Baked Ham with a Secret Glaze
Published by Harper Perenniel
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.
“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!”
Serves8 to 10
Total Timeunder 4 hours
OccasionBuffet, Family Get-together, game day
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Taste and Texturemeaty, salty, savory, smoky, sweet, tangy, winey
- 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
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.
Preheat the oven to 350°.
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.
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.
1991 Eric V. Copage