Slow Baked Honey Glazed Ham

 

We love making this ham for Christmas dinner or Easter, or any time of year for that matter. 

There are two ways to bake this ham.  Bake in the oven overnight to eat the next day, or bake in a hotter oven and eat it that same day. We like the low and slow way as it tenderizes the meat, and stays moist. The meat just falls off the bone.

Ingredients

1 (8 to 10 lb.) ham
1/3 c. water
2 Tbs. butter
1 c. dark brown sugar
1/4 c. honey
1/4 c. pineapple or orange juice
1 to 2 Tbs. mustard
1/2 tsp. onion powder
1/2 tsp seasoned salt
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. paprika
1/8 tsp. allspice

Directions

Preheat oven to 250°.

Using a sharp knife, score the ham. Make 1-inch wide diagonal cuts in a diamond pattern, about 1/4 inch deep, around the top and sides of the ham.  Each diamond should be about 1-inch wide. Just score through the fat and skin part. 

In the center of each diamond, insert a whole clove. 

In a small saucepan, combine brown sugar, honey, pineapple juice, mustard,  seasoned salt, onion powder, cinnamon, nutmeg, ginger, cloves, paprika, and allspice. Cook and stir until the sugar is completely dissolved.  Remove from heat.

Place ham in a roasting pan. Pour 1/3 c. water into the base of the pan. Pour the honey glaze over the top of the ham.

Cover the ham with sheets of foil, or a lid.

Bake for 1 hour at 250°. 

Reduce heat to 200° and bake for 12 to 15 hours.  The internal temperature of the ham should register 145°. Make sure the thermometer is not touching the bone, because you will not have an accurate reading.

At least 3 hours before serving the ham, baste the ham every 30 minutes with the ham juices. 

Remove from the oven and allow the ham to rest 15 to 20 minutes before slicing.

If you want to serve the ham the same day, follow the above recipe, but heat the oven to 325°. Bake for 2 hours, or until a meat thermometer registers 145°. Make sure the thermometer is not touching the bone. Baste the ham with the ham juices every 30 minutes while the ham is baking.