Need to know how to make honey glazed ham? Our tried and tested recipe breaks it down for you into easy steps, including a video tutorial. Join the thousands of people who make and enjoy this recipe every holiday season.
Preheat oven to 325 degrees F (165 degrees C) and adjust your oven rack to accommodate a large roasting pan. If using a roasting pan with a rack, pour two cups of water into the bottom of the pan under the rack.
Score ham (if you need instruction on how to do this see below in notes), place ham on rack (or on a foil lined pan).
In a small saucepan, heat the corn syrup, honey, brown sugar and butter. Stir until mixture is smooth and sugar is completely dissolved. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 30 minutes in the preheated oven. Baste or brush ham every 20-30 minutes with the honey glaze.
Combine sugar and brown sugar together in a small bowl.
Remove ham from oven and increase oven temperature to 400 degrees. As soon as ham is cool enough to handle (or you can do this using heat resistant gloves) rub the sugar mixture all over the exterior of the ham.
Return the ham to the oven and let it broil for about five minutes allowing the outer skin to caramelize. Remove from oven, and let sit for at least 15 minutes before slicing.
Video
Notes
Frequently Asked Questions:
How Do You Score a Ham?
Scoring a ham is so easy. Basically all it is is making small cuts in the skin of your meat allowing your glaze to sink in deeper and flavor the ham. (See picture in post body or in video.)
How do you cook a pre-cooked ham?
The general rule of thumb is to bake your ham in the oven for about 15 minutes per pound of meet. So for a five pound ham you are looking at around an hour and 15 minutes or until the internal temperature reaches 140 degrees Fahrenheit.
Since ham is pre cooked you do not need to heat to a certain temperature for food safety, but if you are using a thermometer 140 degrees is typically warmed through.
Leftover ham can be eaten cold and is great on sandwiches or in salads.