The thing about this honey glazed ham is that it’s not about perfection, but about the small details that matter. I’ve made it countless times, tweaking the glaze, adjusting the oven temperature, and learning to read the signs of doneness. It’s a recipe that’s forgiving but rewarding, especially when you get that first crackle as the glaze caramelizes.
Why I keep making this ham
It’s the kind of dish that feels like a quiet victory. The process is simple but satisfying—watching the glaze turn glossy, smelling the sweet smoky aroma fill the kitchen, then slicing into tender, flavorful meat. It’s a recipe that reminds me how small, honest pleasures can turn an ordinary moment into something worth remembering.
Inside the sweet, smoky magic
- Honey: The backbone of the glaze; it’s sweet, sticky, and lends a shiny sheen. Use a good quality, floral honey for the best flavor.
- Dijon mustard: Adds tang and depth, balancing the sweetness. Skip if you prefer a milder taste.
- Soy sauce: A splash gives umami and saltiness, enhancing the glaze’s complexity.
- Brown sugar: Optional but adds a deeper caramel note. Use sparingly if you want less sweetness.
- Cloves or cinnamon (optional): A pinch for warmth and a subtle aromatic kick; avoid overpowering the glaze.
- Lemon juice (optional): Brightens the glaze with a fresh, citrusy note, especially good if you want a zing.
Tools of the trade for a seamless glaze
- Roasting pan: To hold the ham while it bakes and catches drippings.
- Pastry brush: To apply the glaze evenly over the ham.
- Sharp knife or scoring tool: To score the surface in a diamond pattern, helping the glaze penetrate.
- Meat thermometer: To monitor the internal temperature for safety and perfection.
- Aluminum foil: To tent the ham and prevent excessive browning.
Step-by-step: Crafting that perfect honey-glazed finish
Step 1: Preheat your oven to 160°C (320°F).
Step 2: Score the ham’s surface in a diamond pattern, about 1/4 inch deep.
Step 3: Mix honey, Dijon mustard, and a splash of soy sauce for the glaze.
Step 4: Brush the glaze generously over the ham, making sure to get into the scores.
Step 5: Place ham in a roasting pan, tent with foil, and bake for about 1.5 to 2 hours.
Step 6: Every 30 minutes, baste the ham with the glaze accumulations, building a sticky coating.
Step 7: Remove foil in the last 20 minutes to allow the glaze to caramelize.
Step 8: Check for a deep, golden hue and a sticky, glossy surface.
Step 9: Let the ham rest for at least 15 minutes before slicing.
Step 10: Slice and serve with extra glaze on the side.
Cooking checkpoints to keep you on track
- Look for a deep, golden glaze that’s glossy and not burnt.
- Ensure the internal temperature reaches at least 60°C (140°F) for safety.
- The glaze should be sticky, not runny, and should cling to the meat.
- The aroma should be sweet and smoky, inviting but not overpowering.
Common missteps and how to fix them
- Applying too thick a layer of glaze too early.? Brush on the glaze in thin layers to avoid burning.
- Over-torching the glaze.? Cover the ham if the glaze starts to burn.
- Baking at too high a heat.? Lower oven temperature slightly if the glaze isn’t caramelizing.
- Covering the ham too soon after baking.? Rest the ham uncovered to prevent it from steaming in its own juices.
This ham isn’t just about the glossy, sticky exterior; it’s about the balance of sweet and smoky that makes every bite feel like a small celebration. Resting it allows the juices to redistribute, making each slice tender and flavorful. Once plated, a sprinkle of fresh herbs or a dash of your favorite hot sauce can elevate it even further. It’s honest comfort with a touch of shine, perfect for a casual gathering or a quiet holiday table.
