A fool-proof method for making a moist spiral sliced ham and enough glaze to add to pan juices and extra mustard on the side. This technique is borrowed from Cooks Illustrated recipe for Glazed Spiral Sliced Ham. The ham is slowly warmed up in a water bath then heated in the oven. I basted the ham with an orange pineapple glaze for a sweet and slightly spicy seasoning. The ground cayenne is optional.
A container large enough to hold the ham with water.
A large oven bag for roasting. See link in blog post.
Cooking the ham
Place the ham, still in its sealed plastic covering, in a container large enough to fit the ham and cover the entire ham with water. Add enough hot tap water to completely cover the ham. Rest on the counter for 45 minutes. Drain the water and fill the container again with hot tap water and rest for another 45 minutes.
Meanwhile preheat the oven to 250°F / 120°C / Gas Mark 1/2 and place the rack at the lowest position.
After the ham has warmed up in its water bath for an hour and a half, drain out the water then remove the ham from its plastic cover. Check to see if there is a plastic disk over the bone or other plastic covers, and remove it. Place the ham, cut side down into a large oven bag. Gather up the ends and tie together just above the top of the ham. Make 4 two-inch (5 cm) slits in the oven bag, just a couple of inches down from the tied end and placed equidistant around the circumference of the bag. One on each side of the ham. Place the ham on a roasting pan then place on the rack in the oven. Roast until the internal temperature reaches 100°F (38°C), about an hour and a half depending on the size of your ham. It roasts 10 minutes a pound.
Remove the ham from the oven and turn up the temperature to 350°F / 175°C / Gas Mark 4. Open the oven bag and roll the sides down to expose the ham. Baste the ham with about a third of the glaze and return the ham to the oven. If the glaze is too thick warm it up over medium heat until it thins out. Bake until the glaze is sticky and congealed, about 10-15 minutes.
Remove the ham from the oven and place on a cutting board. Loosely cover the ham with aluminum foil and let it rest for 15 minutes.
Carve the ham and serve with the sauce and or country style Dijon mustard.
Make the Orange Pineapple Glaze
While the ham is roasting, combine the ingredients to a small sauce pan set over medium heat. Stir the glaze until it reaches a simmer. Taste and adjust the seasoning to your tastes. Simmer until the glaze thickens, about 5 minutes. Turn off the heat and set aside.
Make the pan juices
While the ham is resting on the carving board, add about a third of the glaze with 4 tablespoons of pan juices to a sauce pan over medium high heat. Simmer until the juices thicken slightly. Taste and adjust the seasoning. For a smooth pan sauce, strain the sauce through a fine mesh strainer into a serving container. Or keep it chunky.
Make the Orange Glaze Mustard
Add 3 TB of mustard to 1 TB of the glaze in a small bowl. Stir to mix. Taste and adjust with more or less mustard and glaze to suit your taste.
Baste any remaining glaze over the ham before carving.