What should you baste a ham with?

What should you baste a ham with?

After 20 minutes, baste ham: Brush sugar coating with some of the remaining glaze mixture; never baste with drippings from the pan. Baste every 20 minutes until the ham is brown and crusty, making sure to baste quickly so the oven temperature doesn’t drop.

Do you baste a precooked ham?

Bake the ham in the preheated oven, uncovered, for 2 1/2 to 3 hours or until a meat thermometer inserted into the thickest portion registers 140°, basting every 30 minutes with 1/2 cup of the glaze. Remove the ham from the oven and spoon the pan drippings over it.

How do you glaze a ham?

To glaze the ham: Take the roasting pan out of the oven and put it on a cooling rack; close the oven door so the heat does not escape. Using a basting brush ($11, Target) or spoon, cover the ham with the glaze; return it to the oven. Continue baking until the ham reaches the desired temperature (we suggest 140°F).

How do you keep a precooked ham moist?

The second key to a moist spiral ham is to wrap the ham with foil to help keep the moisture in. If you are planning to apply a glaze do so in about the last 15-20 minutes of cooking with the foil removed. I wrap the ham tightly in heavy duty aluminum foil. You don’t need to wrap the bottom of the ham.

Do I need to soak ham before cooking?

Depending on how the ham was cured, it will most probably be necessary to soak the ham for 24 hours before baking it. This step isn’t necessary when boiling a ham as the boiling process automatically removes any excess salt, but it is a foolish errand to bake a salt cured ham without soaking..

Is it necessary to glaze a ham?

Ham Glaze is sweet and spiced, and absolutely necessary if you want your ham to have the perfect balance of sweet, savory, and shiny. I usually bake a spiral ham with whole cloves, but this glaze will really work with any baked ham you buy.

Can you overcook ham?

Make the ham of your dreams without any hiccups. Due to its size and pre-cooked nature—the vast majority of store-bought hams have been cured and cooked in some way before heading home with you—it can be difficult to not overcook and dry out this touchy dish.