Ree's Dr Pepper-Glazed Ham Is the Only Recipe You'll Need This Easter (2024)

FAQs

Do you put the glaze on a ham before you cook it or after you cook it? ›

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

Before the advent of modern refrigeration, pigs were often slaughtered in the fall, and the meat was preserved through the winter months using salt and smoke. By the time spring arrived, the preserved ham was ready to be consumed, making it a natural choice for a celebratory Easter feast.

Place the ham, cut-side-down, on heavy-duty aluminum foil and wrap the ham thoroughly. Or use an oven roasting bag; follow instructions on the bag for preparation. Bake in a preheated 325F oven for 10-14 minutes per pound, or until a meat thermometer registers 135F.

Baste lots – every 20 minutes. More basting = better glaze! Baste LOADS before serving – This is where magic happens, especially if you've got bits that didn't caramelise well. As the ham rests, the liquid in the pan thickens so you get a thicker glaze on the ham.

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

Bake the ham in the preheated oven, uncovered, for 2 1/2 to 3 hours or until a meat thermometer inserted into the thickest portion registers 140°F, basting every 30 minutes with 1/2 cup of the glaze. Be sure to keep an eye on the ham, and cover it loosely with foil if it starts getting too dark.

By abstaining from meat, a source of sustenance and often considered a luxury, Christians aimed to share in a small way the sacrifice Jesus made for humanity. This act of self-denial served as a reminder of Jesus' pain and the profound meaning of his death.

In most of the world, lamb is considered the traditional Easter meal, but in the U.S., the sweet, crunchy-glazed Honey Baked Ham reigns supreme. Here's how America—and HoneyBaked—shook up traditional Easter meal offerings over the last century.

Just like a pork tenderloin, “ham” refers to the cut of meat, rather than a style of preparation. A ham comes from the back thigh, or rump, of a pig. This tasty treat is a staple protein at Easter dinner.

Heat oven to 325°F. Remove all packaging materials. Place ham, cut/flat side down, on rack in shallow roasting pan; cover tightly with aluminum foil. Heat approximately 18 to 23 minutes per pound until heated through.

Can you overcook a precooked ham? ›

If you are baking a precooked, bone-in spiral cut ham, the great news is it's already cooked and you're just basically reheating. The bad news is if you over bake it, you can dry it out easily. Since it's already sliced, it really doesn't take much to dry it out.

2 - Glaze your ham

A rich salty ham can be enhanced by brushing a lovely glazed over the surface several times while baking. The glaze seeps down into the ham, flavoring the meat and creating a crusty exterior. Try these amazing ham glazes: Bourbo, brown sugar, and vanilla extract.

Start glazing a ham in the last 15 to 20 minutes of baking. If you start brushing it on sooner, the sugar could cause the glaze (and the ham's skin) to burn. Prepare at least one cup of glaze per five to 10 pounds of ham.

While baking a show-stopping ham is simple and easy, be sure to leave yourself plenty of time to bring the ham to room temperature for an hour (for even heat distribution) as well as up to 2 1/2 hours to bake it long, low and slow, depending on your ham's size.

Apply the glaze just before putting it into the oven to bake. Remember, the ham is already cooked, so all we're doing here is warming it back up again with the glaze.

In shallow roasting pan, place ham. In large saucepan, stir together glaze packet contents, 2 cups water and brown sugar. Cook over medium heat, stirring frequently, 2 to 3 minutes or until brown sugar is dissolved.

You could also place a foil pan with water underneath the ham to create some steam inside the oven to keep everything moist. Of course you want to make sure you have a good instant read thermometer so you can monitor the temperatures. Over cooking the ham past 140°F will likely result in a dry ham.

Remove all packaging materials and place ham on its side, fat side up, on rack in shallow roasting pan; cover loosely with aluminum foil. Heat approximately 15 to 20 minutes per pound until heated through. Remove ham from oven and let stand, covered, 20 minutes before serving.