Storm the Cassoulet

Baked Honey Glazed Ham

on April 16, 2013



One 7-9 pound bone-in ham, fully cooked

3/4 cup honey

Canola oil

1 tablespoon fruit juice, such as apple, cranberry, orange, or pomegranate

10-12 whole cloves or GROUND CLOVES

3/4 cup light brown sugar

2 teaspoons dry mustard

Pineapple slices

Optional:  baste with ginger ale


1.  Heat the oven to 325°F. Place the ham on a cutting board fat-side up and make 1⁄4″-deep diagonal cuts in 2″ intervals to create a diamond pattern.  Sprinkle ham well with the ground cloves, or add whole in step 3.

2.  Grease a roasting rack with a little oil and place the ham on the rack, fat-side up. Set the rack into a roasting pan and bake until the internal temperature of the ham registers 110°F on an instant-read thermometer, about 2 to 21⁄2 hours.  COVER LOOSELY WITH FOIL.  Pour a little ginger ale on the ham, if preferred.

3.  While the ham is baking, whisk together the honey, brown sugar, mustard, and fruit juice in a small bowl.

4.  Remove the ham from the oven and increase the temperature to 425°F. Stud the center of each diamond with a clove.

5.  Brush the entire ham with the glaze, pour 3⁄4 cup of water into the bottom of the roasting pan, and place the pan back in the oven until its temperature reaches 125°F, about 15 minutes longer.  (Can also used jarred ham glaze – cover ham with glaze for the last 30 minutes of baking.


7.  Remove the pan from the oven, and transfer the ham to a cutting board. Tent the ham with foil and let it rest until its temperature reaches 135°F to 140°F, 20 to 30 minutes.


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