Crazy Good Southern Baked Ham: A Recipe for Unforgettable Flavor
Baked ham is a classic centerpiece for holidays, special occasions, or even a hearty Sunday supper. But a *Southern* baked ham? That takes it to a whole new level of flavor. This recipe isn’t just about slapping a glaze on a pre-cooked ham; it’s about infusing it with layers of sweet, savory, and smoky goodness that will have everyone begging for seconds. Get ready to experience a ham like you’ve never had before!
## What Makes This Southern Baked Ham So Special?
This recipe elevates the humble baked ham through several key techniques:
* **The Right Ham:** We’ll start with a good quality ham, understanding the difference between various types (city ham, country ham, spiral-cut ham) and choosing the best option for this method.
* **The Brine (Optional, but Recommended):** A brief brine adds moisture and flavor deep within the ham, preventing it from drying out during baking.
* **The Scoring Technique:** Proper scoring allows the glaze to penetrate further, creating a beautifully caramelized crust and maximum flavor infusion.
* **The Glaze – The Star of the Show:** Forget those boring, one-note glazes. This Southern baked ham features a complex and irresistible glaze made with a blend of brown sugar, bourbon (or apple cider vinegar for a non-alcoholic version), Dijon mustard, spices, and a touch of something unexpected.
* **The Basting Process:** Regularly basting the ham with its own juices and the glaze ensures it stays moist and develops a deep, rich flavor throughout.
* **Resting is Crucial:** Allowing the ham to rest after baking is essential for even moisture distribution and easier slicing.
## Ingredients You’ll Need
**For the Ham:**
* 1 (10-12 pound) bone-in, fully-cooked ham (city ham or spiral-cut ham will work)
**Optional Brine:**
* 1 gallon water
* 1 cup kosher salt
* 1/2 cup brown sugar
* 2 tablespoons black peppercorns
* 4 cloves garlic, crushed
* 2 bay leaves
**For the Glaze:**
* 1 cup packed light brown sugar
* 1/2 cup bourbon (or 1/4 cup apple cider vinegar + 1/4 cup apple juice)
* 1/4 cup Dijon mustard
* 2 tablespoons honey
* 1 tablespoon Worcestershire sauce
* 1 teaspoon smoked paprika
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground cinnamon
* Pinch of cayenne pepper (optional, for a little kick)
## Equipment You’ll Need
* Large stockpot or container (for brining, if using)
* Roasting pan with a rack
* Sharp knife
* Small saucepan
* Whisk
* Basting brush
* Meat thermometer
* Aluminum foil
## Step-by-Step Instructions
### Step 1: Prepare the Ham (and the Optional Brine)
* **Choose Your Ham:** Select a fully-cooked ham that fits your needs. A bone-in ham will have more flavor, while a spiral-cut ham is easier to slice. City hams are typically milder in flavor than country hams.
* **Optional Brine:** If you choose to brine, combine all brine ingredients in a large stockpot or container. Stir until the salt and sugar are dissolved. Submerge the ham completely in the brine. You may need to weigh it down with a plate or other heavy object. Refrigerate for 4-6 hours. This step is crucial for adding moisture and flavor, especially if you’re using a leaner ham. Remove from brine and rinse thoroughly. Pat the ham dry with paper towels.
* **No Brine Option:** If skipping the brine, simply rinse the ham under cold water and pat it dry.
### Step 2: Score the Ham
* Using a sharp knife, score the ham in a diamond pattern. Make the cuts about 1/4 to 1/2 inch deep and about 1 inch apart. This scoring helps the glaze penetrate the ham and creates a beautiful presentation.
### Step 3: Prepare the Glaze
* In a small saucepan, combine the brown sugar, bourbon (or apple cider vinegar and apple juice), Dijon mustard, honey, Worcestershire sauce, smoked paprika, cloves, cinnamon, and cayenne pepper (if using).
* Cook over medium heat, stirring constantly, until the brown sugar is dissolved and the glaze is smooth and slightly thickened. This usually takes about 5-7 minutes. Be careful not to burn the glaze.
* Remove from heat and set aside.
### Step 4: Bake the Ham
* Preheat your oven to 325°F (160°C).
* Place the ham, cut-side down (if applicable, especially for spiral-cut), on a rack in a roasting pan. Add about 1 cup of water to the bottom of the pan. This creates steam that helps keep the ham moist.
* Cover the ham tightly with aluminum foil. This prevents the ham from drying out during the initial baking period.
* Bake for 10-12 minutes per pound, or until the internal temperature reaches 140°F (60°C). Use a meat thermometer to check the temperature at the thickest part of the ham, avoiding the bone.
### Step 5: Glaze and Baste
* Remove the ham from the oven and carefully remove the foil. Increase the oven temperature to 425°F (220°C).
* Using a basting brush, generously brush the ham with about half of the glaze. Make sure to get the glaze into all the crevices created by the scoring.
* Return the ham to the oven, uncovered, and bake for another 15-20 minutes, basting with the remaining glaze every 5 minutes. This will allow the glaze to caramelize and create a beautiful, glossy crust. Watch carefully to prevent the glaze from burning.
### Step 6: Rest and Slice
* Remove the ham from the oven and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute throughout the ham, resulting in a more tender and flavorful final product. Tent loosely with foil during the resting period.
* To slice, place the ham on a cutting board. If it’s a bone-in ham, use a sharp knife to cut along the bone, then slice the ham into even slices. For a spiral-cut ham, simply follow the pre-cut slices.
## Tips for the Perfect Southern Baked Ham
* **Don’t overbake:** Overbaking will result in a dry ham. Use a meat thermometer to ensure the ham reaches the correct internal temperature.
* **Adjust the glaze to your liking:** Feel free to adjust the ingredients in the glaze to suit your taste. Add more honey for a sweeter glaze, or more mustard for a tangier glaze. A pinch of red pepper flakes can add a nice bit of heat.
* **Use a good quality ham:** The quality of the ham will directly impact the flavor of the final product. Choose a ham that is well-marbled and has a good color.
* **Don’t skip the resting period:** Resting the ham is essential for achieving the best results. It allows the juices to redistribute and prevents the ham from drying out.
* **Save the bone:** The ham bone can be used to make a delicious ham stock for soups, stews, or beans.
* **Spiral cut ham considerations:** If using spiral-cut ham, be extra vigilant about moisture. Ensure the water in the bottom of the roasting pan doesn’t evaporate. Consider basting more frequently. Also, spiral cut hams tend to dry out faster if reheated repeatedly, so slice only what you need.
## Variations and Add-ins
* **Pineapple Glaze:** Add crushed pineapple or pineapple juice to the glaze for a tropical twist.
* **Maple Glaze:** Substitute maple syrup for the honey in the glaze.
* **Cherry Glaze:** Add cherry preserves or cherry juice to the glaze.
* **Spice it up:** Add a pinch of red pepper flakes or a dash of hot sauce to the glaze for a spicy kick.
* **Smoke it:** If you have a smoker, you can smoke the ham for a few hours before baking it for an extra layer of smoky flavor.
## Serving Suggestions
Southern baked ham is a versatile dish that can be served with a variety of sides.
Here are a few suggestions:
* **Classic Southern Sides:** Mac and cheese, collard greens, mashed potatoes, sweet potato casserole, green bean casserole, cornbread.
* **Fresh and Bright Sides:** Asparagus, roasted vegetables, fruit salad, coleslaw.
* **Comfort Food Sides:** Scalloped potatoes, au gratin potatoes, creamed spinach, dinner rolls.
* **Leftovers:** Ham sandwiches, ham and bean soup, ham and cheese omelets, ham fried rice, scalloped potatoes and ham
## Make-Ahead Tips
* **Brine Ahead:** The ham can be brined up to 24 hours in advance. Just make sure to keep it refrigerated.
* **Glaze Ahead:** The glaze can be made up to a week in advance and stored in the refrigerator. Reheat gently before using.
* **Bake Ahead (Partially):** You can bake the ham, covered in foil, a day ahead of time. Then, on the day of serving, glaze and finish baking according to the recipe instructions. This can save you time on the day of your event.
## Storage Instructions
* **Refrigerate:** Leftover ham should be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Cooked ham can be frozen for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer bag.
## Frequently Asked Questions
**Q: Can I use a boneless ham?**
A: Yes, you can use a boneless ham, but keep in mind that it may cook faster than a bone-in ham. Adjust the cooking time accordingly and use a meat thermometer to ensure it doesn’t overcook.
**Q: Can I use a different type of alcohol in the glaze?**
A: Yes, you can substitute rum, whiskey, or even brandy for the bourbon. Just be sure to adjust the amount to taste.
**Q: Can I make this recipe without alcohol?**
A: Absolutely! Simply substitute apple cider vinegar and apple juice for the bourbon, as mentioned in the ingredients list. The apple cider vinegar will still provide a nice tang to the glaze.
**Q: My glaze burned while baking. What do I do?**
A: If the glaze starts to burn, immediately remove the ham from the oven and cover it loosely with foil. Reduce the oven temperature slightly and continue baking until the ham is heated through.
**Q: How do I reheat leftover ham?**
A: To reheat leftover ham, preheat your oven to 325°F (160°C). Place the ham in a baking dish with a little bit of water or broth. Cover with foil and bake until heated through, about 10-15 minutes per pound.
## Nutrition Information (Estimated)
(Note: Nutrition information will vary depending on the specific ingredients used and the size of the serving.)
* Calories: 350-450 per serving
* Fat: 20-30 grams
* Saturated Fat: 8-12 grams
* Cholesterol: 80-100 mg
* Sodium: 800-1200 mg
* Carbohydrates: 20-30 grams
* Sugar: 15-25 grams
* Protein: 25-35 grams
## Conclusion
This Southern baked ham recipe is more than just a recipe; it’s an experience. The combination of the brine (optional), the scoring technique, and the flavorful glaze creates a truly unforgettable ham that will impress your family and friends. So, gather your ingredients, follow the steps, and get ready to enjoy the best baked ham you’ve ever had! Don’t forget to save that bone for a hearty soup!
Enjoy your Crazy Good Southern Baked Ham! This recipe is sure to become a new family favorite.