Spicy Honey-Glazed Ham

  • Level: Intermediate
  • Total: 4 hr
  • Prep: 40 min
  • Inactive: 20 min
  • Cook: 3 hr
  • Yield: 8 to 10 servings
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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.


  1. 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.
  2. 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.)
  3. Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.
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