Honey Glazed Ham
Honey glazed ham is always my preference over turkey. Not saying it’s a competition, but this ham is top tier!
If you need another delicious recipe for the holidays, try my Mac and Cheese and Cornbread Dressing next!
Moreover, my Honey Glazed Ham stands out for its exquisite balance of flavors. The succulent ham, enriched with a glaze that marries the sweetness of honey, the tanginess of orange marmalade, and the zesty brightness of fresh orange juice, promises an unparalleled flavor experience. The result is a harmonious blend that captures the essence of indulgence, making it a surefire crowd-pleaser.
So, whether served on a holiday table or even in a leftover sandwich, my ham recipe is a beloved part of Southern culture.
WHY YOU’LL LOVE THIS HONEY GLAZED HAM RECIPE
Additionally, the warm spices in this honey glazed ham creates a at a savory richness, elevating your holiday meal to a whole new level. This recipe promises a succulent, juicy ham with a sweet, warm touch that will have your dinner table jumping.
Honey Glazed Ham Ingredients
- Bone-in Ham (8-10 pounds): The heart of the dish, the bone adds depth of flavor during cooking.
- Orange Juice: Freshly squeezed for a burst of citrusy brightness.
- Honey: Provides a natural sweetness and helps create the beautiful glaze.
- Dijon Mustard: Adds a tangy kick that complements the sweetness.
- Orange Marmalade:
- Brown Sugar: Enhances the richness of the glaze.
- Ground Cinnamon, Ground Cloves, Ground Nutmeg: A spice trio that infuses warmth and depth.
- Bayou City Lemon Pepper: Adds a subtle zesty heat.
- Orange Slices and Fresh Rosemary (for garnish): Elevates visual appeal and introduces additional layers of flavor.
How To Prepare Honey Glazed ham
- First, preheat the oven to 325°F (163°C).
- Score the ham and place it in a roasting pan with oranges and orange juice at the base
- Combine orange marmalade, honey, Dijon mustard, brown sugar, and spices in a saucepan. Simmer until the glaze thickens.
- Brush the ham generously with the glaze.
- Bake, basting every 30 minutes, until the internal temperature reaches 140°F (60°C).
- Garnish with orange slices and rosemary during the last 15-20 minutes.
- Rest the ham, then carve and serve.
Flavors of the Glaze:
The glaze is a symphony of sweet, tangy, and savory notes. The honey provides a luscious sweetness, balanced by the tanginess of Dijon mustard, while the spices add warmth and depth. The fresh orange juice brings a zesty, citrusy brightness, creating a well-rounded and unforgettable flavor profile.
Tips for making the best Honey Glazed ham
- firstly, choose a high-quality, bone-in ham for optimal flavor.
- Pat the ham dry before applying the glaze for better adherence.
- Regularly baste the ham for a caramelized exterior and moist interior.
- Allow the ham to rest after cooking for juicier slices.
Best Accompaniments:
Pair your Honey Glazed Ham with classic sides like creamy mashed potatoes, roasted vegetables, or buttery rolls. The ham’s versatile flavors also complement tangy cranberry sauce or sweet potato dishes.
Frequently Asked Questions
Q: Can I use a pre-cooked ham for this recipe? A: Absolutely! Adjust the cooking time accordingly and follow the package instructions.
Q: Can I make the glaze ahead of time? A: Certainly! Prepare the glaze in advance and store it in the refrigerator. Rewarm before brushing it onto the ham.
Q: Can I freeze leftover ham? A: Yes, freeze in an airtight container for up to 2-3 months. Thaw in the refrigerator before reheating.
If you loved this Honey Glazed Ham recipe, let me know in the comments. For more delicious recipes, follow me on TikTok and Instagram!
Honey Glazed Ham
Ingredients
Equipment
Method
- Preheat oven to 350 degrees.
- In a shallow roasting pan, layer orange slices and pour in the orange juice.
- Place roasting rack in the roasting pan and add ham.
- In a saucepan over medium heat combine the brown sugar, honey, orange marmalade and salt. Stir until just combined
- Bring mixture to a slight bubble and let simmer, over medium heat for 4 minutes
- Pour half the glaze over the ham and bake for 50 minutes, uncovered.
- Pour the remaining glaze over the ham and bake another 20 minutes. if using a thermometer, it should read 140° F (60°C).
- Once the ham reaches the desired temperature, remove it from the oven, tent it with foil, and let it rest for about 15-20 minutes. This allows the juices to redistribute, resulting in a juicier ham.
- Carve the ham and serve it with the remaining glaze on the side.
Fan favorite for Thanksgiving!
what’s all this for?
1/4 cup dijon mustard
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp Bayou City Lemon Pepper
1/2 tsp cloves
its for the glaze!
Ham for Christmas Eve dinner! It was amazing! I loved the recipe as much as learning the technique for not drying out the ham and building the flavor with basting that amazing glaze. It was the most beautiful ham! I will always use this recipe and/or technique from now on! Thank you!
OMG this was the BEST glaze I have ever had! I used a boneless cooked ham and the end result was fabulous. This is now my go to glaze. I have already shared this recipe with my dinner guests!
Made this Christmas dinner and it was a hit. Recipe calls for cloves but is in part of the glaze instructions. A beginner cook would not think to add it to the glaze even if not in the instructions.
says you use all glaze cooking ham. how will I have any to serve on side??
Thank you for sharing your recipe!!
you are very welcome!
MAAAAN…this ham was DEVOURED by family at Thanksgiving yesterday! My new favorite ham recipe, no doubt!
that’s what I like to hear!!
In the video, you used onion slices at the bottom of the pan, but i dont see it listed as an ingredient. Will it make a difference if its used or not?
sometimes I add stuff in the videos to test it out but I try to keep the recipes simple. when the ingredients don’t make a big difference in the flavor I tend to omit
Does this work using a slow cooker and not an oven?
it will definitely still cook but It may not caramelize
Made this ham for Thanksgiving. It turned out great. Gave it such the slight sweetness. I’m making it for Christmas as well. Thanks for the recipe!!!