Honey Baked Ham
We’re talking easy here, with decidedly delicious results: Of course the end product will depend heavily on the quality of ham you begin with. Shop around, and ask your butcher for advice. Stay away from heavily salted hams that have a lot of fat.
NotesCan be made ahead? Yes. The night before. Slice for serving cold.
Can be frozen? Yes. But it will lose some of the nice texture. Use frozen pieces of ham in soups and stews.
Can be doubled? Yes. If you have a large enough oven, bake 2 hams.
Good for leftovers? Excellent. Wrap well in plastic wrap or in a plastic bag I and refrigerate for up to 5 days. Reheat in foil. Add to casseroles and soups, or use cold in sandwiches or salads.
4 to 5 servings per pound
Preparation Time15 min
Preparation Time - Text15 minutes
Cooking Time1 min
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, tree nut free
Taste and Texturemeaty, savory, smoky, spiced, sweet
- One 6- to 8-pound smoked, fully cooked ham
- One 8-ounce jar apricot preserves
- ½ cup honey
- 1/3 cup Dijon mustard
- ¼ cup soy sauce
- ½ cup orange juice
- ½ teaspoon ground cloves
- ½ teaspoon powdered ginger
Preheat the oven to 325°F. Spray a roasting pan with nonstick vegetable cooking spray (this will make cleanup easier) or line the pan with foil. If you have a roasting rack, spray it as well and place it in the pan. Place the ham on top. If you don’t have a rack, just place the ham in the pan.
Insert a meat thermometer into the center of the ham. Combine all the remaining ingredients and mix well. Brush the ham with the glaze and bake for 1¼ hours, basting every 30 minutes, until the thermometer reads 140°F.
Remove the ham to a carving board and let it stand for 15 minutes before cutting.
Suggested accompaniments: Noodle Pudding or sweet potatoes and coleslaw.
Ham Sandwiches: Variations on a Theme
If you are used to making sandwiches with that boring thin-sliced ham from the deli, making them with your own leftover baked ham will be a remarkable revelation.
Bread-wise, try an onion roll, pumpernickel or dark rye bread, whole-wheat pita, or a cheese croissant. Spread with mustard—grainy, honey, or Dijon—or Major Grey’s Mango Chutney (available in the condiment section of the grocery store). Add a slice of Cheddar, Brie, or goat cheese. Top with sprouts, thick slice of tomato, Bermuda onion, or slices of apples, or pears. Enjoy!
1992 Lora Brody