Gaggenau 400 series combo-steam oven

Gaggenau Appliances: BO, BOP, EB and Combi-steam Ovens

Heating Mode(s): Convection/Convection + Humidity (CSO)

Temperature: 325° F/375° F/ 80%+300° F/375° (CSO)

Required Accessories: Oven tray with rack

Preparation Time: 10 minutes

Cooking Time: 2 hours 15 minutes

Serves: 10 - 12

A cured smoked ham doesn’t actually require cooking but when brushed with a flavorful glaze and heated through it makes a wonderful centerpiece for a celebratory meal. Here are some basics to guide you to success.

An unsliced ham can be baked covered or uncovered but should be basted every 30 minutes if baked uncovered. An unsliced ham baked in the Steam oven does not need to be covered. A sliced ham should always be covered to prevent drying during the heating process.

For the ham:

1 8 - 9lb (3.6 - 4k) cured, smoked ham, whole or sliced

For the glaze:

2 cups (460g) fresh apple cider

⅔ cup (159g) pure maple syrup

½ cup (110g) dark brown sugar

1 tbsp (15g) Dijon mustard

1 tbsp (15g) bourbon (optional)

Close-up of seasoned ham on a marble worktop

Tip:

For best results let the ham sit outside of the refrigerator for 1 hour in a cool place before heating. The glaze can be prepared at this time.

To bake the ham:

Heat the oven in the Convection mode and set the temperature to 320° F.

Place the ham on the rack fitted in the blue oven tray. Add ⅕ cup of water to the base of the pan and brush the ham with a coating of the glaze, cover with foil if baking a sliced ham.

Slide the tray into the oven and set the timer for 30 minutes. When the timer has elapsed, baste the ham and set the timer for another 30 minutes. Remove the foil if covered and baste the ham one more time. Increase the oven temperature to 375° F and heat the ham for another 15 - 20 minutes until the glaze begins to caramelize.

To serve the ham, combine the pan juices with any additional glaze in a small saucepan and reduce for 10 - 12, power level 7, induction and gas cooktops, to serve with the ham.

To make the glaze:

Combine the apple cider, maple syrup, brown sugar and bourbon in a heavy saucepan and bring to a gentle boil. Power level 8 Induction or Gas cooktop. Reduce the power to level 7 and reduce the liquid by half, this will take 25 - 30 minutes.

View the printable pdf recipe

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