The center of a holiday table often features a magnificent, glistening centerpiece that commands attention. While many options exist, nothing quite matches the timeless appeal of a perfectly baked ham coated in a sweet, sticky lacquer. Knowing how to honey glaze a ham is a culinary rite of passage that transforms a standard cut of meat into a gourmet experience. Whether you are hosting a festive Christmas dinner, an Easter brunch, or a Sunday family gathering, mastering the art of the glaze ensures your meal is memorable.
A honey glaze provides more than just flavor; it creates a beautiful mahogany crust and helps lock in moisture. The balance of the natural saltiness of the pork against the floral sweetness of honey and the sharpness of spices creates a complex profile that appeals to almost every palate.
Choosing the Right Ham for Glazing
Before you even touch a jar of honey, you must select the right canvas. Most hams sold in grocery stores are “city hams,” which means they are already cured and fully cooked. These are the easiest to work with for a honey glaze.
Bone-In vs. Boneless
A bone-in ham is widely considered superior for flavor and presentation. The bone conducts heat during the baking process and provides a richer taste to the surrounding meat. Additionally, the leftover bone is a gold mine for future soups and stews. Boneless hams are easier to slice and serve, making them a practical choice for large crowds where speed is a priority.
Spiral Cut vs. Whole
Spiral-cut hams are pre-sliced by the manufacturer, allowing the glaze to seep deep into the layers of the meat. However, they can dry out more easily if not handled with care. A whole, uncut ham requires you to score the surface yourself, but it typically retains more moisture throughout the long heating process.
Essential Ingredients for a Perfect Honey Glaze
A classic honey glaze is simple, but the quality of ingredients matters. You aren’t just looking for sweetness; you are looking for a balance of sugar, acid, and spice.
The Sweet Base
Honey is the star of the show. Using a high-quality clover or wildflower honey provides a clean, floral sweetness. Some cooks like to supplement the honey with brown sugar to add a deep, molasses-like undertone and to help the glaze thicken into a tacky consistency.
The Acidic Component
To prevent the glaze from being cloyingly sweet, you need an acid. Apple cider vinegar, dijon mustard, or even a splash of pineapple juice can cut through the sugar. Mustard is particularly popular because it acts as an emulsifier, helping the glaze stick to the ham rather than sliding off into the pan.
Aromatic Spices
Ground cloves are the traditional pairing for ham, offering a warm, slightly medicinal scent that defines the holiday season. Cinnamon, nutmeg, and ginger are also excellent additions. For those who enjoy a bit of heat, a pinch of cayenne pepper or black pepper can provide a sophisticated finish.
Preparing the Ham for the Oven
Preparation is key to ensuring the glaze adheres properly and the meat remains succulent. If your ham is not spiral-cut, you should score the skin. Use a sharp knife to create a diamond pattern across the surface, cutting about a quarter-inch deep. This not only looks professional but also provides “channels” for the honey glaze to settle into.
Position the ham in a large roasting pan. To prevent the bottom from scorching and to create a moist environment, add about a cup of water, apple juice, or ginger ale to the bottom of the pan. Cover the ham tightly with heavy-duty aluminum foil. This initial “steam” phase is crucial because it heats the ham through without drying out the exterior before the glaze is even applied.
The Science of Baking and Glazing
Because most hams are pre-cooked, your goal in the oven is essentially a controlled reheating process followed by a high-heat searing of the glaze.
The Low and Slow Phase
Set your oven to 325°F. Place the foiled ham inside and bake for approximately 12 to 15 minutes per pound. For a standard 10-pound ham, this takes about two to two and a half hours. The internal temperature should reach 130°F to 135°F before you remove the foil to begin the glazing process.
Crafting the Glaze
While the ham is in its final hour of baking, prepare the glaze on the stovetop. Combine 1 cup of honey, 1/2 cup of brown sugar, 2 tablespoons of dijon mustard, and 1/2 teaspoon of ground cloves in a small saucepan. Heat over medium-low heat, stirring constantly, until the sugar has dissolved and the mixture is bubbling slightly. Do not let it boil vigorously, as honey can burn and turn bitter.
Applying the Glaze for Maximum Impact
Once the ham has reached its target internal temperature, remove it from the oven and increase the oven temperature to 400°F. Carefully remove the foil. This is when the magic happens.
Using a silicone basting brush, generously coat the entire surface of the ham with your honey mixture. Be sure to get the glaze into the score marks or between the spiral slices. Return the ham to the oven, uncovered.
You will want to glaze the ham every 8 to 10 minutes for the next 20 to 30 minutes. This layering technique builds up a thick, caramelized “bark.” Watch the ham closely during this stage; the high sugar content in honey means it can move from perfectly caramelized to burnt very quickly. The final internal temperature of the ham should be 140°F.
Resting and Serving
One of the most common mistakes is slicing the ham immediately after it comes out of the oven. Like any large roast, ham needs time to rest. Transfer the ham to a carving board and let it sit for at least 15 to 20 minutes. This allows the juices to redistribute and the honey glaze to “set” so it doesn’t slide off when you cut into it.
When carving a bone-in ham, cut slices vertically toward the bone, then make a horizontal cut along the bone to release the slices. If you have used a spiral ham, the work is mostly done for you, but you may still need to cut around the center bone to free the meat.
Common Mistakes to Avoid
- One major pitfall is applying the glaze too early. If you put the honey on at the start of the three-hour baking process, it will burn to a black crisp long before the meat is warm. Always wait until the final 30 minutes.
- Another mistake is failing to cover the ham during the first stage. Without foil, the outer layers of the meat will become tough and leathery.
- Finally, ensure you don’t overcook the meat. Since the ham is already cooked, you are only aiming to bring it to a safe, palatable serving temperature.
Frequently Asked Questions
What is the best type of honey to use for a ham glaze?
A mild honey like clover or orange blossom is generally best as it provides sweetness without overpowering the other spices. However, if you prefer a deeper, more earthy flavor, a dark buckwheat honey can provide a unique profile that stands up well to the saltiness of the pork.
Can I make the glaze in advance?
Yes, you can prepare the honey glaze up to three days in advance. Store it in an airtight container in the refrigerator. When you are ready to use it, gently reheat it on the stove or in the microwave until it reaches a brushable consistency.
How do I prevent my honey glaze from burning?
The key is monitoring the oven during the final 20 minutes of cooking. If you notice the edges of the ham are darkening too quickly, you can tent those specific areas with small pieces of foil. Also, ensure your oven rack is in the center position so the top of the ham isn’t too close to the upper heating element.
Is it necessary to score a ham that isn’t spiral-cut?
While not strictly necessary for safety, scoring is highly recommended for quality. It increases the surface area for the glaze to cling to and allows the fat to render more efficiently, resulting in a better texture and a more flavorful crust.
What should I do with the leftover honey-glazed ham?
Leftover glazed ham is incredibly versatile. It can be used in sandwiches, diced into omelets, or added to a split pea soup. The sweetness of the honey glaze adds a wonderful dimension to breakfast hashes or even a Hawaiian-style pizza. Store leftovers in the refrigerator for up to four days or freeze for up to two months.