Hot Honey-Glazed Ham
The Made In Kitchen brings you the only recipe you’ll ever need for honey-glazed ham.
·Dec 9, 2022
A honey-glazed ham is the epitome of a Rockwellian holiday tablescape. Not only does it make a beautiful and tasty centerpiece, it looks like it took much more time than it actually did, as most store-bought hams (the ones often wrapped in gold foil) are pre-cured and smoked. This means all you need to do to have a holiday party-worthy protein is warm it and apply a layer of glaze for more flavor.
Brought to you by the Made In Kitchen, this classic honey glaze recipe caramelizes in the oven in our Carbon Steel Roasting Pan, then an additional layer gets brushed on just before serving. This ensures the glaze packs on flavor without being overpowering, whether right out of the oven or as leftovers the next day
Hot Honey-Glazed Ham
The Made In Kitchen brings you the only recipe you’ll ever need for honey-glazed ham.
Rhoda Boone, Culinary Director
- 1 8-10 pound cured and smoked bone-in ham, preferably with a layer of fat (spiral-cut if preferred)
- ½ cup honey
- ¼ cup packed light brown sugar
- 3 tablespoons Dijon mustard, plus more for serving
- 2 tablespoons hot sauce
- 1 tablespoon plus 1 ½ teaspoons apple cider vinegar
- 2 teaspoons chopped thyme
- 1 ½-2 teaspoons crushed red pepper flakes
- 1 teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- 2 bay leaves
- Rolls, for serving
Preheat oven to 350F, with the rack in the lower third of oven. If your ham has a layer of fat (and is not spiral-cut), use a sharp Paring Knife to score the fat in a diamond crosshatch pattern, about 1 inch wide and ½ inch deep.
In a medium Saucepan, mix together the honey, brown sugar, mustard, hot sauce, vinegar, thyme, red pepper flakes, cumin, black pepper, and bay leaves. Heat over medium until warmed and incorporated. Brush all over ham (reserving some glaze for basting while cooking).
Position Roasting Pan Rack in Carbon Steel Roasting Pan; pour 2 cups water into pan and place prepared ham on rack. Cover pan with foil and bake 45 minutes. Remove pan from oven, remove foil, and brush ham with reserved glaze. Increase oven temperature to 400F.
Return ham to oven, uncovered. Bake until glaze has caramelized, basting every 10 minutes, and ham's internal temperature reads 135F when an instant-read thermometer is inserted in the middle of the ham (avoiding bone), brushing with more glaze, if desired, 20–30 minutes more.
Let rest 10 minutes before slicing with a Carving Knife. Serve with rolls and additional mustard.
