Q1: What is the absolute, number one secret to a juicy, not dry, holiday ham?

The two most important secrets are to not overcook it and to let it rest. Since you are starting with a fully-cooked ham, you are essentially just reheating it. Using an instant-read thermometer and then letting the ham rest are the non-negotiable keys that will guarantee an incredibly juicy and tender result.

Q2: Can I make the glaze ahead of time?

Yes, absolutely! The no-cook glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.

Q3: Can I use a different kind of ham?

Yes! This glaze is fantastic on any fully-cooked ham. If you use a non-spiral-cut ham, you will want to score the fat cap in a diamond pattern to allow the glaze to penetrate.

Q4: My ham didn't get a dark, crusty glaze. What happened?

This recipe uses a gentle, 350°F method to create a beautiful, glossy, and perfectly caramelized glaze that won't burn. If you prefer an even darker, crustier finish, you can increase the oven temperature to 425°F for just the final 10-15 minutes of glazing.

Q5: What if I can't find orange marmalade?

A fantastic substitute would be apricot preserves or a pineapple jam, which would also pair beautifully with the brown sugar and citrus.

Brown Sugar-Citrus Glazed Ham

Brown Sugar-Citrus Glazed Ham (An Easy Holiday Showstopper!)

A classic and easy recipe for a ‘Baked Ham With Brown Sugar-Citrus Glaze,’ a perfect centerpiece for a holiday meal like Easter or Christmas. This dish features a fully-cooked, spiral-cut ham that is slow-roasted under foil and then repeatedly basted with a sweet and tangy glaze made from brown sugar, orange marmalade, and fresh orange juice. This multi-step glazing process creates a beautiful, sizzling, and caramelized crust.

Author: Evelyn

Ingredients

1 (8- to 9-lb.) fully cooked bone-in spiral-cut half ham
1 1/2 cups packed dark brown sugar
3/4 cup orange marmalade
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 cup fresh orange juice (from 2 large oranges), divided
Assorted citrus (such as tangerines, blood oranges, and kumquats), for garnish

Instructions

Let the ham stand at room temperature for 30-60 minutes. Preheat the oven to 350°F. Line a large baking pan with heavy-duty aluminum foil.
In a small bowl, stir together the brown sugar, marmalade, salt, pepper, and 1/2 cup of the orange juice to create the glaze.
Place the ham sideways in the prepared pan. Brush with 1/4 cup of the glaze, gently pushing it in between the slices.
Turn the ham over and repeat the process with an additional 1/4 cup of the glaze.
Turn the ham cut-side down in the pan. Pour the remaining 1/2 cup of orange juice into the bottom of the pan. Cover the pan tightly with aluminum foil.
Bake for 1 1/2 hours.
Remove the ham from the oven and uncover it. Brush evenly with 1/3 cup of the glaze. Bake for an additional 15 minutes.
Brush with another 1/3 cup of the glaze. Bake until a thermometer inserted in the thickest portion of the ham registers 140°F, about 15 minutes more.
Remove the ham from the oven. Brush the ham with the remaining glaze and the pan drippings. Let the ham stand for 15 to 20 minutes.
Garnish with whole and sliced citrus and serve.

Notes

This is a showstopper main course, perfect for holidays like Christmas or Easter.
Letting the ham come to room temperature before roasting helps it to cook more evenly.
The multi-stage glazing process at the end of cooking builds up a thick, caramelized, and flavorful crust.
Resting the ham before carving is a crucial step to ensure the meat remains juicy and tender.
The recipe uses a pre-cooked, spiral-cut ham, which is already tender and easy to carve.

Find it online: https://cookupjoy.com/brown-sugar-citrus-glazed-ham/