Honey Glazed Baked Ham. Super easy recipe and guaranteed to be packed full of flavor and very moist. Perfect served warm or cold, or both!
Honey Glazed Baked Ham! So delicious!Have you ever eaten Ham that was dry or didn't have much flavor?
Maybe you cooked ham that took ages and ages to cook, or was just pretty boring to taste? Well, this recipe for Honey Glazed Ham is going to be a keeper recipe for you!
I often make this ham, and for Thanksgiving, Christmas and Easter time, when the shops are selling nice big joints of ham, I will buy one, with the bone in, and make Honey Glazed Ham.
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It's so delicious! The method of cooking is perfect for keeping the ham moist and juicy with bags of flavor.
In this recipe, you'll find out Boiling and baking times for ham, how you cook honey roasted ham, how to use cloves in baked ham, how to cut the fat when roasting ham ready for the cloves and glaze, and what is used to glaze baked ham.
Table of Contents 📋 hide
1) How is the ham cooked?
2) Why do you use cloves when baking the ham?
3) What can you use the water for after boiling ham?
4) How long will ham keep after cooking?
5) What else can I make with left over ham?
6) Ingredients
7) Boiling Cook Times
8) Instructions
9) Top Tip
10) How to cut the fat and add the cloves before baking the ham
11) Recipe Card
12) Honey Glazed Ham
13) Delicious Sides for Thanksgiving and Christmas
How is the ham cooked?
When the ham is first boiled, it will absorb all the flavors you add to the water, and then for the glaze at the end, the addition of honey and brown sugar is really quite something!
Why do you use cloves when baking the ham?
The cloves which are studded all over the ham give a gentle hint of spice and it certainly looks a picture when you present the ham ready for carving!
The ingredients I list below to add to the water doesn't need to be followed exactly. Sometimes I go through my vegetable drawer and simply pull out whatever I have and throw that in. think of it as a stock which will be absorbed into the meat whilst it is boiling.
What can you use the water for after boiling ham?
The lovely thing about this honey glazed ham recipe is that you can save the stock and freeze it in a few containers. Use it in soups, casseroles, a crockpot dinner recipe and so on. After all, why throw out some good tasting homemade stock?!
The recipe itself is simple enough. Just make sure you have a pot large enough to fit your ham and the stock.
How long will ham keep after cooking?
The honey glazed ham, once cooked will last wrapped and refrigerated for around a week, and if you have lots leftover, why not slice some or cube some up (to add in a future chicken and ham pie!) and freeze in portions.
What else can I make with left over ham?
There are lots you can do with leftover ham, add to a lovely Macaroni Ham Salad, make sandwiches, cold cuts with pickles and chutneys, or serve a few slices up with our delicious Aloha Bread!
So let's get straight to the recipe and see how we make our Honey Glazed Ham!
Ingredients
1 ham joint (with fat and rind on it)
6 whole cloves (the spice)
1 Star Anise
2 Inch piece of fresh ginger
2 Sticks celery roughly chopped
1 Onion, quartered
1 Lemon, quartered
1 Orange, quartered
1 Apple, quartered
2 Carrots, broken in half
2 bay leaves
6 peppercorns
Handful of fresh parsley
For the glaze
Enough Honey to cover the surface of your size of ham (I used half a jar, about ½ cup)
5 Tablespoons Brown Sugar
A Handful of WHOLE cloves
Boiling Cook Times
For BoneLESS allow 25 minutes per 1 lb / 500 g
For Bone IN ham, allow 20 minutes per lb / 500 g.
Instructions
- Remove ham from packaging and rinse. Set aside.
2. Break the celery into half or less so it fits in the pan. Squeeze the orange and lemon juice into the pan and add the rest of the orange and lemon outer.
Cut the other vegetables into quarters and add to the pan. (No need to peel the ginger, just chop into 4 and add it to the pan.)
3. Put all the ingredients into the pan. If you have ham with skin on, leave it on and place the whole joint in the pan.
4. Add cold water to the pan so it comes up 1 inch above the ham.
5. Bring the pan to a boil (lid on) then turn down to a simmer and cook for the time you calculated for the weight of your meat.
Cook time in the pan
Remember, 20 minutes for every 500 g / 1 pound of meat. (total time from when you turn on the heat at the beginning, not from when it starts to boil)
6. When the cooking time is up, remove the ham from the pan and place it in a well-lined baking pan. Then Preheat the oven to 220 C / 425 F
Leave the ham to sit for about 30 minutes. (It will be too hot for you to handle for the next step) Whilst you're waiting for the ham to cool a little, get the cloves, sugar, and honey ready because your hands will get a bit sticky when you do the next step.
Top Tip
I double line my pan with heavy-duty foil as the honey etc will be very sticky!
How to cut the fat and add the cloves before baking the ham
7. If your ham has skin on, use a sharp knife and remove the skin, but leave the fat underneath on, so your joint of meat will look like the one in my photo.
8. Now cut diagonal lines across the ham, cut down as far as the fat but not into the meat itself. Then cut-lines the other way so you end up with criss-cross lines like the picture below.
9. Rub the brown sugar gently over the fat, poke it into some of the lines you cut. I use my hands simply because it's easier!
10. Then pour enough honey, and using a brush or your hand, cover the meat.
11. Now wash your hands! For the cloves, push a clove into each cut in the ham where your criss-cross cuts meet. (see my photo below). I find it easiest to pour some of the cloves into a bowl and use them from there as your hands will get a little sticky.
12. Take some pieces of foil and cover any parts of the ham which are not covered by fat. For my piece in the picture, the ends did not have any fat so I covered those to stop the ends from burning or going hard in the oven.
13. Place in the oven for about 20 - 30 minutes or until browned all over like the photo below.
Remember, the ham is already cooked, so this stage is purely to get a nice golden brown glaze all over. You can take it out halfway through and baste with the juices to give it a really good glaze
Leave to cool or allow to rest for 20 minutes before removing from the pan and carving.
This ham is delicious served either warm or cold, and be sure to save enough slices for yourself as this always is the first to all get eaten at parties!!
I served this Honey Glazed Ham at a party and popped some of our Festive Jack Daniel's Stuffing Balls on the plate so everyone could help themselves!
You can also serve this with a more traditional stuffing and we have a great recipe we can recommend, from Serena Bakes Simply From Scratch, using a slow cooker (or multi-cooker). It's Crock Pot Stuffing and it has bags of flavor!
We'd love to hear from you and what you thought of our Honey Glazed Ham recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Honey Glazed Ham
Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 35 minutes
Honey Glazed Ham. Super easy recipe and guaranteed to be packed full of flavour and very moist. Perfect served warm or cold, or both!
Ingredients
- 1 ham joint (with fat and rind on it)
- 6 whole cloves (the spice)
- 1 Star Anise
- 2 Inch piece of fresh ginger
- 2 Sticks celery roughly chopped
- 1 Onion, quartered
- 1 Lemon, quartered
- 1 Orange, quartered
- 1 Apple, quartered
- 2 Carrots, broken in half
- 2 bay leaves
- 6 peppercorns
- Handful of fresh parsley
For the glaze
- Enough Honey to cover the surface of your size of ham, I used half a jar, about ½ cup
- 5 Tablespoons Brown Sugar
- A Handful of WHOLE cloves
Instructions
- Remove ham from packaging and rinse. Set aside.
- Break the celery into half or less so it fits in the pan. Squeeze the orange and lemon juice into the pan and add the rest of the orange outer. Cut the other vegetables into quarters and add them to the pan. (No need to peel the ginger, just chop into 4 and add it to the pan.)
- Put all the ingredients into the pan. If you have ham with skin on, leave it on and place the whole joint in the pan.
- Add cold water to the pan so it comes up 1 inch above the ham.
- Bring the pan to a boil (lid on) then turn down to a simmer and cook for the time you calculated for the weight of your meat. Remember, 20 minutes for every 500 g / 1 pound of meat. (total time from when you turn on the heat at the beginning, not from when it starts to boil)
- When the cooking time is up, remove the ham from the pan and place it in a well-lined baking pan. Leave the ham to sit for about 30 minutes. (It will be too hot for you to handle for the next step) Whilst you're waiting for the ham to cool a little, get the cloves, sugar, and honey ready because your hands will get a bit sticky when you do the next step.
- ** I double line my pan with heavy-duty foil as the honey etc will be very sticky!
- Preheat the oven to 220 C / 425
- If your ham has skin on, use a sharp knife and remove the skin, but leave the fat underneath on, so your joint of meat will look like the one in my photo.
- Now cut diagonal lines across the ham, cut down as far as the fat but not into the meat itself. Then cut lines the other way so you end up with criss-cross lines like the picture below.
- Rub the brown sugar gently over the fat, poke it into some of the lines you cut. I use my hands simply because it's easier!
- 10. Then pour enough honey, and using a brush or your hand, cover the meat.
- 11. Now wash your hands! For the cloves, push a clove into each cut in the ham where your criss-cross cuts meet. (see my photo below). I find it easiest to pour some of the cloves into a bowl and use them from there as your hands will get a little sticky.
- 12. Take some pieces of foil and cover any parts of the ham which are not covered by fat. For my piece in the picture, the ends did not have any fat so I covered those to stop the ends from burning or going hard in the oven.
- 13. Place in the oven for about 20 - 30 minutes or until browned all over like the photo below. Remember, the ham is already cooked, so this stage is purely to get a nice golden brown glaze all over. You can take it out half way through and baste with the juices to give it a really good glaze
- Leave to cool or allow to rest for 20 minutes before removing from the pan and carving.
- This ham is delicious served either warm or cold, and be sure to save enough slices for yourself as this always is the first to all get eaten at parties!!
Notes
Cook Times:
For BoneLESS allow 25 minutes per 1 lb / 500 g
For Bone IN ham, allow 20 minutes per lb / 500 g.
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12Serving Size: 12
Amount Per Serving:Calories: 51Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 124mgCarbohydrates: 9gFiber: 2gSugar: 6gProtein: 3g
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