Glazing is where ham gets personal. A classic brown sugar, honey, and mustard mix is like a warm hug. But timing matters: never apply the glaze at the start. Sugar burns faster than a celebrity scandal, so add it in the last 30 minutes of cooking.
Here’s a pro tip: baste every 10 minutes after glazing. This builds a sticky, caramelized shell that’s pure edible jewelry. If you skip basting, you’ll end up with a hard, cracked crust that tastes more like regret than celebration.
Spiral-Sliced Ham Done Right | Cook's Illustrated | Spiral sliced ham
Fun fact: in the American South, some cooks add a splash of cola or bourbon to the glaze. It tenderizes the meat and adds a smoky sweetness. Try it next time—your ham will thank you with every slice.
