A great holiday ham glaze needs to have three things: wonderful flavor, gorgeous, shiny appearance, and a crispy, crackling crust you can hear across the room. I'm happy to report this easy-to-make glaze has all those things in abundance.

Recipe Summary

prep:
15 mins
cook:
2 hrs 35 mins
total:
2 hrs 50 mins
Servings:
16
Yield:
1 glazed ham
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Pour water, star anise, and cloves into the bottom of a roasting pan. Place a roasting rack into the pan over the water, anise, and cloves; place ham on rack. Cut 1/4-inch deep slashes 1/2-inch apart lengthwise and crosswise across the top of the entire ham.

  • Bake ham in the preheated oven for 20 minutes. Whisk brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper together in a bowl until glaze has a thick, smooth consistency.

  • Brush glaze all over ham. Continue baking ham, brushing glaze on every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

  • Use a kitchen torch to heat the glaze on the ham until it is crispy and caramelized, 2 to 5 minutes.

Cook's Notes:

If roasting a regular ham, bake until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C).

You can use any vinegar in place of rice vinegar, if desired.

Nutrition Facts

455 calories; protein 34g; carbohydrates 18.9g; fat 26.4g; cholesterol 97.3mg; sodium 1918.7mg. Full Nutrition
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Reviews (162)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2015
Yummy glaze that forms a delicious crust if you baste the ham every 20 minutes. Put a nice thick layer on each time. You need 1" of liquid on the bottom of the pan. I had a large roasting pan that required 2 cups of water to which I added the juice from a can of pineapple rings. OJ would be good too. It's important to re-tent the ham tightly after you baste each time so that the ham steams and remains juicy. I took the foil off the last 30 minutes, basted with the remaining sauce and then put pineapple rings with maraschino cherries on toothpicks all over the ham. Then I got out my basting bulb and used the pan liquid every 15 minutes till it was done. I had a 9.5 lb spiral cut smoked ham. Next time I'll increase the amount of glaze. Maybe even double it since the crust is an excellent flavor. Everyone loved it and asked to take some home. The contrast of the caramelized crust and glazed pineapple made a beautiful presentation. Served it with Spinach, cranberry & almond salad; loaded baked potatoes, steamed broccoli with lemon zest. You can tell something is good when no one talks! I just heard "Mmmm...." while they ate. Thanks Chef John for another great recipe! Read More
(44)

Most helpful critical review

Rating: 2 stars
12/26/2017
My ham was a small prescliced one the sclices came apart as it cooked and the feathered edges burnt while the core was still undone Read More
(3)
210 Ratings
  • 5 star values: 202
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/02/2015
Yummy glaze that forms a delicious crust if you baste the ham every 20 minutes. Put a nice thick layer on each time. You need 1" of liquid on the bottom of the pan. I had a large roasting pan that required 2 cups of water to which I added the juice from a can of pineapple rings. OJ would be good too. It's important to re-tent the ham tightly after you baste each time so that the ham steams and remains juicy. I took the foil off the last 30 minutes, basted with the remaining sauce and then put pineapple rings with maraschino cherries on toothpicks all over the ham. Then I got out my basting bulb and used the pan liquid every 15 minutes till it was done. I had a 9.5 lb spiral cut smoked ham. Next time I'll increase the amount of glaze. Maybe even double it since the crust is an excellent flavor. Everyone loved it and asked to take some home. The contrast of the caramelized crust and glazed pineapple made a beautiful presentation. Served it with Spinach, cranberry & almond salad; loaded baked potatoes, steamed broccoli with lemon zest. You can tell something is good when no one talks! I just heard "Mmmm...." while they ate. Thanks Chef John for another great recipe! Read More
(44)
Rating: 5 stars
04/13/2015
This was so delicious!!! I didn't have any whole cloves, so I added about 1/4 teaspoon of ground cloves to the mixture and it worked fine. Also, I didn't have a rack to put it on, so I lined my pan with tin foil and added about 1/2 cup of water to the pan. Clean up was a breeze, and the ham was absolutely delicious!! Made it for Easter, and my guests couldn't stop eating it! I had to send the home with a doggy bag!! Thanks Chef John!!! Read More
(18)
Rating: 5 stars
04/08/2015
We made this recipe for Easter dinner and it was a huge hit! The ham I purchased was a spiral so we didn't have to score ham. Chef John is right throw that packet away that come with the ham because his sauce much better. I didn't have rice vinegar on hand so substituted balsamic vinegar & left out the worcheshire sauce. This is my one and only ham recipe from now on. Read More
(11)
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Rating: 5 stars
12/26/2015
Thank you Chef John! I made this with a half picnic fully cooked ham. I followed Chef John's recipe exactly, except for the star anise, which I didn't have. My ham was 5.34 pounds and it took 1 1/2 hours. Didn't have a blow torch, so turned my oven to low broil to caramelize the glaze. It was fantastic! Turned out moist and the glaze was to die for! I will never do ham any other way! Read More
(9)
Rating: 5 stars
12/26/2014
Probably the best baked ham I've ever had. Really moist ton o' flavor incredible crust. Easily prepared too. Read More
(8)
Rating: 5 stars
04/05/2015
I tried this for Easter. It was really incredible on just a regular but ham. It was incredible. Juicy favor filled and with a nice crust. I feel guilty that it was so delicious and I ate too much. The favors melded so nicely. I just turned the broiler on to bubble the crust when it was fully cooked. Just used ground cloves and anise in the glaze because that is all I had on hand. Would use this in the future for sure! Read More
(8)
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Rating: 5 stars
12/24/2017
I admit it. I was skeptical about the rice vinegar and cayenne pepper, but I followed the recipe (actually doubled it for the size ham). The only think I omitted was the star of anise (don't like it). I made this for my family at Christmas and it is the VERY BEST HAM I'VE EVER MADE!!!! Everyone was asking how I got that crust on there or what did you put on there. I did not have to brulee the sugar. It crusted up just by being in the oven. It was so delicious! Thank you Chef for sharing this recipe. Read More
(7)
Rating: 5 stars
01/02/2016
Perfect blend of ingredients for the glaze -- sweet but not too sweet tangy and with a little kick (not too spicy)! It's nice to have a different recipe for ham when you don't want a sweet glaze for ham. I used a 10 LB spiral ham and followed the steps exactly. The only change I made was using about 1.5 tsp anise seed because I could not find whole star anise. Thanks for another great recipe Chef John! It's so good we can't stop nibbling on the left overs -- and we're a 2 person household!;) Read More
(6)
Rating: 5 stars
01/02/2016
This is the very BEST glaze I have ever used on a ham and I am dead serious when I say that this ham turned out better than any other I have ever made. My company could not stop saying how delicious the ham was and they all wanted the glaze recipe. It was super easy to make and it gave the ham a delicious carmel-ly crispy texture. Chef John knocked it out of the ballpark once again! Read More
(5)
Rating: 2 stars
12/26/2017
My ham was a small prescliced one the sclices came apart as it cooked and the feathered edges burnt while the core was still undone Read More
(3)
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