Glazes for Ham

• Fully-cooked hams just need to be heated through before serving.
• Place a ready-to-serve or fully-cooked ham in a shallow roasting pan and bake, uncovered, at 325° F (160°C).
• A fully-cooked whole ham will take about 15 to 18 minutes per pound (500 g); while a smaller fully-cooked half-ham will need about 18 to 24 minutes per pound (500 g).
• Brush on glaze during the last 15 - 30 minutes of cooking.
• Allow the juices to settle by letting the ham rest for 10 -15 minutes before carving.

Old Fashioned Glaze

• Combine 2 cups (500 mL) brown sugar with 2 Tbsp (25 mL) all-purpose flour, 2 Tbsp (25 mL) corn syrup, 2 tsp (10 mL) dry mustard, and 3 Tbsp (45 mL) white wine vinegar; mix well.

Canadian Maple Glaze

• Combine ¼ cup (50 mL) Dijon mustard with ¼ cup (50 mL) maple syrup and ½ tsp (2mL) dried thyme; mix well.

Maple-Ginger Glaze for Ham

• Combine 1/4 cup (125mL) maple syrup, 2 Tbsp (25 mL) all-purpose flour, 1 Tbsp (15 mL) each Dijon mustard and lemon juice, and a dash of powdered ginger.

Honey-Orange Glaze for Ham

• Mix 1/2 cup (125 mL) each honey or corn syrup and orange juice with 1 cup (250 mL) brown sugar.

Pineapple-Apricot Glaze for Ham

• Combine 1/2 cup (125 mL) each apricot nectar and pineapple juice with 1 cup (250 mL) brown sugar.

Currant Glaze for Ham

• Stir 1/2 tsp (2 mL) powdered mustard and 1 to 3 Tbsp (15 to 50 mL) horseradish into 1 cup (250 mL) red currant jelly.