Recipe courtesy of Molly Yeh
Buttery Ham with a Spiced Honey Glaze
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- Level: Easy
- Total: 4 hr 45 min (includes resting time)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 705
- Total Fat
- 24 g
- Saturated Fat
- 12 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 74 g
- Cholesterol
- 126 mg
- Sodium
- 3745 mg
Molly loves making ham for a big family feast because it’s easy and delicious. The spices in this buttery rub and glaze enhance the natural beauty of ham, and sugars in the glaze, when they hit the heat, make it shellacking-shiny…you’re gonna need sunglasses!
- Level: Easy
- Total: 4 hr 45 min (includes resting time)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 705
- Total Fat
- 24 g
- Saturated Fat
- 12 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 74 g
- Cholesterol
- 126 mg
- Sodium
- 3745 mg
Ingredients
Ham:
Butter Rub:
Glaze:
Garnish:
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Directions
- Remove the ham from the refrigerator an hour before you begin cooking. Preheat the oven to 350 degrees F with a rack in the lower third, removing the top rack so the ham will fit. Set a rack in a roasting pan and add about 1/2 inch of water.
- Score the fatty part of the ham in a crosshatch pattern at 1-inch intervals, cutting into the fat only, not the meat of the ham.
- Combine the butter, coriander, allspice, and black pepper in a small bowl. Rub the ham all over with the butter mixture getting into all the crevices.
- Place the ham in the roasting pan, fat side up. Cover tightly with foil. Roast until the ham reaches an internal temperature of 130 degrees F (make sure to take the temperature in several places, not touching the bone), about 2 1/2 hours.
- While the ham roasts, make the glaze. Combine the butter, honey, brown sugar, Dijon, vinegar, coriander, allspice, and salt in a small saucepan over medium heat. Once the butter melts, whisk until smooth. Adjust the heat so the glaze is simmering rapidly and cook until syrupy, about 5 minutes. Set aside.
- Once the ham reaches 130 degrees F, increase the oven temperature to 400 degrees F. Remove the ham, brush well with some of the glaze and return, uncovered, to the oven. Continue to roast, brushing it twice more, until the ham is caramelized and nicely glazed and the internal temperature reaches 140 degrees F, 30 to 40 minutes more. Remove the ham to a cutting board. Let rest for 15 minutes before slicing.
- Thinly slice the ham to serve.
Cook’s Note
Leftover ham will keep for up to 5 days in the refrigerator. Don’t forget to save the ham bone for soup!
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