When the ham is burnished to your liking, remove from oven and let rest for 15 minutes before serving. Watch closely: You want the glaze to bubble and caramelize but you don’t want it to burn. Turn the broiler on in the oven and place the ham under the broiler for 2 to 4 minutes. Sprinkle the remaining dry glaze over the top of the entire ham. Cook for another 30 minutes, or until the ham feels warm all the way through but is not steaming hot. Cover the ham with foil again, then return to the oven or grill. Remove the ham from the oven, turn the ham on its other side, then sprinkle another 1/3 of the seasoning mixture over it, again gently working it into the cuts. Set the ham on the oven’s middle shelf or on the cooler side of the grill. Sprinkle about 1/3 of the seasoning mixture over the ham and push it down between the slices. Gently pry apart the tops of the spiral cuts. In a blender or food processor, combine the remaining ingredients and process until the ingredients are reduced to a fine powder. Use paper towels to pat dry the ham, then set it, cut side down, in a shallow baking pan. (For grilling directions, see the headnote above.) 2. Article contentĥ-lb pre-cooked spiral cut ham 1/2 cup honey powder or maple sugar granules 1/4 cup sugar 2 tsp cinnamon 1 tsp ground cloves 1 tsp kosher salt 1/2 tsp ground allspice 1/2 tsp ground white pepperġ. This advertisement has not loaded yet, but your article continues below. Start to finish: 1 1/2 hours (15 minutes active) I like to do this because the wood adds a fresh layer of smoke to the ham and gives the ham a just-smoked flavour. One advantage of the grill is that you can add a handful of wet wood chips before heating the ham. For a gas grill, this means turning off one or more burners to create a cooler side, then cooking on that side. For a charcoal grill, this means banking the hot coals to one side of the grill and cooking on the other side. For the grill, prepare a grill for low heat, indirect cooking. The ham can be cooked either in the oven or on the grill. If you decide to cook a larger ham, you’ll also need to increase the dry glaze (seasoning mixture). For timing, plan 12 to 15 minutes per pound at 275☏.
This recipe is written for a 5-pound ham, but the recipe is easily adapted to accommodate whatever size you need to feed your Easter crowd. This is your chance to add tons of flavour in the form of a glaze. SWEET-AND-SPICY GLAZED HAM Spiral-cut hams are fully cooked when you purchase them and just need reheating. This Easter, bring new life to the old standard spring lamb.
Make a Ukrainian comfort food classic for Easter.
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