← Back to Search Results
Southern
Baked Ham with a Secret Glaze Recipe-13694

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Mavis and Cyn used to keep the recipe for their out-of-this-world baked ham close to their vests. It’s not a secret anymore. We prefer using a bone-in ham, but this punchlike blend of wine, honey, and pineapple juice is also just the thing to gussy up a canned ham. If you cook a larger ham, allow 10 minutes per pound to heat the ham through, but baste only during the last hour of cooking, or the glaze may scorch.

Yield: Serves 8 to 10

Ingredients

  • ½ cup packed light brown sugar
  • ½ cup honey
  • ½ cup dry red wine
  • ½ cup pineapple juice
  • 1 garlic clove, minced
  • 1 (6-pound) bone-in precooked smoked ham

Directions

1. In a large bowl, whisk together the brown sugar, honey, red wine, pineapple juice, and garlic. Place the ham in the marinade, turn to coat it, and let it stand at room temperature for at least 1 or up to 4 hours, or cover and refrigerate overnight. Turn the ham in the marinade as many times as you remember to do so.

2. Preheat the oven to 350°.

3. Place the ham on a rack in an aluminum foil-lined roasting pan, reserving the marinade. Bake the ham, basting often with the reserved marinade, until a meat thermometer inserted in the thickest part of the ham (not touching the bone) reads 120°, about 1 hour.

4. To carve the ham, hold the meat steady with a carving fork and slice the meat horizontally, parallel to the bone. When you reach the bone, turn the ham over and repeat the procedure on the other side.

Notes

“This is mostly a holiday kind of dish—a holiday ham,” says Mavis Young, the other half of Mavis’ and Cyn’s Restaurant and Catering. “I usually make it for a large gathering of family or friends so that not much will be left over. Otherwise 1 might try to finish it all up myself!”


© 1991 Eric V. Copage
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 10.

764kcal (38%)
32mg (3%)
1mg (2%)
0mcg RAE (0%)
823mg
55mg
59g
26g
0g
27g
169mg (56%)
3233mg (135%)
16g (81%)
46g (70%)
3mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
spice Spice
by Ana Sortun
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
american-masala American Masala
by Suvir Saran
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
lidias-italy Lidia's Italy
by Lidia Bastianich
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
west-coast-cooking West Coast Cooking
by Greg Atkinson
food-to-live-by Food to Live By
by Myra Goodman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?