The Glazed Ham Revolutionizing Holiday Tables

Carla Hall is not just a chef: a renowned author and iconic figure of American comfort food, she embodies a vision of generous culinary sharing that transcends the boundaries of traditional recipes. Her Spiced Cider–Glazed Ham perfectly illustrates this philosophy: transforming a classic dish into a memorable sensory experience, accessible to all but spectacular in its execution.

This spiced cider-glazed ham radically revisits the concept of a festive centerpiece. Where others settle for proven formulas, Carla Hall breathes soul into her ham: aromatic notes of caramelized apple, layers of warm spices (cinnamon, cloves, allspice), and a lacquered shine that immediately catches the eye. The result is striking in its balance: the sweetness coats without stifling, the saltiness structures without dominating, and the spices warm without being aggressive.

“This dish is not just a recipe, it’s a reflection of a culinary philosophy,” recalls the chef’s approach. No inaccessible techniques or esoteric ingredients: only simple gestures orchestrated with intelligence to produce maximum effect. The ham thus becomes much more than a centerpiece – it embodies the spirit of a celebration where taste and conviviality merge naturally.

This success rests on a precise intuition: the glaze constitutes the true soul of the dish.

The Science Of A Perfect Glaze: Cider And Spices In The Spotlight

Carla Hall’s innovation lies precisely in her approach to the glaze. Unlike conventional recipes saturated with brown sugar or honey, she opts for a spiced apple cider reduction that radically transforms the taste equation. This substitution is not anecdotal: the cider brings a natural fruity complexity that sugar alone cannot reproduce, while its progressive reduction concentrates the aromas until that characteristic syrupy texture is obtained.

The aromatic composition reveals a mastery of balance: a cinnamon stick for woody warmth, whole cloves for spicy notes, allspice berries that add unexpected depth, and optional star anise for subtle exoticism. These spices do more than just scent – they structure the taste profile in successive layers that gradually reveal themselves with each bite.

The result defies usual standards: a brilliant and lacquered glaze that caramelizes slightly during cooking, creating that coveted golden crust without ever becoming cloying. Dijon mustard and apple cider vinegar play their role as balancing agents, tempering the sweetness with a measured acidity that awakens the taste buds rather than saturating them.

This winning formula redefines what a glaze can accomplish: no longer a simple sweet coating, but a true aromatic signature that elevates the ham to the rank of a memorable culinary work.

Guaranteed Success With Minimal Effort

This apparent sophistication masks a reassuring reality: the recipe relies on a disconcerting simplicity of execution. Since the ham is already cooked, most of the work consists of gently reheating it while applying the glaze in successive layers. No perilous techniques, no critical timing – just a methodical progression that transforms a store-bought product into a spectacular centerpiece.

The secret lies in this progressive construction: each brushing adds a layer of flavor, each pass in the oven intensifies the caramelization. The final result gives the impression of a laborious preparation that would have taken hours, while the process remains surprisingly accessible. The aroma that fills the kitchen during cooking – a heady mix of warm apple, cinnamon, and clove – itself becomes an integral part of the festive experience.

The intergenerational appeal of the dish completes its consecration. Children are immediately won over by this apparent fruity sweetness, adults appreciate the complexity of the spices and the sophistication of the whole, but all without exception succumb to this comforting scent that instantly evokes family celebrations. This rare unanimity makes Carla Hall’s glazed ham much more than a simple dish: a vector of communion around the table.

It remains to master the exact proportions to reproduce this culinary triumph at home.

The Recipe Decoded: Ingredients And Proportions

The basis of success lies in an 8 to 10-pound bone-in spiral ham, enough to comfortably feed 10 to 12 guests. This format guarantees uniform cooking and facilitates serving thanks to the pre-cut slices that detach effortlessly. The option to decorate the surface with whole cloves remains optional but adds an extra visual touch.

The glaze rests on a precise aromatic architecture: 4 cups of apple cider form the liquid foundation, reduced with 1 cup of brown sugar to obtain that characteristic syrupy texture. The balance is asserted thanks to 1/4 cup of Dijon mustard – a crucial element that brings the necessary depth – and as much apple cider vinegar, whose acidity brilliantly offsets the surrounding sweetness.

The arsenal of spices transforms this base into a gustatory symphony: a cinnamon stick, 6 to 8 whole cloves, 4 allspice berries, and for adventurous palates, a star anise complete the score. A spoonful of unsalted butter binds the whole, while a pinch of salt reveals every aromatic nuance without ever imposing itself.

These calibrated proportions guarantee that lacquered and brilliant glaze which is the signature of the dish. Each ingredient occupies a precise function in the final balance – none is superfluous, all dialogue to create that harmony that transforms an ordinary ham into an authentic culinary celebration.