Honey Baked Ham


Honey Baked Ham

Pour half of the glaze over the ham allowing it to sink into the slices. Tightly wrap the ham in the foil and place on a rack in a roasting pan. Fill the pan with an inch of water and roast in the oven until the internal temperature reaches 140 degrees F, about 20 minutes per pound.


Gently cook the ham with at least 1/2 cup of water, wine, or stock in the pan and cover it with foil to make sure the ham won’t dry out (until you’ve applied the glaze—then, the foil comes off). Give your ham some homemade love! Avoid the gnarly packet of goopy pre-made glaze and make your own instead.


1 Smoked ready-to-eat ham,
-13 to 15 pounds
2 To 3 bottles ginger ale
3 c Dry white wine
5 tb Dijon mustard
1/3 c Honey
1/3 c Real maple syrup
1 1/4 c Chicken stock
3 tb Real maple syrup
2 tb Dijon mustard
2 ts Cornstarch


Procedures: Remove the rind and score with diagonal cross-cuts.
Put ham in a close-fitting kettle and cover with ginger ale
. Bring to boil, then simmer for 20 to 30
minutes. This step removes the too salty taste and adds
a delicate flavor. Drain the ginger ale, add ham to
a roasting pan and pour the wine over it. Cover with foil and
bake at 350~ for 1 hour.

Combine the glaze ingredients. After the ham has baked
1 hour, brush the ham with the glaze, using all
of the mixture. Return ham to the oven (uncovered) and
bake an additional 1-1/2 hours, or until internal temp
reaches 140~. Baste occasionally after the glaze has
“set”, about 45 minutes. If the glaze gets too dark
before the temp gets to 140 degrees, tent the ham with

When ham is done, transfer it to a serving plate and
loosely cover with foil to keep warm. Skim the fat
from the juices, reserving all the juice and
caramelized bits from the glaze. Heat this to a boil
along with 1 cup of the chicken stock (reserving 1/4
cup), syrup and mustard. Dissolve the cornstarch in
1/4 cup of reserved chicken stock and whisk it into
the sauce to thicken. The sauce should be a rich dark
color. Strain and pour into a gravy boat. Serve the
sauce over the ham.

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