Easy Orange Glazed Ham

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Holiday ham is one such treat. They’re salty, meaty and sweet – we love ’em! This recipe brings a lot of flavor to your ham. You’ll love the fruitiness of the balsamic vinegar, the sweetness of the orange juice and the saltiness of the ham itself. All in all, this is a work of art that only requires five ingredients and five minutes of prep time! But before you start with this simple yet impressive glaze, you need to choose your ham. When you’re shopping for ham, you should know what you’re looking for.

4 basic questions to find the right ham for you:

Do you want fresh, cured or smoked ham?

Fresh ham is raw. They are hard to find and usually have to be ordered exclusively at butchers. Cured ham is fully cooked, smoked ham is cured and then smoked. Smoked ham will have a smoky taste, so if you don’t like it, it’s best to stick to cured ham. This recipe is for cured or smoked hams, but it can also be used for raw hams — just be sure to follow the cooking instructions for raw hams, as they are different from cured hams.

Do you want a bone-in or boneless ham?

Bone-in hams are usually cooked more evenly, have more moisture, and taste better. These are very common in grocery stores. One advantage boneless ham has over bone-in ham is ease of consumption. Dealing with bones in hams can sometimes be a little tricky. However, it does add flavor, and you can always save the bones for stock or broth, or add them to a delicious split pea soup. Can’t be wasted.

Do you want spiral cut ham or unsliced ​​ham?

We prefer spiralized ham because it takes a lot of work out of serving it. Also, you can really apply the glaze to each layer of the ham so the flavors are better distributed. They do dry out more easily, but you can minimize this by wrapping the ham in foil.

Do you want the hilt end or the butt end?

A whole ham, including rump and leg, weighs about 20 pounds. Most hams are actually half hams, weighing 9 to 10 pounds. A ham is either the shank, or the lower part of the ham, towards the leg, or the rump, which is the rump. Butts are usually more tender, fatter and more flavorful, but there is also one bone that is a bit clumsy as it includes part of the buttocks. The calf bones are straight and usually leaner, but chewier.

Now that you know how to choose a ham, it’s time to head to the store. This recipe is so easy, buying the ham is actually the hardest part – get ready to impress with very little work. We recommend buying a good quality balsamic vinegar, as they get better with age and sweeter. You’ll whisk together the balsamic vinegar, orange juice, salt, and brown sugar, then simply coat the ham before roasting, once in the middle of roasting, and again just before the roast is done. look! Get ready for unbelievable deliciousness!

Which side should I lie on when roasting a ham?

When cooking ham, the flat or exposed cut side should be facing down.

What should I use to baste the ham?

We prefer an applicator brush, but if you have a traditional applicator, it will work too. Use whatever you like to help you coat the ham best.

How to Cook Ham in the Slow Cooker:

If you choose to cook your ham in a slow cooker, you will need to assess whether you will be able to fit the ham into the pot. Most hams are slightly larger. If this is the case, you have two options: You can cut off some of the ham so the slow cooker lid fits snugly, or you can cook the ham in a roasting pan. If you plan to cook the ham in a slow cooker, you should add the entire glaze at the beginning of cooking, and you should calculate your time at 30 minutes per pound of ham.

How much ham should each person make?

A good estimate is 3/4 pound bone-in ham and 1/2 pound boneless ham per person.