Honey Ham Glaze Recipes

HONEY MUSTARD GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a small roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours.
• Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole-grain mustard and thyme in a small saucepan. Cook over medium-low heat until the sugar has dissolved, about 2 minutes.
• Increase the oven temperature to 375 degrees F. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan; it is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golden brown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well-browned and glazy; be careful not to let the glaze burn. Serve warm.

BAKED HAM WITH BROWN SUGAR GLAZE

Steps:

• Remove ham from package and netting. If it's been refrigerated, if possible let it sit out for about 1 hour to take a bit of the chill off. If ham is not pre-sliced, score the ham with shallow 1/2-inch/12mm criss-cross cuts.
• Preheat oven to 350°F/175°C.
• Make the Glaze (this can also be done while ham bakes for the first 30 minutes): In a saucepan or microwave-safe bowl, combine the brown sugar glaze ingredients (brown sugar, honey, orange juice, optional mustard, cinnamon, clove (optional), and black pepper). Heat and whisk until brown sugar is dissolved and glaze is well combined. Set aside.
• Lay ham cut side down on a baking dish and cover tightly with aluminum foil.
• Baking the ham for 30 minutes (or if using a different sized ham - about 20 minutes before it should be finished - base complete timing off of cooking for 12-14 minutes per pound), uncover the ham and and brush 1/2 of the glaze over the ham.
• Increase oven to 425°F/220°C, place the ham back in the oven, UNCOVERED, and bake for another 20 minutes or until the ham is crispy on the outside and the internal temperature is 140°F/60°C.
• Optional serving: Combine the juices from the roasting pan and the remaining glaze in a saucepan. Bring to a simmer and cook for about 5 minutes or until thickened. Brush the glaze onto the ham when serving or serve alongside in a bowl for everyone to add as they like.

BAKED HAM WITH BROWN SUGAR-HONEY GLAZE

Steps:

• Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.
• Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
• Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)

TANGY HONEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
• In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
• Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

HONEY MUSTARD GLAZED HAM RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
• Place the ham on the roasting rack over the liquid.
• Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
• Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
• Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
• Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
• Brush the glaze on to the ham then transfer back to the roasting rack.
• Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
• Slice the ham, and serve.
• Enjoy!

HONEY BAKED HAM (THE REAL THING!)

Steps:

• First you must slice your ham, if it is not already sliced.
• Use a very sharp knife to cut the ham into very thin slices around the bone.
• Do not cut all the way to the bone or the meat may not hold together properly as it is being glazed.
• You want the slices to be quite thin, but not so thin that they begin to fall apart of off the bone.
• You may wish to turn the ham onto its flat end and cut around it starting at the bottom.
• You can then spin the ham as you slice around and work your way up.
• Mix the ingredients together in a small bowl.
• (I like to make double this recipe for a nice large ham).
• Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter.
• Pour the sugar mixture onto the wax paper and spread it around evenly.
• Pick up the ham and roll it over the sugar mixture so that it is well coated.
• Do not coat the flat end of the ham, just the outer surface which you have sliced through.
• Again, I like to stuff some of the sugar mixture INSIDE the slices.
• Turn the ham onto its flat end on a plate.
• Use a blow torch with a medium-size flame to caramelize the sugar.
• Wave the torch over the sugar with rapid movements, so that the sugar bubbles and browns, but does not burn.
• Spin the plate so that you can torch the entire surface of the ham.
• Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture).
• Serve the ham cold (don't put the sugar between the slices if you plan on doing this) or re-heat (THEN put the sugar between the slices BEFORE you caramelize it) just like the real thing!
• Don't be frightened to use the torch!
• You can to it outside, if you wish.
• Just set it on something fire proof and have fun blazing away!

BAKED HAM WITH BROWN SUGAR HONEY GLAZE

Steps:

• Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.) Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.
• Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F.
• Allow the ham to stand for 15 minutes before slicing to allow the juices to set.

HONEY-GLAZED HAM

Steps:

• Cut ham in half; place in a 5-qt. slow cooker. Pour ginger ale over ham. Cover and cook on low until heated through, 4-5 hours. , Combine the honey, mustard, cloves and cinnamon; stir until smooth. Spread over ham; cook 30 minutes longer.

HONEY-GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Score the surface of the ham in a diamond pattern about 1/8 inch deep. Stud the top of the ham with the cloves, then put it in a roasting pan with a rack, tent it with foil and bake for 1 hour.
• Heat the honey, ginger ale, mustard and vinegar in a small saucepan until bubbly. Cook until reduced and a bit thicker, 10 to 15 minutes.
• Remove the foil and brush the glaze on the ham. Return it to the oven for 15 minutes. Repeat once more. Remove it from the oven and let it rest/cool slightly.

HONEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Score ham, and stud with the whole cloves. Place ham in foil lined pan.
• In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
• Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

HONEYED HAM GLAZE

Steps:

• Mix together in a bowl: honey, ketchup, mustard, Worcestershire sauce, minced onion, cloves and ginger. Pour over ham slices as a glaze.

COPYCAT HONEY BAKED HAM

Steps:

• Preheat oven to 250°F.
• Remove the packaging and the plastic disk from the bottom of the ham. Place ham in a shallow roasting pan, cut side down.
• Bake for 13-16 minutes per pound until ham reaches 135°F.
• Combine glaze ingredients in a small bowl and mix well.
• Once the ham reaches 135°F, remove it from the oven. Turn the oven up to 425°F. Brush the ham generously with the honey glaze. (I do 2-3 coats of glaze).
• Return to the oven for 15-20 minutes or until ham reaches 140°F and glaze is browned.
• Remove the ham from the oven and rest at least 15 minutes before cutting. Spoon juices over the ham before serving if desired.

HONEY-MUSTARD HAM GLAZE

Steps:

• Mix honey, mustard, brown sugar, and pineapple juice in a bowl until well combined.

HONEY GLAZED HAM STEAK RECIPE

Steps:

• Preheat oven to 350°F (177°C). Line a rimmed baking sheet or baking pan with foil. Spray the foil with non-sticking cooking spray, set aside.
• Drain the pineapple juice from the can of crushed pineapple into a bowl.
• In medium bowl whisk together the honey, 1/2 tablespoon of reserved pineapple juice, brown sugar, mustard, and smoked paprika.
• Add your ham to the pan and pour the glaze on top, making sure the entire ham is covered. Add 1/4 cup of crushed pineapples on top.
• Bake uncovered for 20-30 minutes or until heated through and the glaze begins to brown.
• In a large skillet, heat the olive oil over medium-high heat. Once hot, add the ham steak. Cook until brown, about 2-3 minutes.
• Flip and cook the other side until brown, about 1-2 minutes. Transfer to a plate and cove with foil to keep warm.
• In a medium bowl whisk together the honey, 1/2 tablespoon of reserved pineapple juice, brown sugar, mustard, and smoked paprika.
• Turn the skillet heat down to low and add the glaze to the pan. Cook until hot and bubbly, about 1 minute.
• Be sure that the glaze covers the entire bottom of the surface and then add the ham back into the pan, heat for 1 minute.
• Flip and coat the other side of the ham steak with the glaze and cook for 1 additional minute.
• Remove the glazed ham steak from the pan and place on a serving dish.
• Quickly add the crushed pineapple to the glaze and stir to coat.
• Drizzle the top of the ham steak with the glaze and crushed pineapple mixture on top. Serve immediately

GORDON RAMSAY'S HONEY GLAZED HAM RECIPE

Steps:

• Put the gammon in a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon sticks and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, let the ham cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soup etc).
• To make the glaze, put the sugar, Madeira, sherry vinegar, and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3-4 minutes until you have a glossy dark syrup. Do not leave unattended, as it will easily boil over.
• Preheat the oven to 170°C/Gas Lift the ham into a roasting tin. Snip and remove the strings and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove. Pour half of the glaze over the ham and roast for 15 minutes.
• Pour on the rest of the glaze and return to the oven for another 25-35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the ham colours evenly.
• Remove from the oven and allow to rest for 15 minutes before carving.