How to Make a Honey-Glazed Ham for Easter Dinner
Honey-Glazed Ham
Serves 12-15
Leftover ham will keep for up to 5 days wrapped tightly and stored in the refrigerator. We love eating cold slices with biscuits, mustard, and pickles.
For glaze:
1 stick salted butter
1 cup dark brown sugar
¼ cup honey
¼ cup apple cider
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon nutmeg
2 tablespoons paprika
1 tablespoon coriander
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon freshly ground black pepper
1 ½ teaspoon kosher salt
½ teaspoon allspice
½ teaspoon cayenne pepper
10-pound bone-in ham, cured
½ cup spicy brown mustard
Bring ham to room temperature before cooking (about 45 minutes). Preheat oven to 325° F.
Combine glaze ingredients in a saucepan over medium heat. Bring to a simmer, then cook on low for 15 minutes, or until glaze reaches syrupy consistency. Set aside.
Combine spices in a small bowl and set aside. Rub ham all over with mustard, then sprinkle on the spice mixture, patting to secure.
Using a sharp knife and spacing diagonal cuts 1 inch apart, score ham, cutting through fat but not meat. Rotate ham and repeat scoring to create a diamond pattern.
Place ham in a large roasting pan and cook for 2 hours. Meanwhile, re-warm glaze on medium-low heat.
Remove ham from oven and spread half of glaze onto it, reserving remaining half for serving. Return ham to oven and cook for another 30 minutes, or until the internal temperature reaches 140° F.
Remove ham from oven. Let rest for 15 minute before slicing.
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