Baked Ham with a Brown Sugar, Rum and Cayenne Glaze

In this recipe, a spicy-sweet, flavorful glaze is brushed on the ham during baking to give it a burnished, golden brown appearance and to complement the assertive taste of the meat. It also enriches the pan drippings, which are then used to make a sauce. Brush the glaze on the ham partway through baking, not at the beginning, to prevent the sugar-based mixture from scorching.
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Customer Reviews for Baked Ham with a Brown Sugar, Rum and Cayenne Glaze
Review 1 for Baked Ham with a Brown Sugar, Rum and Cayenne Glaze
5 out of 5
5 out of 5
SueInGreatFalls
Great Falls, VA
November 19, 2010
Would You Recommend? Yes
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Great Rum Sauce
November 19, 2010
I have modified the recipe to work with a pre-cooked, spiral-sliced ham. I make the rum sauce as in the recipe and add some cloves to the outside of the ham (but not many) and only use about a cup of apple juice and a little water.
It only takes about 1.5 hours to heat the ham, and I brush the glaze on during the last hour.
When the ham is resting (before carving), I take the juices from the bottom of the pan and add it to the pot with the remaining glaze and boil to thicken. I serve the warm ham sauce in a gravy boat.
Everyone loves the sauce!