# Honey Glazed Ham

Honey glazed ham is a fully cooked spiral ham warmed gently in the oven, then lacquered with a glaze of honey, brown sugar and Dijon until sticky and caramelized. It is the centerpiece of holidays and big family dinners.

Most of the work is simply warming it slowly without drying it out. The glaze goes on at the end, so the sugar browns without burning.

- Total time: 2 h 25 min (prep 15 min, cook 2 h 10 min)
- Serves: 12
- Per serving (estimated): 330 kcal, 30 g protein
- Cuisine: American. Category: Main course. Diet: dairy-free, gluten-free, high-protein.

## Ingredients

- 4 kg fully cooked bone-in spiral-cut ham (half ham)
- 170 g honey (about 1/2 cup)
- 100 g brown sugar, packed (about 1/2 cup)
- 3 tbsp butter
- 2 tbsp Dijon mustard
- 60 ml apple juice
- 1 tbsp apple cider vinegar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 120 ml water, for the pan

## Method

1. Take the ham out of the fridge 1 hour before baking. Heat the oven to 325°F (160°C) with a rack in the lower third.
2. Remove any plastic disc from the ham. Place it cut side down in a roasting pan, pour the water into the pan, and cover the whole pan tightly with foil.
3. Bake about 10 to 12 minutes per pound (22 to 26 minutes per kg), roughly 1 hour 30 minutes to 1 hour 45 minutes, until a thermometer in the thickest part away from the bone reads 120°F (49°C).
4. While the ham bakes, combine the honey, brown sugar, butter, mustard, apple juice, vinegar, cinnamon and cloves in a saucepan. Simmer 5 minutes over medium heat until slightly thickened and syrupy.
5. Raise the oven to 400°F (200°C). Remove the foil and brush half the glaze over the ham, working it between the slices.
6. Bake uncovered 10 minutes. Brush on the remaining glaze and bake 10 to 15 minutes more, until lacquered and caramelized and the ham reads 140°F (60°C), the USDA temperature for reheating a fully cooked ham.
7. Rest 15 minutes, spoon the pan drippings over it, and slice along the bone or between the pre-cut slices.

## Why it works

- A fully cooked ham only needs to be reheated, so a gentle 325°F (160°C) oven warms it without drying it.
- Covering the pan with foil traps steam and keeps the meat from losing moisture.
- Waiting to glaze until the end lets the sugar caramelize without scorching during the long bake.
- Dijon and vinegar add tang that balances the sweetness of honey and brown sugar.
- Brushing the glaze between the slices flavors every serving.

## The science

- **Reheating cured meat.** Ham is cured, so it is already safe and flavorful when cooked. The goal is to warm it to 140°F (60°C) without driving out moisture. Low heat and a covered pan keep the water inside the meat fibers instead of evaporating.
- **Glazing at high heat.** Sugars brown quickly above 320°F (160°C) and burn soon after. Brushing the glaze on during the final 20 minutes at 400°F (200°C) gives time for the sugars to caramelize into a glossy coat without turning bitter.

## Tips

- Cook the ham cut side down so the slices stay moist.
- Use a thermometer and keep it away from the bone to read the real temperature.
- Save the bone for split pea soup or beans.

## Mistakes to avoid

- Baking uncovered the whole time, which dries the ham; cover it until the glaze.
- Glazing too early, which burns the sugar; wait until the last 20 to 25 minutes.
- Skipping the rest, which lets juices pour out when you slice; rest 15 minutes.

## Variations and swaps

- Add a splash of bourbon or orange juice to the glaze.
- Add a tablespoon of grainy mustard and a pinch of cayenne for a sweet-spicy glaze.
- Stud the ham with whole cloves before glazing for a traditional look.
- Swap honey for maple syrup or pineapple juice concentrate.
- Swap brown sugar for dark brown sugar for a deeper flavor.
- Swap spiral ham for a bone-in or boneless ham of similar weight; adjust time to 15 minutes per pound for uncut.

## Storage

Refrigerate ham within 2 hours and eat within 3 to 4 days. Freeze sliced ham up to 2 months and reheat leftovers to 165°F (74°C).

## FAQ

**How long do I bake a spiral ham?**

Bake about 10 to 12 minutes per pound (22 to 26 minutes per kg) at 325°F (160°C) covered, then glaze for the last 20 to 25 minutes at 400°F (200°C).

**What temperature should a fully cooked ham reach?**

The USDA says to reheat fully cooked, packaged ham to 140°F (60°C). If it was not packaged in a USDA-inspected plant, or for leftovers, reheat it to 165°F (74°C).

**Why is my ham dry?**

It was probably baked too long or uncovered. Keep the ham covered with foil and water in the pan, and stop as soon as it reaches 140°F (60°C).

**When should I add the glaze to a ham?**

In the last 20 to 25 minutes, after raising the oven to 400°F (200°C). Applying it earlier lets the sugar burn.

**How much ham do I need per person?**

Plan on 1/2 pound (225 g) per person for bone-in ham, which gives some leftovers. A 4 kg (9 lb) ham serves about 12.

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Source: https://cookingscientist.com/recipes/honey-glazed-ham (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846