| Level: | Intermediate |
| Total: | 4 hr |
| Prep: | 40 min |
| Inactive: | 20 min |
| Cook: | 3 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1 8-pound fully cooked bone-in half ham (shank or butt)
- 1 cup low-sodium chicken broth
- 1 cup honey
- 3/4 cup packed light brown sugar
- 1/2 cup dijon mustard
- 1/2 cup whole-grain mustard
- 3 tablespoons apple cider vinegar
- 3 tablespoons hot sauce
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon red pepper flakes
Instructions
- Bring the ham to room temperature 1 hour before baking.
- Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/4-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. Cover with foil and bake 1 1/2 hours.
- Meanwhile, make the glaze: Whisk the honey, brown sugar, mustards, vinegar, hot sauce, thyme and red pepper flakes in a medium bowl. Remove 3/4 cup of the glaze to a separate bowl and set aside for serving. Remove the ham from the oven, discard the foil and brush with about one-quarter of the remaining glaze. Continue baking, brushing with the glaze and the pan juices every 30 minutes, until the ham is a deep reddish-brown and a thermometer inserted into the center registers 140 degrees F, 1 to 1 1/2 more hours. (Add 1/2 cup water to the pan if the juices dry out.)
- Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 758 |
| Total Fat | 33 g |
| Saturated Fat | 10 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 1 g |
| Sugar | 44 g |
| Protein | 71 g |
| Cholesterol | 197 mg |
| Sodium | 3035 mg |
Reviews
This is fantastic!
BEST Ham Ever…This will be the only way I cook my ham in the future, yes, it was that GOOD!
This is the best glaze ever!! Family loved it. Plan to try it on pork ribs.
Not a ham fan but had guests for Easter who preferred ham over lamb. I used glaze on precooked sliced ham and received rave reviews.