If you’d prefer glaze with a little more kick, add 1/4 tsp (1. 25 ml) of cayenne pepper to the glaze alongside the black pepper. This glaze will already be quite thick at room temperature, so you do not need to cook it on the stove.
If the glaze has been sitting out for a while, quickly whisk it again before applying it to the ham. Scoring the ham before you apply the glaze will it help it to absorb the flavors better. For most hams, you’ll need to cook the ham for 15 to 20 minutes per 1 lb (450 g) of meat at 325 degrees Fahrenheit (163 degrees Celsius). [2] X Research source If you’re cooking an 8-lb (3. 6-kg) ham, this means you’ll need to cook it between 2 to 2-1/2 hours; add this glaze after the first 60 to 90 minutes.
If the glaze seems chunky or won’t hold together, add another 1 Tbsp (15 ml) of apple cider vinegar and continue whisking. The final glaze should form a thick, consistent paste. Note that you do not need to heat this glaze prior to using it. You may need to periodically remix it, however, if it sits out for more than a few minutes before use.
Whisk the remaining glaze immediately before each reapplication. Ideally, you should apply this glaze to the ham a total of four times. Do not re-glaze the ham after it finishes cooking.
This glaze should be thick enough to use without thickening it over heat. Make this glaze immediately before you intend to use it and only whisk it together well enough to combine the ingredients. The carbonation will eventually flatten after you add the glaze to the ham, but you should try to retain some of it prior to application.
This glaze can burn easily, so it’s important to avoid applying it too early in the cooking process. If you want the glaze to be better absorbed into the ham, consider scoring it before applying.
Boiling this glaze is important since it causes the sugars in the apricot preserves to break down and mix into the rest of the ingredients, creating a thick and consistently blended product. Since you need to boil and cool this glaze, it’s best to prepare it before you start cooking the ham. You can prepare it up to five days in advance.
This step is technically optional. If you’d prefer a glaze with chunks of pineapple in it, you can skip the blending process and move directly into the next step.
If you don’t plan to use the glaze immediately after cooling it, transfer it to an airtight container and store it in your refrigerator for up to five days.
Quickly stir the glaze again before you apply it. This glaze may burn if you apply it too early, so it’s best to use it near the end of the cooking time. For better absorption, make sure the ham is scored before applying the glaze.
This sauce does not need to be thickened with heat. If you’d rather not use freshly minced garlic or freshly grated ginger, you can use their powdered forms instead. Use only 1/8 tsp (0. 6 ml) of each when opting for the ground and dried versions.
Note that you may need to quickly whisk the glaze together again prior to each application. The exact times will vary depending on the weight of the ham. You’ll usually need to bake ham for 15 to 20 minutes per 1 lb (450 g) at a temperature of 325 degrees Fahrenheit (163 degrees Celsius). For an 8-lb (3. 6-kg) ham, you’ll need to cook it for about 1 hour before reapplying the second coat; cook it for another 60 to 90 minutes after that.
