Honey and Brown Sugar Glazed Holiday Ham
Honey and brown sugar glazed holiday ham is a timeless classic. With its caramelized crust and melt-in-your-mouth tenderness, this holiday ham recipe is guaranteed to wow your guests and become a treasured family tradition.
Equipment
- Roasting pan with rack
- Meat thermometer
- 18 to 24 Toothpicks, soaked in water for 30 minutes
Ingredients
Honey and Brown Sugar Glaze
- 1 cup (7.5 ounces) light brown sugar
- ¼ cup (3 ounces) honey
- 2 Tablespoons (1 ounce) Dijon mustard
- 3 Tablespoons (1.5 ounces) apple cider vinegar
- ½ teaspoon Worcestershire sauce
- ½ teaspoon black pepper
Ham
- 6 to 7 pound bone-in fully cooked ham (See Tip 1)
- 20 to 30 whole cloves
- 6 to 8 canned pineapple rings, drained
- 6 to 8 maraschino cherries, drained
- Honey and Brown Sugar glaze from above
- 1 cup water
Instructions
Honey and Brown Sugar Glaze
- Whisk together the brown sugar, honey, Dijon mustard, apple cider vinegar, Worcestershire sauce, and pepper in a medium bowl until the glaze is thick and smooth. Set aside.
Ham
- Preheat oven to 325°F. Line a large roasting pan with a rack with heavy-duty aluminum foil. Set aside (See Tip 2)
- Place the ham and cut side down on a plate. Cut ¼-inch-deep slashes, 1-inch apart, lengthwise and crosswise across the top of the ham to form diamond shapes. Place whole cloves in each of the diamond shapes.
- Place the ham cut side down on the rack in the prepared roasting pan. Position pineapple slices with cherries in the center on the ham, secured with toothpicks.
- Insert the temperature probe into the ham, being careful not to tough the bone. Pour one cup of water in the bottom of the roasting pan.
- Place the ham, uncovered in the preheated 325°F oven. Remove the ham after 20 minutes, and brush liberally with the glaze. Return the ham to the oven.
- Continue baking ham, brushing with glaze every 20 minutes, until the glaze is a deep golden brown and the internal temperature reaches 140°F, about 2 hours and 20 minutes total cooking time.
- Remove from the oven and allow to sit for 20 minutes before carving. Remove the temperature probe and the pineapples and cherries.
- Yield: 12 servings.
Video
Tips/Notes
- My preference is the butt cut of the ham as opposed to the shank cut. The meat in the butt cut tends to be more moist, tender, and flavorful.
- The reason for lining the roasting pan is to minimize the cleanup.
Nutrition
Calories: 646kcalCarbohydrates: 24gProtein: 49gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.001gCholesterol: 141mgSodium: 2730mgPotassium: 690mgFiber: 0.3gSugar: 24gVitamin A: 3IUVitamin C: 0.1mgCalcium: 37mgIron: 2mg
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