Honey Glazed Ham

Ingredients

• 3.18 kg (7 lb)bone-in ham, fully cooked
• 180 ml (3/4 cup)honey
• 110 g (1/2 cup)brown sugar
• 60 ml (1/4 cup)orange juice concentrate
• 2.5 ml (1/2 tsp)ground mustard
• 1.25 ml (1/4 tsp)chilli powder
• 0.6 ml (1/8 tsp)ground cloves
• 240 ml (1 cup)water

Instructions

1. 1

   Preheat the oven

   Heat the oven to 163°C (325°F).

2. 2

   Prepare the ham

   Score the ham, set it on a rack in a roasting tin and pour 240 ml (1 cup) of water into the bottom of the tin.

3. 3

   Mix the glaze

   Stir together the honey, brown sugar, orange juice concentrate, ground mustard, chilli powder and ground cloves. Brush half of the mixture over the ham.

4. 4

   Bake covered

   Cover the roasting tin loosely with foil and bake the ham for 1 hour and 30 minutes.

5. 5

   Glaze again

   Remove the foil and brush the ham with half of the remaining glaze. Bake for 20 minutes.

6. 6

   Finish baking

   Brush the ham with the remaining glaze and bake for another 20 minutes, or until its internal temperature reaches 60°C (140°F).

7. 7

   Caramelise the glaze

   For a more caramelised finish, place the ham under the grill for 2–3 minutes or use a kitchen torch.

What is honey glazed ham?

Baked ham is a familiar American holiday centrepiece, often served in generous slices for a group. Here, a fully cooked, bone-in ham is warmed in the oven and finished with a sweet, tangy coating.

The glaze pairs honey and brown sugar with orange juice concentrate, mustard, chilli and cloves. Brushing it on in stages lets the flavour build while giving the outside time to colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 431 calories, 43g protein, 25g carbs, 17g fat.

The ham supplies most of the protein and fat, while honey and brown sugar contribute much of the carbohydrates. Serve a slice with vegetables and a modest portion of potatoes or another starch to round out the plate.

Why use a fully cooked, bone-in ham?

Fully cooked ham means the oven time is for warming it through and glazing the surface, rather than cooking raw pork from scratch. Keep a thermometer handy and use the recipe’s 60°C (140°F) centre-temperature cue.

Bone-in ham gives you a substantial joint to carve at the table. Scoring the surface creates grooves for the glaze to settle into.

Making the glaze

Sweet base: Honey and brown sugar make a thick, sugary coating. Stir them thoroughly with the orange juice concentrate so the mixture is even before brushing.

Spice balance: Ground mustard and chilli add savoury warmth, while a small amount of cloves brings a fragrant note. Measure the cloves carefully, as their flavour can become prominent.

Basting in stages

First coat: Brush half the glaze over the scored ham before covering the tin with foil. The foil helps protect the surface during the long initial bake.

Later coats: Add half of the remaining glaze after 90 minutes, then use the rest for the final 20-minute bake. This staged approach keeps glaze on the outside for the finish.

Checking doneness and colour

Temperature: Check the centre of the ham with a thermometer, taking care not to touch the bone. The recipe’s endpoint is 60°C (140°F).

Caramelisation: If you want more colour, use the grill for just 2–3 minutes or finish with a kitchen torch. Watch closely, since the honey and sugar can darken quickly.

Serving the ham

Slice the ham across the grain and spoon any glaze from the roasting tin over the portions. The sweet, spiced coating works well alongside savoury sides.

For a balanced plate, serve it with vegetables and a starch such as roast potatoes or bread. Keep extra glaze on the side so diners can choose how much to add.

Recipe notes & tips

• Score the ham before glazing so the coating can reach the cuts in the surface.
• Set the ham on a rack so it sits above the water in the roasting tin.
• Keep the foil tent loose rather than pressing it against the glazed surface.
• Use a pastry brush to spread each glaze coating evenly over the ham.
• Check the centre temperature without letting the thermometer touch the bone.
• Stay beside the ham while it is under the grill, as the glaze can darken fast.

Variations

• More citrus: Add a little orange zest to the glaze for a brighter aroma.
• Extra mustard: Increase the ground mustard slightly for a sharper savoury note.
• Gentler spice: Leave out the chilli powder for a milder glaze.
• Peppery finish: Add a few turns of black pepper to the glaze mixture.
• Torch finish: Use a kitchen torch instead of the grill to caramelise the surface.

Common mistakes to avoid

• Skipping the scoring: The glaze stays mostly on the surface; score the ham before brushing it.
• Leaving out the water: The bottom of the tin may become dry; pour in the specified 240 ml before baking.
• Glazing only once: You miss the recipe’s layered coating; apply it at each stage as directed.
• Over-browning under the grill: Sugary glaze can darken quickly; watch closely and stop after 2–3 minutes.
• Touching the bone with the thermometer: The reading may not reflect the centre; place the probe in the meat instead.

How to store

Refrigerate leftover ham in an airtight container within 2 hours of serving and use within 3–4 days. Reheat covered in the oven or in a microwave until steaming hot, adding a splash of water if the slices seem dry.

Frequently asked questions