Spicy Honey-Glazed Ham

Total Time:
4 hr
40 min
20 min
3 hr

8 to 10 servings

  • 1 8 -pound fully cooked bone-in half ham (shank or butt)
  • 1 cup low-sodium chicken broth
  • 1 cup honey
  • 3/4 cup packed light brown sugar
  • 1/2 cup dijon mustard
  • 1/2 cup whole-grain mustard
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons hot sauce
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon red pepper flakes
  • Bring the ham to room temperature 1 hour before baking.
  • Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/4-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. 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 one-quarter of the remaining glaze. Continue baking, brushing with the glaze and the pan juices every 30 minutes, until the ham is a deep reddish-brown and a thermometer inserted into the center registers 140 degrees F, 1 to 1 1/2 more hours. (Add 1/2 cup water to the pan if the juices dry out.)

  • Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.

  • Photograph by Con Poulos

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