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Honey Glazed Ham

This honey glazed ham combines a tender, juicy main ingredient with a sweet and tangy glaze that caramelizes beautifully during baking. The process involves scoring, glazing, and slow roasting to achieve a shiny, sticky finish and a richly flavored, tender interior. The final dish is visually appealing with a golden-brown crust and aromatic, inviting aroma.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 8
Calories 350 kcal

Equipment

  • Roasting pan with rack
  • Pastry brush
  • Meat thermometer
  • Sharp Knife

Ingredients
  

  • 1 whole smoked or baked ham (bone-in or boneless) preferably pre-cooked
  • 1/2 cup honey good-quality, runny honey
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce adds umami and saltiness
  • 1 tsp black pepper fresh cracked for best aroma
  • 1 tsp lemon zest or a splash of lemon juice optional for brightness

Instructions
 

  • Preheat your oven to 160°C (320°F). Place the ham on a roasting rack inside the pan. Use a sharp knife to score the fat in a diamond pattern, about 1/4 inch deep; this helps the glaze absorb and creates an attractive presentation.
  • In a small bowl, whisk together honey, Dijon mustard, soy sauce, black pepper, and lemon zest or juice if using. This creates a fragrant, tangy glaze.
  • Using a pastry brush, generously brush the glaze over the scored fat and sides of the ham, making sure to get into the cuts for maximum flavor.
  • Place the ham in the oven and bake uncovered for about 1.5 to 2 hours. Baste the ham with additional glaze every 30 minutes, spooning it over the surface and into the scored lines. The smell of caramelizing honey will fill your kitchen.
  • Look for a deep golden-brown color and a shiny, sticky surface as signs that the glaze has caramelized nicely. The internal temperature should reach 60°C (140°F) for safety.
  • Once cooked, remove the ham from the oven and tent loosely with foil. Let it rest for at least 15 minutes to allow the juices to redistribute, ensuring every slice is juicy and tender.
  • Use a sharp knife to carve the ham into slices, revealing the juicy, tender interior with a beautiful glaze coating. Serve warm for a festive, inviting presentation.