Easy Glazed Ham with Glaze Variations

Glazed ham is the dish most cooks overthink. This version strips away the guesswork and leans on temperature rather than time. Insert a meat thermometer into the thickest part, tent with foil, and roast low at 325°F (160°C) until it hits 135°F (57°C). That’s it.

The glaze in this version is a jalapeño jelly and cilantro mix, which cuts through the saltiness of smoked ham with a sweet-spicy punch. Spreading it on 20 minutes before the end of cooking (not at the start) keeps the sugar from burning while still giving the surface enough time to lacquer into a glossy finish.

The ham rests after coming out, during which the internal temperature carries over to 140°F (60°C). That carryover is why you pull at 135°F, not 140°F. Resting also redistributes the juices, so slicing cuts through silky meat instead of a dry outer ring.

Chef Tips

• Don’t preheat the oven. Put the ham in a cold oven so it heats gradually, which prevents the outside from drying out before the center warms through.
• Add water to the pan. Steam keeps the surface moist during the long roast.
• Start the ham straight from the fridge. A cold-to-hot ramp helps the meat cook evenly.
• Save the ham bone for bean soup or split pea soup later in the week.

Variations

• Swap jalapeño jelly for apricot preserves with whole-grain mustard for a classic sweet-tangy glaze.
• Try maple syrup with Dijon and a splash of bourbon for a Southern take.
• Use pineapple preserves with brown sugar and cloves for a retro Easter vibe.