:max_bytes(150000):strip_icc()/maple-brown-sugar-glazed-ham-3051037-step-01-9a9c1fe7d87d4f84bad739ace0ff29ff.jpg)
The Spruce/Abbey Littlejohn - Set a rack in the middle of the oven and heat it to 325 F. Line a roasting pan with foil. Place the ham on a rack in the roasting pan, fat side up. Make diamond-shaped cuts in the fat all over, going down about 3/4 of an inch. Stud the flower with whole cloves, putting one clove into each diamond-shaped intersection. The Spruce/Abbey Littlejohn .
- Bake for about 18 to 20 minutes per pound. It takes between 1 hour and 40 minutes and up to 2 hours to cook a 6-pound ham. Put the ham back in the oven with about half of the glaze on top about 20 minutes before it’s done. The Spruce/Abbey Littlejohn .
- Take the ham out of the oven when an instant-read thermometer reads at least 140 F in the thickest part of the meat, not touching any fat or bone. 140 F is the best temperature for a fully cooked ham. Wrap the ham in foil in a loose way and set it aside for 10 to 15 minutes. You can tell if the meat is done by tearing a piece apart with two forks like you would shred other cooked meat. If you don’t have a thermometer, just make sure that the grain of the meat separates. The Spruce/Abbey Littlejohn .