There’s nothing quite like a beautifully prepared Honey Glazed Ham gracing your dinner table. Enhanced with whole cloves, this ham reaches an elegant level that will leave your family and friends in awe! If you’re seeking a simpler method, you might also enjoy trying my Crock Pot Ham.
This recipe is incredibly easy yet delivers exceptional flavor and presentation. By embedding whole cloves into the ham, you not only add a “wow” factor to its appearance but also infuse it with a distinctive and delightful taste. Plus, it requires only five simple ingredients!
Ingredients for Honey Glazed Ham
Ham: For this recipe, I chose a shank cut (the leg portion). The shank end is commonly used for holiday hams and provides a stunning presentation. It tends to be a bit fattier and contains a single long bone, making carving more straightforward. Alternatively, the butt-end is leaner but includes a T-bone, which can be trickier to slice around (though perfect for broths and soups). Our ham was not spiral-sliced, meaning we’ll carve it ourselves. If you prefer not to carve, a spiral-sliced ham is a convenient option.
Cloves: Using whole cloves adds a beautiful aroma and flavor to the ham, and they can be easily removed when serving. (I personally don’t eat the cloves themselves.)
Honey: I prefer using locally sourced honey to support local beekeepers and benefit from their positive impact on the environment. However, store-bought honey works just as well in a pinch.
Tips for Baking the Perfect Ham
- Use Foil or Parchment: Place your ham face-down in a foil or parchment-lined roasting pan for easier cleanup.
- Know Your Oven: Be aware of any hot spots in your oven. For instance, if you know one side cooks hotter, rotate your ham at least once during baking. Using an oven thermometer can help you monitor the exact temperature, as oven settings can sometimes be inaccurate. Overbaking or baking at too high a temperature can dry out the ham, which you definitely want to avoid.
- Use a Basting Brush: A good basting brush is essential for evenly applying the glaze. I recommend a silicone brush since natural bristle brushes can sometimes shed bristles onto your food.
How to Score a Ham
Scoring the ham not only adds to its visual appeal but also allows the glaze to penetrate deeper into the meat. Here are some tips:
- Scoring Pattern: Decide how tight you want the scoring grid. For more cloves and a decorative look, make cuts about every inch (2.5 centimeters). Alternatively, for a larger grid, make diagonal cuts every couple of inches (about 5 centimeters).
- Depth of Cuts: Be careful not to cut too deeply. Cutting about 1/8 inch to 1/2 inch deep (approximately 0.3 to 1.25 centimeters) is sufficient. Deeper cuts don’t necessarily make the ham moister and can affect its texture.
- Technique: Start at one end of the ham and make diagonal cuts across the surface, then repeat in the opposite direction to create a diamond pattern. Ensure your knife is sharp, and a longer blade can make this process easier.
Ingredients
- 1 pre-cooked ham shank, about 5 pounds (2.25 kilograms)
- 1/4 cup (25 grams) whole cloves
- 1/4 cup (50 grams) packed light brown sugar
- 2 cups (680 grams) honey
- 2/3 cup (150 grams) unsalted butter
- Note: You can use as little as 1 tablespoon of cloves if preferred, or omit them entirely.
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Prepare the Ham: Score the surface of the ham in a diamond pattern, making cuts about 1/4 inch deep (0.6 centimeters). Insert whole cloves into the intersections of the cuts. Place the ham face-down in a large, foil-lined roasting pan.
- Make the Glaze: In a medium saucepan over medium heat, combine the light brown sugar, honey, and unsalted butter. Stir until the butter has melted and the mixture is smooth. Keep the glaze warm while the ham bakes. (You can add more honey if desired.)
- Apply the Glaze: Carefully brush a generous amount of the glaze over the ham. Tent the ham with aluminum foil, leaving room for heat to circulate.
- Bake the Ham: Place the ham in the preheated oven and bake for 1 hour and 15 minutes. Baste the ham every 10 to 15 minutes with additional glaze, carefully pulling out the oven rack to avoid reaching into a hot oven. Keep the foil tented over the ham between bastings.
- Caramelize the Glaze: During the last 4-5 minutes of baking, remove the foil tent and turn your oven to the broil setting. Watch closely as the glaze caramelizes, forming a delicious crust. The internal temperature of the ham should reach 140°F (60°C).
- Rest and Serve: Remove the ham from the oven and let it rest for a few minutes before carving. Slice and serve warm.
Enjoy your beautifully prepared Honey Glazed Ham with Clove Infusion! This impressive dish is sure to be a centerpiece at your next gathering.
