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Easter's Coming, Should You Make a Rum-Glazed Ham?

Easter's Coming, Should You Make a Rum-Glazed Ham?


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We aren’t sure about soaking your ham, but this rum glaze might just make the best Easter ham ever

Try this rum glazed ham that is sweet, smoky, and glazed to perfection for Easter this year.

If you are an Always Sunny fan, then you may remember the gang’s trip to the Jersey Shore, and more importantly Frank’s rum ham — which begs the question, “Do you need a rum ham?”

The short answer: yes. With Easter on our heels it’s time to think about the most important part of your Easter celebration: the ham. Sure, you can buy a pre-cooked ham, mix a simple glaze, and bake until glistening. And then you can prepare an Easter ham.

It’s not often that we turn to this crass bunch of television characters for cooking advice, but it’s not every day that rum ham is in the picture. As it turns out, rum ham is a real thing, maybe not the way Frank prepared it, but Jamon Borracho or drunken ham is not just edible, it tastes good. There is even the added bonus of setting the ham on fire (aka flambéing the ham) to produce a beautiful glaze.

To be clear, we don’t advise soaking your ham in rum — it almost certainly won’t end well. Interested in making our version of a rum-glazed ham for Easter? Click here for the Rum (Glazed) Ham recipe.

Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.

The accompanying slideshow is provided by special contributor, Kristie Collado.


Glazed Easter Ham

And Christmas isn&rsquot coming. At least not for 272 more days.

Okay, now that I&rsquove both confused and depressed everyone: Here&rsquos the recipe for the yummy glazed ham I made on my show last Saturday&mdashthe same ham I&rsquoll be making this Sunday for Easter brunch. It&rsquos totally easy, exceedingly delicious, and results in a purty and glossy ham that&rsquoll make your guests say &ldquoOooooooh!&rdquo with wide, expectant eyes and, hopefully, hearty appetites because this ham could feed an army.

Get a big honkin&rsquo bone-in ham. Fully cooked.

Use a really sharp knife to score a diamond pattern all over the surface of the ham: First cut lines in one direction&hellip

Then cut in the other direction.

Grab a handful of cloves and poke them into the center of each diamond&hellip

And keep going until the whole surface is dotted. I do this for looks more than flavor: I just think it looks lovely and traditional when it&rsquos all done baking.

Cover the ham with foil, then put it into the oven to warm it up. I do 325 for at least 2 to 2 1/2 hours, but I&rsquod say just look at the instructions on the package and follow those. Some hams say to go 3 to 4 hours, some at a lower temperature. The whole goal here is just to heat the ham slowly&hellipand it takes awhile to do that.

While the ham is in the oven, you can make the glaze: Throw 3 cups of brown sugar into a saucepan&hellip

Along with 1/2 cup of grainy, spicy mustard for a nice tang&hellip

3 tablespoons apple cider vinegar for a little bite&hellip

You can use Coke. Heck, you could probably even use root beer. But please, for the love of all things good and caramelized, do not use diet pop.

(It&rsquos the sugar we&rsquore after here.)

Bring this mixture to a boil, then reduce the heat&hellip

And simmer it for a good 15-20 minutes until it&rsquos gotten darker and thicker.

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so.

Pull it out and brush on more glaze, then pop it back in the oven.

Then pull it out and brush on more glaze! Keep doing this until the ham is fully heated and the glaze is really gorgeous and glossy.

Note: On my Food Network episode last weekend, I only glazed it once because I had been at church and didn&rsquot want to add too much more time before we ate. It was still totally delicious, but glazing the ham 2 or 3 (or 4) times really results in more of a masterpiece in terms of gorgeous surface.


Glazed Easter Ham

And Christmas isn&rsquot coming. At least not for 272 more days.

Okay, now that I&rsquove both confused and depressed everyone: Here&rsquos the recipe for the yummy glazed ham I made on my show last Saturday&mdashthe same ham I&rsquoll be making this Sunday for Easter brunch. It&rsquos totally easy, exceedingly delicious, and results in a purty and glossy ham that&rsquoll make your guests say &ldquoOooooooh!&rdquo with wide, expectant eyes and, hopefully, hearty appetites because this ham could feed an army.

Get a big honkin&rsquo bone-in ham. Fully cooked.

Use a really sharp knife to score a diamond pattern all over the surface of the ham: First cut lines in one direction&hellip

Then cut in the other direction.

Grab a handful of cloves and poke them into the center of each diamond&hellip

And keep going until the whole surface is dotted. I do this for looks more than flavor: I just think it looks lovely and traditional when it&rsquos all done baking.

Cover the ham with foil, then put it into the oven to warm it up. I do 325 for at least 2 to 2 1/2 hours, but I&rsquod say just look at the instructions on the package and follow those. Some hams say to go 3 to 4 hours, some at a lower temperature. The whole goal here is just to heat the ham slowly&hellipand it takes awhile to do that.

While the ham is in the oven, you can make the glaze: Throw 3 cups of brown sugar into a saucepan&hellip

Along with 1/2 cup of grainy, spicy mustard for a nice tang&hellip

3 tablespoons apple cider vinegar for a little bite&hellip

You can use Coke. Heck, you could probably even use root beer. But please, for the love of all things good and caramelized, do not use diet pop.

(It&rsquos the sugar we&rsquore after here.)

Bring this mixture to a boil, then reduce the heat&hellip

And simmer it for a good 15-20 minutes until it&rsquos gotten darker and thicker.

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so.

Pull it out and brush on more glaze, then pop it back in the oven.

Then pull it out and brush on more glaze! Keep doing this until the ham is fully heated and the glaze is really gorgeous and glossy.

Note: On my Food Network episode last weekend, I only glazed it once because I had been at church and didn&rsquot want to add too much more time before we ate. It was still totally delicious, but glazing the ham 2 or 3 (or 4) times really results in more of a masterpiece in terms of gorgeous surface.


Glazed Easter Ham

And Christmas isn&rsquot coming. At least not for 272 more days.

Okay, now that I&rsquove both confused and depressed everyone: Here&rsquos the recipe for the yummy glazed ham I made on my show last Saturday&mdashthe same ham I&rsquoll be making this Sunday for Easter brunch. It&rsquos totally easy, exceedingly delicious, and results in a purty and glossy ham that&rsquoll make your guests say &ldquoOooooooh!&rdquo with wide, expectant eyes and, hopefully, hearty appetites because this ham could feed an army.

Get a big honkin&rsquo bone-in ham. Fully cooked.

Use a really sharp knife to score a diamond pattern all over the surface of the ham: First cut lines in one direction&hellip

Then cut in the other direction.

Grab a handful of cloves and poke them into the center of each diamond&hellip

And keep going until the whole surface is dotted. I do this for looks more than flavor: I just think it looks lovely and traditional when it&rsquos all done baking.

Cover the ham with foil, then put it into the oven to warm it up. I do 325 for at least 2 to 2 1/2 hours, but I&rsquod say just look at the instructions on the package and follow those. Some hams say to go 3 to 4 hours, some at a lower temperature. The whole goal here is just to heat the ham slowly&hellipand it takes awhile to do that.

While the ham is in the oven, you can make the glaze: Throw 3 cups of brown sugar into a saucepan&hellip

Along with 1/2 cup of grainy, spicy mustard for a nice tang&hellip

3 tablespoons apple cider vinegar for a little bite&hellip

You can use Coke. Heck, you could probably even use root beer. But please, for the love of all things good and caramelized, do not use diet pop.

(It&rsquos the sugar we&rsquore after here.)

Bring this mixture to a boil, then reduce the heat&hellip

And simmer it for a good 15-20 minutes until it&rsquos gotten darker and thicker.

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so.

Pull it out and brush on more glaze, then pop it back in the oven.

Then pull it out and brush on more glaze! Keep doing this until the ham is fully heated and the glaze is really gorgeous and glossy.

Note: On my Food Network episode last weekend, I only glazed it once because I had been at church and didn&rsquot want to add too much more time before we ate. It was still totally delicious, but glazing the ham 2 or 3 (or 4) times really results in more of a masterpiece in terms of gorgeous surface.


Glazed Easter Ham

And Christmas isn&rsquot coming. At least not for 272 more days.

Okay, now that I&rsquove both confused and depressed everyone: Here&rsquos the recipe for the yummy glazed ham I made on my show last Saturday&mdashthe same ham I&rsquoll be making this Sunday for Easter brunch. It&rsquos totally easy, exceedingly delicious, and results in a purty and glossy ham that&rsquoll make your guests say &ldquoOooooooh!&rdquo with wide, expectant eyes and, hopefully, hearty appetites because this ham could feed an army.

Get a big honkin&rsquo bone-in ham. Fully cooked.

Use a really sharp knife to score a diamond pattern all over the surface of the ham: First cut lines in one direction&hellip

Then cut in the other direction.

Grab a handful of cloves and poke them into the center of each diamond&hellip

And keep going until the whole surface is dotted. I do this for looks more than flavor: I just think it looks lovely and traditional when it&rsquos all done baking.

Cover the ham with foil, then put it into the oven to warm it up. I do 325 for at least 2 to 2 1/2 hours, but I&rsquod say just look at the instructions on the package and follow those. Some hams say to go 3 to 4 hours, some at a lower temperature. The whole goal here is just to heat the ham slowly&hellipand it takes awhile to do that.

While the ham is in the oven, you can make the glaze: Throw 3 cups of brown sugar into a saucepan&hellip

Along with 1/2 cup of grainy, spicy mustard for a nice tang&hellip

3 tablespoons apple cider vinegar for a little bite&hellip

You can use Coke. Heck, you could probably even use root beer. But please, for the love of all things good and caramelized, do not use diet pop.

(It&rsquos the sugar we&rsquore after here.)

Bring this mixture to a boil, then reduce the heat&hellip

And simmer it for a good 15-20 minutes until it&rsquos gotten darker and thicker.

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so.

Pull it out and brush on more glaze, then pop it back in the oven.

Then pull it out and brush on more glaze! Keep doing this until the ham is fully heated and the glaze is really gorgeous and glossy.

Note: On my Food Network episode last weekend, I only glazed it once because I had been at church and didn&rsquot want to add too much more time before we ate. It was still totally delicious, but glazing the ham 2 or 3 (or 4) times really results in more of a masterpiece in terms of gorgeous surface.


Glazed Easter Ham

And Christmas isn&rsquot coming. At least not for 272 more days.

Okay, now that I&rsquove both confused and depressed everyone: Here&rsquos the recipe for the yummy glazed ham I made on my show last Saturday&mdashthe same ham I&rsquoll be making this Sunday for Easter brunch. It&rsquos totally easy, exceedingly delicious, and results in a purty and glossy ham that&rsquoll make your guests say &ldquoOooooooh!&rdquo with wide, expectant eyes and, hopefully, hearty appetites because this ham could feed an army.

Get a big honkin&rsquo bone-in ham. Fully cooked.

Use a really sharp knife to score a diamond pattern all over the surface of the ham: First cut lines in one direction&hellip

Then cut in the other direction.

Grab a handful of cloves and poke them into the center of each diamond&hellip

And keep going until the whole surface is dotted. I do this for looks more than flavor: I just think it looks lovely and traditional when it&rsquos all done baking.

Cover the ham with foil, then put it into the oven to warm it up. I do 325 for at least 2 to 2 1/2 hours, but I&rsquod say just look at the instructions on the package and follow those. Some hams say to go 3 to 4 hours, some at a lower temperature. The whole goal here is just to heat the ham slowly&hellipand it takes awhile to do that.

While the ham is in the oven, you can make the glaze: Throw 3 cups of brown sugar into a saucepan&hellip

Along with 1/2 cup of grainy, spicy mustard for a nice tang&hellip

3 tablespoons apple cider vinegar for a little bite&hellip

You can use Coke. Heck, you could probably even use root beer. But please, for the love of all things good and caramelized, do not use diet pop.

(It&rsquos the sugar we&rsquore after here.)

Bring this mixture to a boil, then reduce the heat&hellip

And simmer it for a good 15-20 minutes until it&rsquos gotten darker and thicker.

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so.

Pull it out and brush on more glaze, then pop it back in the oven.

Then pull it out and brush on more glaze! Keep doing this until the ham is fully heated and the glaze is really gorgeous and glossy.

Note: On my Food Network episode last weekend, I only glazed it once because I had been at church and didn&rsquot want to add too much more time before we ate. It was still totally delicious, but glazing the ham 2 or 3 (or 4) times really results in more of a masterpiece in terms of gorgeous surface.


Glazed Easter Ham

And Christmas isn&rsquot coming. At least not for 272 more days.

Okay, now that I&rsquove both confused and depressed everyone: Here&rsquos the recipe for the yummy glazed ham I made on my show last Saturday&mdashthe same ham I&rsquoll be making this Sunday for Easter brunch. It&rsquos totally easy, exceedingly delicious, and results in a purty and glossy ham that&rsquoll make your guests say &ldquoOooooooh!&rdquo with wide, expectant eyes and, hopefully, hearty appetites because this ham could feed an army.

Get a big honkin&rsquo bone-in ham. Fully cooked.

Use a really sharp knife to score a diamond pattern all over the surface of the ham: First cut lines in one direction&hellip

Then cut in the other direction.

Grab a handful of cloves and poke them into the center of each diamond&hellip

And keep going until the whole surface is dotted. I do this for looks more than flavor: I just think it looks lovely and traditional when it&rsquos all done baking.

Cover the ham with foil, then put it into the oven to warm it up. I do 325 for at least 2 to 2 1/2 hours, but I&rsquod say just look at the instructions on the package and follow those. Some hams say to go 3 to 4 hours, some at a lower temperature. The whole goal here is just to heat the ham slowly&hellipand it takes awhile to do that.

While the ham is in the oven, you can make the glaze: Throw 3 cups of brown sugar into a saucepan&hellip

Along with 1/2 cup of grainy, spicy mustard for a nice tang&hellip

3 tablespoons apple cider vinegar for a little bite&hellip

You can use Coke. Heck, you could probably even use root beer. But please, for the love of all things good and caramelized, do not use diet pop.

(It&rsquos the sugar we&rsquore after here.)

Bring this mixture to a boil, then reduce the heat&hellip

And simmer it for a good 15-20 minutes until it&rsquos gotten darker and thicker.

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so.

Pull it out and brush on more glaze, then pop it back in the oven.

Then pull it out and brush on more glaze! Keep doing this until the ham is fully heated and the glaze is really gorgeous and glossy.

Note: On my Food Network episode last weekend, I only glazed it once because I had been at church and didn&rsquot want to add too much more time before we ate. It was still totally delicious, but glazing the ham 2 or 3 (or 4) times really results in more of a masterpiece in terms of gorgeous surface.


Glazed Easter Ham

And Christmas isn&rsquot coming. At least not for 272 more days.

Okay, now that I&rsquove both confused and depressed everyone: Here&rsquos the recipe for the yummy glazed ham I made on my show last Saturday&mdashthe same ham I&rsquoll be making this Sunday for Easter brunch. It&rsquos totally easy, exceedingly delicious, and results in a purty and glossy ham that&rsquoll make your guests say &ldquoOooooooh!&rdquo with wide, expectant eyes and, hopefully, hearty appetites because this ham could feed an army.

Get a big honkin&rsquo bone-in ham. Fully cooked.

Use a really sharp knife to score a diamond pattern all over the surface of the ham: First cut lines in one direction&hellip

Then cut in the other direction.

Grab a handful of cloves and poke them into the center of each diamond&hellip

And keep going until the whole surface is dotted. I do this for looks more than flavor: I just think it looks lovely and traditional when it&rsquos all done baking.

Cover the ham with foil, then put it into the oven to warm it up. I do 325 for at least 2 to 2 1/2 hours, but I&rsquod say just look at the instructions on the package and follow those. Some hams say to go 3 to 4 hours, some at a lower temperature. The whole goal here is just to heat the ham slowly&hellipand it takes awhile to do that.

While the ham is in the oven, you can make the glaze: Throw 3 cups of brown sugar into a saucepan&hellip

Along with 1/2 cup of grainy, spicy mustard for a nice tang&hellip

3 tablespoons apple cider vinegar for a little bite&hellip

You can use Coke. Heck, you could probably even use root beer. But please, for the love of all things good and caramelized, do not use diet pop.

(It&rsquos the sugar we&rsquore after here.)

Bring this mixture to a boil, then reduce the heat&hellip

And simmer it for a good 15-20 minutes until it&rsquos gotten darker and thicker.

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so.

Pull it out and brush on more glaze, then pop it back in the oven.

Then pull it out and brush on more glaze! Keep doing this until the ham is fully heated and the glaze is really gorgeous and glossy.

Note: On my Food Network episode last weekend, I only glazed it once because I had been at church and didn&rsquot want to add too much more time before we ate. It was still totally delicious, but glazing the ham 2 or 3 (or 4) times really results in more of a masterpiece in terms of gorgeous surface.


Glazed Easter Ham

And Christmas isn&rsquot coming. At least not for 272 more days.

Okay, now that I&rsquove both confused and depressed everyone: Here&rsquos the recipe for the yummy glazed ham I made on my show last Saturday&mdashthe same ham I&rsquoll be making this Sunday for Easter brunch. It&rsquos totally easy, exceedingly delicious, and results in a purty and glossy ham that&rsquoll make your guests say &ldquoOooooooh!&rdquo with wide, expectant eyes and, hopefully, hearty appetites because this ham could feed an army.

Get a big honkin&rsquo bone-in ham. Fully cooked.

Use a really sharp knife to score a diamond pattern all over the surface of the ham: First cut lines in one direction&hellip

Then cut in the other direction.

Grab a handful of cloves and poke them into the center of each diamond&hellip

And keep going until the whole surface is dotted. I do this for looks more than flavor: I just think it looks lovely and traditional when it&rsquos all done baking.

Cover the ham with foil, then put it into the oven to warm it up. I do 325 for at least 2 to 2 1/2 hours, but I&rsquod say just look at the instructions on the package and follow those. Some hams say to go 3 to 4 hours, some at a lower temperature. The whole goal here is just to heat the ham slowly&hellipand it takes awhile to do that.

While the ham is in the oven, you can make the glaze: Throw 3 cups of brown sugar into a saucepan&hellip

Along with 1/2 cup of grainy, spicy mustard for a nice tang&hellip

3 tablespoons apple cider vinegar for a little bite&hellip

You can use Coke. Heck, you could probably even use root beer. But please, for the love of all things good and caramelized, do not use diet pop.

(It&rsquos the sugar we&rsquore after here.)

Bring this mixture to a boil, then reduce the heat&hellip

And simmer it for a good 15-20 minutes until it&rsquos gotten darker and thicker.

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so.

Pull it out and brush on more glaze, then pop it back in the oven.

Then pull it out and brush on more glaze! Keep doing this until the ham is fully heated and the glaze is really gorgeous and glossy.

Note: On my Food Network episode last weekend, I only glazed it once because I had been at church and didn&rsquot want to add too much more time before we ate. It was still totally delicious, but glazing the ham 2 or 3 (or 4) times really results in more of a masterpiece in terms of gorgeous surface.


Glazed Easter Ham

And Christmas isn&rsquot coming. At least not for 272 more days.

Okay, now that I&rsquove both confused and depressed everyone: Here&rsquos the recipe for the yummy glazed ham I made on my show last Saturday&mdashthe same ham I&rsquoll be making this Sunday for Easter brunch. It&rsquos totally easy, exceedingly delicious, and results in a purty and glossy ham that&rsquoll make your guests say &ldquoOooooooh!&rdquo with wide, expectant eyes and, hopefully, hearty appetites because this ham could feed an army.

Get a big honkin&rsquo bone-in ham. Fully cooked.

Use a really sharp knife to score a diamond pattern all over the surface of the ham: First cut lines in one direction&hellip

Then cut in the other direction.

Grab a handful of cloves and poke them into the center of each diamond&hellip

And keep going until the whole surface is dotted. I do this for looks more than flavor: I just think it looks lovely and traditional when it&rsquos all done baking.

Cover the ham with foil, then put it into the oven to warm it up. I do 325 for at least 2 to 2 1/2 hours, but I&rsquod say just look at the instructions on the package and follow those. Some hams say to go 3 to 4 hours, some at a lower temperature. The whole goal here is just to heat the ham slowly&hellipand it takes awhile to do that.

While the ham is in the oven, you can make the glaze: Throw 3 cups of brown sugar into a saucepan&hellip

Along with 1/2 cup of grainy, spicy mustard for a nice tang&hellip

3 tablespoons apple cider vinegar for a little bite&hellip

You can use Coke. Heck, you could probably even use root beer. But please, for the love of all things good and caramelized, do not use diet pop.

(It&rsquos the sugar we&rsquore after here.)

Bring this mixture to a boil, then reduce the heat&hellip

And simmer it for a good 15-20 minutes until it&rsquos gotten darker and thicker.

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so.

Pull it out and brush on more glaze, then pop it back in the oven.

Then pull it out and brush on more glaze! Keep doing this until the ham is fully heated and the glaze is really gorgeous and glossy.

Note: On my Food Network episode last weekend, I only glazed it once because I had been at church and didn&rsquot want to add too much more time before we ate. It was still totally delicious, but glazing the ham 2 or 3 (or 4) times really results in more of a masterpiece in terms of gorgeous surface.


Glazed Easter Ham

And Christmas isn&rsquot coming. At least not for 272 more days.

Okay, now that I&rsquove both confused and depressed everyone: Here&rsquos the recipe for the yummy glazed ham I made on my show last Saturday&mdashthe same ham I&rsquoll be making this Sunday for Easter brunch. It&rsquos totally easy, exceedingly delicious, and results in a purty and glossy ham that&rsquoll make your guests say &ldquoOooooooh!&rdquo with wide, expectant eyes and, hopefully, hearty appetites because this ham could feed an army.

Get a big honkin&rsquo bone-in ham. Fully cooked.

Use a really sharp knife to score a diamond pattern all over the surface of the ham: First cut lines in one direction&hellip

Then cut in the other direction.

Grab a handful of cloves and poke them into the center of each diamond&hellip

And keep going until the whole surface is dotted. I do this for looks more than flavor: I just think it looks lovely and traditional when it&rsquos all done baking.

Cover the ham with foil, then put it into the oven to warm it up. I do 325 for at least 2 to 2 1/2 hours, but I&rsquod say just look at the instructions on the package and follow those. Some hams say to go 3 to 4 hours, some at a lower temperature. The whole goal here is just to heat the ham slowly&hellipand it takes awhile to do that.

While the ham is in the oven, you can make the glaze: Throw 3 cups of brown sugar into a saucepan&hellip

Along with 1/2 cup of grainy, spicy mustard for a nice tang&hellip

3 tablespoons apple cider vinegar for a little bite&hellip

You can use Coke. Heck, you could probably even use root beer. But please, for the love of all things good and caramelized, do not use diet pop.

(It&rsquos the sugar we&rsquore after here.)

Bring this mixture to a boil, then reduce the heat&hellip

And simmer it for a good 15-20 minutes until it&rsquos gotten darker and thicker.

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so.

Pull it out and brush on more glaze, then pop it back in the oven.

Then pull it out and brush on more glaze! Keep doing this until the ham is fully heated and the glaze is really gorgeous and glossy.

Note: On my Food Network episode last weekend, I only glazed it once because I had been at church and didn&rsquot want to add too much more time before we ate. It was still totally delicious, but glazing the ham 2 or 3 (or 4) times really results in more of a masterpiece in terms of gorgeous surface.


Watch the video: Maple Glazed Whole Ham. Smoked Ham with a Maple Glaze on Ole Hickory Pit (May 2022).