Description
This Molasses Glaze for Holiday Ham recipe delivers a sweet and tangy finish to a classic holiday ham. Featuring a rich molasses and mustard powder glaze studded with aromatic cloves and optional pineapple rings and maraschino cherries, this dish is perfect for festive gatherings. The ham is baked low and slow, allowing the flavors to infuse deeply and the glaze to caramelize beautifully, creating a glossy and flavorful crust.
Ingredients
Scale
Ham
- 1 (8-12 lb) precooked bone-in ham, whole or half
- 20 whole cloves, as needed
- pineapple rings, as needed (optional)
- maraschino cherries, as needed (optional)
Glaze
- 1 teaspoon mustard powder
- 1/2 cup molasses (preferably Brer Rabbit)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the ham.
- Prepare Ham Surface: Remove the rind from the ham carefully. Using a sharp knife, score the fat layer in a diamond pattern all over the surface to help the glaze penetrate and to allow for proper caramelization.
- Stud Ham with Cloves and Optional Decorations: Insert whole cloves into the intersections of the diamond cuts on the ham’s surface. If using, attach pineapple rings and maraschino cherries over the ham secured with toothpicks or cloves to add flavor and visual appeal.
- Place Ham in Roasting Pan: Position the ham in a roasting pan with the wide, flat cut side facing down to provide stability during cooking.
- Bake the Ham: Bake the whole ham for 2 1/2 to 3 hours, or a half ham for 1 3/4 to 2 hours, or follow the heating instructions on your specific ham package, adjusting the temperature to 325°F if necessary.
- Prepare and Apply Glaze: Mix the mustard powder with molasses thoroughly to form the glaze. About 30 minutes before the ham finishes cooking, brush the glaze evenly all over the ham’s surface, then return it to the oven to continue baking and allow the glaze to set.
- Do Not Baste with Pan Juices: Avoid basting the ham with pan drippings as it will dull the glaze’s glossy finish.
- Rest the Ham: Once cooked, remove the ham from the oven and let it rest for 10 minutes to redistribute juices before carving.
- Remove Cloves Before Serving: Discard the cloves studded in the ham before serving as they are used only to infuse flavor during cooking and are not edible.
Notes
- Use a sharp knife to score the ham fat carefully to avoid cutting into the meat.
- Adjust the cooking time based on the weight of your ham and whether it is whole or half.
- Brer Rabbit molasses is preferred for its rich flavor but any good quality molasses can be used.
- The cloves not only add flavor but also serve to anchor the pineapple and cherry decorations.
- Allowing the ham to rest after baking ensures juicier slices and better flavor.
