Best 7 Best Honey Baked Ham Recipes

BAKED HAM WITH BROWN SUGAR GLAZE

Steps:

• Remove ham from package and netting. If it's been refrigerated, if possible let it sit out for about 1 hour to take a bit of the chill off. If ham is not pre-sliced, score the ham with shallow 1/2-inch/12mm criss-cross cuts.
• Preheat oven to 350°F/175°C.
• Make the Glaze (this can also be done while ham bakes for the first 30 minutes): In a saucepan or microwave-safe bowl, combine the brown sugar glaze ingredients (brown sugar, honey, orange juice, optional mustard, cinnamon, clove (optional), and black pepper). Heat and whisk until brown sugar is dissolved and glaze is well combined. Set aside.
• Lay ham cut side down on a baking dish and cover tightly with aluminum foil.
• Baking the ham for 30 minutes (or if using a different sized ham - about 20 minutes before it should be finished - base complete timing off of cooking for 12-14 minutes per pound), uncover the ham and and brush 1/2 of the glaze over the ham.
• Increase oven to 425°F/220°C, place the ham back in the oven, UNCOVERED, and bake for another 20 minutes or until the ham is crispy on the outside and the internal temperature is 140°F/60°C.
• Optional serving: Combine the juices from the roasting pan and the remaining glaze in a saucepan. Bring to a simmer and cook for about 5 minutes or until thickened. Brush the glaze onto the ham when serving or serve alongside in a bowl for everyone to add as they like.

BAKED HAM WITH BROWN SUGAR HONEY GLAZE

Steps:

• Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.) Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.
• Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F.
• Allow the ham to stand for 15 minutes before slicing to allow the juices to set.

HONEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Score ham, and stud with the whole cloves. Place ham in foil lined pan.
• In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
• Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

HONEY BAKED HAM

Steps:

• Preheat the oven to 300°F (150°C) and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
• Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier).
• Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don't cut more than 1/4 inch deep) over the entire ham. Insert cloves into the centre of each diamond.
• Place the ham in the baking tray; pour the pineapple juice into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 15 minutes.
• Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the honey and brown sugar, stirring to combine until the brown sugar has completely dissolved, (about 2 minutes).
• Reduce heat to low and let simmer to thicken slightly, then set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
• After 15 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
• Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing.
• If your crust is still pink after the suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn't burn from the sugar.
• Let the ham rest 10-15 minutes before slicing.

HONEY BAKED HAM (THE REAL THING!)

Steps:

• First you must slice your ham, if it is not already sliced.
• Use a very sharp knife to cut the ham into very thin slices around the bone.
• Do not cut all the way to the bone or the meat may not hold together properly as it is being glazed.
• You want the slices to be quite thin, but not so thin that they begin to fall apart of off the bone.
• You may wish to turn the ham onto its flat end and cut around it starting at the bottom.
• You can then spin the ham as you slice around and work your way up.
• Mix the ingredients together in a small bowl.
• (I like to make double this recipe for a nice large ham).
• Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter.
• Pour the sugar mixture onto the wax paper and spread it around evenly.
• Pick up the ham and roll it over the sugar mixture so that it is well coated.
• Do not coat the flat end of the ham, just the outer surface which you have sliced through.
• Again, I like to stuff some of the sugar mixture INSIDE the slices.
• Turn the ham onto its flat end on a plate.
• Use a blow torch with a medium-size flame to caramelize the sugar.
• Wave the torch over the sugar with rapid movements, so that the sugar bubbles and browns, but does not burn.
• Spin the plate so that you can torch the entire surface of the ham.
• Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture).
• Serve the ham cold (don't put the sugar between the slices if you plan on doing this) or re-heat (THEN put the sugar between the slices BEFORE you caramelize it) just like the real thing!
• Don't be frightened to use the torch!
• You can to it outside, if you wish.
• Just set it on something fire proof and have fun blazing away!

BAKED HAM WITH BROWN SUGAR-HONEY GLAZE

Steps:

• Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.
• Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
• Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)

HONEY BAKED HAM RECIPE

Steps:

• Let the ham sit at room temp for 1-2 hours before baking. Preheat oven to 275 degrees F. Place the oven rack on the lowest level -- so that the center of the ham will be level with the center of the oven while baking, ensuring even cooking/reheating.
• Add 1 cup water to the roasting pan. Remove disc from the ham. Place ham face down so that all the juices can baste the ham all over. If you have a rack, place the ham on it, but if you don't, skip this step. Tent ham with foil to secure moisture.
• Bake for about 2-1/2 hours (or 15 minutes per pound). About 30-45 minutes before it is fully reheated, take the ham out of the oven and baste with pan drippings.
• Make the ham glaze: Whisk honey, brown sugar, and spices in a microwave-safe bowl until combined. Microwave on high for 30 seconds. Stir and cook again for 30 seconds more. Brush half of the honey mixture all over the ham, including in between the slices, so that mixture can reach the middle of the ham.
• Return ham to the oven, uncovered, bake for the remaining time left (30-45 minutes). Insert a instant-read thermometer into the thickiest part of the ham but not touching the bone. The ham is ready when it reads 135 F. Brush ham again with remaining glaze and serve ham with pan drippings.