Honey-glazed Ham
Ingredients
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- 8 pounds bone-in half ham (fully cooked)
- 20 count whole cloves
- 1 cup water
- 1 cup honey
- 1/2 cup light brown sugar
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp unsalted butter
- 1/2 tsp ground cinnamon
- 1/4 tsp black pepper
Instructions
1. Heat the oven to 325°F and position a rack in the lower-third. Set the ham cut side down on a rack in a roasting pan. With a sharp knife, score the fat in a 1-inch diamond pattern about 0.25 inch deep, then stud the intersections with the whole cloves. Pour the water into the pan and tent the ham loosely with foil.
2. Bake until the center of the ham registers 110–115°F, about 1 hour 30 minutes for an 8-pound ham. Meanwhile, make the glaze: In a small saucepan combine the honey, light brown sugar, Dijon mustard, apple cider vinegar, unsalted butter, ground cinnamon, and black pepper. Bring to a simmer over medium heat, stirring, and cook until glossy and slightly thickened, 3–5 minutes. Remove from heat and keep warm.
3. Uncover the ham and brush generously with the glaze. Continue baking, uncovered, for 30–40 minutes, brushing with more glaze every 10 minutes and rotating the pan once, until the ham reaches 135–140°F and the surface is lacquered.
4. Transfer the ham to a cutting board, tent with foil, and rest for 15 minutes. Remove and discard the cloves. Carve thin slices off the bone and serve with any remaining glaze or pan juices.
Honey-Glazed Ham is a centerpiece roast known for its balance of salty, smoky pork and a shiny, sweet glaze that caramelizes into a gently spiced crust. The interior stays juicy while the exterior becomes lacquered with honey and brown sugar, giving each slice a contrast of tender meat and sticky-sweet edges. The aroma of warm spices and roasted pork makes it a celebratory dish fit for holidays and gatherings.
Rooted in American holiday tradition, the dish evolved from methods of reheating cured, smoked hams with sugar-based glazes, a practice popularized in the 20th century. Studding with cloves and scoring a diamond pattern are classic touches that date to earlier baking traditions, where spices both scented the roast and helped the glaze adhere. Over time, families have adapted the glaze with regional flavors, but the essential idea—gently warming a cooked ham and finishing with a honey-rich gloss—has remained central.