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Source: All Recipes
Succulent, slow-cooked ham glazed with a zesty blend of brown sugar, honey, pineapple juice, and Dijon mustard makes an impressive display for a holiday spread or special weeknight dinner. Learn how to make this delicious bone-in ham, plus get tips on how to make honey glaze for ham (and how to store leftovers).
Preheat the oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
Bake ham, uncovered, in the preheated oven for 2 hours.
While the ham is baking, combine brown sugar, pineapple juice, and 1/3 cup honey in a saucepan. Zest orange into the saucepan, then squeeze in the juice. Add Dijon mustard and ground cloves; whisk mixture over medium-high heat as it comes to a boil. Reduce heat and simmer until glaze thickens slightly, 5 to 10 minutes.
Taste glaze and adjust seasonings. Add lemon juice for more tang, or honey to make it sweeter. Set aside.
Remove ham from the oven after it has baked for 2 hours. Brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
Before we get to the recipe, here’s Top Tips for makes it easy to create a show stopping entree without the fuss:
Start by placing an uncovered ham in a roasting pan. Cook the ham at 325 degrees F for two hours. Remove ham from the oven for glazing.
Combine honey, clove, pineapple juice, and Dijon mustard, whisking ingredients over high heat. Once the glaze comes to a boil, reduce heat and simmer the mixture for 5-10 minutes.
Allow the glaze to cool slightly before tasting and adjusting seasonings — add more lemon juice or honey for elevated sweetness and acidity. Brush the baked ham every 10 minutes for 30-45 minutes before serving.
Pineapple- and honey-glazed ham works well with a host of different dishes. Try Cajun-spiced asparagus or braised collard greens for garden-fresh accompaniments. Garlicky mashed potatoes and pasta salad also complement the bold flavor of glazed ham well.
Leftover ham can be stored in an airtight container (or in tightly wrapped aluminum foil) and refrigerated for up to five days. Reheat at 325 degrees F for best results.
Place fully cooled, sliced ham in an airtight freezer bag or container. Leftover ham will last 3-4 months if stored properly.
Add leftover glaze to the pan drippings along with a little flour or cornstarch to make a nice sauce to accompany the meat. Use the ham bone and any trimmings to make soup afterward.
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