Many recipes for spiral ham produce meat that’s parched and leathery on the exterior with a glaze that flavors only the outermost edge. For moist meat throughout, we placed our ham in an oven bag, which traps juices and creates a moist environment that cooks it in less time than the dry air of the oven would, and reheated it in a 250-degree F oven. We then brushed the ham with a sweet-tart caramel glaze.
Since the sugar in the mixture was already caramelized, the glaze needed only a few minutes in a hot oven to acquire a deep mahogany sheen. Finally, we thinned some of the remaining caramel with ham juices to create a sauce to accompany the smoky, salty ham.
Spiral-Sliced Ham Glazed With Cider-Vinegar Caramel
Serves 12 to 14- 1 (7- to 10-pound) spiral-sliced, bone-in half ham, preferably shank end
- 1 large oven bag
- 1 1/4 cups sugar
- 1/2 cup water
- 3 tablespoons light corn syrup
- 1 1/4 cups cider vinegar
- 1/2 teaspoon pepper
- 1/4 teaspoon five-spice powder