Honey-Glazed Ham (An Easy Holiday Showstopper!)

The Holiday Pantry: The Essential Ingredients

This iconic dish uses a handful of high-quality, classic ingredients to create its signature rich and savory-sweet flavor.

• The Ham (The Shortcut Superstar!):
  • Fully-Cooked, Boneless Ham: For the easiest preparation and carving, it is essential to use a fully-cooked, boneless ham. This allows you to simply score, season, and bake, and then slice the finished roast like a loaf of bread, with no bone to work around.
• The Glaze (The Sweet & Spicy Secret!): A simple but perfect combination of sweet, tangy, and spiced flavors.
  • Honey & Ginger Ale: A classic honey glaze is given a brilliant and festive twist! The ginger ale is reduced with the honey, concentrating its spicy ginger flavor and adding a unique, complex sweetness to the glaze.
  • Grainy Brown Mustard: A classic, tangy whole-grain or brown mustard provides a wonderful, zesty counterpoint to the sweetness of the honey and a beautiful, rustic texture.

The Glazing Masterclass: The Secret to a Perfect, Lacquered Crust

This recipe uses a simple but brilliant “three-stage” glazing process. Here’s why each step is so important:

1. Scoring is Key: The number one secret to a ham that is flavorful through and through is to score the fat cap. By cutting a beautiful diamond pattern into the fat, you are not only creating a stunning presentation but also dozens of channels for your delicious glaze to seep into, seasoning the meat from the inside out.
2. The “Low and Slow” Start: The initial, long bake at a low temperature (¹$325^{\circ}F$) while the ham is covered with foil is designed to gently and evenly heat your fully-cooked ham all the way through without drying it out.²
3. Multiple Coats are Key: By brushing the glaze on in multiple, thin layers during the final stage of cooking, you are allowing each layer to caramelize and set. This is the secret that builds up that beautiful, thick, glossy, and deeply flavorful, lacquered crust without burning.
4. Rest, Rest, Rest!: You must let your finished ham rest for at least 15 minutes before you slice into it. This crucial, patient step allows the hot, delicious juices to relax and redistribute throughout the entire roast.

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Step-by-Step to the Perfect Honey-Glazed Ham

This elegant, festive meal is a joy to prepare.

Part 1: Prepare the Glaze and the Ham

Step 1: First, preheat your oven to 325°F ($163^{\circ}C$). Place a shallow roasting rack inside a large roasting pan.

Step 2: Use a sharp knife to score the surface of the ham in a diamond pattern, about 1/8-inch deep. Stud the top of the ham with your whole cloves.

Step 3: To make the glaze, in a small saucepan, heat the 1 cup of honey, the 1 can of ginger ale, the 1/4 cup of grainy brown mustard, and the 1 tablespoon of apple cider vinegar until bubbly. Let it cook for 10 to 15 minutes, until the glaze has reduced and thickened slightly.

Part 2: The Low and Slow Bake and the Final Glaze

Step 1: Place your ham on the rack in the roasting pan. Tent it with foil and bake for 1 hour.

Step 2: After 1 hour, remove the foil and brush a generous layer of the glaze all over the ham. Return it to the oven, uncovered, for 15 minutes.

Step 3: Brush the ham with the glaze one more time. Return it to the oven for a final 15 minutes.

Step 4: You will know the ham is perfectly done when the glaze is shiny and the ham is heated through. The final internal temperature should register $140^{\circ}F$.

Step 5 (The Most Important Step!): Transfer the ham to a cutting board and let it rest for at least 15 minutes before you carve it.

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Honey-Glazed Ham (An Easy Holiday Showstopper!)

An easy and classic recipe for a Honey-Glazed Ham, perfect for a holiday meal or special occasion. This simple dish uses a fully-cooked boneless ham, which is scored in a diamond pattern and studded with whole cloves. The ham is slow-roasted, then repeatedly brushed with a sweet and tangy glaze made from honey, ginger ale, and grainy brown mustard, creating a beautiful, caramelized exterior.

• Author: Grace

Ingredients

• One 5- to 7-pound fully cooked boneless ham portion
• 2 tablespoons whole cloves
• 1 cup honey
• 1 can ginger ale
• 1/4 cup grainy brown mustard
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat the oven to 325°F.
2. Score the surface of the ham in a diamond pattern, about 1/8-inch deep. Stud the top of the ham with the whole cloves.
3. Place the ham in a roasting pan with a rack, tent it with foil, and bake for 1 hour.
4. Make the Glaze: While the ham bakes, heat the honey, ginger ale, mustard, and vinegar in a small saucepan. Cook until the mixture is bubbly and has reduced and thickened slightly, about 10 to 15 minutes.
5. Glaze the Ham: After the first hour of baking, remove the foil from the ham and brush the prepared glaze all over it.
6. Return the ham to the oven, uncovered, and bake for another 15 minutes.
7. Brush the ham with the glaze one more time.
8. Remove the ham from the oven and let it rest for 10-15 minutes before carving and serving.

Notes

• This is a very simple and classic way to prepare a holiday ham, using a convenient, pre-cooked boneless roast.
• Scoring the fat on the ham not only creates a beautiful presentation but also allows the flavorful glaze to penetrate the meat.
• The two-stage glazing process at the end of cooking builds up a sticky, caramelized, and flavorful crust on the ham.
• Letting the ham rest before carving is a crucial step that allows the juices to redistribute, ensuring the meat is moist and tender.

Storage and Leftover Ideas

• Storage: Store any leftover ham, well-wrapped, in the refrigerator for up to 5 days.
• The Best Leftovers: Leftover glazed ham is a true holiday treasure! It makes the absolute best sandwiches, is fantastic diced up in an omelet or a frittata, and you can use any bone (if you used a bone-in ham) to make an incredible, flavorful split pea or a bean soup.

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Frequently Asked Questions (FAQs)

Q1: What is the absolute, number one secret to a juicy, not dry, holiday ham?

The two most important secrets are to not overcook it and to let it rest. Since you are starting with a fully-cooked ham, you are essentially just reheating it. Using an instant-read thermometer to pull the ham from the oven just as it reaches the perfect temperature ($140^{\circ}F$), and then letting it rest, are the non-negotiable keys that will guarantee an incredibly juicy and tender result.

Q2: What kind of ham is best for this recipe?

A fully-cooked, boneless ham is the easiest choice for this recipe. However, a bone-in, spiral-cut ham will also work beautifully and makes for even easier carving.

Q3: Can I add other flavors to my glaze?

Yes, absolutely! This simple glaze is a fantastic canvas for other classic flavors. A splash of pineapple or orange juice or a pinch of warm spices like cloves or allspice would all be delicious additions.

Q4: Can I make the glaze ahead of time?

Yes, absolutely! The honey-ginger ale glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. You may need to gently warm it on the stovetop to loosen it up before you glaze the ham.

Q5: Why did my glaze burn?

A sugary glaze can burn if the oven is too hot or if it’s applied too early in the cooking process. This recipe’s method of applying the glaze only during the final 30 minutes of cooking is the key that prevents the sugars from burning over the long bake time.