How to Make Honey-Glazed Ham

Whether it's Thanksgiving or Christmas, your holiday ham is the centrepiece for any festive spread. But it doesn't matter what time of year it is, whatever the occasion, this choice cut of ham baked at home with a thick, sticky-sweet, brown sugar and honey glaze coating, has the perfect combination of sweet and salty. So here's how to make it.

Which Cut of Meat is Best for Honey-Glazed Ham?

A honey-glazed ham is usually made with a spiral cut ham. This is achieved by cutting the meat from an in-bone city ham in a spiral fashion, leaving the meat on the bone in its usual shape. It means the meat can be evenly sliced once it’s cooked rather than carved from the bone. To choose your ham, it is always best to talk to your butcher rather than pick one up in the grocery store. If you don’t have a local butcher you can simply google ‘honey-baked ham near me’ for the best place to get one. Your butcher can give detailed advice on origin and preparation. If you prefer the meat on the bone ham, then choose meat from the butt rather than the shank as it tends to be meatier and denser.

What are the Ingredients for a Honey-Glazed Ham?

Most families will have their own traditional recipe, but the first and most important thing to consider is the quality of the meat that you buy, so make sure you buy from a reputable butcher and always choose free-range, organically farmed and acorn-fed, if possible.

Ingredients:

2 l Whole milk

1 Onion, small, thinly sliced

1 Garlic clove, peeled and split

1 Cube ginger

2g, Allspice, whole berries

10 Black peppercorns, whole

2-3 fresh sprigs, thyme

1 Ham, 3,5 to 4,5 kg,

1 whole pod green cardamom

1 stick butter

180 g Honey

30 ml Worcestershire sauce

15 ml Cider vinegar

10,5 g Dijon mustard

2,5 g White pepper1 big pinch cloves, ground