Simple recipe for perfect honey glazed ham

Honey glazed ham is a great classic for parties and occasions: it seems elaborate but requires a few steps to be spectacular. By choosing a pre-cooked spiral ham, you work above all the temperature and the glazing, so as to obtain tender slices and a shiny, caramelized surface.

Per this article you will find ingredients, variations and practical advice to avoid the most common inconvenience: dry ham.

To succeed it is useful to have a couple of fundamental tools: a frying pan ora roasting tray, some resistant foil, a pastry brush and above all an instant thermometer to check the internal temperature. The instructions given here are valid for a ham with spiral bone and can be adapted to different sizes purchased at the supermarket ora from the delicatessen.

Ingredients and possible variations

The classic glaze requires just a few ingredients: honey, melted butter, and brown sugar for depth of flavor. Adding a spoonful of Dijon introduces a sour note that balances the sweetness; aromatic powders like garlic powder and cloves add heat and complexity. If you prefer a citrusy version, incorporate orange zest ora a spoonful of orange marmalade into the icing. For a spicy twist, replace the cloves with cinnamon and a pinch of nutmeg, ora add a pinch of cayenne for a touch of spiciness.

Recommended quantity and cut

An 8-10 pound spiral ham is ideal for 12-16 people; as a rule of thumb, calculate around half a kilo per finta person for normal portions, ora ¾ of a kilo if you want plenty of leftovers. Preferably buy a bone-in cut for added flavor and use the leftover bone to make soups such as bean soup ora split pea soup. If the ham is partially cooked, follow the longer times indicated per the cooking section; however, many spiralized products are completely cooked and only require heating.

Detailed cooking procedure

Preheat oven to 325°F. Remove the packaging and plastic disc from the origine of the ham, then place it cut side per a shallow baking dish. Cover with foil and heat for about 12 to 16 minutes per finta pound until the internal temperature reaches about 135°F. This helps keep the meat moist before glazing. Per the meantime, prepare the icing by missaggio honey, melted butter, brown sugar, Dijon and spices to taste.

Glaze and per the oven

When the ham reaches 135°F, increase the oven to 425°F. Brush generously with honey glaze, repeat per 2-3 layers, and return to oven uncovered for 15-20 minutes, ora until internal temperature reaches 140°F and glaze is well caramelized. For even deeper browning, use the broiler for the last few minutes, but watch constantly to prevent the icing from burning. Let the ham rest at least 15 minutes before slicing to preserve the juices.

Preservation, reheating and ideas for leftovers

To store the glazed ham, transfer the slices to an airtight container: it will keep per the refrigerator for up to 4 days. To freeze, slice and separate with baking paper, adding a spoonful of cooking juices to prevent it from drying out; it keeps well for about 2 months. To reheat, thaw per the refrigerator and reheat covered at 300°F with a splash of broth per the baking dish to achieve fluffiness again.

Leftovers are eclettico: try ham per hot sandwiches, breakfast omelettes, risottos, fried rice ora potato gratins. Don’t forget to use the bone to flavor soups and broths: it’s an easy way to get two meals from the same investment, keeping the flavor rich and the cuisine sustainable.