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Chef John's Honey-Glazed Ham

Rated as 4.91 out of 5 Stars

"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 455 cals
Original recipe yields 16 servings (1 glazed ham)

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. 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).
  5. Use a kitchen torch to heat the glaze on the ham until it is crispy and caramelized, 2 to 5 minutes.

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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 455 calories; 26.4 g fat; 18.9 g carbohydrates; 34 g protein; 97 mg cholesterol; 1919 mg sodium. Full nutrition

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Reviews

Read all reviews 86
  1. 110 Ratings

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Most helpful positive review

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

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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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...

This was the best ham I think I've ever had! Soooo yummy, tangy and with a kick from the cayenne. I used apple cider vinegar instead rice, omitted the anise and added about 3/4 orange juice to t...

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...

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...

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...

Probably the best baked ham I've ever had. Really moist, ton o' flavor, incredible crust. Easily prepared, too.

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...

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...

I made this exactly as written and it came out terrific! Lots of compliments on this ham. I even purchased a "plain ole ham" that I had never bought before and was a little worried about tha...