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This Honey Glazed Ham always turns heads whenever it comes out of the oven. Its glossy caramelized crust, sweet aroma, and impossibly juicy texture make it a dish I crave every holiday. Over the years, this recipe became our table tradition because it blends impressive looks with real, straightforward comfort.
Last year my family asked for this ham three holidays in a row. It quickly became everyone’s favorite and now we base our side dishes around it.
Ingredients
- Bone-in ham: about 8 to 10 pounds for deep flavor and moisture Seek out a piece with even marbling and avoid overly processed brands
- Whole cloves: optional for studding They add festive aroma and a classic holiday look Choose plump cloves
- Honey: for that glossy sweet crust Pure unfiltered honey gives the best floral depth
- Brown sugar: light or dark according to your taste The richer the sugar the deeper the color and flavor Choose soft packed sugar for easy melting
- Unsalted butter: melts into the glaze making it luxuriously smooth Pick a butter with a deep golden hue
- Dijon mustard: brings a gentle bite and keeps the sweetness balanced Use a smooth grain for even mixing
- Apple cider vinegar or orange juice: for brightness Choose fresh cider or juice so the glaze tastes lively
- Ground cinnamon: gives gentle warmth Make sure yours is aromatic and fresh for best punch
- Ground cloves: add a holiday spice Keep ground cloves in a sealed jar so they stay potent
- Ground nutmeg: for that hint of complexity Buy whole nutmeg and grate as needed for best flavor
- Black pepper: adds just enough bite Use freshly cracked for the brightest taste
- Pinch of salt: to pull everything together Fine sea salt lets you control the seasoning
Step-by-Step Instructions
- Prepare the Ham:
- Pat the bone-in ham totally dry with paper towels to help the glaze stick. Trim any thick rind so that about a quarter inch of fat remains. Score the surface in a crisscross pattern with shallow diagonal cuts which give a stunning appearance and let the glaze seep in. Stud intersections with whole cloves if desired for more flavor and visual flair.
- Make the Honey Glaze:
- Combine the honey brown sugar butter Dijon mustard apple cider vinegar cinnamon ground cloves nutmeg pepper and salt in a small saucepan. Place over medium heat and stir constantly until everything is melted and glossy which takes about six minutes. The glaze should smell fragrant and feel thick enough to cling to a spoon.
- Glaze and Bake:
- Set the ham on a rack in a large roasting pan and cover loosely with aluminum foil to prevent overbrowning. Bake in a preheated oven at three hundred twenty five degrees Fahrenheit. Every twenty to thirty minutes baste the ham all over with generous spoonfuls of glaze. Uncover during the last thirty minutes so the outer layer caramelizes into a deep mahogany shine. Bake until a meat thermometer in the thickest part reads one hundred forty degrees Fahrenheit.
- Rest and Serve:
- Let the ham rest uncovered for fifteen minutes before carving. Carry it to a platter and slice thinly so you get the sweet-spicy crust with every bite. Offer extra glaze for drizzling and watch everyone come back for seconds.
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Pure honey is my absolute favorite ingredient in this glaze because it caramelizes so beautifully and makes the whole kitchen smell cheerful. We always laugh remembering how my niece tried to sneak extra glaze with a spoon before dinner even started.
Storage Tips
Leftover ham keeps well in the refrigerator for up to five days. Allow it to cool completely then store it in an airtight container or tightly wrapped in foil. You can also freeze extra slices for up to three months. Thaw in the refrigerator and reheat gently with a drizzle of leftover glaze to bring back that just-baked flavor.
Ingredient Substitutions
If you do not have apple cider vinegar use orange juice for a subtle citrus finish. Pineapple juice also works for extra tang. You can swap Dijon mustard for honey mustard to lean into the sweetness or try a bit of ground allspice if you are out of nutmeg. For a more savory variation add a splash of soy sauce to the glaze.
Serving Suggestions
This ham shines with classic sides like scalloped potatoes creamy macaroni and cheese or roasted Brussels sprouts. It is also wonderful with a bright cranberry relish or simple steamed green beans. For a casual brunch serve leftover slices in warm biscuits with a little mustard.
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Cultural and Holiday Notes
Honey glazed ham has roots as an American holiday tradition especially popular at Easter Thanksgiving and Christmas. Scoring and glazing the ham is a ritual that fills the house with warm spice and anticipation. Every holiday our family gathers around the oven to watch the glaze bubble and deepen.
Commonly Asked Questions
- → How do I choose the best ham for glazing?
Choose a fully cooked, bone-in ham for more flavor and moisture. Spiral-cut hams make slicing easier but require extra basting to prevent drying out. Avoid pre-glazed varieties for best control over taste.
- → Can I customize the honey glaze ingredients?
Yes, swap apple cider vinegar for orange juice or pineapple juice for a fruity twist. Add a pinch of cayenne for heat, or change up the spices to match your preferences.
- → What is the purpose of scoring the ham?
Scoring creates shallow cuts, allowing the glaze to penetrate deeper and giving a decorative look. It’s essential for enhanced flavor and presentation.
- → How do I store leftover ham?
Wrap leftovers tightly in foil or store in an airtight container in the refrigerator for up to 5 days. It freezes well, too, for enjoying later in soups or sandwiches.
- → What sides pair well with honey glazed ham?
Classic accompaniments include scalloped or mashed potatoes, roasted vegetables, cranberry sauce, and dinner rolls. These balance sweet and savory flavors for a complete meal.
- → How do I prevent the ham from drying out?
Bake covered with foil for most of the time, basting regularly with glaze. Use a thermometer to monitor the internal temperature and avoid overcooking.