Miso-and-Apple-Glazed Baked Ham
- Total Time
- 2½ to 3 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 12 servings.
- 1sirloin end ham, spiral-sliced or unsliced, 7 to 8 pounds, preferably without added nitrates or water
- ½cup white miso
- 2tablespoons apple butter
- ½cup apple cider
- 1Granny Smith apple, peeled and coarsely grated
- ½cup light brown sugar
- 2teaspoons coarsely ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
1545 calories; 85 grams fat; 28 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 11 grams polyunsaturated fat; 51 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 136 grams protein; 8988 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Leaving the ham in the inner plastic sleeve in which it came, submerge it in a large bowl or sink filled with hot tap water. Let it sit for an hour, changing the water halfway through to assure that the water stays warm.
- Step 2
Heat the oven to 250 degrees with the rack on the lowest shelf. Unwrap the ham and place cut-side down on heavy-duty aluminum foil, wrapping and sealing it securely so it will not leak. Place on the oven shelf cut-side down and bake until the internal temperature reaches about 110 degrees, 8 minutes a pound or about 1 hour for a 7-pound ham. While the ham is baking, prepare the miso-and-apple glaze.
- Step 3
For the glaze: In a medium saucepan, combine the miso, apple butter, apple cider, grated apple, sugar and pepper. Place over medium heat and stir until the mixture is thick and bubbly, about 4 minutes. Remove from heat and set aside to cool.
- Step 4
When the ham reaches 110 degrees, remove it from the oven and put on a baking sheet. Raise the oven temperature to 450 degrees. Pull the foil away from the top of the ham, and brush the ham liberally with the glaze, allowing excess to drip to the bottom of the foil. Return the ham to the oven. Bake until the glaze forms a bubbly, sticky crust (about 10 minutes) or bake for 5 minutes and put it under the broiler for a few minutes until the crust is slightly burnt.
- Step 5
Remove from the oven, tent loosely with foil, and let it rest for 10 minutes before carving. Serve doused with the mixture of juices and glaze in the bottom of the foil.
Private Notes
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Cooking Notes
Kasper
This ham glaze is fantastic. Most in our party agreed it the was the best ham they had ever had. However, the directions for heating the ham are way off. At 250 degrees, my 8lbs spiral cut ham heated about 3 degrees in 45mins. So if you do plan to follow these directions and heat it at 250, allow several hours to bring it to temperature. Most other instructions for reheating hams suggest heating at 325 degrees, taking 10-15 per lbs. to bring to temp.
mafaldachan
Miso and Apple! Who knew! ;D They go great together, even though I used red miso... Tasty! Great recipe!
Beth
Very yummy ham. The cooking process makes it super moist Everyone was right. The heating instructions are off. It was a 8-pound ham had to cook it for 3 hours at 250, so make sure to plan for 3 to 4 hours for cooking.
Togue
Made this for Easter and it was FABULOUS. Didn't have apple butter or apple cider so used a can of hard cider and a spoonful of apricot preserves. Everyone loved it.
Alana
absolutely delicious - we were skeptical when we tried the glaze on it's own - but this recipe was absolutely phenomenal. everyone agreed the best ham we'd ever had -
Helen
Kaspar was absolutely right about the timing being way off. At my peril, I ignored his comment. Dinner was two hours late. The other problem was, against my own instinct to place the wrapped ham in a baking sheet in the oven, I followed the instructions and placed it on the oven rack. Of course it leaked all over my oven. Big smokey mess. Be warned. I had used heavy duty foil and double wrapped. Didn’t matter.
Sarah
This glaze is absolutely amazing! This ham got huge rave reviews from everyone around the table this Thanksgiving. Because it’s a plant based glaze I made a bit extra and put it on the vegan roast for our vegetarian guests. They also loved it!
DB Boston
Quite salty, possibly from my choice of miso.
Kathryn
Looks like the usda recommended internal temp is 145 degrees. Does anyone remember what your final internal temp was after the hot oven glaze process (step 4)? I'm thinking the difference between 110 and 145 is a big jump for just ten minutes in a hot oven.
deb
This was great. I wish I did the broiler for the final 5 minutes, though!
Kasper
This ham glaze is fantastic. Most in our party agreed it the was the best ham they had ever had. However, the directions for heating the ham are way off. At 250 degrees, my 8lbs spiral cut ham heated about 3 degrees in 45mins. So if you do plan to follow these directions and heat it at 250, allow several hours to bring it to temperature. Most other instructions for reheating hams suggest heating at 325 degrees, taking 10-15 per lbs. to bring to temp.
Alexander
To the glaze, I added a couple of those hot Chinese mustard packets you get with egg roles.
Becki
The glaze on this is TREMENDOUSLY delicious - we had a little extra to use as gravy and it was wonderful, and my husband doesn't even like apples. My main note is that this takes significantly longer to cook than the recipe advertises (I temped the meat to get it to safe levels) - so give yourself lots of time in case your ham needs extra to really cook.
Meg
COVOD19 version and adaptations. no apple butter, and apples aren't easy to come by but had some spiced cider and some applesauce. Mixed that with white miso, a pantry staple here, some brown sugar and and the glaze is just getting set now. the taste of the glaze is a great balance of sweete and salty and will hopefull compliment the smokey ham, boiled sweet potatoes, asparagus and meyer lemon hollandaise.
Rachel
I didn't do the hot water bath either. Overall, this recipe was great!
Shelley
I didn't do the hot water bath, just put it on the counter in the morning and cooked it in late afternoon. seemed to work just fine. I used home made boiled cider because I had it.
mafaldachan
Miso and Apple! Who knew! ;D They go great together, even though I used red miso... Tasty! Great recipe!
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