Ham with Curemaster's Glaze
A ham without a glaze is like a cake without frosting. The glaze makes the ham memorable.
1 cup firmly packed brown sugar
1/2 cup pineapple juice
3 tablespoons lemon juice
4 teaspoons prepared mustard
1 (5 to 6-pound) bone-in, fully-cooked ham
1/3 cup water
- Preheat oven to 325°F (160°C).
- Glaze: In a small saucepan, combine brown sugar, pineapple juice, lemon juice and prepared mustard. Heat slowly, stirring until thoroughly combined. Set aside.
- Bake ham according to package directions or place ham on a rack in a shallow roasting pan. Bake ham in middle of oven, approximately 15 to 20 minutes per pound or until meat thermometer reads 140°F (60°C) when inserted into thickest part of ham.
- Brush a third of the glaze on the ham 30 minutes before the end of the baking time. Brush on the remaining glaze every 10 minutes until ham is done. Remove ham from oven and let stand 15 to 20 minutes before carving.
Makes 10 to 12 servings.
Note: Directions are for a bone-in, fully cooked ham. Also called “ready-to-eat” or “heat-and-serve” ham. A “cook-before-eating” ham must be cooked to an internal temperature of 160°F (70°C), approximately 18 to 20 minutes per pound.