Apple-Ginger Glaze for Ham

Published November 1, 2007. From Cook's Illustrated.

Why this recipe works:

Our recipe for a moist ham with a glaze that complements but doesn’t overwhelm the meat includes avoiding labels that read “ham with water added” and heating the ham to an internal temperature of no higher than 120 degrees. Soaking the ham in warm water before heating it and placing it in an… read more

Our recipe for a moist ham with a glaze that complements but doesn’t overwhelm the meat includes avoiding labels that read “ham with water added” and heating the ham to an internal temperature of no higher than 120 degrees. Soaking the ham in warm water before heating it and placing it in an oven bag or wrapping it in aluminum foil are also part of our perfect glazed ham recipe.

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Makes 1 1/2 cups (enough for a 7 to 10 pound

Ingredients

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