My family loved this glaze on the ham. I followed the advise of another review and only used 4 lemons and one cup of brown sugar. I served it with glazed sweet potatoes, applesauce and green beans.
Baked Ham with Sticky Meyer Lemon-Spice Glaze
Photo: Annabelle Breakey; Styling: Karen Shinto
Be sure to buy a ham without added glaze; it would mute the flavor of our extra-citrusy one.
Yield: Serves 8, with ample leftovers
More From Sunset
Amount per serving
- Calories: 367
- Calories from fat: 39%
- Protein: 42g
- Fat: 16g
- Saturated fat: 5.2g
- Carbohydrate: 14g
- Fiber: 0.1g
- Sodium: 1388mg
- Cholesterol: 120mg
- 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
- 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.
- 2. Meanwhile, make glaze: In a bowl, whisk sugar, zest, juice, and ginger until smooth.
- 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.
- 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.
- Note: Nutritional analysis is per serving.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Breakfast/Brunch