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Tangy Honey Glazed Ham
January 21, 2011

I used an inexpensive 8 lb ham & trimmed off any really thick areas of fat. Diamond scored the outside. Placed the ham cut side down in a heavy disposable roasting pan with 1/2 bottle of Honey Brown Ale. Studded the ham with whole cloves vs using ground in glaze. Used 1/4 C real maple syrup vs honey & reduced brn sugar by 1/4C. I used orange juice (I had orange zest on hand) & reduced glaze down a bit longer. I heavily brushed glaze on initially prior to my tradition of toothpicking fresh pineapple rings on. Loosely tented ham w/foil for 1st 2 hours @300 degrees. Uncovered, then 'spooned' glaze on every 15 minutes for another hour at 325. The BEST ham and my company thought it was DELICIOUS! Moist, tender and using an electric knife makes slicing a breeze. Spiral sliced ham won't be going in my cart again, LOL. I didn't deviate too much from recipe and it's so easy. Tip: You can bake ham earlier in day, let it rest (loosely covered) for 30 minutes. At this point I slice & pile on oven safe platter, spoon on some drippings, cover tightly and re-heat about 15 minutes before serving. Makes my life in the kitchen easier with the sides, etc. needing the oven space...just a mention :)

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