Homemade Honey Baked Ham Recipe 465
HONEY BAKED HAM
This is a great holiday ham recipe. Some of the best-tasting ham we've ever eaten. The homemade honey glaze gets deep inside the diamond-shaped slits. After it bakes, the glaze creates this beautiful and flavorful crust. An impressive addition to your holiday table. No one will ever believe how easy it was to create such a...
Provided by Pam Martin-Allen
Categories Pork
Number Of Ingredients 5
Steps:
- 1. Remove the skin and most of the excess fat. Leave a layer of fat, though, to render while the ham bakes.
- 2. Score ham in a diamond pattern. This looks nice but also allows the fat to render while cooking.
- 3. Place scored ham in a roasting pan.
- 4. Bake at 325 for 20 minutes per pound until the internal temperature is 160.
- 5. While ham is baking make the glaze. Mix mustard, brown sugar, honey, and cinnamon together.
- 6. During the last 45 minutes of cooking spread glaze over ham.
- 7. Let ham rest.
- 8. Slice into thin slices.
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- Let the ham sit at room temp for 1-2 hours before baking. Preheat oven to 275 degrees F. Place the oven rack on the lowest level -- so that the center of the ham will be level with the center of the oven while baking, ensuring even cooking/reheating.
- Add 1 cup water to the roasting pan. Remove disc from the ham. Place ham face down so that all the juices can baste the ham all over. If you have a rack, place the ham on it, but if you don't, skip this step. Tent ham with foil to secure moisture.
- Bake for about 2-1/2 hours (or 15 minutes per pound). About 30-45 minutes before it is fully reheated, take the ham out of the oven and baste with pan drippings.
- Make the ham glaze: Whisk honey, brown sugar, and spices in a microwave-safe bowl until combined. Microwave on high for 30 seconds. Stir and cook again for 30 seconds more. Brush half of the honey mixture all over the ham, including in between the slices, so that mixture can reach the middle of the ham.
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- Preheat the oven to 300°F (150°C) and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
- Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier).
- Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Insert cloves into the centre of each diamond.
- Place the ham in the baking tray; pour the pineapple juice into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 15 minutes.
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- Let the ham sit out at room temperature for 3 hours before baking. This will help bring the ham’s temperature up so it won’t take as long to cook. This accounts for the long "additional time" measurement above.
- Preheat the oven to 325°F. Place the ham onto a rack in a large roasting pan, cut-side down. If you do not have a roasting rack, you can make one by using a large piece of foil, compressing it down into a long rope, and securing the ends together to form a circle. Place the foil circle into the bottom of the roasting pan and place the ham, cut-side down, on top of the foil.
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