Oh So Yummy Honey Glazed Ham
Heard about Paula Deen's Crunchy Honey Glazed Ham, and not knowing what was involved for the crunch, figured I could substitute whatever I needed. Well...that didn't work! I didn't have one of those small blowtorches, the kind that are used for crème brulee. Sooo...came across this on someone's blog whom was also looking for a 'copycat' recipe. Tried it out on my dh, grandkids, and son (who is really the cook in the family) and it passed with flying colors. Will definitely put this into my favorite category and do again.
- 2 c
- 2 c
- brown sugar, firmly packed
- 1/2 c
- cider vinegar
- 2 tsp
- each: ground nutmeg, cinnamon, and cloves
- 11+ lb
- fully cooked, bone-in (butt portion) ham
1Preheat oven to 350 degrees. Combine honey, brown sugar, vinegar, nutmeg, cinnamon, and cloves in a medium bowl; set aside.
2Place ham, uncovered, into large roasting pan, for 1 1/2-2 hours,basting occasionally with honey sauce. Let rest for 10-15 minutes.
1-I scored the ham before adding the sauce, so that it would soak in.
2-I also didn't use all the sauce for the basting and served it as a dipping sauce, ohhh, so yummy!
3-Can place the ham under broiler at the end of cook time to glaze the top if you desire, I didn't, because the sauce caramelized very nicely with out doing so.
4-The original recipe called for a 6# ham, so I just doubled the ingredients to compensate.