Recipe: Honey Baked Ham Recipes (8)

HONEY GLAZE FOR BAKED HAM

10 to 12 lb. fully cooked bone in ham
Whole cloves
1/2 c. honey
1/2 c. brown sugar
1 tsp. dry mustard
1 tbsp. orange juice

Preheat oven to 325 degrees. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours. With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove. Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving. Makes 18 to 20 servings.

HONEY PINEAPPLE BAKED HAM

1 (10-12 lb.) cured ham
1 c. pineapple juice
2 tbsp. lemon juice
1 c. honey
1 tbsp. whole cloves
5 pineapple slices

Wipe ham with damp cloth. Place ham in uncovered shallow roasting pan, fat side up. Then bake in a 325 degree oven, allowing about 20 minutes per pound of ham. About 45 minutes before ham has finished baking, remove from oven. Skin, score fat, and dot with whole cloves. Combine pineapple juice, lemon juice, and honey. Heat to the boiling point. Remove from heat immediately and pour over the ham. Return ham to oven and bake approximately 45 minutes or until interior temperature is 170 degrees. To serve: Garnish with sauteed pineapple slices and fresh mint.

COPYCAT HONEY BAKED HAM

1 (7 lb.) med. smoked pork picnic shoulder (bone in or out)
2 c. sugar
1 c. honey or brown sugar, packed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 tsp. whole cloves

Make crosswise slits, 1/2 inch apart, halfway through ham to where knife touches bone. Place ham in deep bowl and barely cover with water. Stir in sugar. Soak at least 2 days in refrigerator. Drain. Place ham in roasting pan, lined with enough foil to wrap completely. Pour honey or brown sugar and orange juice all over pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200 degrees for 6 to 7 hours or until done, unwrapping and basting occasionally with honey mixture. Unwrap and bake at 450 degrees about 15 minutes for slightly crisp skin.

HONEY-BAKED HAM

1/4 c. cooking wine or red sherry or dry white
1/2 c. honey
1/2 c. dark molasses (King Po-t-rik or dark Karo syrup)
2 smashed cloves
Dash of Worcestershire sauce
1/2 of lemon (juice)
Lg. ham

Cut fat off of ham. Prepare glaze by combining ingredients in saucepan and bringing to boil. Drizzle glaze over ham the night before. Bake at 275 degrees for 5 to 7 hours - first 2 hours keep ham covered. Then uncover and baste every hour, turning ham on all sides. Slice and serve with glaze sauce, if desired.

BETTER THAN HONEY-BAKED HAM

20 lb. bone-in Magnolia Brand smoked ham
3/4 c. whole cloves
3 tbsp. ground cinnamon
1 tbsp. ground cloves
4 c. light brown sugar
4 oranges, sliced
1 tbsp. dry mustard
1 1/2 c. orange juice
1 box toothpicks

Cut fat off ham and score the ham diamond shapes. Sprinkle ham with cloves and cinnamon spices. Stud with whole cloves in the cuts of the diamond patterns. Pat 2 cups of the brown sugar on ham and top with orange slices fastened with toothpicks. Cook 18 minutes per pound (or use a meat thermometer 130-140 degrees) in 325 degree oven on a rack set in a shallow roasting pan. Baste often with 1 cup of orange juice. The last half hour of baking baste with mixture of 1/2 cup orange and 2 cups brown sugar.

HONEY BAKED HAM

1/4 c. dark corn syrup
1 lb. honey
2/3 c. butter or margarine

Combine ingredients and heat over low heat 15 minutes. Stir often. Keep hot over hot water. Put ham, cut side down, in roasting pan. Slush fat and insert whole cloves. Baste with honey mix, 3 tablespoons, every 15 minutes. Bake for 20 minutes per pound at 350 degrees.

HONEY BAKED HAM

1 ready-to-eat 10 to 12 lb. ham with the bone
3 tbsp. Dijon mustard
1 c. brown sugar
1/2 c. honey
1 tsp. cinnamon
1 1/2 c. apple juice

Using a sharp knife, remove the layer of skin from ham, leaving a thin layer of fat to keep the meat juicy while baking. Score the surface of the ham in a diamond pattern, without cutting into the meat. Place a whole clove in the center of half of the diamonds. Brush top of ham with Dijon mustard and place ham in a roasting pan. Combine sugar, honey and cinnamon; heat over a low to medium temperature for about 2 minutes until the mixture is pourable, but not thin. Spread the mixture over the ham. Pour the apple juice into bottom of roasting pan and roast at 325 degrees for 1 1/2 hours. Baste every half-hour using the juices in the pan.

HONEY BAKED HAM

10-12 lb. ready-to-eat bone in ham
3 tbsp. Dijon mustard
1 c. brown sugar
1/2 c. honey
1 tsp. cinnamon
1 1/2 c. apple juice

Remove the layer of skin from ham, leaving a thin layer of fat to keep the meat juicy while baking. Score the surface of the ham in a diamond pattern, without cutting into the meat. Place a whole clove in the center of half the diamonds. Place ham in roasting pan and brush top with mustard. Combine sugar, honey and cinnamon; heat over medium temperature, about 2 minutes until mixture will pour, but not thin. Spread over ham. Pour apple juice in bottom of roasting and bake at 325 degrees for 1 1/2 hours. Baste every half hour using juices in the pan.