There is a reason why your mom could never cook a ham without drying it out. Don’t worry, it wasn’t just your mom — it was almost all moms (even mine, but don’t tell her I said that). And really, it wasn’t her fault. Every recipe that you find for glazed ham has the same error: cook until the meat reaches an internal temperature of 165 degrees Fahrenheit. Because it’s pork and that’s what we have to do! But here is the problem: it was ALREADY cooked to 165 degrees F, it’s a pre-cooked ham. You can eat it right out of the package just like that deli meat you put on your sandwiches. You’re not cooking the ham, you’re glazing it and warming it up. It doesn’t need to be cooked more than 120 degrees F, and really, it shouldn’t. That’s what dries it out. Don’t tell your mom, it’ll just make her sad. Just offer to make the ham during the holidays and she’ll be amazed at how skilled you are.
1 pounds light brown sugar
1/2 cup honey
2 tablespoons apple juice
1 teaspoon salt
2 teaspoon mustard powder
2 teaspoon onion powder
1 (12 to 14 pounds) spiral sliced precooked ham
Step 1: Make the Glaze
Preheat the oven to 375 degrees Fahrenheit. Stir together the brown sugar, honey, apple juice, salt, mustard powder and onion power.
Step 2: Add the Ham to a Pan
Add the ham, cut side down, to a roasting pan or a baking dish covered with aluminum foil.
Step 3: Glaze and Bake
Pour the glaze over the ham making sure every side is coated. Bake at 375 degrees Fahrenheit for 30 to 40 minutes, using a pastry brush to apply pan juices every ten to fifteen minutes. Plate the ham, brushing one more time with the pan juices before serving.