My family thinks this Baked Honey Glazed Ham recipe is better than the commercial one. The honey glaze crackles with good flavor and
taste as it has a distinctive flavor can only be achieved with a glaze. This makes a great holiday ham dinner for Easter Dinner, Thanksgiving Dinner, and also
In the 1824 cookbook called The Virginia Housewife written by Mary Randolph (a relative of Thomas Jefferson), the process was described as toasting a ham instead of glazing:
"To toast a ham, boil it well, take off the skin, and over the top thickly with bread crumbs, put it in an oven to brown and serve it up."
- From The Ham Book - A Comprehensive Guide to Ham Cookery, by Monette & Bob Harrell.
Don't forget to check out my
Honey-Glazed Ham Easter dinner menu which includes this wonderful
Baked Honey-Glazed Ham. This ham recipe would also be great for other holiday meals, such as Easter, Thanksgiving, and/or Christmas dinner.
Baked Honey-Glazed Ham Recipe:
Yields: 6 servings
Prep time: 20 min
Cook time: 2 hr
1 (6- to 8-pound) smoked
2 tablespoons prepared mustard
1 cup firmly-packed brown sugar
1/2 cup honey
Unsweetened slices fresh or canned pineapple rings
1 cup slightly sweet
1 cup ginger ale or 7 Up
Preheat oven to 250 degrees F. or if pressed for time, 300 degrees F.
Remove the rind from the ham and most of the fat, leaving an even layer about 1/8-inch thick. Place the ham in a roasting pan lined with heavy-duty aluminum foil
(this will eliminate a nasty clean-up later).
Score the fat on the ham (making a diamond pattern):
Hams are usually decorated in the traditional manner of scoring (making diagonal slashes in the fat with a sharp knife to form diamond shapes,
studding with whole cloves, and glazing.
In a small bowl, combine prepared mustard, brown sugar, and honey. Rub the ham all over with the mustard-honey sauce, pressing sauce into the cut marks.
Stick a whole clove in the center of each diamond. Using toothpicks, secure slices of pineapple to the ham. Then in the center of each pineapple ring,
secure maraschino cherries with toothpicks.
NOTE: If preparing half a ham, cover the cut end with heavy-duty aluminum foil, secured with toothpicks, to keep the meat from drying out.
Bake the ham, fat side up, from 2 to 4 hours (depending on the size and weight of your ham) or until internal temperature reads 140°F. on a
meat thermometer. Baste every 30 minutes with equal parts wine and ginger ale, or ginger ale only. Later in the cooking, baste with pan juices.
When done, remove from oven and transfer to a carving board. Let the ham stand for 30 minutes before carving.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
When slicing, cut away the rind and any excess fat. Then cut into slices, as thin as possible.
Add accumulated carving juices to the remaining sauce and serve separately. Arrange the meat on a warmed serving platter.
Makes 6 servings.