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Glaze for days: Recipe options for the perfect ham glaze

Honey Glazed Ham #festfoods

What is ham without glaze? Not a lot of fun, that's what. Here's how to glaze for days for your holiday 

Apricot Glazed Ham


  • 1 boneless fully cooked ham (about 6 pounds)
  • 1 tablespoon whole cloves
  • 1 can (20 ounces) sliced pineapple
  • 1 cup apricot preserves
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground allspice
  • Maraschino cherries


  1. Preheat oven to 325 degrees. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, 1-1/2 hours.
  2. Drain pineapple, reserving juice. In a small saucepan, combine pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened.
  3. Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks.
  4. Bake 30-45 minutes or until a thermometer reads 140°, basting twice with remaining glaze. Yield: 16 servings.


Honey Glazed Ham Ingredients

  • 1 (8-10 pound) ready-to-eat ham
  • whole cloves or ¼ Teaspoon Ground cloves
  • 1/4 cup Brown Sugar (packed)
  • 1 cup honey
  • 1/2 cup butter


  1. Preheat oven to 325 degrees.
  2. Score ham, and stud with the whole cloves.  (If using ground cloves add to glaze) Place ham in foil lined pan or oven bag. (Clean up is very messy if not using a lined pan)
  3. In the top half of a double boiler, heat the brown sugar, honey and butter. Keep glaze warm while baking ham.
  4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn broiler on low to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.


Grilled Honey Mustard Ham

Score the surface of the ham by cutting about 1/4 inch deep lines 1/2 inch apart over the entire ham. Then do the same again but cut the lines in the opposite direction of the first set of lines, forming diamond shapes in the ham.


  1. Preheat the grill to medium-high heat.
  2. Prepare the grill for indirect heat grilling.
  3. Place the ham in the area where the drip pan is located where there is no heat source. Instead of using a drip pan, the ham could be place in a foil pan and then placed on the grill with the heat source turned off directly under it.
  4. Close the lid while cooking the ham. Use estimated time from the cooking instructions on the package. Start checking for doneness 30 to 40 minutes before the end of the estimated cooking time. 8-12# ham is about 2 hours. Meat Thermometer should read 140-150 degrees.
  5. When the ham is 15° to 20°F below the proper doneness temperature, begin to coat the ham with the glaze. Glaze it approximately every 10 minutes until it is 5°F below the proper doneness temperature.
  6. Remove from the grill, tent with foil, and allow to stand for 15 minutes before carving and serving.
  7. My favorite and yet very easy glaze for grilling a ham is ½ honey and ½ stone ground or Dijon mustard. I glaze heavy so I start with a cup of each.


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