Baked Ham with Sticky Meyer Lemon-Spice Glaze

Baked Ham with Sticky Meyer Lemon-Spice Glaze
Photo: Annabelle Breakey; Styling: Karen Shinto
Yields Serves 8, with ample leftovers Prep Time 2 hrs 30 mins
Be sure to buy a ham without added glaze; it would mute the flavor of our extra-citrusy one.

Ingredients

 1 cooked, bone-in half-ham from the shank or butt (6 to 7 lbs.)
 3/4 cup packed light brown sugar
  Finely shredded zest and juice of 5 medium Meyer lemons
 1 1/4 teaspoons ground ginger
Nutrition Facts

Servings 0

Amount Per Serving
Calories 367Calories from Fat 39
% Daily Value *
Total Fat 16g25%
Saturated Fat 5.2g26%
Cholesterol 120mg40%
Sodium 1388mg58%
Total Carbohydrate 14g5%
Dietary Fiber 0.1g1%
Protein 42g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Preheat oven to 350°. Cut off tough, leatherlike skin from ham (if it has it) and score fat and meat in a crosshatch pattern. Put ham, fat side up, in a large roasting pan and tent loosely with foil. Bake until a thermometer in thickest part of meat reaches 120°, about 1 1/2 hours.

Step 2
2

Meanwhile, make glaze: In a bowl, whisk sugar, zest, juice, and ginger until smooth.

Step 3
3

Uncover ham and pour glaze over it into pan. Bake ham, uncovered, basting ham and stirring glaze every 10 minutes, until glaze is a thickened, shiny syrup and thermometer in meat reaches 135° to 140°, 15 to 30 minutes total.

Step 4
4

Let ham rest 5 minutes, then brush with glaze and transfer to a cutting board. Scrape remaining glaze into a small bowl. Carve ham and spoon more glaze on top.

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 1 cooked, bone-in half-ham from the shank or butt (6 to 7 lbs.)
 3/4 cup packed light brown sugar
  Finely shredded zest and juice of 5 medium Meyer lemons
 1 1/4 teaspoons ground ginger

Directions

Step 1
1

Preheat oven to 350°. Cut off tough, leatherlike skin from ham (if it has it) and score fat and meat in a crosshatch pattern. Put ham, fat side up, in a large roasting pan and tent loosely with foil. Bake until a thermometer in thickest part of meat reaches 120°, about 1 1/2 hours.

Step 2
2

Meanwhile, make glaze: In a bowl, whisk sugar, zest, juice, and ginger until smooth.

Step 3
3

Uncover ham and pour glaze over it into pan. Bake ham, uncovered, basting ham and stirring glaze every 10 minutes, until glaze is a thickened, shiny syrup and thermometer in meat reaches 135° to 140°, 15 to 30 minutes total.

Step 4
4

Let ham rest 5 minutes, then brush with glaze and transfer to a cutting board. Scrape remaining glaze into a small bowl. Carve ham and spoon more glaze on top.

Step 5
5

Note: Nutritional analysis is per serving.

Baked Ham with Sticky Meyer Lemon-Spice Glaze
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