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 use a bone-in ham?

Yes, absolutely! A bone-in ham will be even more flavorful. You will simply need to increase the total roasting time. A good rule of thumb for a bone-in ham is to plan for about 15-20 minutes of roasting time per pound.

Q3: 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.

Q4: Can I use a different kind of mustard?

Yes! If you don't have a whole-grain Dijon, a classic, smooth Dijon mustard or a spicy brown mustard would also be delicious substitutes.

Q5: Why did my glaze burn?

A sugary glaze can burn if the oven is too hot or if it's applied too early in the cooking process. This recipe's method of applying the glaze only during the final, high-heat 30-35 minutes of cooking is the key that prevents the sugars from burning over the long initial bake.

Brown Sugar Glazed Ham (An Easy Holiday Showstopper!)

Classic Brown Sugar Glazed Ham (An Easy Holiday Showstopper!)

A classic and easy recipe for a ‘Baked Ham With Brown Sugar Glaze,’ perfect as a centerpiece for a holiday meal. This dish uses a fully-cooked, boneless spiral-cut ham that is gently slow-roasted at a low temperature to heat it through. It is then finished at high heat and repeatedly basted with a sweet and tangy glaze made from dark brown sugar, honey, and whole-grain Dijon mustard, creating a sizzling, caramelized crust.

Author: Evelyn

Ingredients

1 (5- to 6-lb.) fully cooked boneless spiral-cut ham
Water
1 cup packed dark brown sugar
1/2 cup honey
1/4 cup whole grain Dijon mustard
1 tsp. ground cinnamon
1/2 tsp. ground allspice

Instructions

Unwrap the ham and let it sit at room temperature for at least 1 hour and up to 2 hours.
Position a rack in the lower third of the oven and preheat to 300°F.
Place the ham, flat-side down, in a roasting pan. Pour water into the pan to a depth of 1/4 inch. Cover the pan tightly with foil.
Roast for 12 to 15 minutes per pound (approx. 1 hour 15 minutes for a 6-lb. ham), or until an instant-read thermometer inserted into the thickest part registers 130°F.
While the ham bakes, stir together the brown sugar, honey, mustard, cinnamon, and allspice in a small bowl to make the glaze.
Remove the ham from the oven and uncover it. Increase the oven temperature to 425°F.
Spoon one-third of the glaze over the ham and roast for 10 minutes.
Spoon another one-third of the glaze over the ham and roast for another 10 minutes.
Spoon the rest of the glaze over the ham and roast for a final 15 minutes, or until the glaze sizzles and begins to form a crust.
Let the ham rest for 20 to 30 minutes before serving. Baste it with the pan juices as it rests. Serve warm, drizzling the slices with pan juices.

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 three-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.

Find it online: https://cookupjoy.com/brown-sugar-glazed-ham-2/