Place a 10-lb. spiral-cut ham in a 13x9 baking pan. Cover tightly with aluminum foil.
Bake ham in the preheated oven for 1½ hours.
For the glaze
While the ham begins baking, prepare the glaze. In a medium skillet, melt the butter over medium heat.
Once melted, add the brown sugar, orange marmalade, Karo® Dark Corn Syrup, cinnamon and balsamic vinegar. Stir until well combined.
Bring the mixture to a gentle boil, stirring frequently. Let it simmer for about 2–3 minutes until it thickens slightly. Remove the glaze from the heat and let cool slightly.
To glaze the ham, remove the ham from the oven and remove the aluminum foil. Brush or spoon the glaze over the pre-cooked ham and bake, uncovered, for a total of 30 minutes, adding additional glaze and basting every 10 minutes of that time for a richer flavor. The ham is finished baking when the internal temperature reaches 140°F and the glaze is caramelized on the outside.
Once cooked and glazed, allow the ham to rest for a few minutes before slicing and serving. Enjoy!
Notes
Made with molasses, Karo® Dark Corn Syrup gives this glaze a richer flavor but Karo® Light Corn Syrup may also be substituted for a more delicate flavor.
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
Place a 10-lb. spiral-cut ham in a 13x9 baking pan. Cover tightly with aluminum foil.
Bake ham in the preheated oven for 1½ hours.
While the ham begins baking, prepare the glaze. In a medium skillet, melt the butter over medium heat.
Once melted, add the brown sugar, orange marmalade, Karo® Dark Corn Syrup, cinnamon and balsamic vinegar. Stir until well combined.
Bring the mixture to a gentle boil, stirring frequently. Let it simmer for about 2–3 minutes until it thickens slightly. Remove the glaze from the heat and let cool slightly.
To glaze the ham, remove the ham from the oven and remove the aluminum foil. Brush or spoon the glaze over the pre-cooked ham and bake, uncovered, for a total of 30 minutes, adding additional glaze and basting every 10 minutes of that time for a richer flavor. The ham is finished baking when the internal temperature reaches 140°F and the glaze is caramelized on the outside.
Once cooked and glazed, allow the ham to rest for a few minutes before slicing and serving. Enjoy!
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@chefkeysh