Honey Glazed Ham Recipe

Ham: A fully cooked, bone-in ham is the star of this recipe, providing a rich and savory base.

Honey: Adds sweetness and helps create a beautiful caramelized glaze.

Brown sugar: Enhances the sweetness and adds a slight molasses flavor to the glaze.

Dijon mustard: Provides a tangy contrast to the sweetness, balancing the flavors.

Ground cloves: Adds a warm, spicy note that complements the other ingredients.

When preparing the glaze for your honey glazed ham, ensure that you heat the mixture over medium-low heat. This allows the brown sugar to dissolve completely into the honey and dijon mustard, creating a smooth and cohesive glaze. Stir continuously to prevent any burning or crystallization. Additionally, when basting the ham, use a silicone brush for even application, ensuring that every part of the ham is well-coated for maximum flavor.

• whole fully cooked, bone-in ham - Substitute with pork shoulder: Pork shoulder can provide a similar texture and flavor when cooked properly, though it may require a longer cooking time.

• whole fully cooked, bone-in ham - Substitute with turkey breast: For a leaner option, turkey breast can be used, though the flavor profile will be different.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity, providing a slightly different but complementary flavor.

• honey - Substitute with agave nectar: Agave nectar is another sweetener with a similar consistency, making it a good alternative for those looking for a vegan option.

• brown sugar - Substitute with white sugar and molasses: Mixing white sugar with a small amount of molasses can mimic the flavor and moisture content of brown sugar.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used as a 1:1 substitute.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used in place of Dijon, though it will be less spicy and more tangy.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar flavor with added texture from the mustard seeds.

• ground cloves - Substitute with allspice: Allspice has a similar warm, spicy flavor and can be used as a substitute in equal amounts.

• ground cloves - Substitute with cinnamon and nutmeg: A mix of cinnamon and nutmeg can replicate the warm, aromatic qualities of ground cloves.

• Allow the ham to cool completely before storing. This ensures that the glaze sets properly and the meat retains its moisture.
• Wrap the ham tightly in aluminum foil or plastic wrap. This helps to prevent any air from getting in, which can dry out the ham.
• Place the wrapped ham in an airtight container or a large resealable plastic bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the ham has been stored.
• Store the ham in the refrigerator if you plan to use it within 3-5 days. This keeps the ham fresh and ready for quick reheating.
• For longer storage, place the ham in the freezer. It can be frozen for up to 2 months without losing its flavor and texture.
• When ready to use, thaw the ham in the refrigerator for 24-48 hours. This slow thawing process helps maintain the ham's quality.
• Reheat the ham in a preheated oven at 325°F (165°C) until warmed through. Cover with foil to prevent drying out, and brush with additional glaze if desired.

• Oven Method: Preheat your oven to 275°F (135°C). Place the leftover ham in a baking dish, add a splash of water or broth to keep it moist, and cover it with foil. Heat for about 10-15 minutes per pound, or until warmed through.

• Stovetop Method: Slice the ham into thinner pieces for quicker reheating. In a skillet, add a bit of butter or olive oil and heat over medium-low. Place the slices in the skillet and heat for 2-3 minutes per side, or until warmed through.

• Microwave Method: Place slices of ham on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking and rotating halfway through.

• Slow Cooker Method: Place the ham in the slow cooker with a small amount of broth or water. Cover and heat on low for 2-3 hours, or until thoroughly warmed.

• Steaming Method: Place slices of ham in a steamer basket over simmering water. Cover and steam for about 5-7 minutes, or until heated through.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place slices of ham in the air fryer basket, making sure they do not overlap. Heat for 3-5 minutes, or until warmed through.

• Oven: Used to bake the ham at the specified temperature.

• Baking dish: Holds the ham while it bakes in the oven.

• Aluminum foil: Covers the ham to keep it moist during the initial baking period.

• Small saucepan: Used to heat and combine the glaze ingredients.

• Basting brush: Applies the glaze to the ham during the baking process.

• Meat thermometer: Optional, but useful for checking the internal temperature of the ham to ensure it is heated through.

• Sharp knife: Slices the ham for serving.

• Cutting board: Provides a surface to slice the ham on.

• Serving platter: Holds the sliced ham for presentation and serving.

Pre-make the glaze: Prepare the honey, brown sugar, dijon mustard, and ground cloves mixture a day ahead and store it in the fridge.

Use a spiral-cut ham: Opt for a pre-sliced, fully cooked ham to save on slicing time and ensure even glaze distribution.

Line the baking dish: Use aluminum foil or parchment paper to line the baking dish for easier cleanup.

Set a timer: Use a timer to remind you to baste the ham every 15 minutes, ensuring you don't forget and can multitask efficiently.