Cooking a ham is often viewed as a centerpiece event, reserved for holidays like Easter, Christmas, or Thanksgiving. However, learning how to cook a ham with honey is a skill that can elevate any Sunday dinner or special gathering. A honey-glazed ham offers a spectacular balance of salty, savory meat paired with a sweet, sticky, and slightly caramelized crust. While it may seem intimidating to prepare such a large cut of meat, the process is remarkably straightforward once you understand the fundamentals of temperature control, glazing techniques, and timing.
Choosing the Right Ham for Your Honey Glaze
Before you even turn on your oven, the success of your meal begins at the butcher counter. Not all hams are created equal, and the type you choose will dictate your cooking method.
Most hams found in grocery stores are “city hams.” These are wet-cured, usually smoked, and come fully cooked. This means your job is essentially to reheat the meat without drying it out while adding flavor through your honey glaze. When selecting a city ham, you can choose between bone-in, boneless, or spiral-cut.
Bone-In vs. Boneless Hams
A bone-in ham is widely considered to have the best flavor and texture. The bone helps conduct heat evenly and keeps the surrounding meat moist. Additionally, the leftover bone is a culinary treasure for making split pea soup or bean stews. A boneless ham is much easier to slice and serves more people per pound, but it can sometimes lack the depth of flavor found in its bone-in counterpart.
The Convenience of Spiral-Cut Hams
Spiral-cut hams are pre-sliced in a continuous circle all the way to the bone. This makes serving incredibly easy, but it also makes the meat more susceptible to drying out in the oven. If you choose a spiral-cut ham, you must be extra vigilant with your moisture levels and cooking time.
Preparing Your Kitchen and Ingredients
To achieve that iconic mahogany finish, you need more than just a jar of honey. A great honey glaze usually incorporates a few key elements to balance the sweetness.
Essential Glaze Components
Pure honey is the star, providing stickiness and floral sweetness. However, adding a bit of brown sugar helps with caramelization. You should also include an acid, such as apple cider vinegar or Dijon mustard, to cut through the richness of the pork. Finally, warm spices like ground cloves, cinnamon, or even a pinch of cayenne pepper can add a sophisticated layer of flavor that makes your ham stand out.
Equipment You Will Need
You don’t need high-tech gadgets for this recipe. A heavy-duty roasting pan is essential to hold the weight of the ham. You will also need aluminum foil to prevent the meat from browning too quickly, a small saucepan to simmer your glaze, and a reliable meat thermometer. Using a thermometer is the only way to ensure the center of the ham reaches the safe and succulent temperature of 140 degrees Fahrenheit without overcooking.
The Step-by-Step Process for a Perfect Honey Ham
Now that you have your ingredients and tools, it is time to start cooking. The goal is a tender interior and a crisp, flavored exterior.
Preparing the Ham for the Oven
Start by taking the ham out of the refrigerator about one to two hours before you plan to cook it. Bringing the meat closer to room temperature ensures it heats more evenly. Preheat your oven to 325 degrees Fahrenheit. This relatively low temperature prevents the outside from becoming tough before the inside is warm.
If you are using a non-spiral-cut ham, use a sharp knife to score the fat in a diamond pattern. Cut about one-half inch deep. This not only looks beautiful but also allows the honey glaze to seep down into the meat.
The First Stage of Roasting
Place the ham in the roasting pan, flat-side down (or fat-side up if it is a whole ham). Pour about one cup of water, apple juice, or cider into the bottom of the pan. This creates a steamy environment that keeps the meat juicy. Cover the entire pan tightly with heavy-duty aluminum foil.
Slide the pan into the oven. A general rule of thumb for reheating a fully cooked ham is about 12 to 15 minutes per pound. For a 10-pound ham, this means an initial bake of about two hours before you even think about the glaze.
Crafting and Applying the Honey Glaze
While the ham is in its first stage of roasting, it is time to prepare the glaze. You want the glaze to be thick enough to coat a spoon but fluid enough to brush on easily.
Simmering the Glaze
In a small saucepan over medium heat, combine one cup of honey, half a cup of brown sugar, two tablespoons of Dijon mustard, and a half-teaspoon of ground cloves. Stir the mixture constantly until the sugar has dissolved and the liquid begins to bubble slightly. Let it simmer for about three to five minutes until it thickens into a syrupy consistency. Remove it from the heat and set it aside.
The Glazing Technique
Once the ham’s internal temperature reaches about 120 degrees Fahrenheit, it is time to uncover it. Remove the foil and discard it. Use a pastry brush to liberally coat the entire surface of the ham with your honey mixture. Be sure to get the glaze into the scored lines or between the slices if using a spiral-cut ham.
Turn the oven temperature up to 400 degrees Fahrenheit. This higher heat is necessary to caramelize the sugars in the honey. Return the ham to the oven, uncovered. Every 10 minutes, brush on more glaze. Do this two or three times over a 20 to 30 minute period. Watch the ham closely during this stage; honey has a high sugar content and can go from perfectly caramelized to burnt very quickly.
Resting and Serving Your Masterpiece
One of the most common mistakes in cooking a ham is slicing it the moment it comes out of the oven. Patience is a vital ingredient in the cooking process.
The Importance of Resting
When the internal temperature hits 140 degrees Fahrenheit, remove the ham from the oven. Transfer it to a cutting board or a serving platter. Tent it loosely with a fresh piece of foil and let it rest for at least 15 to 20 minutes. Resting allows the juices to redistribute through the muscle fibers. If you cut it immediately, the moisture will run out onto the board, leaving you with dry meat.
Slicing for the Table
If you have a bone-in ham, cut slices vertically toward the bone, then make a horizontal cut along the bone to release the slices. For a spiral-cut ham, you simply need to cut along the natural fat lines to release the pre-made slices. Serve any remaining glaze on the side for guests who want an extra boost of honey flavor.
Pro Tips for the Best Results
- To ensure your ham is the talk of the town, consider these professional touches. First, if the bottom of your roasting pan starts to scorch because of the dripping sugar, add a little more water or juice to the pan.
- Second, for an extra-crispy crust, you can sprinkle a little extra granulated sugar over the final layer of glaze and use a kitchen torch or the oven broiler for 60 seconds.
- Finally, always save the juices from the bottom of the pan; once skimmed of fat, they make an incredible base for a savory-sweet gravy.
Frequently Asked Questions
How much ham should I buy per person?
When buying a bone-in ham, plan for about three-quarters of a pound to one pound per person. This accounts for the weight of the bone and ensures you have enough for everyone, plus some leftovers. For a boneless ham, one-half pound per person is usually sufficient.
Can I make the honey glaze in advance?
Yes, you can prepare the honey glaze up to five days in advance. Store it in an airtight container in the refrigerator. When you are ready to use it, reheat it gently on the stove or in the microwave until it reaches a brushable consistency.
What if my ham is not pre-cooked?
If you have purchased a “fresh” ham (which is un-cured and un-smoked) or a “cook-before-eating” ham, the process is different. These must be cooked to an internal temperature of 145 degrees Fahrenheit or 160 degrees Fahrenheit depending on the specific type. Always check the packaging labels carefully, as most supermarket hams are fully cooked.
How do I prevent a spiral-cut ham from drying out?
The key to a moist spiral ham is the “low and slow” method combined with plenty of moisture. Keep the pan tightly sealed with foil for the majority of the cooking time. You can also place the ham cut-side down in the pan to protect the slices from direct heat exposure.
How long do leftover honey-glazed ham pieces last?
Leftover ham can be stored in the refrigerator for three to five days. For longer storage, you can freeze the meat for up to two months. It is best to slice or cube the ham before freezing so you can defrost only what you need for future sandwiches, omelets, or soups.