Baked Honey Glazed Ham
Yield: 14 servings
Calories: 619kcal
If you're craving a succulent and flavorful main dish that will impress your guests, you'll definitely want to try this mouthwatering honey glazed ham recipe.
Ingredients
- 10 pound (4.54 kg) fully cooked bone-in spiral-cut ham
- 2 cups (480 ml) room temperature water
- ¼ cup (60 g) unsalted butter
- 1 cup (240 ml) pineapple juice
- 1 cup (198 g) packed dark brown sugar
- ½ cup (120 ml) honey
- 2 tablespoons (30 ml) Dijon mustard
- ½ teaspoon (1 9) cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Remove Ham from Refrigerator - Take the ham out of the refrigerator 1 ½ to 2 hours before cooking. Leave the packaging intact and place it on the counter on top of a sheet pan.
- Make the Glaze - In a small saucepan, melt the butter over low heat. Add the pineapple juice, brown sugar, honey, mustard, cinnamon, nutmeg, and cloves, and whisk to combine. Increase heat to medium-high; the mixture should be bubbling. Frequently whisk until the glaze reduces to 1 ½ cups, about 6 to 8 minutes. The consistency should be similar to caramel sauce. Remove from the heat. It will thicken more as it cools.
- Heat the Oven - Set the oven rack to the lowest position. Heat the oven to 325ºF (163ºC). Place the roasting rack or flat wire rack inside the roasting pan and set aside. If desired, cover the bottom of the pan with foil for easy cleanup.
- Prepare the Ham - Remove the packaging from the ham. If there is a plastic disc covering the bone, discard it. Place the ham cut side down on the roasting rack. Add the water to the pan and set aside.
- Apply the Glaze - Brush about ⅓ of the glaze over the surface of the ham.
- Bake the Ham - Loosely wrap the top and bottom edges of the cut side of the ham with foil. Bake until it reaches 100ºF (38ºC) on a meat thermometer, about 2 1/2 hours, or 15 to 16 minutes per pound. If the liquid is quickly evaporating from the pan, add ½ cup of room temperature water at a time.
- Re-Glaze Two Times - Remove the ham from the oven. Increase the heat to 400ºF (204ºC). Reheat the glaze, as it will be thick when cooled. As the oven heats up, brush ⅓ of the glaze on the ham. If needed, add ½ cup of room temperature water to the pan if the liquid has evaporated. Bake uncovered for 10 minutes.Remove the ham from the oven and brush on the remaining glaze. Bake uncovered until golden brown and the internal temperature reaches about 120ºF (49ºC), about 10 minutes. Loosely cover with foil if it gets too brown on the surface and still needs more time to cook.
- To Serve - Tent the ham with foil and rest for 15 minutes then serve. Brush on some of the pan drippings if desired, or use it to make gravy.
Notes
- Flavor: A plain or smoked ham can be used. Discard the glaze packet if it comes with the ham.
- Baking Uncut Whole Ham: Score the fat on the surface, making 1/4-inch deep slashes, about 1/2-inch apart is a cross-hatch pattern.
- Cold Ham: The ham can be baked straight from the refrigerator but will require at least 1 hour longer cook time.
- Ham Size: Adjust the cooking time based on 15 to 16 minutes per pound.
- No Glaze: Cook as directed without adding the glaze at 325ºF (163ºC) until the internal temperature reaches 120ºF (49ºC).
- Storing: Store slices in an airtight container for up to 4 days. Wrap well and freeze for up to 2 months. The glaze can be stored for up to 3 days and reheated if made ahead.
Nutrition
Calories: 619kcal | Carbohydrates: 28g | Protein: 61g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 245mg | Sodium: 3771mg | Potassium: 965mg | Fiber: 0.2g | Sugar: 27g | Vitamin A: 104IU | Vitamin C: 77mg | Calcium: 39mg | Iron: 3mg
Recipe Link
Recipe Video