Glazing Spiral Ham So It Penetrates
Spiral hams have thin pre-sliced layers, so encourage glaze to soak between slices without dismantling the presentation. Gentle heat and careful glazing help the flavor penetrate.
Technique:
- Warm the glaze and cool slightly; a warm, thin glaze soaks better than a thick cold one.
- Remove any plastic that came with the ham and place it cut-side down in a shallow roasting pan with a splash of juice to keep it moist.
- Using a small spoon or baster, carefully loosen a few slices at the top and spoon glaze between them—or use a small brush to work glaze into the cuts.
Baking approach:
- Heat the ham covered for most of the time to allow steam to carry glaze into the slices. Apply a layer of glaze, then re-cover for 10–15 minutes to let it seep.
- Repeat glazing and covered rest once or twice more. Finish uncovered for 10–15 minutes to caramelize the exterior.
List of glaze ideas that soak well
- Thin brown sugar-pineapple juice glaze. - Maple-honey-mustard blend. - Citrus-mustard with orange juice and a touch of vinegar.
Tips and cautions:
- Don’t force slices apart aggressively—this spoils the presentation. - Apply glaze late and in thin coats to avoid burning sugars. - If ham is cold, allow some resting time after glazing so flavors mellow.
With warm, thin glaze and alternating covered rest and glazing, you’ll get flavor between slices without breaking the spiral.