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Honey baked ham

To better suit my family, I got a 3 lb ham and had the deli man slice it into thick pieces. I made a lot of changes to the glaze out of personal preference and the reviews. I threw in the OJ because I’d seen it in other ham glaze recipes and we had some in the fridge. I used:

  • 3/4 cup honey
  • 1/4 butter
  • 2 tbsp brown sugar
  • A splash of orange juice
  • Squeeze dijon mustard

I poured everything in the oven bag, and baked at 350, turning the bag every 15 minutes. I didn’t know how long to cook, so I just cooked until everything was warm and moist. Pre-cooked hams should be cooked to 135 or 140, but unfortunately I didn’t have my thermometer. I wasn’t worried since I just had slices. I ended up cooking it for 30 minutes. The glaze  (which I consider to be more like a marinade because it was so thin) kept the ham really moist and gave it a nice sweet, citrus-y flavor.

I would love to try this with a big spiral cut ham, and maybe add some pineapple. It would be cool to have a beautiful crust on my ham. Although, then I run the risk of the glaze not penetrating the entire ham. Decisions decisions! To get a pretty crust, some reviewers used a torch. I would probably have to use my broiler.

I used a plain, 1/2 ham from Kroger. It was a little more than 3 lbs, and it was cut into about 14 pieces.

Here is the original recipe. It says it serves 15.

Honey Glazed Ham (All Recipes)

Ingredients

  • 1 (5 pound) ready-to-eat ham
  • 1/4 cup whole cloves
  • 1/4 cup dark corn syrup
  • 2 cups honey
  • 2/3 cup butter

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
  3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
  4. 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.
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