Honey Glazed Ham Recipe

There’s something about a honey glazed ham that feels both nostalgic and celebratory. It’s the kind of dish that demands a little patience but rewards you with a rich, sticky crust and juicy meat. I’ve gotten dished out countless haphazard attempts, but over time, I’ve learned how to coax that perfect balance of sweet and smoky.

Why I Keep Coming Back to Honey Glazed Ham

The combination of sweet, smoky, and savory turns simple ingredients into a memorable centerpiece. It’s a dish that gathers people, sparks memories, and creates new stories each time I make it. The process is forgiving, rewarding patience with a glossy, caramelized crust that’s worth every minute.

What Makes This Glaze Special?

• Honey: The sticky backbone that gives the glaze sweetness and gloss, shimmering in the oven.
• Dijon mustard: Adds a pungent tang that balances the sweet honey, giving depth.
• Apple cider vinegar: A splash brightens the glaze, cutting through the richness with a crisp note.
• Brown sugar: A touch adds extra caramel complexity, enhancing that deep brown crust.
• Cloves or cinnamon (optional): A pinch for warm, aromatic undertones—just a hint of spice.
• Fresh herbs (like thyme or rosemary): Tucked under the skin, they lend a fragrant, herbal aroma.

Tools of the Trade for a Sticky, Juicy Ham

• Roasting pan: To hold the ham and collect drippings.
• Basting brush: To apply the glaze smoothly and evenly.
• Sharp knife: To score the fat and carve the finished ham.
• Meat thermometer: To monitor internal temperature precisely.
• Aluminum foil: To tent the ham if it starts to brown too quickly.

The Art of Perfect Glazing and Juicy Carving

Step 1: Preheat your oven to 160°C (320°F).

Step 2: Score the ham’s fat in a diamond pattern, about 1/4 inch deep.

Step 3: Mix honey, Dijon mustard, and a splash of apple cider vinegar.

Step 4: Brush the glaze generously over the ham, making sure to get into the scores.

Step 5: Bake uncovered for about 1.5 to 2 hours, basting every 30 minutes.

Step 6: In the last 15 minutes, increase oven to 200°C (392°F) to caramelize the glaze.

Step 7: Let the ham rest for 15 minutes before slicing.

Honey Glazed Ham

This honey glazed ham features a juicy, tender interior with a glossy, caramelized crust. The dish is prepared by scoring and baking the ham while repeatedly basting it with a sweet and tangy glaze made from honey, Dijon mustard, apple cider vinegar, and brown sugar, resulting in a rich, sticky finish. The final appearance is a beautifully browned, slightly crackled exterior with succulent, flavorful meat inside.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Course Main Course

Cuisine American

Servings 8

Calories 450 kcal

Equipment

• Roasting pan
• Basting brush
• Sharp knife
• Meat thermometer
• Aluminum foil

Ingredients

  

• 1 whole ham (preferably bone-in, smoked or uncooked) about 8-10 pounds
• 1/2 cup honey
• 2 tablespoons Dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 teaspoon cloves or cinnamon (optional) for warm undertones
• 2 sprigs fresh thyme or rosemary tucked under the skin

Instructions

 

• Preheat your oven to 160°C (320°F). Place the ham in a roasting pan, and use a sharp knife to score the fat in a diamond pattern, about 1/4 inch deep—this helps the glaze penetrate and creates a beautiful presentation.
  
• In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar until smooth. This creates your sweet and tangy glaze.
  
• Carefully tuck the fresh thyme or rosemary sprigs under the scored fat, spreading them evenly across the surface for aromatic flavor.
• Brush a generous layer of the glaze over the entire ham, ensuring it seeps into the scores and coats the surface smoothly. This initial layer will start the caramelization process.
  
• Bake the ham uncovered in the preheated oven for about 1.5 to 2 hours, basting it with the remaining glaze every 30 minutes. The smell of sweet honey and spices will fill your kitchen.
  
• During the last 15 minutes, increase the oven temperature to 200°C (392°F) to allow the glaze to deepen and caramelize, achieving a glossy, crackly crust.
• Use a meat thermometer to check the internal temperature; it should reach 63°C (145°F). Once done, remove the ham from the oven and tent loosely with aluminum foil.
  
• Let the ham rest for at least 15 minutes before carving. This allows the juices to redistribute, keeping the meat juicy and tender.
  
• Carve the ham in slices, revealing the juicy interior and a shiny, sticky crust on the outside. Serve, and enjoy the perfect blend of sweet and savory flavors.
  

Notes

For extra flavor, add a splash of bourbon or orange juice to the glaze. Be mindful of the glaze caramelizing quickly at high heat—keep an eye on it in the last stages.

Cooking Checks: How to Know It’s Just Right

• Ham’s internal temperature reaches 63°C (145°F).
• The glaze is deep amber and slightly caramelized.
• Juices run clear when the thickest part is pierced.
• The outer layer is glossy, sticky, with a slight crackle.

Oops Moments: Common Mistakes and How to Fix Them

• Ham dries out during long baking.? Cover the ham too early; it steams instead of caramelizes. Fix: Uncover for the last 15 mins.
• Over-scoring the fat causes uneven cooking.? Glaze burns or becomes bitter. Fix: Lower oven temp slightly, baste more frequently.
• Timing the glaze application wrong.? Over-baste, causing the glaze to slide off. Fix: Apply in thin layers, let each set before next.

A honey glazed ham isn’t just about sweetness; it’s about that sticky, smoky crust and tender interior that makes every slice a celebration. This recipe holds a quiet pride in simplicity, letting the ingredients sing. Feel free to tweak the glaze—maybe a splash of bourbon or a sprinkle of chili flakes—to make it truly yours. Now, gather your loved ones, carve, and enjoy the warm, sticky bites.