Entree: United States – Honey-Glazed Baked Ham

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

9 lb (4.1 kg) bone-in smoked ham (fully cooked); estimated edible portion: 70% of gross weight, about 6 lb 5 1/4 oz (2,870 g)
1 cup (240 ml) honey
1 cup (220 g) packed brown sugar
1/2 cup (120 ml) Dijon mustard
1/2 cup (120 ml) apple cider or orange juice
2 tbsp (30 ml) apple cider vinegar
1/2 tsp (2.5 g) ground cinnamon
Whole cloves for studding (optional)

Show original ingredient measurements

9 lb (4.1 kg) bone-in smoked ham (fully cooked); estimated edible portion: 70% of gross weight, about 2,870 g
1 cup (240 ml) honey
1 cup (220 g) packed brown sugar
1/2 cup (120 ml) Dijon mustard
1/2 cup (120 ml) apple cider or orange juice
2 tbsp (30 ml) apple cider vinegar
1/2 tsp (2.5 g) ground cinnamon
Whole cloves for studding (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 325°F (160°C). Place ham cut-side down in a roasting pan on a rack and score the surface in a diamond pattern; stud centers with cloves if using.
2. In a saucepan, combine honey, brown sugar, Dijon mustard, apple cider (or orange juice), apple cider vinegar, and cinnamon; warm over low heat until sugar dissolves and glaze is smooth.
3. Brush a generous layer of glaze over the ham and tent loosely with foil.
4. Bake the ham for about 12–15 minutes per pound (approximately 1¾–2¼ hours for 9 lb (4.08 kg)), basting with glaze every 20–30 minutes; remove foil for the last 20–30 minutes to caramelize the glaze.
5. Heat until the internal temperature reaches 140°F (60°C) for pre-cooked ham.
6. Remove from oven and let rest 15 minutes before slicing; reserve any pan glaze warmed for serving.

1. Preheat oven to 325°F (160°C). Place ham cut-side down in a roasting pan on a rack and score the surface in a diamond pattern; stud centers with cloves if using.
2. In a saucepan, combine honey, brown sugar, Dijon mustard, apple cider (or orange juice), apple cider vinegar, and cinnamon; warm over low heat until sugar dissolves and glaze is smooth.
3. Brush a generous layer of glaze over the ham and tent loosely with foil.
4. Bake the ham for about 12–15 minutes per pound (approximately 1¾–2¼ hours for 9 lb), basting with glaze every 20–30 minutes; remove foil for the last 20–30 minutes to caramelize the glaze.
5. Heat until the internal temperature reaches 140°F (60°C) for pre-cooked ham.
6. Remove from oven and let rest 15 minutes before slicing; reserve any pan glaze warmed for serving.