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Holiday Ham

January 21, 2021 • 0 comments

Make this glazed ham the center of your holiday spread. Switch it up with various glazes and let us know what you think!


  • 1 large ham


Generally, we figure about 15 minutes in the oven per pound of ham. Place your ham on a small rack in your roasting pan and bake covered at 325°F with ¼ inch of water in the bottom of the pan. If you want to glaze your ham, bake it until it reaches an internal temperature of 130°F. Then turn up the oven to 400°F and uncover it. Brush with the half of your glaze of choice and use the remaining glaze to baste every 10-15 minutes for 45 minutes. If you don’t prefer a glaze, bake until the ham reaches an internal temperature of 140°F and then cover and let it rest for 15 minutes before slicing and serving.  

Without a glaze:  

  • Make a paste with 2 cups of brown sugar and a half cup of Dijon mustard. Spread it all over the ham and bake according to baking instructions. Baste every half hour while baking.  


  • Poke 50 whole cloves into your large ham (30 for a small ham). Cover with 1 cup of brown sugar and bake according to instructions. Baste every half hour while baking.  

Glaze ideas:  

  • Apple Maple Glaze: Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg. 
  • Mustard Orange Glaze: Mix 1 cup light brown sugar, 3/4 cup Dijon mustard and the grated zest and juice of 1 orange in a bowl. 
  • Pineapple Apricot Glaze: Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup Dijon mustard. 
  • Honey Brown Sugar Glaze: Mix 1 ½ cups light brown sugar with ½ cup honey in a saucepan and cook over medium heat until sugar is dissolved.  


Zuppa Toscana
March 26, 2020 • 0 comments

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