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Honey Glazed Ham


Honey Glazed Ham | Taste and Tell | www.tasteandtellblog.com

 
If you are going to have Easter, you must have ham, right?

I can’t believe I’ve been blogging for nearly 6 years, and I’ve never posted a ham recipe. Plenty of recipes with ham, but not a recipe just for a ham. Maybe because it’s so simple that I never really thought to post one.

This is really so easy that it’s almost silly to post a recipe. But I think it’s delicious, and definitely worth ditching the glaze packet that comes with most hams. You most likely have all of the ingredients at home, and it takes minutes to put together. I love a ham with a sweet glaze, but I think my favorite part of this was the hint of heat from the cayenne pepper. I’m all about the sweet, but the heat just brings this all together for me.

And don’t worry – I’ve got plenty of ham leftover recipes coming soon as well!
 

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Honey Glazed Ham | Taste and Tell | www.tasteandtellblog.com

Honey Glazed Ham

  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 1 ham 1x
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Description

Ditch the glaze package and make your own spice mix for your Easter ham!

Scale

Ingredients

  • 1 spiral cut ham (mine was about 8.5 lbs)
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • dash of ginger
  • dash of allspice

Instructions

  1. Preheat oven to 325F. Place the ham in an oven safe dish.
  2. In a small bowl, combine the remaining ingredients. The mixture will be thick, but spread over the ham as well as possible. If the whole ham isn’t covered, it’s ok.
  3. Place the ham in the oven and baste every 10 minutes Cook for 1 hour, or until completely heated through.

 

All writing and photography is copyright © 2007-2015 by Deborah Harroun unless otherwise indicated. All rights reserved.

Reader Interactions

Comments

  1. kirsten@FarmFreshFeasts says

    March 21, 2013 at 4:32 am

    Deborah,
    What a great idea to make up your own glaze! I happily ditch the seasoning packet that comes with beans to make my ham and bean soup (you know Shark Week? Next week will be Leftover Ham Week on my blog!) but it never occurred to me to ditch the glaze packet. Your ham looks tasty and I’m looking forward to your leftover ham ideas.
    Today I’m linking up a ridiculously tasty muffin made without refined sugar–I used dates and molasses to make it plenty sweet, and oatmeal and whole wheat flour to make it plenty good for you. I’m also linking up my experience making Foodie With Family’s Slow Cooker Chicken Tikka Masala for the first time, while at my in-law’s. Finally, a meatless Mushroom Medley pizza we enjoyed on our Friday Night Pizza Nights.
    Thanks for hosting!

    Reply

  3. Rebecca says

    March 21, 2013 at 5:12 am

    OMG, I was completely shocked when I all of a sudden saw my picture linked up here 😀 Haahaha, I honestly didn’t thought that I would be linked here 😉 Thanks a lot for that Deborah! I highly appreciate it 😀
    Take care

    Reply

  16. Tu says

    March 21, 2013 at 2:19 pm

    That ham is simply divine looking. I can’t wait for easter to make a big whole hunk of ham up with some potatoes! Thanks for the party! Linda

    Reply

  18. Erin @ Texanerin Baking says

    March 21, 2013 at 3:01 pm

    You know what drives me crazy? (random rant coming) In the US, you see stuff like Bavarian or Black Forest ham, but we don’t even have it in Germany. We only have lunch meat ham. It’s maddening and it ruins my Easter! Hmp.

    Anyway, I love that you posted a recipe for just ham! It’s one of my favorite meals – ham and potatoes au gratin! I’ll miss it at Easter but I’ll get my fill when I go for a visit this summer. 🙂 Your spice mixture sounds great!

    Reply

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