Maple Pecan Glazed Ham Recipe
This year, what if HAM got to be the star of your holiday table? All done up good and proper with orange, maple, and pecans….such a delicious masterpiece. Think I’m joking? This recipe is just 5 ingredients and 5 simple steps. Pretty sure it’s going to be one of those keeper recipes you’ll make again and again, even when it’s NOT a holiday.
Move Over Turkey – Maple Pecan Glazed Ham Just Moved In!
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Yep, move on over turkey. You’re good, but ham is FABULOUS…..especially a big ole bone-in ham. Sometimes we only think to have ham for the holidays when in essence, it’s one of the best BIG-GROUP meats we can prepare. Just THINK how many sliders you could make from one ham and wouldn’t your peeps just love it? Plus, your oven really does all the work!
Spiral-cut hams are nice, and they are super convenient since all the hard work of slicing is pretty much done up for you. However, I’ve just always loved a good bone-in ham. Maybe because that’s what both of my Grandmothers and my Mom always made. Gosh, just thinking of their hams makes my mouth water. And, it’s really easy to over-cook a spiral sliced ham, too. If I’ve got a spiral-sliced ham on hand that I need to cook, I like to make that guy in my Instant Pot….find that easy and delicious recipe right here!
How to Make Maple Pecan Glazed Ham in Just 5 Easy Steps!
- Remove the packaging from your ham, tossing the bag of sauce. If desired, you can score the outside of your ham to make it look super pretty. This also gives your sauce something to “seep down” into, as well.
- Wrap your ham up really well in foil, then place him into a roasting pan or onto a rimmed baking sheet.
- Bake the ham at 300 degrees F. at 10 minutes per pound.
- Meanwhile, prepare your glaze in a saucepan.
- At about the 2 hour mark, unwrap the ham and slather him all over with the prepared glazed, letting him continue to cook, unwrapped, until the ham is hot throughout, using your instant-read meat thermometer to make sure the ham is at hot internal temperature of 145 degrees F. at the center.
Easy Recipe Tips for Making Maple Pecan Glazed Ham
- How do I know which ham to purchase? Sometimes this can be the hardest part of making a ham! You may find lots of options out there when you’re shopping, but this recipe calls for a COOKED (or pre-cooked) ham. In short, if it is cured, smoked or baked, the ham is pre-cooked and would not technically need to be cooked. You can also buy fresh ham, which would need to be cooked (fully) prior to eating. Be sure to look at your label closely, just to make sure it does state that you’re purchasing a fully cooked ham.
- So technically, when I purchase a cooked (or pre-cooked ham), I’m essentially just re-heating the ham when I cook it? Yes, that is correct. You’ll want to bake your ham at 325 degrees F to reheat it and this is also when you’ll glaze it, continuing to bake it until the glaze is nice and caramelized. Figure 10-15 minutes per pound when cooking a bone-in ham, as a good rule of thumb.
- If I’ve purchased a pre-cooked spiral-sliced ham, will I need to bake it differently? Yes. Because a spiral-sliced ham has a tendency to dry out much more easily when you’re cooking it, you’ll want to lower your oven temperature to 275 degrees F. when baking the spiral-sliced ham, wrapped in foil, for 12-15 minutes per pound.
- How do I know when my ham is done? It’s best to use an instant-read meat thermometer that you will insert right into the center of the ham, taking care not to touch any bones as you do so. In a few seconds when the temperature stops rising as you watch the thermometer, this is the internal temperature. The ham needs to be 145 degrees at the center to be fully hot.
- What if I only want to purchase a half ham since we are a small family? Totally fine. Just bake it using 10-15 minutes per pound as your gauge and you’ll be just fine.
- Does leftover ham freeze well? You better believe it. I love having leftover ham for sandwiches, quiche, quesadillas, and skillet tortellini….oh man! I often chop up my leftover ham and freeze it in 2 cup portions in freezer bags – this seems to be a good amount for most recipes, and it feels so good to pull that out of the freezer when I need to slam dinner on the table. 🙂
Leftover Ham? Make Ham and White Cheddar Crepes or Ham and Bacon Pastry Ring
Printable Directions for Making for Maple Pecan Glazed Ham
Maple Pecan Glazed Ham
- 1 whole bone-in fully cooked ham, 12-15 pounds
- 1/3 cup chopped, toasted pecans
- 12 oz. jar orange marmalade
- 8 oz. pure maple syrup
- 2 Tbs. unsalted butter
- Preheat the oven to 300 degrees F. Remove all packaging material from ham, discarding the glaze packet that comes with the ham.
- Lay out two long sheets of extra-wide heavy-duty aluminum foil, criss-crossing them over each other to create an X. Place the ham onto the center of the foil X, then wrap the ham very tightly in the foil, using more foil if needed to cover the ham really well.
- Place the wrapped ham onto a rimmed baking sheet or into a roasting pan. Bake the ham in the preheated oven, for 2 - 2 1/2 hours (10 minutes per pound of ham) until the ham is hot throughout.
- While ham is baking, prepare the glaze by placing the orange marmalade and maple syrup into a small sauce pan over medium high heat; whisk in the butter until smooth; stir in pecans, then remove from the heat.
- At about the 2 hour point of the baking process, unwrap the ham and liberally slather it with the prepared glaze, leaving the ham uncovered for the remaining baking time.
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