The centerpiece of a festive dinner table is often a majestic, shimmering ham. Whether it is Christmas, Easter, or a Sunday family gathering, knowing how to prepare honey glazed ham is a culinary skill that elevates you from a hobbyist cook to a holiday hero. While the task might seem daunting due to the size of the meat and the precision required for that sticky, sweet crust, the process is actually quite approachable when broken down into manageable steps.
A honey glazed ham is more than just a piece of pork; it is a balance of salt, sweetness, and spice. The natural saltiness of the cured meat provides the perfect canvas for a rich glaze made of honey, brown sugar, and aromatic spices. When executed correctly, the exterior becomes a caramelized mahogany shell that cracks slightly under the knife, revealing juicy, tender meat inside.
Choosing the Right Ham for Glazing
Before you even turn on the oven, the success of your dish depends heavily on the quality and type of ham you purchase. Not all hams are created equal, and choosing the wrong one can lead to a dry dinner or a texture that doesn’t hold the glaze well.
City Ham vs. Country Ham
Most recipes for honey glazed ham call for a “City Ham.” These are wet-cured, usually smoked, and sold fully cooked. They are moist and take well to reheating. “Country Hams” are dry-cured, very salty, and often require soaking for days before cooking; they are generally not the best choice for a standard honey glaze.
Bone-In vs. Boneless
For the best flavor and presentation, a bone-in ham is the way to go. The bone helps conduct heat more evenly and keeps the meat moist. Additionally, a leftover ham bone is a culinary goldmine for future soups and stews. Boneless hams are easier to slice but can sometimes have a “pressed” texture that feels less authentic.
Spiral-Cut vs. Whole
Spiral-cut hams are pre-sliced by the manufacturer all the way to the bone. This offers incredible convenience for serving. However, because the meat is already cut, it is much easier to dry out during the reheating process. If you choose a spiral-cut ham, you must be extra vigilant about your oven temperature and moisture levels.
Essential Ingredients for a Signature Honey Glaze
While the ham is the star, the glaze is the costume that makes it shine. A basic honey glaze can be improved with several layers of flavor.
The Sweetener: Honey is the primary agent, providing that distinct floral sweetness and viscosity. Adding brown sugar helps with the caramelization process, creating a thicker, crunchier crust.
The Acid: To prevent the glaze from being cloyingly sweet, add a bit of acidity. Apple cider vinegar, dijon mustard, or even a splash of orange juice can brighten the flavor profile.
The Aromatics: Warm spices like ground cloves, cinnamon, and nutmeg are classic pairings for ham. For a bit of depth, some chefs add a pinch of garlic powder or even a dash of bourbon.
Step-by-Step Preparation and Cooking Process
Once you have selected your ham and gathered your glaze ingredients, it is time to begin the cooking process. Since most hams are sold pre-cooked, your goal is essentially to heat the meat through without drying it out and to apply the glaze at the perfect moment.
Bringing the Ham to Room Temperature
Do not take a massive ham straight from the refrigerator and put it into a hot oven. Let the ham sit on the counter for about 1 to 2 hours (depending on size) to take the chill off. This ensures the center reaches the target temperature without the outside becoming overcooked and tough.
Scoring the Ham
If you are using a whole (non-spiral) ham, scoring the fat is a crucial step. Use a sharp knife to cut a diamond pattern into the surface of the fat, about 1/4 inch deep. This doesn’t just look beautiful; it allows the glaze to seep down into the meat and helps the fat render out, becoming crispy. You can even pin whole cloves into the intersections of the diamonds for a traditional look.
The Initial Bake
Place the ham in a roasting pan, flat side down. Add about a half-inch of liquid to the bottom of the pan—water, apple juice, or cider works well. Cover the entire pan tightly with heavy-duty aluminum foil. This creates a steam chamber that keeps the meat succulent.
Preheat your oven to 325°F. You want a low and slow approach. Bake the ham until it reaches an internal temperature of about 110°F to 120°F. This usually takes about 10 to 15 minutes per pound.
Applying the Honey Glaze
While the ham is in its first stage of roasting, prepare your glaze in a small saucepan over medium heat. Simmer the honey, sugar, and spices until the sugar has completely dissolved and the mixture is syrupy.
Once the ham reaches that initial internal temperature, remove it from the oven and increase the oven heat to 400°F. Carefully remove the foil. Brush a generous layer of the honey glaze over the entire surface of the ham, making sure to get into the score marks or between the spiral slices.
The Caramelization Phase
Return the ham to the oven uncovered. Every 5 to 10 minutes, brush on more glaze. This layering process builds up a thick, lacquer-like coating. Watch it closely; because of the high sugar content, the glaze can go from perfectly caramelized to burnt very quickly. You are looking for a deep golden-brown color and a sticky texture.
Serving and Storage Tips
The final internal temperature should reach 140°F for a pre-cooked ham. Once it hits this mark, remove it from the oven immediately.
Resting is Non-Negotiable
One of the most common mistakes in preparing honey glazed ham is cutting into it too soon. Let the ham rest for at least 20 to 30 minutes. This allows the juices to redistribute throughout the meat and the glaze to set firmly on the surface. If you cut it immediately, the juices will run out, leaving the meat dry, and the glaze will slide right off.
Carving Technique
If you have a spiral-cut ham, carving is as simple as cutting along the bone to release the slices. For a whole bone-in ham, cut large chunks away from the bone first, then slice those chunks into thin pieces against the grain.
Managing Leftovers
Ham leftovers are incredibly versatile. Store them in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 2 months. The glaze actually helps keep the leftover meat moist when reheated.
Troubleshooting Common Ham Problems
Even the most experienced cooks encounter issues. Here is how to handle them:
Dry Meat:
If the ham seems dry, it was likely overcooked or not covered tightly enough during the first phase. Next time, ensure the foil seal is airtight and use a meat thermometer to avoid exceeding 140°F.
Glaze Won’t Stick:
If the glaze is sliding off, it might be too thin. Simmer it longer on the stove to reduce the water content. Also, ensure you have patted the surface of the ham dry before the first application of glaze.
Burnt Exterior:
If the sugar starts to smoke or turn black before the ham is hot, tent the ham loosely with foil and lower the oven temperature. You can also add a tablespoon of water to your glaze to thin it slightly if it’s burning too fast.
Frequently Asked Questions
How much ham should I buy per person?
A good rule of thumb for a bone-in ham is to plan for about 3/4 pound to 1 pound per person. This accounts for the weight of the bone and ensures you have enough for those coveted leftover sandwiches the next day. For boneless ham, 1/2 pound per person is usually sufficient.
Can I make the honey glaze in advance?
Yes, you can prepare the glaze up to a week in advance. Store it in a jar in the refrigerator. When you are ready to use it, heat it gently on the stove or in the microwave until it becomes fluid again, as honey and brown sugar will thicken significantly when cold.
Is it necessary to use a roasting rack?
While not strictly necessary, using a roasting rack is highly recommended. It lifts the ham off the bottom of the pan, allowing the heat to circulate 360 degrees around the meat. This prevents the bottom of the ham from becoming soggy or over-salty from sitting in the pan juices.
What should I do if my ham is already very salty?
If you are worried about saltiness, you can “wash” the ham before cooking. Rinse it under cold water and pat it dry. Alternatively, ensure your glaze has plenty of sweetness and a bit of acidity (like lemon juice or vinegar) to balance the sodium. Avoid adding any extra salt to your glaze or spice rub.
Can I prepare a honey glazed ham in a slow cooker?
You certainly can. Place the ham in a large slow cooker with your glaze and a bit of liquid. Cook on low for 4 to 6 hours. However, keep in mind that you won’t get the same crispy, caramelized crust that an oven provides. To fix this, you can pop the slow-cooked ham under the oven broiler for 5 minutes at the very end.