- Meat and poultry
- Roast ham
Baste your gammon with this deliciously sticky glaze made of honey, brown sugar, mustard, cloves, pineapple and orange juice.
885 people made this
- 1 (4.5kg) gammon joint
- 275g dark soft brown sugar
- 5 tablespoons pineapple juice
- 5 tablespoons honey
- 1/3 large orange, juiced and zested
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cloves
MethodPrep:15min ›Cook:2hr45min ›Ready in:3hr
- Preheat oven to 170 C / Gas 3. Place gammon joint in a roasting tin.
- In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard and cloves. Bring to the 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 glazed ham
Reviews & ratingsAverage global rating:(856)
Reviews in English (614)
Made it for Boxing Day, and it went down a treat, the glaze was perfect, and I have past it on to others who asked for it-24 Dec 2015
Great recipe! I fixed this as part of a buffet for a Superbowl party, and it looked, smelled, and tasted wonderful. (Sadly, I can only assume it tasted wonderful because everyone raved about how good it was... but by the time I finished in the kitchen and got my plate - it was already gone, so I only got a few little scraps!) For ease of preparation, I fixed a fruit salad with it, and used the drained juice from the canned pineapple, and substituted 1/3 cup of orange juice because I forgot to buy an orange. It was much easier to make than other recipes I have used - yet tasted like it had taken a ton of effort. I normally use more complex recipes from the major cooking magazines that can require dozens of spices and ingredients, as I love to experiment with flavors and love gourmet food, so I was leary of how simple this was... but with a very limited budget and limited prep time for this party, I decided to try this one - and was VERY pleased. It looked delicious on the table, and it was the first to disappear on the buffet - I will be throwing away my other ham recipes, and sticking with this one.-27 Jan 2003
I made this for Thanksgiving and it was an absolute HIT!! I do not eat Ham but I fed this to about 10 diffrent people and they All said it was fantstic! Instead of cooking it they way they did I made the glaze, put the ham and glaze in a bag, shook it up reall good and baked it in the bag for about 3hrs. Alot easier then basting every 10 min.s.-29 Nov 2006
Double Smoked Honey Glazed Ham
One of the easiest (and most delicious) holiday meals you can make on your barbecue pit is my double smoked honey glazed ham recipe. It’s called “double smoked” because you start off with a pre-cooked (and smoked) ham, then use your smoker to warm it up. The whole thing gets topped off with a thick coating of sweet honey glaze before serving!
When picking out a ham you just want to make sure you are picking out a “Fully Cooked” or “Partially Cooked” bone-in cured ham. The thing to avoid here is a “fresh” or “green” ham. Those are completely raw, and would be your starting point if you wanted to cure the ham yourself. Cooking a fresh ham without curing it would result in something more akin to pulled pork than ham. Home curing is a completely different topic, so we’re just going to start with a store bought cured ham.
The amount of smoke you decide to put on during this second smoke session is 100% personal preference. I like to run a gentle smoke and keep the ham unwrapped throughout the entire process. If you want a little less smoke, then wrap the ham in aluminum foil after about an hour in the smoke. Cooking in an foil pan can make this step easier. That allows you to simply cover the pan with a sheet of foil instead of having to remove the whole thing from the pit to wrap.
The recipe calls for a 10-12 pound spiral cut ham. If you want to go bigger, then it will just take more time. Mine normally takes about 3 hours, but like all barbecue recipes…we’re looking for temperatures, not time. And lastly, spiral cut hams seem to cook a little faster than the whole uncut hams.
- 10-12 pound bone-in ham, spiral cut
- 1/2 cup packed brown sugar
- 1/4 cup honey
- 1 tbsp Dijon mustard
- 1 tbsp pineapple juice
Place your ham in a 250 degree smoker with your favorite smoking wood. Apple is my go-to when working with pork, but that’s just personal preference.
While the ham is cooking, fully combine the brown sugar, honey, Dijon mustard, and pineapple juice.
Once the internal temperature of the ham reaches 140 degrees, baste with the ham glaze. If the ham won’t take all of the glaze, then apply a second coat after 10 minutes.
Continue cooking for another 30 minutes, or until the internal temperature of the ham goes above 145 degrees. Remove from pit and enjoy!
Honey Baked Glazed Ham
Lately I have been craving ham. Isn’t that weird? I couldn’t wait to bake this ham just so I could eat it with my family and have leftovers. I have been eating ham sandwiches almost every day and I can’t seem to get enough of it. This baby has been having some weird cravings. From fruit, to ham. Pretty opposite if you ask me!
A lot of people ask me questions on how to bake the perfect ham. It is pretty simple but there are a few tricks to get your ham to taste fantastic. My favorite glaze to use is a simple honey glaze and it gives the ham a perfect sweet flavor. Here are a few tips that I go by when cooking my ham.
A show-stopping Honey Glazed Ham Recipe
Honey glazed ham makes a delicious centrepiece to a family get together or party - whether it's Christmas day or simply an ordinary Sunday afternoon.
Although traditionally eaten in the festive period, honey glazed ham would work perfectly for when you simply want to impress a crowd, be it friends or family.
It's a guaranteed show-stopper, and if you make this honey glazed ham recipe, you can guarantee guests will be talking about it for days afterwards!
The ham itself is relatively easy to cook, and will actually only take you just 10 minutes to prepare - leaving plenty of time to crack on with your other dishes - including perhaps some goose fat roast potatoes, or pork and herb stuffing balls.When it's ready for the oven, you just want to finish it off with a beautiful honey and mustard glaze to give it the classically sweet, sharp and sticky finish that makes it so tasty.
Top tip for making this honey glazed ham recipe:
If you want a bit more texture, add wholegrain mustard instead of the traditional English mustard to your glaze, giving it a bit more of a unique crunch and a more rewarding flavour.Finally you want to add cloves to perfume the meat and to draw the eye to your diamond pattern on the skin of your honey glazed ham.
We love to serve our honey glazed ham hot of an evening, with mashed potatoes, crunchy veg and plenty of gravy and then cut it up cold when ready to put into sandwiches, salads and quiches - perfect for lunches throughout the week!
- 5 to 6 pound fully cooked ham
- 1/4 cup whole cloves
- 1/2 cup dark corn syrup
- 1/8 teaspoon ground cardamom
- 1 cup honey
- 2/3 cup butter
- 1/3 cup brown sugar
- 1/4 cup orange juice
- 1/8 teaspoon white pepper
Preheat oven to 325 F. Place ham cut side down in a foil-lined roasting pan.
Using a sharp knife, score the surface of the ham in a diamond pattern. Place the whole cloves in the scored intersections.
Combine corn syrup, cardamom, honey, butter, brown sugar, orange juice, and pepper in the top half of a double boiler, and heat until the butter melts and mixture is smooth, stirring occasionally. Keep this glaze in the top of a double boiler, over hot water, while the ham is baking.
Brush glaze over ham, then cover with foil. Bake for 1 hour and 15 minutes, basting ham every 10 to 15 minutes with the warm honey glaze.
During the last 5 minutes of baking time, remove the foil and turn on broiler to caramelize the glaze. Watch the ham carefully during the broiling time! Remove ham from oven, cover with foil, and let sit for 10 minutes before serving.
Serve the pan juices on the side to drizzle over each slice of ham. This will keep each slice of ham moist while it's being served.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
Honey-Glazed Smoked Ham
A pre-cooked ham is a great main course for a family gathering, and you can certainly serve it as is—after you've warmed it up a bit. But you can also make some tweaks and additions by simply glazing and baking it, or turn it into something spectacular with layers of flavor and by using a smoker. In this Honey-Glazed Smoked Ham recipe, the sweet and spicy rub, flavorful basting sauce, and honey glaze bring together ingredients such as cayenne pepper, pineapple juice, dry mustard, honey, and cloves to create depth and richness. Then, the ham is cooked in a smoker which enhances the flavors and makes it tender. Plan to begin the recipe the night before so the ham can sit in the rub for several hours ahead of cooking.
To make sure you get plenty of ham for the whole family, aim for a boneless ham that allows 1/2 pound per person, or a bone-in ham with enough for 3/4 pound per person.
Serve with your favorite sides, such as macaroni and cheese or mashed potatoes, and green beans or corn on the cob. And. some homemade southern-style biscuits to help complete the meal.
Southern Honey Glazed Ham
Succulent and full of flavor, this Southern Honey Glazed Ham is the perfect centerpiece to any holiday feast.
- 1 (8 pound) bone-in shank ham
- 4 cups water, or as needed
- 1/2 cup honey
- 1/2 cup brown sugar
- 2 tablespoons liquid smoke flavoring
- 2 tablespoons Worcestershire sauce
- 1 pinch ground cloves
- Preheat the oven to 275ºF.
- Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid.
- Bake for 6 to 8 hours in the preheated oven (all day or all night).
- Remove from the oven, pour off drippings and reserve.
- Skim fat from the top of the drippings, and discard.
- In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves.
- Pour this over the ham, cover and return to the oven.
- Remaining drippings may be discarded or reserved for other uses.
- Bake for another 30 to 60 minutes in the preheated oven.
- Let stand for 10 minutes before serving.
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Honey-Mustard Glazed Ham
This gloriously easy, five-ingredient recipe will have your family coming back for seconds (and thirds!).
12- to 15-pound fully cooked bone-in ham
- For the ham: Preheat the oven to 325 ̊ Fahrenheit. Score the surface of the ham with a sharp knife in a diamond pattern, about 1/4 inch deep. Stick the cloves in between the diamonds.
- Place the ham on a rack in a large roasting pan, tent it with foil and bake until warmed through, about 2 hours.
- For the glaze: Mix the mustard, honey and pepper in a medium bowl.
- Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and hake until the ham looks glossy, about 20 minutes. Brush with the remaining glaze and bake until just beginning to caramelize, about 20 more minutes.
- Remove the ham from the oven and let rest 15 to 20 minutes.
Look for a bone-in ham that's not spiral cut. It'll be easier to score and stay moist and juicy while cooking.
- 1 whole bone-in Virginia honey ham (about 18 pounds), such as Edwards
- 1/2 cup honey
- 1/3 cup Dijon mustard, plus more for serving
- 1/3 cup packed light-brown sugar
- 1/4 teaspoon ground cloves
Preheat oven to 325 degrees with a rack in lower third. Line a roasting pan with a rack. Wrap ham in parchment-lined foil. Transfer to pan, with thicker rind side facing up. Bake 2 1/2 hours. Meanwhile, in a medium bowl, stir together honey, Dijon, brown sugar, and cloves.
Unwrap ham. When cool enough to handle, use a thin-bladed knife to peel rind from ham and trim fat all over to 1/2 inch. Score skin and fat with tip of knife in opposite directions, to create a 3/4-inch-wide diamond pattern.
Return ham to oven and bake, uncovered, 30 minutes. Baste with some of honey-mustard mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone registers 145 degrees, about 2 hours more. (If necessary, add water to pan, 1/4 cup at a time, to prevent scorching, and tent with foilif ham begins to blacken.)
Let ham stand at least 20 minutes before carving, or let cool completely and serve at room temperature. Thinly slice against the bone serve.
I personally think the best way to cook a ham steak dinner is on the stove. Not only is it quick, you don’t have to turn on your oven.
Plus the outside gets nice and brown from pan frying.
First, make the honey glaze for the ham. Whisk together honey, mustard, brown sugar, pineapple juice, and paprika then add to the hot pan.
Dip each side of the ham into the glaze then cook another minute or so. Stir in the pineapple pieces and dinner is ready.
You may be tempted to add some salt to the glaze, but don’t. The ham provides enough saltiness to balance out the sweet glaze.
However, if you’re adapting this glaze to use with another type of protein, you may want to add some kosher or sea salt to amplify the flavors.