When is the best time to apply a sugar-based glaze to ham during roasting?

What ingredient forms the base of most traditional ham glazes?

What occurs when a sugar-based glaze is applied too early in the ham cooking process?

Which of the following techniques creates the best caramelization of a ham glaze?

What acidic ingredient is often included in ham glazes to balance sweetness?

Which tool is most effective for applying a thick glaze evenly to a ham?

How often should a ham be glazed during the final glazing period for optimal results?

What is the primary purpose of including mustard in many traditional ham glazes?