Glazed Ham with ShopRite Chef Art Wise

Created: 04/05/2014 9:53 AM WNYT.com
By: Jaired Crofut













How to Cook and Bake a Ham

Arthur Alan Wise , Certified Executive Chef

  • To make clean up easier, line your roasting pan with aluminum foil.
  • Do not add water to the roaster.
  • To avoid drying out ham, cook slowly at 325ºF. Allow 20 to 30 minutes per pound for ham that has not been precooked (follow directions on label for precooked hams).
  • Begin roasting ham by placing fat side up, the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat.
  • For a crisp surface on your ham roast, be sure the oven is preheated before placing the roast into the oven in an uncovered pan.
  • Do not use sharp utensils that may pierce the ham when trying to turn it. The piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
  • Use proper cooking times and temperatures. Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F but the USDA recommends cooking pork to 160°F to be safe. Cooking to 160°F will result in clear or slightly pink tinted juices from the juicy and tender meat.
  • After ham has completed roasting, take ham out of oven and let stand 15 minutes before slicing. Ham will continue to bake when out of the oven and letting ham stand for 15 minutes makes it easier to carve.
  • Do not partially cook pork and then store in refrigerator to use later. It must be cooked until done.

Remove the ham when it has reached a temperature that is 5 to 10 degrees lower than the recommended temperature for doneness. During the 10 to 15 minute resting period, the ham will continue cooking and will reach the proper temperature. Following this method will ensure that the meat will not be overcooked.

Fresh Hams, Whole Leg or Half Leg 160° - 170°F                Smoked Whole or Half Ham 160°F                                       Smoked and Fully Cooked Ham 130° - 140°F


Honey Mustard Glaze


Preparation Time: 3 min.                                    Cook Time:

Yield: 3 cups




5 tablespoons yellow mustard
2 cups packed brown sugar
1 cup honey




Mix all ingredients together until smooth and apply glaze to ham. Cut recipe in half if ham is small.



Drunken Raisin Glaze


Preparation Time:  5 min.                             Cook Time: 10 min.

Yield: 2 cups

Cuisine: American



  • 1/2 cup golden raisins (may use dark raisins, if desired)
  • 1/2 cup rum (not rum flavoring)
  • 1/2 cup apple jelly
  • 1/2 cup orange juice
  • 2 tablespoons corn starch
  • 2 tablespoons brown sugar
  • 1 tablespoon dry mustard



  • Combine apple jelly, orange juice, raisins, and rum in a small sauce pan. Cook over low heat until smooth and well combined.
  • In a separate bowl mix dry mustard, brown sugar, and corn starch. Add mixture to sauce pan. Stir to combine. Cook until thickened.
  • Remove from heat. Spread glaze on ham during the last 30 minutes of baking. Reapply during the last 15 minutes, if desired.
  • Serve extra glaze alongside of ham.


Apple Mustard Glaze

Servings: 1 cup

Preparation Time:                                    Cook Time: 5 min

Yield: 1 cup

Cuisine: American



1 jar (6 ounce size) apple jelly
1 tablespoon Dijon mustard
1 tablespoon bourbon (optional)
1 1/2 teaspoon lemon juice
1/8 teaspoon ground cloves



Melt jelly in a small saucepan or in microwave. Remove from heat. Whisk in remaining glaze ingredients until well blended. Cool to room temperature.



















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