The Art of Perfectly Glazed Ham: A Step-by-Step Guide

When it comes to creating the perfect glazed ham, there are few things more important than using high-quality ingredients and following a tried-and-true recipe. In this article, we'll walk you through the steps involved in making a deliciously sweet and spicy jalapeno honey-glazed ham.

First, let's start with the basics. To make our glaze, we'll need some simple pantry staples like orange juice, apple cider vinegar, dijon mustard, honey, jalapenos, garlic, and cloves of black pepper. We'll also add a splash of fresh orange juice to give our glaze a nice brightness and balance out the flavors.

Now that we have our ingredients, let's talk about the importance of glazing. Glazing is what sets our ham apart from others, adding a sweet and spicy kick that's sure to impress. To achieve this, we'll need to start by basting our ham with a mixture of honey, jalapenos, garlic, and spices every 20 minutes until it reaches an internal temperature of 130 degrees Fahrenheit.

While our ham is cooking, let's talk about the importance of using high-quality ingredients. A good glaze starts with simple pantry staples like apple cider vinegar and dijon mustard, which provide a tangy base for our spicy kick. We'll also add some diced fresh jalapenos to give our glaze an extra boost of heat.

Now that we've got our glaze ready, let's talk about how to apply it. To get the perfect lacquer on our ham, we need to use a combination of basting and glazing techniques. By applying our glaze every 20 minutes, we can create a beautiful shellac-like effect on our ham that's both sweet and spicy.

As our ham finishes cooking, let's talk about how to slice it. To get the perfect slices, we'll need to use a combination of sharp knives and careful slicing techniques. We'll start by slicing off the leaner portions of the ham first, followed by the fattier parts. By doing so, we can create perfectly balanced slices that showcase both the sweet and spicy flavors of our glaze.

Finally, let's talk about how to build the perfect sandwich. When it comes to building a great ham sandwich, there are few things more important than using high-quality ingredients and paying attention to detail. We'll start by laying down a layer of thinly sliced ham on each slice of bread, followed by a dollop of mayonnaise or other spreads to add some creaminess.

But the real magic happens when we add our pickled onions, sweet gherkins, and other toppings to create the perfect balance of flavors. By using a combination of spicy and sweet ingredients, we can create a sandwich that's both bold and refined.

In conclusion, creating the perfect glazed ham is all about attention to detail and using high-quality ingredients. With our tried-and-true recipe and expert tips, you'll be well on your way to creating a deliciously sweet and spicy jalapeno honey-glazed ham that's sure to impress even the pickiest of eaters.

The Importance of Adding Chilies to Our Glaze

When it comes to adding chilies to our glaze, we need to consider both the flavor profile and the texture. By using fresh diced jalapenos, we can add a spicy kick that complements the sweetness of our honey perfectly. At the same time, the heat from the chili will also help to balance out any richness or fattiness in the ham.

To get the most out of our chilies, we need to use a combination of both sweet and spicy ingredients. By balancing out the heat with a little bit of honey and orange juice, we can create a glaze that's both balanced and deliciously complex.

Tips for Achieving the Perfect Glazed Ham

When it comes to achieving the perfect glazed ham, there are few things more important than attention to detail and patience. Here are some expert tips to help you get it just right:

* Make sure to baste your ham regularly to create a beautiful shellac-like effect.

* Don't be afraid to experiment with different flavors and ingredients – after all, the best glaze is one that's tailored to your personal taste preferences!

* Keep an eye on your internal temperature, making sure it reaches 130 degrees Fahrenheit for perfect doneness.

By following these tips and using our tried-and-true recipe, you'll be well on your way to creating a deliciously sweet and spicy jalapeno honey-glazed ham that's sure to impress even the pickiest of eaters.

"WEBVTTKind: captionsLanguage: enmy jalapeno honey glazed ham it's going to be a show-stopper a beautiful centerpiece starting with this kind of shank end of the ham we were just talking about jeffrey jeffrey loves all leg meats of all sorts he told us and that shank bone is running vertically and that's how we're going to cook it a lot of times that spiral cut ham is on its side right and it's kind of like that face and it kind of gets dried out this is we got this beautiful fat cap on here we got our oven set at 325 you don't really need to cook this this is already cured smoked ready to eat as is but we're gonna kind of glaze it up and make it a show-stopper you gotta have a glaze on it dude so you get your sharpest knife whether it's a paring knife your chef knight's a little precarious for this i have a box cutter that i just use for food stuff right scoring fish skin or meats or fat caps whatever so we're gonna start in the middle and just make these spiral cuts kinda on a diagonal even right through that fat cap and what we're gonna do is put it in the oven after we score it without glaze okay so you don't wanna burn the glaze and you're just gonna do this evenly and it's so easy with a fresh clean razor more so than a knife and now we're gonna do those horizontals for those of us that don't have this razor just hanging around the ranch super sharp could i use a little like serrated knife my tomato knife that's super sharp airing knife you know whatever you know it is you trust the most in your you know knife kit that you can trust to be sharp because otherwise yours can be dragging fat around and it's so important to score it because then you get those great crispy bits the glaze gets down in there i love that that's my favorite part is the crust it's like a sand trap for glaze right we are going to put a little bit of water in the bottom to catch all that beautiful drippings and fat make a little ham stock in there huh jeffrey loves ants love that all right this is nice nice cover just to kind of get things started in here boil into the oven 3 25 45 minutes that's it 35 minutes yeah until we start glazing okay you don't want to glaze first yeah why geoffrey burn burn town burn town all right start that on medium and make a quick jalapeno honey glaze jalapeno i like low spice i'm bold oh jeff with the spicy you want to be gz all the time look at you so this is this just a whole simple bunch of ingredients pantry pull stuff you might have laying around yep we got some fresh orange give it some zing and we're gonna start with just the loosest thing little apple cider vinegar a little dijon mustard co-sign jeffrey and i are on board we are all right these are you're if when you're starting with those two on anything you're good to go yeah jeff i care too i think it's great sorry katy sorry katie plenty of honey here right that's a lot of ham ham loves sugar ham loves a caramelized crust i think adding chilies is inspiring to this because that ham can take chilis it can take the heat all that fat it's so heavy that you can put something like a lot like spicy so this is apricot jam you can use orange marmalade i love just the balance of flavor a little different fruity vibe than the orange which we're gonna use here in a second some diced fresh jalapeno and you're going for it that's a lot that is a lot oh you got it right come on little smashed cloves of garlic i don't want bits of garlic in there to burn when we're glazing up so we get the essence a little vibe on that and of course some fresh oj here we're gonna zest it first and then we simmer it about five minutes we get this all beautifully married and then we glaze our ham after that 45 minute mark okay we squeeze a whole orange in there let's help loosen it up get things expediting here and a little black pepper and then we look at this we turn it up to medium we simmer it five minutes let all these flavors melt together so after 45 minutes we're gonna start basting the ham in this glaze every 20 minutes to create that lacquered crust on it until the internal temperature is 130 remember this hand is fully cooked but 130 is kind of keeps it super moist while ensuring that the outside is perfect jalapeno honey glazed ham you guys it is ready for you jeff i mean i this is like a thing of beauty tell me that is not at least 43 times better than any ham you've ever seen in the history of we're not worthy we're not worthy now remember it was in the oven we cooked it for 45 minutes at 3 25 then we started glazing it every 20 minutes and we got this beautiful little shellac here lacquer on there and i'm going to take it right out oh my god look at it it's really working that thing out that is dramatic yes it is i mean i am salivating like i can't handle this right now this way i cause this way beautiful i like how you're kind of going thin so you want to do like a little pile of slices yes and lay them out on our sandwich bar i think it's best just sliced to order having someone just like when you want a sandwich just slice it there's never a wrong way to eat ham there's always a wrong way to build a ham sandwich correct so so i took the choice bits for myself because it was the exterior more glazed portion of the ham you put that so the warmth of the ham slightly melts just activates the cheese on the bottom activates it like gives it a little exactly cheese snaps into action i'm going straight to jean old-school style with just a light dollop of mayonnaise oh yeah just a little bit okay then i'm going to start i'm going to put my little corny shines on there for a little briny punch jeff what about a sweet gherkin you could do that tonight a sweet gherkin then of course a little bit of that pickled onion i love those so you got some nice overhang we got some nice each piece cause we cut it like that it's got that cross down there that glaze sometimes you got to do the flip up too pinky up oh no i mean that dijon hits the nose instantly and just like punches my sinuses while i'm eating all that a little spice from that blaze on the hand but a nice spice youmy jalapeno honey glazed ham it's going to be a show-stopper a beautiful centerpiece starting with this kind of shank end of the ham we were just talking about jeffrey jeffrey loves all leg meats of all sorts he told us and that shank bone is running vertically and that's how we're going to cook it a lot of times that spiral cut ham is on its side right and it's kind of like that face and it kind of gets dried out this is we got this beautiful fat cap on here we got our oven set at 325 you don't really need to cook this this is already cured smoked ready to eat as is but we're gonna kind of glaze it up and make it a show-stopper you gotta have a glaze on it dude so you get your sharpest knife whether it's a paring knife your chef knight's a little precarious for this i have a box cutter that i just use for food stuff right scoring fish skin or meats or fat caps whatever so we're gonna start in the middle and just make these spiral cuts kinda on a diagonal even right through that fat cap and what we're gonna do is put it in the oven after we score it without glaze okay so you don't wanna burn the glaze and you're just gonna do this evenly and it's so easy with a fresh clean razor more so than a knife and now we're gonna do those horizontals for those of us that don't have this razor just hanging around the ranch super sharp could i use a little like serrated knife my tomato knife that's super sharp airing knife you know whatever you know it is you trust the most in your you know knife kit that you can trust to be sharp because otherwise yours can be dragging fat around and it's so important to score it because then you get those great crispy bits the glaze gets down in there i love that that's my favorite part is the crust it's like a sand trap for glaze right we are going to put a little bit of water in the bottom to catch all that beautiful drippings and fat make a little ham stock in there huh jeffrey loves ants love that all right this is nice nice cover just to kind of get things started in here boil into the oven 3 25 45 minutes that's it 35 minutes yeah until we start glazing okay you don't want to glaze first yeah why geoffrey burn burn town burn town all right start that on medium and make a quick jalapeno honey glaze jalapeno i like low spice i'm bold oh jeff with the spicy you want to be gz all the time look at you so this is this just a whole simple bunch of ingredients pantry pull stuff you might have laying around yep we got some fresh orange give it some zing and we're gonna start with just the loosest thing little apple cider vinegar a little dijon mustard co-sign jeffrey and i are on board we are all right these are you're if when you're starting with those two on anything you're good to go yeah jeff i care too i think it's great sorry katy sorry katie plenty of honey here right that's a lot of ham ham loves sugar ham loves a caramelized crust i think adding chilies is inspiring to this because that ham can take chilis it can take the heat all that fat it's so heavy that you can put something like a lot like spicy so this is apricot jam you can use orange marmalade i love just the balance of flavor a little different fruity vibe than the orange which we're gonna use here in a second some diced fresh jalapeno and you're going for it that's a lot that is a lot oh you got it right come on little smashed cloves of garlic i don't want bits of garlic in there to burn when we're glazing up so we get the essence a little vibe on that and of course some fresh oj here we're gonna zest it first and then we simmer it about five minutes we get this all beautifully married and then we glaze our ham after that 45 minute mark okay we squeeze a whole orange in there let's help loosen it up get things expediting here and a little black pepper and then we look at this we turn it up to medium we simmer it five minutes let all these flavors melt together so after 45 minutes we're gonna start basting the ham in this glaze every 20 minutes to create that lacquered crust on it until the internal temperature is 130 remember this hand is fully cooked but 130 is kind of keeps it super moist while ensuring that the outside is perfect jalapeno honey glazed ham you guys it is ready for you jeff i mean i this is like a thing of beauty tell me that is not at least 43 times better than any ham you've ever seen in the history of we're not worthy we're not worthy now remember it was in the oven we cooked it for 45 minutes at 3 25 then we started glazing it every 20 minutes and we got this beautiful little shellac here lacquer on there and i'm going to take it right out oh my god look at it it's really working that thing out that is dramatic yes it is i mean i am salivating like i can't handle this right now this way i cause this way beautiful i like how you're kind of going thin so you want to do like a little pile of slices yes and lay them out on our sandwich bar i think it's best just sliced to order having someone just like when you want a sandwich just slice it there's never a wrong way to eat ham there's always a wrong way to build a ham sandwich correct so so i took the choice bits for myself because it was the exterior more glazed portion of the ham you put that so the warmth of the ham slightly melts just activates the cheese on the bottom activates it like gives it a little exactly cheese snaps into action i'm going straight to jean old-school style with just a light dollop of mayonnaise oh yeah just a little bit okay then i'm going to start i'm going to put my little corny shines on there for a little briny punch jeff what about a sweet gherkin you could do that tonight a sweet gherkin then of course a little bit of that pickled onion i love those so you got some nice overhang we got some nice each piece cause we cut it like that it's got that cross down there that glaze sometimes you got to do the flip up too pinky up oh no i mean that dijon hits the nose instantly and just like punches my sinuses while i'm eating all that a little spice from that blaze on the hand but a nice spice you\n"