Honey Baked ham is a classic main usually seen on an Easter dinner table. It’s grand, pleasantly great smoky, and has actually a trademark caramelized crust around. Unfortunately, it’s something you need to intend to buy in advance and can be a little on the costly side. If you didn’t have time to buy your pork, intend to save some cash, or simply try a homemade version of this timeless centerpiece, this copycat recipe is for you.
It is necessary to obtain a bone-in spiral sliced ham for this. The bone is crucial for a juicy ham it stops the meat from drying in the oven and adds extra deepness of flavor. Having the ham pre-sliced makes it simple to obtain the sweet and warm flavor of the honey glaze penetrated throughout the entire point, not just on the top.
The means to accomplish this is by patting on sugar around the ham and roasting it at a heat right at the end of cooking. The sugar mixes with the polish and ham juices to create a tempting sweet and tasty crust.
You may not have any remaining pork, but if you do, use them in ham sandwiches, chop and add to fried rice, or throw on top of pizza! Just keep in mind not to toss out your bone; it still has great deals of scrumptious flavor that can be used in soups and stews or just added.
YIELDS: 12 – 16 offering(s)
PREP TIME: 15 minutes
COMPLETE TIME: 2 hrs 30 minutes
CAL/SERV: 595
Ingredients
- 1/2 c. honey
- 4 tbsp. saltless butter, melted
- 1 tablespoon. Dijon mustard
- 1 tsp. onion powder
- 1 tsp. sweet paprika
- 3/4 tsp. newly ground black pepper
- 3/4 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1 (8-lb.) smoked fifty percent bone-in spiral-cut pork
- 1/3 c. granulated sugar
Directions
Step 1
Location a shelf in lower third of stove; preheat to 325 °. In a tiny dish, mix honey, butter, mustard, onion powder, paprika, pepper, cinnamon, ginger, cloves, and nutmeg.
Step 2
Arrange ham fat cap side up on a wire rack set in a huge toasting pan. Baste throughout and between pieces with half of polish. Fill bottom of toasting pan with about 1/4″ water. Wrap whole ham in foil.
Step 3
Bake pork, including more water if frying pan dries out, until an instant-read thermostat put into thickest part signs up 130 °, concerning 2 hours.
Step 4
Meticulously remove toasting frying pan from stove. Unwrap ham and boost oven temperature to 400. Baste pork with half of staying glaze.
Step 5
Remain to cook up until polish is caramelized and gaudy, about 10 mins. Baste ham again all over with remaining glaze and dirt with granulated sugar, packing mixture onto pork. Continue to bake till instant-read thermostat put into thickest part registers 145 ° and sugar has turned into a crispy, caramelized shell, regarding 10 mins extra. Let cool a little before moving to a plate.