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Honey Glazed Ham
A show‑stopping honey‑brown‑sugar glaze on a half ham, baked low and slow, basted every 20 minutes, then finished with a quick torch for a caramelized, crackly crust. Perfect for holiday gatherings.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Use oven mitts when handling the hot roasting pan.
- • The kitchen torch produces an open flame; keep flammable items away.
- • Check internal temperature with a calibrated meat thermometer.
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