Now, let’s talk about the real reason you’re cooking a ham: the glaze. That sticky, sweet, burnished crust is what makes people lick their plates. A classic mix of brown sugar, honey, mustard, and maybe a splash of pineapple juice is pure wizardry. Apply it during the last 20 to 30 minutes of cooking, or it’ll burn into a charcoal mess.
Pro tip: score the ham in a diamond pattern before glazing. It’s supremely satisfying and makes you look like you know what you’re doing. Plus, the glaze seeps into the cuts and creates little pockets of joy. You’ll hear your guests whisper, “Wow, they really nailed it.”
