Brown sugar honey glazed ham recipe

We make this easy baked treat with our brown sugar and honey ham glaze, which turns into a delicious, crispy, perfectly sticky combination in the oven. It is very simple and very good.

Glazed Ham is one of the easiest holiday dishes to make. You start with a cooked or smoked ham, which is already cooked, so the hard work is done. And the ham glaze couldn’t be simpler or more delicious.

In this recipe, you will gently heat the ham in the oven, then remove the heat and brush the glaze so it is sticky, smooth, and caramelized. It’s a simple process, and your guests will be impressed.

Essential ingredients

• It reads: Start with a perfectly cooked ham. Smoking is best because it adds more flavor. I prefer bones-on-ham because it stays a little more moist and you don’t have juny jobs, either. Depending on where you buy it, the ham may have its rind attached. This is good, because that means you will have a good amount of glaze oil to stick to. Spiral-cut ham is also perfect for this recipe.
• Apple Juice: You will use apple juice in two ways. First, go to the roasting pan to keep the ham moist as it gets better. Second, you will use it as a base for a simple glaze. Regular regular apple juice is fine (and that’s what I use most), but fresh-squeezed is a little bit better.
• CLAZANE AT HOME: Our ham glaze recipe includes apple juice, brown sugar, honey, dijnonstard, apple cider vinegar, Worcestershire sauce, black pepper, and allspice. It is very easy to make, and you can prepare it until next week.

Get the full recipe with the measurements below.

How to make a crispy ham

Tip 1: Prepare the ham. Most hams come with a layer of rind (skin) on top sometimes on the sides. You’ll also see exposed fat around the rind that has been slightly thickened in the smoking process. We will only remove the rind and keep all the fat so the glaze won’t stick to it. Here it is:

1. Remove the Rind: Use a sharp knife to trim the rind, leaving the entire layer of fat. You can spray the strips or slide your knife under the edge of the rind and use your fingers to gently kiss it. Once you’ve loosened the corner, it tends to pull easily.
2. Ham Scores: Cut shallow 1/4-inch strips across the exposed fat (and any visible meat), but leave the light side alone. Make cuts in a crosshatch pattern. This helps the glaze sink in and stick as the ham bakes in the oven over time.

Tip 2: Bake Ham well. Place the ham on a roasting rack in a roasting pan, add apple juice to the pan, then cover with foil and place in the oven at 300 ° F. Bake until the internal temperature reaches about 115 ° F. This slow, gentle heat warms the whole ham. No glaze yet, just bringing it to temperature.

Tip 3: Make hell. The glaze comes together quickly. Put all the ingredients in a small saucepan and bring to a gentle simmer. Whisk well, then let it bubble over medium heat until it thickens slightly. As it limmers, the sugar and honey melt and lighten a little, turning this mixture into a thick, syrupy space. Look at it closely so it’s not too much.

Tip 4: Light the ham. When your ham is heated, remove the foil and brush a generous layer of glaze. After that, crank the oven to 375 ° F, and bake for about 40 minutes, or until the internal temperature reaches about 140 ° F. Continue to build the glaze as you cook. Every 10 to 15 minutes, remove from the oven and brush on another coat. I usually apply 4 to 5 layers to create a shiny, glossy glaze.

How to use ham

Unless you buy a cut-cut ham, you’ll have to make your own. I prefer smaller pieces, and the process is simple when you see how it works. For a lean ham, simply cut the slices from one end to the other. To get a bone-in ham, here’s what you have to do:

1. Lay the ham flat-side down to stabilize it on your cutting board.
2. Use a Chef’s knife to make a vertical cut along the side of the bone, releasing most of the meat. Continue working around the bone, cutting off larger pieces as you go.
3. Take each section and chop it into small, even pieces, cutting across the grain to get more texture.

Working on Proposals

Serve baked ham with classic holiday sides. Think creamy mashed potatoes, mashed sweet potatoes, mashed potatoes, au gratico potatoes, roasted carrots, or green beans. You can make sandwiches with rolls (I love Hawaiian rolls) or serve them with cornbread. Finally, I love a spoonful of cranberry sauce, garlic aioli, or dijon mustard, which add a nice contrast to the sweet, sticky glaze.

If you’re feeding a large crowd, you can top off the dish with more hearty sides like mac and cheese, dressing, potato salad, or roasted vegetables.

What’s left is storage

The satever ham goes well. Slice your ham, then transfer the slices to an airtight container and refrigerate for up to 4 days. For longer storage, freeze for up to 3 months. To reheat, add the pieces to a skillet with a little water, cover, and heat over low heat. Or, wrap the pieces in foil and warm in the oven.

You can also use leftover ham to make soups (like cabbage soup), fried rice, omelets, frittatas, sandwiches, and desserts.

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