| Level: | Easy |
| Total: | 3 hr 25 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 10-pound bone-in smoked ham (with water added)
- 1 1/2 cups packed light brown sugar
- 1/2 cup clover honey
Instructions
- Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
- Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.
- Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
- Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 730 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 0 g |
| Sugar | 46 g |
| Protein | 81 g |
| Cholesterol | 100 mg |
| Sodium | 4092 mg |
Reviews
easy and good
I believe the glazing info is great. The pre cooking does not need to be as long, as it is a pre cooked ham. I would suggest letting it come to room temp, roasting the ham covered in foil for around 30 minutes – this brings the internal temp up – heating the glaze mix while ham is in oven or whatever you use to bake/roast in – then apply glaze, re-covering ham with the foil again. Baste it occasionally with the glaze as it will run to the bottom of the pan. After another 45 minutes to an hour you are ready set go! Remove from ham and let sit for 20 minutes . Enjoy it!
Unless your ham is RAW (in which it will look raw and likely won’t be labeled as a smoked ham), all you need to do is warm it up! An internal temp of around 120–NOT 160–is sufficient. There’s absolutely NO NEED to cook it a second time! Doing so will only dry it out. In fact, fully cooked hams can safely be eaten cold, straight out of the package. If there’s any doubt whether your ham is fully cooked or not, check the label or ask someone in the meat department where you bought it.
Fun and delicious ham to cook on holidays
Was nice and simple, glaze was right up to the border before becoming too sweet but tasted really good. I’d never baked a ham before and this helped me out immensely!
Do you keep it covered throughout cooking?
Delishes, I can see why Garth has a healthy Body with you as the chef, I have a healtly body also cause i’m a profession chef. Have to taste every thing that go out. LOVE IT Trish
My family loves this ham. I do everything like hers except I mix some seasonings first and put on the ham before I cook it
1 TBSP Cardamom
1 1/2 tsp cinnamon
1/2 tsp nutmeg
So easy yet so delicious
It was very good. I reduced the amount of honey by a bit and added some mustard to cut down on the sweetness of the glaze.
Can someone recommend a good spiral sliced ham and clover honey to purchase. I want to try this, but with so many different brands on the market, I’m not sure which to choose. I’ve never made a ham before.