Honey Ham
My Honey Ham is tender, juicy and coated in a rich honey-brown sugar glaze. A touch of Dijon and orange juice adds the perfect balanced tang.
Servings: 16
Calories: 396kcal
Equipment
- Roasting Pan
- Basting Brush
- Internal Thermometer
- Small Saucepan
Ingredients
- 3.8 kg bone in ham butt or shank, cooked
- 100 grams brown sugar about ½ cup, light or dark
- ¼ cup honey
- 2 tablespoon orange juice about half orange, freshly squeezed
- 2 tablespoon Dijon mustard
Instructions
- Allow the ham to come to room temperature before starting.
- Preheat 325F and lower the rack 1 from the center.
- Score ham in a criss-cross pattern ½ inch deep, then place it flat side down on a roasting pan or a sheet pan with a rack insert.
- Bake for 1 hour preheated oven then start your glaze.
- Add everything to a small saucepan and cook for about 3-5 minutes over medium heat.
- Remove ham and baste with ½ glaze, getting it between all the cuts. Cook for an additional 30 minutes, then baste in the remaining glaze.
- Cook until an internal temperature of 125F is reached, then rest tented under aluminum foil for 20 minutes.
Video
Notes
- Cutting ½-inch Cuts: Allows the glaze seep into the ham for maximum flavor.
- Use a Roasting Rack: Lifting the ham prevents steaming and helps the edges caramelize.
- Warm the Glaze: Heating brings the ingredients together, so it brushes on smoothly.
- Avoid Overcooking: A precooked ham only needs to reach about 125-130F for juicy slices.
- Rest Before Carving: Letting it sit tented helps the juices redistribute.
Nutrition
Calories: 396kcal | Carbohydrates: 11g | Protein: 45g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 173mg | Sodium: 2766mg | Potassium: 686mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 6IU | Vitamin C: 56mg | Calcium: 21mg | Iron: 2mg
