Imported from the web

Copycat Honey Baked Ham

Name: Copycat Honey Baked Ham
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 16 servings
Cuisine: American
Ingredients: 8.5 lb bone-in spiral-cut ham (Discard the included packet; ham is placed flat side down.); 0.75 cup brown sugar (For the glaze.); 3 tbsp honey (The creator recommends good-quality local honey.); 2 tbsp butter (Melted.); 2 tbsp apple juice or water (Use either apple juice or water.); 0.5 tbsp Dijon mustard (Use ½ to 1 tablespoon, to taste.); 0.75 tsp ground cinnamon (For the glaze.); 0.5 tsp ground cloves (For the glaze.); allspice (A little dash, for the glaze.); 0.5 cup brown sugar (For the crust mixture.); 0.25 tsp ground cinnamon (For the crust mixture.); ground cloves (A little shake, for the crust mixture.); salt (A little bit, for the crust mixture.)

Recipe by Mazer Lazer Facebook

Imported by Carla on SeeMeCook

A warmed bone-in spiral ham finished with a honey, butter, and spice glaze and a crackly caramelized brown-sugar crust. A kitchen torch creates the signature glossy, crunchy exterior.

16 servings100 minAmerican

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Ingredients

8.5 lb bone-in spiral-cut ham (Discard the included packet; ham is placed flat side down.)
0.75 cup brown sugar (For the glaze.)
3 tbsp honey (The creator recommends good-quality local honey.)
2 tbsp butter (Melted.)
2 tbsp apple juice or water (Use either apple juice or water.)
0.5 tbsp Dijon mustard (Use ½ to 1 tablespoon, to taste.)
0.75 tsp ground cinnamon (For the glaze.)
0.5 tsp ground cloves (For the glaze.)
allspice (A little dash, for the glaze.)
0.5 cup brown sugar (For the crust mixture.)
0.25 tsp ground cinnamon (For the crust mixture.)
ground cloves (A little shake, for the crust mixture.)
salt (A little bit, for the crust mixture.)

Steps

1
About 1½ to 2 hours before serving, preheat the oven to 275°F (135°C). Remove the ham from its packaging and discard the included packet. Place the ham flat side down in a roasting pan.
2
Cover the ham completely with two sheets of foil, sealing it so the steam stays inside.
3
Warm the ham in the oven for 10 minutes per pound. For an 8½-pound ham, cook it for 85 minutes.
4
While the ham warms, make the glaze: in a bowl, combine ¾ cup brown sugar, honey, melted butter, apple juice or water, Dijon mustard, ¾ teaspoon cinnamon, ½ teaspoon ground cloves, and a dash of allspice. Stir until the glaze is made, then set it aside.
5
In another bowl, make the crust mixture by combining ½ cup brown sugar, ¼ teaspoon cinnamon, a little shake of ground cloves, and a little salt. Stir until evenly mixed; it should still look like brown sugar.
6
Carefully open the foil around the warmed ham. Spoon the glaze over the top, working it into as many spiral layers as possible.
7
Press the crust sugar mixture into the glaze over the ham. Use a glove or expect your hands to get sticky.
8
Using a kitchen torch, let the fuel burn clean for a couple of seconds, then move the flame back and forth over the sugared surface, keeping it at a distance rather than too close, until the exterior looks shiny and glossy and has browned crackly bits at the edges.
9
Add the remaining crust sugar over the ham and torch it once more to form another caramelized layer.
10
Try a piece and serve the ham.

Notes

The creator says the ham can be left glazed without torching, but torching is recommended for the crunchy texture. The source also mentions broiling as an alternative but gives no broiler directions. The crust sugar is applied in two passes; the source does not specify how to divide the mixture between them. The glaze mustard amount is given as ½ to 1 tablespoon.