Honey Baked Ham
Recipe

This easy honey baked ham recipe is perfect at Thanksgiving, Christmas, Easter or any other family celebration either as the main entrée or perhaps as part of a festive buffet table.

Always follow the supplier's instructions for soaking. Generally it is recommended to soak a ham for 24 hours in cold water, changing the water occasionally. This process removes any excess salt.

This honey baked ham recipe can be prepared several days in advance. Once completely cold, cover and refrigerate until required.

Oven Baked Ham Glazed with Honey, Mustard and Cloves

1 whole ham about 12 to 16lb (5.5 to 7.2kg)
1 clementine, halved
2 cinnamon sticks
about 24 whole cloves
3 level tablespoons Dijon mustard
¼ cup (4 tablespoons) clear honey
2 teaspoons finely grated orange rind
¼ teaspoon ground allspice

METHOD

• Preheat the oven to 160C/350F/gas mark 3
  

• Drain the ham from the water.
  

• Cut 2 large pieces of tin foil, and arrange one lengthways and the other widthways over a large roasting tin. Now place the ham in the center of the foil along with the clementine & cinnamon sticks. Now bring first the widthways piece up and form a loose pleat and then repeat the same with the lengthways piece. This will form a loose tent around the ham allowing the hot air to circulate.
  

• Place the roasting tin in the oven and bake the ham for 20 minutes per pound (450g). It is not necessary to baste during this time.
  

• About 30 minutes before the end of the cooking time remove the ham from the oven and increase the oven temperature to 220C/425F/gas mark 7.
  

• Carefully lift the ham out of the roasting tin and onto a board. Remove the foil, carefully draining off the hot juices.
  

• Using a sharp knife, cut off the skin (rind) and discard. Use a clean cloth to protect your hands from the heat.
  

• Lightly score the fat with a knife diagonally one way and then diagonally the other way to create a diamond pattern.
  

• Now stud each diamond with a clove, pushing them firmly into the fat.
  

• Mix together the honey, mustard, orange zest and allspice. Smooth over the ham using the back of a spoon to spread it all over evenly.
  

• Return the ham to the roasting tin (now drained of its juices). Put it back into the hot oven for the last 30 minutes to allow the glaze to turn a golden mahogany color.
  

• Allow to rest for 45 minutes before carving.

Whether you are serving the honey glazed ham hot or cold, my Cranberry & Orange Relish makes an excellent accompaniment.

TIP
This aromatic, honey baked ham recipe will produce a lot of cooking juices which can be used later. Once completely cold and refrigerated, the bacon fat will solidify and can be used for frying. Plus the fragrant juices are wonderful for enriching a home made soup.

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