Hot Honey & Apple Cider Glazed Ham.
Celebrate this holiday season or any special occasion with this sweet, salty, spicy caramelized ham. A baked ham is probably the easy holiday main to prepare, so don’t be intimidated!
The ham is placed on pineapple slices and brushed with apple cider, Dijon mustard and rosemary. It then gets baked for 20 minutes uncovered, then for another 60 minutes covered. Next, the temperature gets raised and the ham gets glazed. Back into the oven for another 20 minutes uncovered until it is beautifully caramelized and reaches an internal temperature of 140°F. It is that easy!
Watch how this Glazed Ham recipe was made here.
Cooked in my Hestan Dual Fuel Range using the Hestan Culinary Thomas Keller Insignia™ Rondeau Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
Tips and Suggestions
I highly suggest you stash away a few slices for the best ham and brie sandwich or a Croque Madame for the next day.
Leftover ham can be frozen for up to four months. Freeze in slices, with wax paper in between each slice.
TRIED THIS RECIPE?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Hot Honey & Apple Cider Glaze Ham
Ingredients
- 1 buffet ham Milieu de Cuisse Fumee – mid-thigh smoked – approximately 5 pounds
- 2 tablespoons apple cider juice
- 1 tablespoons Dijon mustard
- 2 teaspoon fresh rosemary finely chopped
- 1 whole ripe pineapple rind removed sliced into 7-8 slices, core removed
Hot Honey Glaze
- ½ cup apple cider
- ⅓ cup hot honey
- 2 tablespoons Dijon mustard
- ¼ teaspoon ground ginger
- 2 teaspoons cornstarch
- Chili from the hot honey or fresh whole red chili optional
Instructions
- Preheat the oven to 350°F.
- Line the bottom of a roaster, baker or large skillet with pineapple slices (or onion slices). Then place the ham, flat side down on the slices.
- In a bowl stir together the apple cider, Dijon mustard and rosemary. Brush over ham.
- Bake the ham for 15-20 minutes uncovered.
- Pour 2 tablespoons of water into the skillet and cover tightly with foil.
- Roast at 325°F for 60 minutes.
- Meanwhile, create a slurry with half the apple cider and the cornstarch (mixing in a small bowl before adding it to the glaze to avoid the cornstarch lumping in the glaze). In a small saucepan, combine the glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Set aside to cool.
- After 60 minutes remove from the ham from the oven and raise the oven temperature to 425°F.
- (Remove the foil) Brush the ham with the glaze and return to the oven until the glaze is caramelized an has reached an internal temperature of 140°F (about 15-20 minutes).
- When the ham is cooked, remove from the oven, cover with foil and set aside for 10 minutes before slicing and serving.
Video
Notes
- I highly suggest you stash away a few slices for the best ham and brie sandwich or an elegant Croque Madame for the next day.
- Leftover ham can be frozen for up to four months. Freeze in slices, using wax paper in between each slice.
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