| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 5- to 7-pound fully cooked boneless ham portion
- 2 tablespoons cloves
- 1 cup honey
- 1 can ginger ale
- 1/4 cup grainy brown mustard
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 325 degrees F.
- Score the surface of the ham in a diamond pattern about 1/8 inch deep. Stud the top of the ham with the cloves, then put it in a roasting pan with a rack, tent it with foil and bake for 1 hour.
- Heat the honey, ginger ale, mustard and vinegar in a small saucepan until bubbly. Cook until reduced and a bit thicker, 10 to 15 minutes.
- Remove the foil and brush the glaze on the ham. Return it to the oven for 15 minutes. Repeat once more. Remove it from the oven and let it rest/cool slightly.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1029 |
| Total Fat | 47 g |
| Saturated Fat | 16 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 1 g |
| Sugar | 54 g |
| Protein | 76 g |
| Cholesterol | 268 mg |
| Sodium | 4841 mg |
Reviews
Moist, delicious and easy enough to make for a ham supper for two.
What temperature do you heat the glaze? Do you simmer or boil or what?
What internal temp for the ham? Expect better recipe details than this one. Lacking too much basic information.
This recipe was great! We really liked it better than the pre-made honey glaze mix pack that comes with some spiral sliced hams. I had all the ingredients in the pantry and used about 2/3 of the amounts of ingredients listed for the glaze, for a 6.5 pound bone-in smoked ham. It was still more glaze than I needed. The flavors really go nicely together. Using the convect roast setting on the oven, I had the ham in for 50 minutes and then then after glazed, on convect roast for 11 more minutes. For easy clean up we lined the roasting pan with foil in the bottom of the pan, under the rack, so that the glaze did not get all over the pan.
I really enjoyed this recipe. This recipe was my first time making a ham by myself, and I’ve made it about 3 times so far. It gets better everytime. I love the flavor from the cloves and brown mustard and the glaze is nice and sweet. I only add a splash of apple cider vinegar or just omit it completely, otherwise the glaze is very runny and I don’t care for the taste. Overall it a good recipe and I will probably make it again in the future.
Just wondering…I don’t like brown mustard…could I use plain yellow mustard? How much, if so? Thx!