Braze and Glaze Ham

READY IN: 4hrs 10mins
YIELD: 1 ham


  • 1
    fully cooked smoked ham, water added,in brine (shank portion preferred, butt portion acceptable.)
  • 4
    cans Sprite
  • 2
    oranges, juiced
  • 2
    tablespoons honey (more or less)
  • 14
    cup jam or 1/4 cup jelly, any flavor


  • Preheat oven to 250 degrees, place a round rack in the bottom of a large, non reactive, dutch oven.
  • Remove ham from package, rinse under cold water and place it face down on rack, pour sprite over ham, it should come about 1/3rd to ½ way up the side of the ham.
  • Bring to a full boil.
  • Cover pan and ham TIGHTLY with heavy duty aluminum foil.
  • This is a tent and should not touch the ham.
  • Place in oven and bake for 3 or 4 hours.
  • Remove from oven, uncover and place ham face down on a large plate and remove rack.
  • Raise the oven temperature to 375 degrees.
  • Put the dutch oven over a medium/high heat and bring to a full rolling boil.
  • Juice the oranges and add to the pan.
  • Allow mixture to reduce to about 1/3rd of it’s original volume (maybe 20 minutes).
  • Reduce heat to a simmer and add ½ the sugar, the honey and the jam.
  • Whisk until well combined and continue to reduce until about the consistency of maple syrup.
  • This is your glaze.
  • Remove it from the pan, rinse the pan with hot water, replace rack in bottom of pan.
  • While glaze is reducing remove skin and fat from ham and cut diamond pattern in the meat.
  • Coat the ham with a generous layer of the glaze and remaining brown sugar.
  • Place back on rack and bake in the 375 degree oven until brown sugar is melted and glaze shines.
  • About 30-45 minutes.
  • Remove from rack and place on a serving plate.
  • Let it sit for 15 minutes before carving.