Your ham is already spiral-sliced, which is a gift from the ham gods. No wrestling with a knife like you’re in a food competition. But here’s the trick: don’t pull it apart yet. Keep it together like a beautiful, glazed tower of pork. You’ll slice it at the table, and everyone will gasp. You’re welcome.
To Glaze or Not to Glaze?
Your ham came with a little packet of glaze, right? That’s the magic dust. But here’s the secret: don’t apply it before heating. Wait until the last 10 to 15 minutes in the oven. Otherwise, the sugar burns, and you get a ham that looks like it survived a campfire. Not a good look.
Brush that glaze on lightly. Two coats is fancy, one coat is efficient. I’ve done three and felt like a mad scientist. Results vary.
