Honey Mustard Maple Glazed Ham Recipe - The Cookie Rookie® (2024)

FAQs

How do you use the glaze packet that comes with the ham? ›

Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat.

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

Maple & Honey Unite

COLUMBUS® Maple Syrup & Honey Ham is made from cuts of pork and are marinated in a rich maple syrup and honey glaze, then slow-roasted to create our signature maple syrup & honey ham.

In large saucepan, stir together glaze packet contents, 2 cups water and brown sugar. Cook over medium heat, stirring frequently, 2 to 3 minutes or until brown sugar is dissolved.

While the included honey glaze packets are meant to save time, making a homemade glaze is simple and worth the extra time for a better, fresher flavor. Making a homemade glaze also gives you the freedom to create different flavors and unique ingredient combinations to elevate your pre-cooked ham.

About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done.

The idea is to wait until the ham is almost fully heated, then add the glaze as one of the last steps. You don't want to add it too early or the sugars in the glaze could cause it to burn, and you don't want to add it too late or you won't get that caramelized coating.

Remember, the ham is already cooked, so all we're doing here is warming it back up again with the glaze. Use a meat thermometer and warm it to 110°F to 120°F.

Heat oven to 325°F. Remove all packaging materials. Place ham, cut/flat side down, on rack in shallow roasting pan; cover tightly with aluminum foil. Heat approximately 18 to 23 minutes per pound until heated through.

Place the ham on a rack in a shallow roasting pan. Insert an oven-safe thermometer into the center of the ham. (It should not touch the bone of a bone-in ham.) Bake, uncovered, in the preheated oven until ham registers the desired temperature (140°F for pre-cooked ham).

When should I put my glaze on my ham? ›

Temperatures of around 325 F to 350 F are perfect. Because the temperature is so low, we can simply apply the glaze to the ham about 30 to 60 minutes before the ham is finished cooking.

The story of Jamón Ibérico ham is steeped in mystery and romance. The ancient oak pastures of Spain, the noble black Ibérico pig, the mountain air which caresses each ham as it magically is transformed into one of the world's most exquisite foods - all play a part in this uniquely Spanish phenomenon.

Don't have maple syrup? Use honey, or make a classic Brown Sugar Mustard Glazed Ham.

First, our Honey Baked Ham products start with a rigorous selection process, then the meat is smoked for up to 24 hours with our special blend of hardwood chips. The result is that every rich and flavorful bite, and every slice, is fall-apart-in-your-mouth perfect. There's something about that sweet, crunchy glaze.

Increase the oven temperature from about 350 F to 400 F and brush the glaze over the meat. Bake the ham just until the glaze is golden brown. A small ham or ham slice can be glazed and then browned quickly under the broiler.

Move the oven rack to the lowest position and preheat the oven to 350°F. Bake the ham in the preheated oven, uncovered, for 2 1/2 to 3 hours or until a meat thermometer inserted into the thickest portion registers 140°F, basting every 30 minutes with 1/2 cup of the glaze.