Q1: Why is my ham baked fat-side down?

This is a great question, as most recipes call for fat-side up! In this specific recipe, the "fat-side down" method, combined with the 3 cups of water and the tight foil tent, is part of the "steam-bake" technique. This method focuses on gently reheating the ham in a very moist environment to keep it from drying out. The fat and skin on the bottom are protected from the direct heat, and the final, uncovered glazing stage is when all the browning and caramelization happens.

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 vinegar?

Yes! If you can't find rice vinegar, a classic apple cider vinegar or a white wine vinegar would be a fantastic substitute.

Q4: Can I use a boneless ham?

You can, but a bone-in ham is highly recommended for the best, most flavorful and juicy result. If you do use a boneless ham, you will need to significantly reduce the roasting time. Always rely on your meat thermometer to tell you when it has reached 140°F.

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, uncovered 30-40 minutes of cooking is the key that prevents the sugars from burning over the long initial bake.

Honey-Glazed Spiral Ham (An Easy Holiday Showstopper!)

A classic and elegant recipe for a Honey-Glazed Ham, perfect as the centerpiece for a holiday meal. 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 orange marmalade, honey, fresh ginger, and thyme. The process creates a beautifully caramelized, sweet, and savory crust while keeping the ham moist.

Author: Evelyn

Ingredients

1 (9- to 10-lb.) fully cooked bone-in spiral-cut half ham
1 cup orange marmalade
2/3 cup orange blossom honey
1/4 cup rice vinegar
1 Tbsp. chopped fresh thyme, plus sprigs for garnish
2 tsp. grated fresh ginger
1 tsp. kosher salt
1/2 tsp. black pepper
3 cups water
Oranges, tangerines, and kumquats (optional, for garnish)

Instructions

Let the ham stand at room temperature for 30 minutes. Preheat the oven to 350°F. Line a roasting pan with aluminum foil and top with an ovenproof rack.
Make the glaze: In a small bowl, stir together the marmalade, honey, vinegar, chopped thyme, ginger, salt, and pepper.
Place the ham on the rack in the prepared pan. Brush 2/3 cup of the glaze over the ham, making sure to get in between the slices.
Turn the ham fat-side down and pour 3 cups of water into the pan. Cover the pan tightly with foil.
Bake for 1 hour and 30 minutes.
Remove the ham from the oven; remove and discard the foil. Baste the ham with the pan drippings. Brush 1/3 cup of the glaze over the ham and between the slices.
Return the ham to the oven, uncovered, and bake for 30 to 40 more minutes. Baste with pan drippings and brush with the remaining 1/3 cup of glaze every 10 minutes. The ham is done when a thermometer inserted into the thickest portion registers 140°F.
Remove the ham from the oven and carefully transfer it to a serving platter. Let it rest for 15-20 minutes.
Garnish with fresh thyme sprigs and citrus fruit, if desired, before carving and serving.

Notes

This is a showstopper main course, perfect for holidays like Christmas or Easter.
Letting the ham come to room temperature for 30 minutes helps it to cook more evenly.
The two-stage cooking process—covered first, then uncovered—is a key technique that gently heats the ham through while the final basting creates a thick, caramelized, and flavorful crust.
Resting the ham before carving is a crucial step to ensure the meat remains juicy.

Find it online: https://cookupjoy.com/honey-glazed-spiral-ham/