Honey Glazed Ham Recipe: How to Make Honey Glazed Ham

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

pineapple juice

🥗Healthier: fresh pineapple juice

💰Cheaper: canned pineapple juice

Canned juice is often more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is cheaper and works well.

maraschino cherries

🥗Healthier: fresh cherries

💰Cheaper: canned cherries

Canned cherries are more cost-effective.

Defrost the ham a day before cooking.

Remove the plastic from the ham to get it ready.

Preheat the oven to 275 degrees Fahrenheit.

Improvised a wire rack using serving spoons and a fork, placing the ham securely on top.

Used another tin pan as a lid and sealed the tin pans together tightly with tinfoil.

Pour 1-2 quarts of drinking water into the baking pan, ensuring it's 1-2 inches deep.

Bake the ham for 7-8 hours at 275 degrees Fahrenheit, adding water as needed.

After 7-8 hours, remove the ham from the oven and unseal the tinfoil.

Using a baster or large syringe, take out the drippings and reserve them.

In a small saucepan, combine 2 cups of the drippings with sugar and honey.

Add dashes of cinnamon powder, ground nutmeg, and ground cloves, stirring to combine.

Add liquid smoke and Worcestershire sauce, stirring again to combine.

Let the mixture simmer for 2 minutes over medium-low heat, then turn off the heat and remove from the stove.

Pour the honey mixture over the ham until fully covered.

Seal the ham again with another tin pan as a lid and tinfoil, sealing all sides tightly.

Bake for 1 more hour at 275 degrees Fahrenheit.

Reserve the remaining honey mixture for later use and the remaining drippings for making gravy.

After 1 hour, carefully remove the ham from the oven and unseal the tinfoil.

Baste the ham with the honey glaze as needed.

Debone the ham as much as possible and transfer it to a serving plate or cutting board.

Carve the ham to your liking and add more honey glaze if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens