Glazed Ham

Glazed Ham with rice and naan

Everybody loves “that” ham at the holidays, but waiting in line for 45 minutes and paying $80 annoys me, so this past holiday season I tried to make my own. It was so successful, I think we ended up going through four full-size hams between November and December. We ate it for breakfast, lunch and dinner, and I’ve recently been craving it again. I got extra excited because I found small Kurobota hams at our grocery store, as they are superiorly delicious to other hams. If you are unfamiliar, it is basically the pork version of Wagyu beef-luckily the price point is far more approachable.


1 ham

For the Glaze

¼ cup fresh squeezed orange juice

¼ cup apple cider

¼ cup packed brown sugar

¼ cup honey

For the Rub

¼ cup brown sugar

¼ cup white sugar

⅛ salt

Pinch each of cinnamon and ground clove


Preheat smoker or oven to 250°F. If using the oven, adjust rack to low.

Combine rub ingredients and spread liberally on ham. Use gloves-less of the rub sticks to your hands and stays on the meat, plus you won’t get sticky fingers.

rub ingredients

sprinkling the rub onto the ham

Ham covered in rub

Place ham in a baking dish. Put in oven or on grill and set timer for 30 minutes. If you have one, insert a temperature probe into the ham.

Combine glaze ingredients in a small saucepan. Simmer until the glaze reduces slightly, about 5 minutes. Pour into a container that you can use for basting.

slicing oranges for glaze

adding apple juice to glaze

stirring the glaze

After 30 minutes, baste the ham with the glaze using a turkey baster or brush. Continue to baste everything minutes until the ham reaches an internal temperature of 140°F. Slice and enjoy.

ham pulled off grill

sliced ham with rice and naan

Author: sauceandshake

A culinary and libatious adventure of a cook and a bartender who strive to make things as complimentary as they are to each other.

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