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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
Cook Time 1 hour 45 minutes
Total Time 2 hours
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.