Name: Honey Glazed Ham
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 12 servings
Ingredients: 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)

"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 3.6 kg	Bone-in fully cooked ham
0.5 cup 120 ml	Honey
0.5 cup 110 g	Light brown sugar, packed
2 tbsp 30 ml	Dijon mustard
1 tbsp 15 ml	Apple cider vinegar
0.5 tsp 1.3 g	Ground cinnamon
0.25 tsp 0.5 g	Ground cloves
1 cup 240 ml	Water (for roasting pan)

2 Instructions

Step 1. 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.

Step 2. 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.

Step 3. 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).

Step 4. 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.

Step 5. 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.

Step 6. 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.

Step 7. 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.

·
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.
·
Scoring is key: Cutting the diamond pattern allows the glaze to penetrate deep into the meat rather than just sliding off the surface.
·
Save the bone: Use the leftover ham bone to flavor soups, stews, or a pot of slow-cooked beans.
·
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?

Plan for about 3/4 to 1 pound of bone-in ham per person to ensure plenty for everyone and some leftovers.

Can I make the glaze in advance?

Yes, you can make the glaze up to 3 days in advance. Store it in an airtight container in the fridge and gently reheat it before brushing onto the ham.

Should I use a spiral-cut ham?

Spiral-cut hams are convenient but can dry out more easily. If using one, be extra careful not to exceed the recommended internal temperature and keep it tightly sealed while baking.

What should the final internal temperature be?

For a pre-cooked ham, you want an internal temperature of 140°F (60°C) after resting. Pull it out of the oven when it hits 135°F.

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