Brown Sugar Honey Glazed Baked Ham Recipe

We make this straightforward baked ham with our brown sugar and honey ham glaze, which turns right into a candy, shiny, completely sticky coating within the oven. It’s shockingly simple and so good.

Glazed ham is likely one of the best vacation fundamental dishes to make. You’re beginning with a baked or smoked ham, which is already cooked, so the onerous work is completed. And the ham glaze couldn’t be less complicated or any extra scrumptious.

For this recipe, you’ll gently heat the ham within the oven, then crank up the warmth and brush on the glaze so it turns sticky, shiny, and caramelized. It’s a straightforward course of, and your friends will likely be so impressed.

Key Components

• Ham: Begin with a totally cooked ham. Smoked is even higher as a result of it provides a lot of taste. I want bone-in ham as a result of it stays a bit extra moist and juicy, however boneless works, too. Relying on the place you purchase it, the ham should still have its rind hooked up. That is fantastic, since which means you’ll have a superb quantity of fats for the glaze to stay to. Spiral-cut ham can be nice for this recipe.
• Apple Juice: You’ll use apple juice in two methods. First, it goes into the roasting pan to maintain the ham moist because it reheats. Second, you’ll use it as the bottom of the straightforward glaze. Common bottled apple juice is ok (and what I often use), however fresh-pressed provides much more apple taste.
• Selfmade Glaze: Our ham glaze recipe combines apple juice, brown sugar, honey, Dijon mustard, apple cider vinegar, Worcestershire sauce, black pepper, and allspice. It’s quite simple to make, and you may put together it as much as every week forward.

Discover the complete recipe with measurements beneath.

How one can Make Glazed Ham

Tip 1: Put together the ham. Most hams include a layer of rind (pores and skin) on prime and generally alongside the edges. You’ll additionally see uncovered fats subsequent to the rind that’s evenly stained from the smoking course of. We’ll take away solely the rind and preserve all of the fats so the glaze can cling to it. Right here’s how:

1. Take away the rind: Use a pointy knife to trim the rind, leaving your entire fats layer intact. You’ll be able to slice it off in strips or slide your knife beneath the sting of the rind and use your fingers to softly peel it away. When you loosen a nook, it often pulls off simply.
2. Rating the ham: Reduce shallow 1/4-inch strains all around the uncovered fats (and any seen meat), however depart the flat aspect alone. Make the cuts in a crosshatch sample. This helps the glaze soak in and stick because the ham bakes within the oven afterward.

Tip 2: Gently bake the ham. Place the ham on a roasting rack in a roasting pan, add some apple juice to the pan, then loosely cowl with foil and place in a 300°F oven. Bake till the inner temperature reaches about 115°F. This sluggish, mild warmth warms the ham right through. There’s no glaze but, we’re simply bringing it up in temperature.

Tip 3: Make the glaze. The glaze comes collectively rapidly. Add all of the components to a small saucepan and produce to a mild simmer. Whisk effectively, then let it bubble over medium-low warmth till it thickens barely. Because it simmers, the sugar and honey soften and evenly caramelize, remodeling the combination right into a shiny, syrupy glaze. Watch it carefully so it doesn’t boil over.

Tip 4: Glazing the ham. As soon as your ham is heated by way of, take away the foil and brush on a beneficiant layer of the glaze. Then, crank the oven to 375°F, and bake for about 40 minutes, or till the inner temperature reaches round 140°F. Hold constructing the glaze because it cooks. Each 10 to fifteen minutes, open the oven and brush on one other coat. I often add 4 to five layers to actually construct up the sticky, shiny glaze.

How one can Carve a Ham

Until you got a spiral-cut ham, you’ll have to carve it your self. I want thinner slices, and the method is easy when you see the way it works. For a boneless ham, simply lower even slices from one finish to the opposite. For a bone-in ham, right here’s what to do:

1. Place the ham flat-side all the way down to preserve it secure in your reducing board.
2. Use a pointy chef’s knife to make a vertical lower alongside the bone, loosening a big part of meat. Proceed working across the bone, reducing off large items as you go.
3. Take every part and slice it into skinny, even slices, reducing towards the grain for essentially the most tender texture.

Serving Options

Serve baked ham with basic vacation sides. Suppose creamy mashed potatoes, mashed candy potatoes, scalloped potatoes, au gratin potatoes, roasted carrots, or garlic sautéed inexperienced beans. You can also make sandwiches with rolls (I really like Hawaiian rolls) or serve it with cornbread. Lastly, I really like a spoonful of cranberry sauce, garlic aioli, or Dijon mustard, which provides a pleasant distinction to the candy, sticky glaze.

If you happen to’re feeding a big crowd, you’ll be able to spherical out the meal with extra potluck-friendly sides similar to mac and cheese, stuffing, potato salad, or roasted greens.

Leftovers and Storage

Leftover ham retains very well. Slice your ham, then switch the slices to an hermetic container and refrigerate for as much as 4 days. For longer storage, freeze for as much as 3 months. To reheat, add the slices to a skillet with a little bit water, cowl, and warmth over low warmth. Or, wrap the slices in foil and heat within the oven.

You may as well use leftover ham to make soup (like this ham and cabbage soup), fried rice, omelets, frittatas, breakfast sandwiches, ham sandwiches, and salads.

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