Desert Dust Christmas Ham with Orange-Mustard Glaze
Serves
10–12
Prep
15 min
Cook
1½–2¾ hr
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This Christmas glazed ham keeps the holiday centerpiece simple: a fully cooked spiral-cut ham, a thin orange, honey and mustard glaze, and Original Desert Dust. Warm it covered first, then brush on the glaze near the end so the slices stay moist and the coating does not burn.
Check the label and heat the oven. Heat the oven to 325°F. This recipe requires a fully cooked, ready-to-eat spiral-cut ham, not a raw or cook-before-eating ham. Check its package directions and use those if they specify a different reheating method. Remove all wrapping and any plastic bone guard; save no plastic in the pan.
Warm under foil. Place the ham cut-side down in a shallow roasting pan, add the water and cover the pan tightly with foil. Warm at 325°F, allowing approximately 10–18 minutes per pound in total, including the uncovered glaze stage. Start checking around 70 minutes for a 7 lb ham. The label, ham size and center temperature determine the finish, not the estimate alone.
Make the glaze. While the ham warms, combine orange juice, zest, honey, Dijon and Original Dust in a small saucepan. Bring to a gentle simmer and stir for 5–7 minutes until slightly thickened. Set aside. The glaze should brush on thinly; do not add extra salt to the ham.
Glaze near the end. When the ham is within about 15°F of its required final temperature, uncover and brush over half the glaze. Return to the oven for 10 minutes, brush again and continue until hot enough in the thickest center without touching bone. A cooked ham in its original sealed USDA-inspected plant packaging should reach 140°F; repackaged ham or previously cooked leftovers should reach 165°F. Tent any edges that darken early. Do not broil.
Rest and serve. Rest for 10 minutes, then cut along the bone to release the spiral slices. Spoon over a little of the hot pan liquid if desired. Serve ten to twelve with sides. The cooking estimate is roughly 1 1/2–2 3/4 hours for this size, with the 10-minute rest extra; follow the thermometer and package if more time is needed.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with Original Desert Dust. Taste before adding extra salt.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
Choose a refrigerated, fully cooked, ready-to-eat spiral-cut bone-in ham weighing 7–9 lb. This is a reheating recipe. Fresh ham, country ham and ham labeled cook before eating need their own preparation and cooking instructions.
WHY ARE THERE TWO REHEATING TEMPERATURES?
USDA guidance distinguishes cooked ham still in its original inspected-plant packaging from repackaged ham and leftovers. Heat the first to 140°F and the latter to 165°F. Check the label and follow a higher package-specified temperature if provided.
WHEN SHOULD I ADD THE GLAZE?
Near the end of reheating. Honey and the dates in Original Dust can darken during a long roast, so keep the ham covered first, then add thin layers as it approaches its final temperature.
CAN I MAKE THE GLAZE AHEAD?
Yes. Make it a day ahead, cool and refrigerate in a covered container. Warm it gently before brushing, adding a splash of orange juice if it has thickened too much.
WHAT SHOULD I DO WITH LEFTOVER HAM?
Refrigerate slices in shallow covered containers within 2 hours, or 1 hour above 90°F. Use refrigerated leftovers within 3–4 days or freeze them. Reheat leftover portions to 165°F; keep some pan liquid to help prevent drying.
These Instant Pot mashed potatoes are steamed above water, drained and hand-mashed with warm milk and Savory Dust butter. A steamer basket keeps excess cooking liquid out of the finished potatoes.
