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Baked ham has older roots in cured pork and holiday hospitality, but the modern American glazed holiday ham grew with 20th-century meatpacking, supermarket hams, and home recipes for sugar-and-mustard glaze. It became a reliable Christmas and Easter centerpiece because it could feed a crowd, slice neatly, and make leftovers. This version uses a fully cooked ham and focuses on warming it gently while building a glossy glaze.