With the Easter holiday around the corner, we know you’ll love our Honey Baked Ham Recipe.
Since we just bought a 12 pound ham from the Choctaw HS Wrestling team, we’re going to use the measurements we’ll need to prepare ours. *If your ham is 6-8 pounds, just halve the recipe.
What you’ll need:
*10-12 pounds fully cooked smoked bone-in ham
3/4 cup honey
1/2 teaspoon ground cloves
1 Tablespoon ground mustard
- Preheat the oven to 325°F
- Place the ham on a rack in a shallow roasting pan with 1/4 inch water in the bottom of the pan.
- Cook a 10 to 15 pound bone-in ham, for 18 to 20 minutes per pound. (For a 5 to 7 pound bone-in ham, cook about 20 minutes per pound and for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes per pound)
- If you have a meat thermometer you might want to insert it through the end of the ham so the tip is in center of thickest part of ham but not touching bone or fat and cook it for the times listed above or until the thermometer reads 130ºF
- Remove ham from oven
- Cut fat surface of ham lightly in uniform diamond shapes
- Insert whole cloves in each diamond, placing them at the intersections of the cuts
- Increase the oven temperature to 425°F
- If the water in the bottom of the pan has evaporated, add more
- Brush on the mixture of honey, mustard and ground cloves, then put ham back into the oven uncovered and baste the ham every 10 minutes (for about 20-45 minutes) with the remaining glaze, until glossy and well browned, or until thermometer in ham reads 135°F
- Cover ham with tent of aluminum foil and let stand about 10 minutes prior to serving
*We invite you to share your honey-glazed ham photos with us in the comments.