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Nutrition Facts
Serving Size 1 (747g) Recipe makes 6 servings
Calories 1352
Calories from Fat 315		(23%)
Amount Per Serving		%DV
	Total Fat 35.1g	53%
	Saturated Fat 11.7g	58%
	Monounsaturated Fat 16.2g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 314mg		104%
Sodium 9212mg		383%
Potassium 2681mg		76%
Total Carbohydrate 117.9g		39%
	Dietary Fiber 0.4g	1%
	Sugars 109.4g
Protein 135.9g		271%
detailed view... how is this calculated?

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Glazed Ham

Recipe #65328 | 1¾ hours | 15 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Rhonda *J*
Jun 23, 2003

Got this recipe when I was a teenager and spent many a meal eating this at a friends house! I just loved it and have never glazed my hams any other way. I quite often halve the glaze when cooking a small ham and it works just fine.

SERVES 6 (change servings and units)

Ingredients

8 lbs ham (or smaller)

Glaze

1/2 cup orange juice
3 cups brown sugar
3 tablespoons flour
2 tablespoons corn syrup
3 teaspoons dry mustard

Directions

1
Score ham with diamonds, insert whole cloves, bake at 325- 350 for about 1-1 1/2 hours (I add a little water to the bottom of the baking dish).
2
baste often with glaze, watching carefully that the outside does not start to burn. ( I usually bake a little first and then start basting with the glaze).
3
(I usually purchase pre-cooked boneless.) If desired serve with the glaze drizzled on slices, or even put the sauce in a bowl for the table and everyone can help themselves!) Yummy!

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Pork > Ham
Preparation > Time to Make > < 4 hours
Preparation > Simple > 3 or Less Steps
Occasion > Everyday

Featured Reviews for This Recipe

From: GiddyUpGo

On Apr 12, 2009

I made this for Easter this year and it was delicious. I ended up doing the recipe twice: the day before Easter (for friends) and on Easter (for family). I used a bone-in, uncooked ham both times. The first time I cooked it uncovered at 325 degrees to an internal temp of 160 and it came out really dry. The second time I cooked it at the same temp, but I covered it loosely with aluminum foil until it reached 140 degrees, then I uncovered it until it got to 160. I wrapped it up in aluminum foil and put it in a cooler and it stayed there for about two hours while we drove to my parents' place. I don't know how much keeping the foil on it had to do with the results, but this time it was really moist and delicious. Will definitely do this one again, with the minor tweaks mentioned above.

0 people found this review helpful

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From: Heather the Flutist

On Dec 25, 2008

I substituted honey for the corn syrup, and poured extra orange juice into the pan instead of using water. The results were delicious!

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From: Michelle Dominic

On Jun 8, 2005

This was the best ham I have ever made. I will make ham this way from now on. I did have to add some water to the bottom of the pan to keep it from burning on.

4 people found this review helpful

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From: Amy020

On May 9, 2005

YUMMMMMM!!! And I can't even begin to describe how delicious leftovers were. I sliced the remaining ham and stored it in the fridge IN the leftover glaze, basically marinating it for the next few days while we worked our way through it. I'll never make ham any other way again.

4 people found this review helpful

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Read all 16 reviews