![]() ![]() You’re not marinating or brining a ham (and how nice!) - you’re simply heating it through. No glaze or scoring or cooking technique will save a bad ham. If you buy a good one, you’ll bake a good one. Let me explain … The Secret to Baking A Good Ham? And no thanks to anything I did: the meat was super flavorful. The result? A beautifully burnished, glazed ham with super moist, tender meat. For the last 30 minutes, I removed the foil, cranked up the heat to 425✯, and generously glazed the ham twice at 15 minute intervals. I roasted my unscored, un-cloved whole ham (a 13-pounder) for an hour and 45 minutes at 325✯ in a pan with a little bit of water covered in foil. This all made sense to me, and the next time around, I followed his advice. And added that glazing is nice for visual purposes. He also noted that studding with cloves is not necessary, but it won’t dry the ham out either. This really helps in preventing the ham from being dry.” In my post Christmas after-action report, I wrote: “The ham was spectacular the mustard sauce outrageously delicious.”īut I had questions still: Was scoring necessary? Were cloves necessary? Was a glaze even necessary?Īnd so I emailed Dakin Farm: To Score or Not? A man named Eric wrote me back and said, “My advice to everyone is to add a little water to the pan and cover with foil. During the last 15 minutes, I cranked up the heat and brushed it with a simple glaze, a mix of brown sugar, maple syrup, and freshly squeezed orange juice. I scored it, studded it with cloves, and baked it as directed for 10 minutes a pound at 325✯. Last Christmas, I bought a half, bone-in ham from Dakin Farm. ![]()
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