You want a glaze? Of course you do. But don’t put it on at the start. It’ll burn into a sad, black crust. Wait until the last 30 minutes. Then slather it on. Brush it. Brag about it. Your ham will transform into a candied masterpiece.
Pro tip: score the surface in a diamond pattern first. Stick a clove in each diamond. It looks fancy. It smells amazing. And your guests will think you’re a kitchen wizard. You don’t have to tell them it took 30 seconds.
What If You Forget the Glaze?
No panic. You don’t even need a glaze. Precooked ham is already salty and smoky. It’s a party in a piggy. Just warm it up, slice it, and let the meat speak for itself. But honestly, glaze is the fun part. Go for it.
