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Spiced honey baked ham recipe

Spiced honey baked ham recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Roast pork

This is the perfect roast that can be served for Sunday lunch or Christmas dinner. It's easy to make, sweet and utterly delicious. Enjoy with roasted tatties.

35 people made this

IngredientsMakes: 1 whole ham

  • 2 tablespoons orange juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 350g honey
  • 1/4 teaspoon almond extract
  • 1 (3.6kg) fully cooked whole ham

MethodPrep:10min ›Cook:2hr ›Ready in:2hr10min

  1. Preheat oven to 170 C / Gas 3. Stir the orange juice, cinnamon, cloves and honey together in a small bowl; set aside. Stir in almond extract if desired.
  2. Place the ham in a shallow roasting tin. Bake in preheated oven for 1 hour and 15 minutes. Remove the ham from the oven and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 60 degrees C, about 45 minutes longer. Baste occasionally as the ham finishes baking.

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Reviews & ratingsAverage global rating:(48)

Reviews in English (31)

I was a bit confused by the ingredients list - was that an error implying it was already baked ham that was put in the oven?-05 Feb 2016

by 5 ft. Cutie

This was very yummy. Somenone blessed us with sliced ham. I threw everything in a sauce pan, cut up the ham slices and tossed everything together. Served it on brown and serve buns. I did end up adding 3tb orange juice instead of two on the count of my honey. I use a very strong honey. Over all, this is a keeper. Thank you !-26 Mar 2009

by mbournazian

This is one of the best Hams that I have ever made! I actually doubled the recipe so I had plenty of glaze on hand. I made my ham the day before so I wanted to be able to rebaste it for reheating the next day. Came out wonderful and I'm so glad that I tried this. This is now going to be my stock ham recipe! My family loved it and I couldn't keep my husband away from it! Thanks for sharing.-29 Nov 2010


Slow Cooker Holiday-Spiced Ham

Are you looking for an easy way to make a ham for dinner? This Slow Cooker Holiday-Spiced Ham is simple, delicious, and perfect for the holidays or anytime!


How Much Does a Honey Baked Ham Cost?

Buying a ham from the Honey Baked Ham store can cost well over $100! Sure, they’re tasty but you can make the same delicious baked ham at home for a fraction of the cost. A similar sized ham from the grocery store will cost you less than $30, and the ingredients for the rich, sweet honey glaze are pantry staples you probably already have! Save that money AND make your house smell yummy all at the same time.


Honey Baked Ham with Spiced Apples and Peaches Recipe

We’re delighted to share this Honey Baked Ham recipe with you from George Bryant of Civilized Caveman Cooking. With the holidays approaching and opportunities to gather and share delicious foods, this seems like the right time for this recipe. Enjoy!

“I am nothing but overly impressed with this amazing ham I got from US Wellness Meats. Knowing it was going to be amazing (because honestly they never deliver anything less than amazing) I had to come up with a recipe that was hopefully equally as awesome. I must say, when I was throwing this one together, I knew that apples roasted with a spice glaze would taste amazing, but I was a little nervous about the peaches. Turns out, I had nothing to fear because they were what I couldn’t get enough of. Best part was how fresh this fruit was from the farmers market picked the day before. I could just taste the freshness of it all. Not really, but I am going to say I could anyways. Pretty much just because it sounds cool. I would highly recommend you keep this recipe around and in your back pocket for any upcoming holiday, you will impress many.” – George Bryant


Roasted Fresh Ham With Maple-Spice Glaze

Ingredients US Metric

  • One (8- to 10-pound) bone-in fresh ham*, preferably from the shank end, any rind removed
  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup maple syrup

Directions

Fire the oven up to 325°F (160°C).

Put the Dickensian joint in a large roasting pan, preferably one that’s shiny enough to reflect lots of ambient heat and not a flimsy disposable pan that tips willy-nilly when you pick it up. Leave the roast in the pan on the counter.

Mix the sugar, cinnamon, allspice, cloves, nutmeg, and salt in a small bowl. Wash and dry your hands and then use them to smooth the spice mixture all over the ham’s external surface, working it down into some of the crevices but being careful to avoid any deep-tissue massage. A ham is a complex structure of muscle groups—too much massage and everything can come apart like Goldie Hawn in Death Becomes Her.

Cover the whole kit and caboodle with aluminum foil, slide it in the oven, and leave it alone for 3 1/2 hours while you go do whatever it is you do when a big, sweating hunk of meat is roasting in your oven. You want at least 2 and preferably 3 inches of space between the top of your ham and the element at the top of your oven.

Peel off the aluminum foil. Baste the ham with about half the maple syrup, preferably using a basting brush. Take it easy so you don’t knock off the spice coating. Use small strokes—think Impressionism, not Abstract Expressionism. Or just dribble the syrup off a spoon.

Continue roasting the ham, uncovered this time, basting every 15 minutes or so with more maple syrup as well as any pan drippings, until an instant-read meat thermometer inserted into the thickest part of the meat without touching bone registers 170°F (77°C), about 1 1/4 hours more. If the ham starts to singe or turn too dark, tent it loosely with foil, uncovering it just at the last to get it back to crunchy-crisp.

Move the ham to a cutting or carving board and let it rest at room temperature for at least 15 minutes before carving into slices. Originally published March 27, 2010.

Recipe Testers' Reviews

The roasted fresh ham with maple spice glaze is, in a word, delicious. The flavor of the rub and maple syrup is off the charts good.

I purchased a shank-end, 8 1/2-pound ham from my local Publix. It sat on the counter for about 2 hours to come to room temp. This could have been part of my problem with the ham being overcooked as it wasn't specified to do so in the recipe. I then combined the spice rub ingredients using freshly grated nutmeg and kosher salt, coated the ham, covered it tightly in foil, and baked it for 3 1/2 hours. When I uncovered the ham, it had already scorched on the top. I lowered the rack, then basted with the maple syrup (grade A) and baked for another 1/2 hour, basting once more with the syrup.

I would definitely make this again, but would lower the temp to 300°F and only bake it about 2 hours before checking for doneness. My hubby and I have enjoyed it in our favorite sandwich of ham, turkey, provolone, thinly sliced cucumber, and spicy mustard and mayo on marble rye bread. If the definition of eternity is 2 people and a ham (credit to Dorothy Parker), there are a lot of these sandwiches in our future.

I made the roasted fresh ham with maple spiced glaze and couldn't have been more pleased with the results. I don't often cook large format protein, but was on the hook for Christmas Eve and liked the idea of trying a fresh ham. For someone who is less familiar with cooking meat, the recipe was excellent and easy to follow and looked beautiful and I was proud to serve the end result to my family.

The spice rub was pretty minimal. The maple overpowered the spices. I was expecting more of a crust, which if I had looked more closely at the amount of each spice, I would have realized that wouldn't be the case. If I were to do this again (and I will!), I will likely triple the spice rub amount.

I felt that my final ham was glossy and glazed with the fat puffed up, whereas the image on the recipe was almost enough to make me not make the ham because I was concerned about final presentation. With all of the time and energy you put into something like that, you would hate to not have a beautiful final product!

I used a 10-pound, bone-in, shank-end fresh ham and removed the rind myself. I didn't use the full half cup of maple syrup during basting.

Cook time after removing the foil was 1:15 with 4 hours and 45 minutes of total cook time, as the recipe specified. The ham rested about 30 minutes while all other dishes finished cooking before it was carved but I don't think it suffered for it.

I served it in thick slices and with a holiday meal had enough for 20 people to take a least a slice or two with some ham leftover. I believe that as a stand along main, and not with such a big meal surround it, it would be closer to 12 servings.

This is a delicious ham. There's a perfect combination of spices balanced by the sweetness from the maple syrup. The final internal temperature of 170°F leaves the meat tender and moist. Be sure to keep any remaining pan juices—they can be poured directly onto the sliced ham or turned into a quick pan sauce using whatever your favorite method may be. A great main course for a holiday meal or any special occasion.

I used Grade A Amber maple syrup. I didn't need to tent the ham.

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How much ham do you need per person?

How much ham you need person will vary, but as a general rule, I would plan about 3/4 lb per person if you are making a bone in ham, and 1/3-1/2 pound per person for a boneless ham. This is the weight before the ham is cooked. Your ham will lose some of that weight as it is baked, but a 10 pound bone-in ham should feed 12-14 people. But don’t forget to save some for leftovers – you don’t want to miss out on making this Creamy Shells and Ham Casserole, this Ham and Cheese Breakfast Casserole Recipe, this Ham and Cheese Crescent Bake, or this Ranch Ham and Cheese Pasta.


Method

Drain the gammon joint and weigh it to calculate the cooking time.

Place in a clean pan and cover completely with water. Add the peppercorns, bay leaves, ginger, star anise and half of the cloves. Bring to the boil, then reduce the heat to a simmer. Cook the joint for 25 minutes per 450g/1lb. (A 2.5kg joint will take 2 hours 20 minutes.)

Thirty minutes before the joint is ready, preheat the oven to 220C/425F/Gas 7. Mix all of the glaze ingredients in a small pan and heat gently until the sugar is dissolved, then simmer for 25 minutes, or until the glaze is reduced and thickened.

Remove the joint from the water and pat dry with kitchen paper. (Keep the cooking liquid to make a delicious soup.) Remove the thick layer of skin, but not the fat, from the joint. (This can be quite fiddly and often comes off in bits rather than in one large piece.) Use a small, sharp knife to score the meat diagonally, then change direction and score the other way to form diamonds. Stick the remaining cloves into the holes where the lines cross, then pour the glaze over the meat.

Put the joint in the oven and cook for 20–30 minutes, or until the top begins to brown. It can catch easily at this point because of the honey, so keep a close eye on it! Once the joint is cooked, remove from the oven and cover loosely with baking paper to allow it to ‘rest’. This evens out the temperature and makes the meat more juicy.

Recipe Tips

If you’re short on time, cook the joint in a large pan of water for 40 minutes to get rid of any excess salt. Remove from the pan and discard the salted liquid.


Bourbon Honey Baked Ham

Simple, yet glamourous….yes, I said glamourous. This easy to make Bourbon Honey Baked Ham is dripping with flavor, lightly spiced with a burst of bourbon and honey glaze. A stellar and stunning centerpiece for any holiday gathering.

I can’t remember a holiday where we didn’t have a ham. It’s one of my most favorite food memories growing up…besides pierogi…..but we’ll get to that a little later. Ham was always a holiday staple for my family…Christmas Eve=Ham…..Easter=Ham….sometimes Thanksgiving=Turkey+Ham. Sometimes. But even though we had it for each major holiday, it was still a special occasion food stuff. There weren’t many non-holidays where we were feasting on a ham but now that I’m older, I have no idea why. My deep love affair with ham has just grown stronger and much to my family’s chagrin, I DO whip up a holiday ham on a non-holiday. Besides that fact that ham is king (to me, at least)….the leftovers are pretty killer. Don’t ya think?

And in an effort to keep things new and fresh in the ham world, I created a copy cat recipe but way better than the original Bourbon Honey Baked Ham inspired by….you guessed it…THE Honey Baked Ham. A spiral sliced ham that’s baked to perfection and basted with a slightly spiced Bourbon Honey Glaze that will make you weak in the knees. I kid you not. It’s sweet and earthy and OMG….is it good! Slather a bit more on just before serving and you have a glistening centerpiece for your holiday table.

And if you thought things couldn’t get any better….I’m hear to say…they are. They are better than ever because this Bourbon Honey Baked Ham is super easy to make. Start by picking up your favorite spiral ham at your local grocery store, I love the Spiral Ham at ALDI but you can get whatever works for you. Place the ham in a roasting pan cut side down and baste with your tasty glaze (that takes, literally, 5 minutes to make). Roast for awhile (you’ll follow the roasting instructions per the weight of your ham) and then glaze again right before serving. Garnish if you’d like…or dig right in. It’s simply amazing with these mashed sweet potatoes or these potatoes au gratin…both equally easy to make.

If you’re not a Bourbon fan, don’t worry…you can make this Cranberry Glazed Ham OR this Mango Ginger baby.…it’s divine! And when you’re done with your holiday dinner…..looking at a pile of leftovers….try out this slow cooker soup or THIS breakfast casserole. Both of them are totally amazing!


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Honey Baked Ham

Ingredients

Honey Baked Ham

Follow The Directions

This honey-baked ham recipe is a copycat of the super-popular HoneyBaked Ham Store version. It's a tender ham baked to perfection and coated in a crispy spiced sugar glaze. The ultimate holiday ham!

Preheat the oven to 350 degrees F. Coat a 9" x 13" pan with cooking spray.

Place the ham cut side down in the pan and pour the honey over the top. Cover the pan with foil.

Bake for 2 hours or until a thermometer inserted into the ham registers 140 degrees F. Remove the ham from the oven and preheat the broiler.

Place the sugar, onion powder, cinnamon, nutmeg, ginger, cloves, and smoked paprika in a medium-sized pan along with 1/2 cup of drippings from the pan or water.

Stir to combine the sugar and liquid then bring to a boil. Boil for exactly one minute.

Pour half the glaze over the ham and place the ham under the broiler. Broil for 1-2 minutes or until the glaze starts bubbling.

Remove the ham from the oven and pour the remaining glaze over the ham. Broil for 1-2 minutes more.

Remove the ham from the oven and separate the slices. Transfer the ham to a platter and serve, garnished with herbs if desired.


Glazed Ham

Ham glaze not only adds flavor to your baked ham, but also keeps it tender and moist. Try a sweet and fruit ham recipe with cherries or maybe marmalade with a horseradish kick is more your style. The variety of flavors available make glazed ham perfect for almost any occasion.

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The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks .

Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.

Beer makes batters better, meat more tender, and sauces more flavorful.

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Watch the video: Honey Baked Ham Recipe. Copycat Recipe (January 2022).