Honey Glazed Ham
Honey Glazed Ham is a medium American recipe that serves 8. 350 calories per serving. Recipe by Food Wishes on YouTube.
Prep: 30 min | Cook: 3 hrs | Total: 3 hrs 30 min
Cost: $28.55 total, $3.57 per serving
Ingredients
- 5 lb Half Bone‑In Country Style Ham (bone‑in, uncured, skin removed)
- 1 cup Water (enough to cover the bottom of the roasting pan about 1 inch)
- 2 whole Star Anise (for aromatic poaching liquid)
- 6 whole Cloves (for aromatic poaching liquid)
- 1 cup Brown Sugar (packed)
- 1/4 cup Honey (light or clover honey)
- 2 tbsp Dijon Mustard
- 3 tbsp Rice Vinegar (add more if glaze is too thick)
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Black Pepper (freshly ground)
- 1 tsp Worcestershire Sauce (a few dashes)
Instructions
Preheat Oven & Prepare Roasting Pan
Preheat the oven to 325°F. Place the star anise and cloves in the bottom of a roasting pan, add enough water to come about 1 inch up the sides.
Time: PT15M
Temperature: 325°F
Score the Ham
Pat the ham dry with paper towels. Using a sharp knife, cut shallow diamonds about 1/2 inch apart and 1/4 inch deep across the surface.
Time: PT5M
Start Initial Roast
Place the rack in the pan, set the ham on top, and roast for 20 minutes.
Time: PT20M
Temperature: 325°F
Make the Honey‑Brown‑Sugar Glaze
In a mixing bowl combine brown sugar, honey, Dijon mustard, 2 tbsp rice vinegar, cayenne, black pepper, and Worcestershire sauce. Whisk until a thick paste forms. If too thick, add a splash more rice vinegar until brushable but still thick.
Time: PT10M
First Glaze Application
Remove the ham from the oven. Brush a thin layer of glaze over the entire surface. Return the ham to the oven.
Time: PT5M
Temperature: 325°F
Repeat Glazing Every 20 Minutes
Every 20 minutes, pull the ham out, brush on another generous layer of glaze, and return to the oven. Continue this cycle until the ham reaches an internal temperature of 130°F (about 18 min per pound for a half ham).
Time: PT2H30M
Temperature: 325°F
Final Moisture Boost (Optional)
During the last glaze, drizzle a spoonful of the aromatic water from the pan over the top of the ham before the final glaze layer.
Time: PT2M
Caramelize the Glaze
When the ham reaches 130°F, remove it from the oven. Using a kitchen torch, quickly torch the surface until the glaze bubbles and turns a deep amber. Move the torch continuously to avoid burning.
Time: PT5M
Rest and Serve
Transfer the ham to a serving platter, let it rest 10 minutes, then slice and arrange on a bed of kale or greens. Garnish with sliced lady apples if desired.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 0 g
Dietary info: Gluten‑free (if using gluten‑free Worcestershire sauce), Contains animal products
Allergens: Honey, Worcestershire sauce (contains soy), Mustard
Ingredient Substitutions
- Instead of Half Bone‑In Country Style Ham: Fully cooked spiral‑cut ham
- Instead of Star Anise: Chinese five‑spice powder (1/2 tsp)
- Instead of Cloves: Ground cloves (1/8 tsp)
- Instead of Brown Sugar: Dark muscovado sugar
- Instead of Honey: Maple syrup (1/4 cup)
- Instead of Dijon Mustard: Whole grain mustard
- Instead of Rice Vinegar: Apple cider vinegar (1 tbsp less)
- Instead of Cayenne Pepper: Paprika (for less heat)
- Instead of Worcestershire Sauce: Soy sauce (1 tsp, reduced sodium)
Equipment Needed
- Roasting Pan with Rack
- Meat Thermometer
- Pastry Brush
- Mixing Bowl
- Whisk
- Sharp Knife
- Cutting Board
- Kitchen Torch (optional)
- Tongs
- Serving Platter
Critical Steps — Do Not Skip
- Scoring the ham to allow glaze penetration
- Maintaining a thick but brushable glaze consistency
- Basting every 20 minutes to build layers of caramelized glaze
- Using a torch (or high‑heat broiler) for the final caramelized crust
Chef Tips from the Video
- Use a light honey so the glaze doesn’t become overly dark.
- A splash of orange juice in the glaze adds a subtle citrus note.
- If you like extra heat, increase cayenne to 1/2 tsp.
Troubleshooting
Glaze is too thick to brush.
Add a teaspoon of rice vinegar at a time, whisking until the glaze coats the brush but still clings to the ham.
Glaze burns before the ham is fully cooked.
Tent the ham loosely with foil and reduce the oven temperature to 300°F for the remaining time.
Ham is dry after cooking.
Make sure the water in the pan never evaporates completely; add a splash of broth or water if needed.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the glaze up to 24 hours ahead and store covered in the refrigerator.
- The ham can be roasted to 130°F, cooled, and sliced; reheat slices with a little glaze in a skillet.
Last updated: August 24, 2026
