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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.
    Preheat your oven to 160°C
  • In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar until smooth. This creates your sweet and tangy glaze.
    In a small bowl, whisk together honey
  • 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.
    Using a pastry brush
  • 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.
    Place the ham in the oven
  • 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.
    Look for a deep golden-brown color
  • Let the ham rest for at least 15 minutes before carving. This allows the juices to redistribute, keeping the meat juicy and tender.
    Once cooked, remove the ham from the oven
  • 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.
    Use a sharp knife to carve the ham

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.