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My review
Chef John's Honey-Glazed Ham
62k
Chef John
"A great holiday ham glaze needs to have three things: wonderful flavor, gorgeous, shiny appearance, and a crispy, crackling crust you can hear across the room. I'm happy to report this easy-to-make glaze has all those things in abundance."
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Ingredients
2 h 50 m servings 455Original recipe yields 16 servings (1 glazed ham)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C).
- Pour water, star anise, and cloves into the bottom of a roasting pan. Place a roasting rack into the pan over the water, anise, and cloves; place ham on rack. Cut 1/4-inch deep slashes 1/2-inch apart lengthwise and crosswise across the top of the entire ham.
- Bake ham in the preheated oven for 20 minutes. Whisk brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper together in a bowl until glaze has a thick, smooth consistency.
- Brush glaze all over ham. Continue baking ham, brushing glaze on every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Use a kitchen torch to heat the glaze on the ham until it is crispy and caramelized, 2 to 5 minutes.
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Footnotes
- Cook's Notes:
- If roasting a regular ham, bake until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C).
- You can use any vinegar in place of rice vinegar, if desired.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 110143 Ratings
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Most helpful positive review
1/2/2015
Yummy glaze that forms a delicious crust if you baste the ham every 20 minutes. Put a nice thick layer on each time. You need 1" of liquid on the bottom of the pan. I had a large roasting pan th...
Most helpful critical review
12/26/2017
My ham was a small prescliced one, the sclices came apart as it cooked and the feathered edges burnt while the core was still undone
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1/2/2015
Yummy glaze that forms a delicious crust if you baste the ham every 20 minutes. Put a nice thick layer on each time. You need 1" of liquid on the bottom of the pan. I had a large roasting pan th...
4/13/2015
This was so delicious!!! I didn't have any whole cloves, so I added about 1/4 teaspoon of ground cloves to the mixture and it worked fine. Also, I didn't have a rack to put it on, so I lined m...
4/5/2015
I tried this for Easter. It was really incredible on just a regular but ham. It was incredible. Juicy, favor filled and with a nice crust. I feel guilty that it was so delicious, and I ate too m...
12/26/2014
Probably the best baked ham I've ever had. Really moist, ton o' flavor, incredible crust. Easily prepared, too.
12/26/2015
Thank you Chef John! I made this with a half picnic fully cooked ham. I followed Chef John's recipe exactly, except for the star anise, which I didn't have. My ham was 5.34 pounds and it took...
4/8/2015
We made this recipe for Easter dinner and it was a huge hit! The ham I purchased was a spiral so we didn't have to score ham. Chef John is right throw that packet away that come with the ham b...
1/1/2016
Perfect blend of ingredients for the glaze -- sweet, but not too sweet, tangy, and with a little kick (not too spicy)! It's nice to have a different recipe for ham when you don't want a sweet gl...
1/2/2016
This is the very BEST glaze I have ever used on a ham, and I am dead serious when I say that this ham turned out better than any other I have ever made. My company could not stop saying how deli...
12/24/2017
I admit it. I was skeptical about the rice vinegar and cayenne pepper, but I followed the recipe (actually doubled it for the size ham). The only think I omitted was the star of anise (don't l...