Baked Honey-Glazed Ham
The sun is shining, the grass is getting greener each day, and Easter is nearly here! Although some of your Easter celebration may be a little different this year during quarantine, you can still have a delicious holiday meal with your family at home. The star of an Easter meal is, of course, the ham! Dress up your holiday ham with a flavorful glaze coating using our recommended recipe for a baked honey-glazed ham.
- 1 large ham, ideally bone-in and spiral-cut with no added water or juices
- 1 cup honey
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- Roasting pan with rack
- Aluminum foil
- Chef’s knife
- Pastry brush
- Heat the oven to 275°F and line the roasting rack with several long pieces of foil. The foil pieces should be large enough to wrap up and around the ham.
- Place the ham cut-side down in the pan. Then, take the ham out of its wrappings.
- Use a sharp knife to score the skin of the ham into a crosshatch pattern. Slice long lines into the skin (not into the meat itself) and then slice back the opposite way to form a crosshatch pattern. This not only makes the ham more visually appealing, but will also help your glaze permeate the skin later in the baking process.
- Fold the foil up and around the ham.
- Fold the top of the foil together to seal as well as possible. This foil pouch is meant to keep the ham from drying out in the oven.
- Bake the ham for 2 to 2.5 hours. Put the foil-wrapped ham in the oven to bake and don’t worry about checking on it until at least 1.5 hours have passed.
- Make the glaze. Combine the honey, butter, and sugar in the saucepan and stir over medium heat until the sugar is dissolved and the butter is melted. Stir in the vinegar and Worcestershire sauce. Turn off the heat and set aside.
- Check the temperature of the ham. After about 1.5 hours, check the temperature of the ham in the thickest part of the meat while avoiding the bone. The ham is already fully cooked, so you are just checking to see if the innermost part of the ham is warm yet. If the ham has reached an internal temperature of 120°F, move on to the next step. If not, seal it back up in the foil and put it back into the oven.
- Glaze the ham. Once the ham hits 120°F internally, turn up the oven to 425°F. While the oven is heating, remove the ham from the oven and ease the foil away and out of the pan. Warm the glaze again, if necessary, to make it easier to spread. Use the pastry brush to liberally apply the glaze all over the skin of the ham.
- Bake the ham for 10 minutes. Bake the ham for 10 minutes at 425°F, then remove it from the oven. Once the ham is removed, turn the oven up again to broil.
- Brush the ham with the glaze one more time, then broil it. Brush the ham with the honey glaze one last time, then put back in the oven under the broiler for about 3 to 5 minutes – keep an eye on it though and remove the ham if it begins to smoke. This will give a crisp edge to the ham’s skin.
- Remove the ham from the oven, slice, and serve. Remove the now-glazed ham from the oven. Lastly, cut the ham’s slices away from the bone and serve.