Maple And Cherry Glazed Ham

I love glazed hams for Thanksgiving, Christmas, or just on a Weekday. They are so easy to make and so good. Ham goes well with almost any glaze you put on it and it makes for really good leftover sandwiches the next day if one does not feel like cooking. I know I get in those moods and just do not want to even look at the stove. lol. Layer tasty ham slices with some lettuce, tomatoes, and whatever toppings you want, and BAM! easy and tasty dinner. Pair it with fries or chips… oh yeah!

With this recipe, you can make a small ham or a larger ham for bigger families. The key to tasty and “not dry” ham, is to keep it covered while baking and make sure you have enough basting liquid in the pan to keep the ham from drying out. The last thing you want on your dinner table or holiday table is a bone-dry ham. We are not “Cousin Catherine” here. If you have watched “Christmas Vacation” you know exactly what I am talking about here.

Anyway, Let’s make a holiday ham.

INGREDIENTS:
1/2 C. Brown Sugar
1/4 C. Maple Syrup
1/3 C. Marchino Cherry Juice ( from the jar)
3 Tbsp. Pineapple Juice ( or you can use apple juice)
1 Cinnamon Stick
2 Star Anise
2 Tbsp. Water
1/4 Tsp. Allspice
1/2 Tsp. Kosher Salt
1 Ham ( see notes)
1 C. vegetable or Chicken Broth/Stock

DIRECTIONS:

1. Preheat the oven to 350* and Place the ham in a roasting pan.
2. Pour in the broth/stock and cover tightly with foil. Bake for 15 minutes.
3. In the meantime add the brown sugar, maple syrup, cherry juice, pineapple juice, cinnamon stick, star anise, water, allspice, and salt to a saucepan. Stir together well. Cook while stirring (to prevent burning) for 10 to 12 minutes or until slightly reduced and thickened. Remove and set aside.
4. After 15 minutes remove the ham and baste the ham with the pan drippings. Baste the ham with a little bit of the glaze. Cover and continue to cook for another 20 minutes.
5. Remove the ham and remove almost all of the liquid from the pan. The ham and glaze will make more pan drippings. Don’t worry. Baste the ham with half of the remaining glaze and bake (covered) for another 10 to 15 minutes or until the ham is warmed through.
6. Remove and take the foil off. Baste with the remaining glaze and bake uncovered for an additional 10-12 minutes or until the glaze is set to the ham. Remove and let stand in the pan for 10 minutes covered. Remove to a serving platter.

• You can use any style ham you want for this. I typically use a smaller 2 to 3-lb ham for just a weeknight meal. I use a larger 10 to 12-lb ham for holidays. I follow these directions for a smaller ham (2 – 3 lb). For the larger 10 to 12-lb ham I double the glaze recipe and double the bake time. For instance ( for the first cooking time for a larger ham I bake for 30 minutes. The second bake time I bake for 20 minutes. For the last two bake times, I will bake for 12-15 minutes or until the ham is warmed through. You can use a meat thermometer for this, It should read 140 to 145*. If you are making a precooked ham you only need to heat them through. Most store-bought hams come with directions so read them carefully and follow their cooking times if labeled.
• You can use the spice packet that comes with your ham for extra flavor. You paid for it so don’t waste it. I always use these little packets. lol.
• If you have any glaze left over you can brush the glaze over the ham before serving.