Honey Glazed Ham Recipe
Make Honey Glazed Ham Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ham
Glaze
Finishing (optional)
Method
Ham
- 1
Preheat and prepare
Preheat the oven to 325°F (160°C). Remove the ham from the refrigerator 30–60 minutes before roasting to take the chill off for even heating.
- 2
Score and stud (optional)
Place the ham on a large cutting board, flat side down. Using a sharp knife, score the fat in a diamond pattern about 1/4" deep. If using whole cloves, press a clove into the center of every diamond or spaced evenly over the surface.
- 3
Roasting setup
Place the ham, cut-side down, on a rack in a roasting pan. Add about 1 cup of water or apple juice to the bottom of the pan to keep the environment moist and catch drips. Tent the ham loosely with aluminum foil.
- 4
Initial bake
Bake the ham until it reaches an internal temperature of about 120–125°F (49–52°C) for a cold ham or 135°F (57°C) for a partially heated ham. As a guideline, heat a fully cooked bone-in ham at 325°F for about 10–15 minutes per pound (approximately 20–30 minutes per kg). For a 6 kg ham this is roughly 120–180 minutes; begin checking temperature after 90 minutes.
Glaze
- 5
Make the glaze
While the ham is baking, combine the honey, brown sugar, Dijon mustard, apple cider vinegar, unsalted butter, orange zest, orange juice, ground cinnamon, ground cloves, black pepper and salt in a small saucepan. Warm over medium heat, stirring, until the sugar dissolves and the mixture is well combined, about 4–6 minutes. Bring to a gentle simmer for 1–2 minutes to slightly thicken, then remove from heat.
- 6
Reduce glaze (optional)
If you prefer a thicker glaze, simmer the mixture another 3–5 minutes until it coats the back of a spoon. Watch carefully to prevent burning.
- 7
- 8
Repeat glazing
Every 7–10 minutes, brush additional glaze over the ham until you have used most of it and a deep, sticky crust forms. Watch closely during the final 10 minutes to prevent the sugars from burning. If the glaze starts to darken too fast, tent loosely with foil again for a few minutes, then remove to finish.
Finish and serve
- 9
Check doneness
Remove the ham from the oven when the internal temperature at the thickest part reads 140°F (60°C) for a fully heated serving (typical target for pre-cooked hams). If you prefer slightly lower, 135°F (57°C) is acceptable. Let the ham rest uncovered for 10–15 minutes — the temperature will rise a few degrees and the glaze will set.
- 10
- 11
Carve and garnish
Transfer the ham to a carving board. Slice against the grain into desired thickness. Sprinkle chopped fresh parsley over the slices for color if using. Serve warm with extra glaze on the side.
