Hunting for something festive but not too heavy? This honey glazed ham adds a touch of sweetness without tipping into cloying territory. It’s perfect for when you want to impress but also keep things simple. The process is straightforward, but the results are rich and flavorful, making it a go-to for special weekends or holiday dinners.
Why this honey glazed ham keeps calling me back
The combination of crispy edges and sweet, sticky glaze reminds me of holiday gatherings. It’s forgiving—once you master the scoring and glazing, each attempt feels like a personal victory. Plus, the aroma fills the house with warmth and nostalgia, making every bite a small celebration.
Breaking down the sweet and savory essentials
- Honey: The star, giving that sticky, amber-glossy finish. Use a floral or wild honey for nuanced sweetness.
- Dijon mustard: Adds tang and helps emulsify the glaze, balancing the sweetness.
- Soy sauce: For umami depth and saltiness, a splash enhances the savory richness.
- Cinnamon: A pinch offers warmth and complexity, especially with the honey.
- Ham (preferably a whole, bone-in piece): The canvas—juicy, tender, with a smoky aroma that mingles beautifully.
- Brown sugar (optional): Deepens the caramelization if you like an extra sweet crust.
- Cloves (for scoring): Aromatic punctuations that infuse as it bakes, releasing spicy scent.
Tools of the trade for this honey-glazed masterpiece
- Roasting pan with rack: Allows even heat circulation and prevents the ham from sitting in its juices.
- Basting brush: To evenly coat the glaze and build up that sticky layer.
- Sharp knife: Score the ham and carve clean slices.
- Instant-read thermometer: Check internal temperature to avoid overcooking.
- Aluminum foil: Tent the ham if it starts to brown too quickly.
Step-by-step for a sticky, sweet, crispy perfection
Step 1: Preheat your oven to 165°C (330°F).
Step 2: Score the ham’s fat in a diamond pattern, about 1/4 inch deep.
Step 3: Mix honey, Dijon mustard, a splash of soy sauce, and a pinch of cinnamon for the glaze.
Step 4: Brush the glaze generously over the ham, especially into the scored lines.
Step 5: Bake uncovered in a roasting pan for about 15 minutes per pound, basting every 20 minutes.
Step 6: Watch for a deep golden color and a caramelized sheen on the surface.
Step 7: Let the ham rest for 15 minutes before carving to keep it juicy.
Step 8: Serve with extra glaze on the side for drizzling.
Honey Glazed Ham
Equipment
- Roasting pan with rack
- Basting brush
- Sharp knife
- Instant-read thermometer
- Aluminum foil
Ingredients
- 1 whole bone-in ham preferably smoked
- 1/2 cup honey floral or wild honey preferred
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce adds umami depth
- 1/4 teaspoon cinnamon for warmth and complexity
- 1/4 cup brown sugar optional, for extra caramelization
- 4 cloves cloves for scoring the ham
Instructions
- Preheat your oven to 165°C (330°F). Place the ham on a roasting rack inside a large pan.
- Use a sharp knife to score the ham's fat in a diamond pattern, making shallow cuts about 1/4 inch deep and spacing them evenly.
- In a small bowl, whisk together honey, Dijon mustard, soy sauce, and cinnamon until smooth and well combined. This will be your glaze.
- Brush a generous layer of the glaze over the scored ham, making sure to get into the cuts and cover the surface evenly.
- Sprinkle the top with brown sugar if using, for a deeper caramelized crust.
- Bake the ham uncovered for about 15 minutes per pound, basting every 20 minutes with additional glaze, until it develops a deep golden color and sticky sheen.
- Use an instant-read thermometer to check that the internal temperature reaches 140°F (60°C). If it starts to brown too quickly, tent loosely with aluminum foil.
- Remove the ham from the oven and let it rest for 15 minutes on a cutting board; this helps retain juices and makes slicing easier.
- Slice the ham into thick, juicy pieces, revealing the tender interior and crispy edges coated in glossy glaze.
- Serve with extra glaze on the side for drizzling, and enjoy the rich, sweet, and savory flavors with your favorite sides.
Cooking checkpoints and tips to keep you on track
- Ensure the ham’s internal temperature reaches 60°C (140°F) for safety.
- The glaze should be thick and glossy, not runny or burnt.
- Look for a deep, golden-brown color and crispy edges.
- Baste regularly to develop a sticky, flavorful coating.
Common pitfalls and how to dodge them
- Burnt glaze or sticky mess.? Brush the glaze too early or too often → Wait until halfway through baking for best caramelization.
- Uneven glaze absorption.? Skip scoring the fat → Fat won’t render properly, and flavor won’t penetrate.
- Burnt edges or dried-out meat.? Bake at too high a temp → Keep it at 165°C (330°F).
- Soggy surface or glaze slipping off.? Overbaste or too frequently → Baste every 20 minutes, not more.
This honey glazed ham isn’t just about the sweet coating; it’s about the layers of flavor and texture, from crispy edges to tender, juicy slices. It’s a dish that invites sharing and reminiscing, especially when the aroma fills the room with warm, inviting notes. Feel free to tweak the spices—clove, star anise, or even a splash of bourbon can add your signature touch. Remember, the best hams are the ones made with patience and a little bit of love.
