We enjoy a glaze on our hams. Kent found this recipe in the Spring Food Network magazine. We used this glaze on our ham last weekend. I ended up making it twice because I did not bother to read the directions. Just know, the chicken broth is NOT a part of the glaze. I always tell anyone who will listen to always read the recipe before starting. Someday I will take my own advice. Also, I cut the recipe in half. We did not use the extra to serve with the ham. If you like to serve your ham with extra glaze you may want to make the full recipe. There was still some leftover when I cut it in half also. Here it is;
Spicy Honey Glazed Ham
1 8 pound fully cooked bone in half ham
1 cup chicken broth
1 cup of honey
3/4 cup light brown sugar, packed
1/2 cup Dijon mustard
1/2 cup whole grain mustard
3 Tablespoons apple cider vinegar
3 Tablespoons hot sauce (I used Louisana Hot Sauce)
1 Tablespoon chopped fresh thyme (I used 1 teaspoon dried thyme)
1/2 teaspoon red pepper flakes
- Bring the ham to room temperature 1 hour before baking.
- Position oven rack to lowest position; preheat to 350 degrees. Place the ham flat side down in a roasting pan and add the chicken broth. 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 1/4 of the remaining glaze. Continue baking, brushing with the glaze and the pan juices ever 30 minutes until the ham is a deep reddish brown and the thermometer inserted into the center registers 140 degrees. This will take another 1-1 1/2 hours. (Add 3/4 cup water if the pan juices dry out.)
- Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.
This glaze was simple and delicious. My new go to glaze when we make a ham. Enjoy!