Ham-Honey Baked Ham (Copycat) Recipe
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Category: |
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Ingredients: |
Ingredients: 1 half spiral cut ham, (7-8 lbs)
2 Tbsp butter, melted
1 Tbsp dijon mustard, ⅓ cup honey
For dry rub
1½ cups granulated sugar
½ tsp nutmeg, ½ tsp cloves
½ tsp cinnamon, ¼ tsp paprika
¼ tsp ginger, ¼ tsp allspice
First start off by choosing a really high quality ham. I love to use a bone-in spiral ham; bone provides tons of flavor that boneless ham just can't compete with. You want a ham that is fully cooked and labeled as smoked. Preheat your oven to 325º; place oven rack in lower ⅓ of oven. Unwrap your ham; remove all netting and shrink wrap. Often they have a little ham glaze packet sealed inside. Toss it in the trash with gusto, we have bigger plans for this ham. Sometimes there is a little plastic cap over bone, take it off. Place your ham flat-side down on roasting rack in your roasting pan. You don’t want your ham getting all soggy sitting in those juices.
Make the honey glaze. In a small bowl, melt 2 Tbsp butter. Add 1 Tbsp dijon mustard. Add in ⅓ cup honey. Stir it together until it’s deliciously syrupy. Use your hands to massage honey mixture into ham all over, top to bottom, side to side. Work it in between the spiral cuts. It’s okay if some of the mixture drips into the bottom of your pan. Scoop it up and slap it back on ham as best you can. Add about a cup of water to bottom of roasting pan. Cover ham and pan completely with foil.
Bake at 325 for about 2 hours and 20 min, or about 20 min per pound of ham. (You can also slow cook it! See recipe notes for details.) Let ham cool outside of oven for about 15-20 min. Leave foil on ham so it doesn't dry out.
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Directions: |
Directions:Make the dry rub. In a bowl, combine 1½ cups granulated sugar and spices: nutmeg, cloves, cinnamon, paprika, ginger, allspice. Pour half of sugar mixture (about ¾ cup) into a rimmed baking sheet. Add other half to small saucepan; set aside.
Uncover your ham. If edges of ham are not very moist, brush with pan juices. Use hot pads to transfer ham to pan with sugar. Roll ham (not the flat side) in sugar, using your hands to pat on more sugar as necessary. Continue rolling and coating ham until sugar has created a crunchy exterior all over ham.
Torch. Now it’s time to light up the kitchen torch! Place the flame about an inch away from the ham. Keep the torch moving continually. The flame should not stay in same spot for any period of time. Move in small circles until the area you’re working on has transformed from little grains of sugar into bubbly bits of lava. Once it’s bubbly, move on to next area. Within a minute or two, liquid will harden into a shiny crackly shell. Continue until the entire ham has a beautiful hardened sugar coating.
You can serve the ham right away or place it back in the oven on the “keep warm setting” until you are ready to serve. Cover with foil so it doesn’t dry out if it’s going to be more than a couple minutes.
Meanwhile, make the serving glaze. Add the remaining ¾ cup sugar mixture to a small saucepan. If there are enough drippings in the pan, add it to a fat separator. Once the fat has risen to the top, pour about ⅓ cup ham drippings into the saucepan. (You can use ⅓ cup water if you don't have enough drippings or don't want to deal with separating fat.) Stir together and bring to a boil over medium heat. Let the mixture boil for about 2-5 min, until it has thickened into a gaze consistency. Remove from heat. Serve with the ham. This mixture will eventually start to harden and caramelize; just stick it in the microwave or heat the pot on low until it has melted again. |
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Personal
Notes: |
Personal
Notes: Slow Cooker Instructions
Place your ham flat side down in the slow cooker. Use your hands to massage the butter/honey mixture into the ham. Cook on low for 4-5 hours until heated through. Let cool slightly and then continue with the sugaring/torching process as described in the recipe. Keep warm in the oven until ready to serve (optional).
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