Brown Sugar Glazed Ham
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup Imperial Sugar Dark Brown Sugar OR 1/4 cup Imperial Sugar Light Brown Sugar
- 1 teaspoon ground cloves
- 1 tablespoon honey
- 1 medium whole ham (12-14 lbs), precooked variety*
- 1 pound Imperial Sugar Dark Brown Sugar OR 1 pound Imperial Sugar Light Brown Sugar
- 1/4 cup Italian dressing
- Pineapple slices
- Preheat oven to 325°F.
- Unwrap ham and rinse under cold water; pat dry. Score the ham's skin about 1 inch deep vertically and diagonally every 2 inches to create a criss-cross pattern to allow glaze to soak in.
- Place ham, fat side up, on a rack in a shallow roasting pan large enough to comfortably hold ham. Tent ham with foil and place it in the middle of a preheated oven. General baking time guidelines are listed below. Ham should be cooked to an internal temperature of 145°F.
- Mix ingredients for seasoning rub and set aside.
- Combine brown sugar, Italian dressing, and seasoning rub in a saucepan over low heat and stir until sugar has dissolved.
- During last hour of roasting, remove foil tent and pour brown sugar glaze over ham, basting every 10-15 minutes.
- Remove from oven and let ham rest for 15 minutes before slicing.
- Garnish with greenery and pineapples, if desired.
Imperial Sugar Insight
How Long to Cook Ham*
- Precooked and boneless ham: 15-24 minutes per pound
- Precooked and bone-in ham: 18-20 minutes per pound
- Uncooked and boneless ham: 30-35 minutes per pound
- Uncooked and bone-in ham: 22-26 minutes per pound
I have not yet made this recipe; however, when we are released from this coronavirus, I hope to get released to start my food shopping! But this is an interesting water-mouthing ham! Thanks for sharing.
You show 2 sets of ingredients and one directions. The directions don't mention the use of the Italian dressing. I just thought I'd mention.
I'd go 375F for 2-21/2 hrs, and and I also wouldn't add any glaze until the last 90 minutes (uncovered) spooning or 'painting' the glaze on the meat every 15 min. Raising the temp the last 20 min to 450F.