Recipe Details
"This show-stopping honey glazed ham features a juicy interior and a sticky-sweet, spiced mahogany crust that will be the centerpiece of any holiday table. Perfectly balanced with honey, brown sugar, and a hint of warm spices, it is remarkably simple to prepare yet tastes like a gourmet masterpiece."
1 Ingredients
| Qty | Item |
|---|---|
| 8 lbs | Bone-in fully cooked ham |
| 0.5 cup | Honey |
| 0.5 cup | Light brown sugar, packed |
| 2 tbsp | Dijon mustard |
| 1 tbsp | Apple cider vinegar |
| 0.5 tsp | Ground cinnamon |
| 0.25 tsp | Ground cloves |
| 1 cup | Water (for roasting pan) |
2 Instructions
Preheat your oven to 325°F (165°C). Remove the ham from the refrigerator about 30 minutes before cooking to bring it closer to room temperature.
Place the ham in a large roasting pan. Pour 1 cup of water into the bottom of the pan to keep the meat moist. Score the surface of the ham in a diamond pattern, cutting about 1/4 inch deep.
Cover the ham tightly with aluminum foil to prevent it from drying out. Bake for approximately 12-15 minutes per pound, or until the internal temperature reaches 110°F (43°C).
While the ham is baking, prepare the glaze by whisking together the honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and cloves in a small saucepan over medium heat. Simmer for 2-3 minutes until thickened and syrupy.
Remove the ham from the oven and discard the foil. Increase the oven temperature to 400°F (200°C). Generously brush half of the glaze all over the ham.
Return the ham to the oven uncovered. Bake for another 15-20 minutes, brushing with the remaining glaze every 5-7 minutes, until the glaze is bubbly and dark golden brown.
Remove the ham from the oven and let it rest for at least 15 minutes before carving. This ensures the juices redistribute and the glaze sets.
💡 Tips & Tricks
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Do not overcook: Since the ham is already cooked, you are simply warming it through and setting the glaze. Use a meat thermometer to ensure it stays juicy.
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Scoring is key: Cutting the diamond pattern allows the glaze to penetrate deep into the meat rather than just sliding off the surface.
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Save the bone: Use the leftover ham bone to flavor soups, stews, or a pot of slow-cooked beans.
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Tent with foil: If the glaze is browning too quickly before the ham is warm, loosely tent it with foil again.
? Frequently Asked Questions
How much ham do I need per person?
Can I make the glaze in advance?
Should I use a spiral-cut ham?
What should the final internal temperature be?
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