The union of ham and honey is a loving one. Ham does the heavy lifting on the hearty, savory front while the honey keeps everything candied and mellow. What results is a timeless blend of flavors so delectably savory-sweet that it has become a quintessential holiday centerpiece. You can’t go wrong with the ol’ standby of a pineapple-glazed ham, but there are also a lot of other great ways to get your honey and ham better acquainted. To help you mix things up (or totally nail the classics) this season, we called in the experts at the National Honey Board for three mouthwatering honey glazed ham recipes that will help you make this year’s festive feast one for the record books (as long as it’s accompanied by some good wine or cocktails, of course.)
From Whoville’s roast beast to the shriveled carcass of the Griswolds’ attempt at a turkey dinner, no holiday scene would be complete without a hunk of meat at its center. This year, experience true festive indulgence with one of these great honey glazed hams.
(Note: Two of the following recipes include ham, while the third is just for the glaze. To prepare a ham with the third glaze, follow the recipe for the pineapple-honey-Glazed ham, substituting the glaze when appropriate.)
(Yields: 12 to 16 servings)
- 1 (4 to 5 lb) fully-cooked boneless ham
- 1 can (8 oz) pineapple slices
- 1/3 cup honey
- 1 tbsp ground mustard
- Ground cloves
- Bake ham on a rack in a shallow baking pan at 325 degrees Fahrenheit for 1 hour (or to 120 degrees Fahrenheit on a meat thermometer).
- Drain pineapple can; reserve liquid.
- Combine reserved liquid, honey, mustard, and cloves. Mix well.
- Score top of ham, if desired, and arrange pineapple slices on top.
- Generously brush honey mixture over entire surface.
- Bake about 30 to 45 minutes longer (or to 140 degrees Fahrenheit), basting every 10 minutes.
- Let stand 10 to 15 minutes before slicing.
(Yields: 10-12 servings)
- 1 5-lb, bone-in, fully cooked, spiral sliced ham
- 3/4 cup honey
- 1-1/2 tbsp bourbon whiskey (2 tsp vanilla can be substituted for bourbon)
- 1/2 tsp ground cloves
- Combine honey, bourbon, and cloves in a small bowl until well blended.
- Place ham, cut-side down, in roasting pan; brush with honey mixture.
- Cover pan with foil and bake at 275 degrees Fahrenheit about 1 hour or until heated through.
- Remove foil from ham and increase oven temperature to 425 degrees Fahrenheit; brush with honey mixture.
- Bake about 10 minutes more or until ham is golden-brown.
- Remove from oven and place on serving platter.
- Pour juices over ham.
(Yields: About two cups)
- 1/3 cup honey
- 1 cup dried figs, chopped
- 2/3 cup very hot water
- 1/2 cup shallots diced
- 1/4 cup balsamic vinegar
- 3 tbsp olive oil
- 1 tbsp fresh rosemary or marjoram, chopped (or 1 tsp dry)
- 1/8 tsp ground cloves
- Salt and pepper to taste
- In a bowl, combine honey, hot water, vinegar, figs, and cloves. Let mixture stand for 15 minutes.
- In a saucepan, sauté shallots in oil over moderately low heat, stirring occasionally until softened.
- Add honey-fig mixture to a saucepan and bring to a simmer.
- Add the herbs and cook, stirring occasionally, for 5 minutes.
- Season with salt and pepper.
- If desired, purée in a blender or food processor until smooth.
- Brush warmed glaze over roast or ham during the last 30 to 40 minutes of roasting, basting every 10 minutes.
- Remaining glaze can be simmered until thickened and served as a side sauce.
This recipe also makes a great glaze for pot roasts.
Article originally published on November 6, 2017.
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