You want that sticky, caramelly glaze, right? Of course you do. But never glaze a ham in the first hour of cooking. The sugar in the glaze will burn and turn into a bitter, black crust. Instead, apply the glaze during the last 30 minutes of cooking time. Brush it on every 10 minutes to build layers of glory. (I once glazed a ham too early. It looked like a burnt meteor. My guests were polite, but my pride was a cinder.)
What About the “Cooking” vs. “Reheating” Confusion?
If you bought a ham that says “cook before eating” (rare, but it happens), then the rules change completely. Those are raw or partially cooked, and you need to hit 145°F internally and cook for about 20 minutes per pound. Read the label! It’s the small print that saves your dinner. (I’m not judging—I once spent an hour trying to cook a pre-sliced prosciutto because I didn’t read the package. We all have dark moments.)
How Long to Heat a Fully Cooked 12 Pound Ham
