Honey Baked Ham

This Honey Baked Ham is a show-stopping centerpiece perfect for holidays or Sunday dinners. The ready-to-eat smoked ham is first simmered in ginger ale to tenderize and mellow the saltiness, then roasted with white wine for deep flavor. A luscious glaze made from Dijon mustard, honey, and real maple syrup creates a sticky, caramelized crust. Served with a rich, pan-derived sauce thickened with cornstarch, this dish balances sweet and savory notes beautifully. Its a comforting, classic meal that feels special yet approachable for home cooks.

Cooking Method: Roasting, Stewing

Cuisine: Southern

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 36.2

Dietary: Gluten-free

Description

This Honey Baked Ham is a show-stopping centerpiece perfect for holidays or Sunday dinners. The ready-to-eat smoked ham is first simmered in ginger ale to tenderize and mellow the saltiness, then roasted with white wine for deep flavor. A luscious glaze made from Dijon mustard, honey, and real maple syrup creates a sticky, caramelized crust. Served with a rich, pan-derived sauce thickened with cornstarch, this dish balances sweet and savory notes beautifully. Its a comforting, classic meal that feels special yet approachable for home cooks.

Ingredients

1 15-pound Ready-to-eat smoked ham
2-3 bottles Ginger ale
3 cups Dry white wine
5 tbsp Dijon mustard
1/3 cup Honey
1/3 cup Real maple syrup
1 1/4 cups Chicken stock
3 tbsp Real maple syrup
2 tbsp Dijon mustard
2 tsp Cornstarch

Directions

1
Remove the rind from the ham and score the surface with diagonal cross-cuts.
2
Place the ham in a large, tight-fitting kettle and cover completely with ginger ale.
3
Bring the liquid to a boil, then reduce heat and simmer for 20 to 30 minutes to tenderize and reduce saltiness.
4
Drain the ginger ale and transfer the ham to a roasting pan. Pour the dry white wine over the ham.
5
Cover the roasting pan tightly with foil and bake at 350F (175C) for 1 hour.
6
In a small bowl, combine the honey, maple syrup, and Dijon mustard to create the glaze.
7
After 1 hour of baking, remove the ham from the oven and brush it generously with the glaze mixture.
8
Return the ham to the oven uncovered and bake for an additional 1 to 1.5 hours, or until the internal temperature reaches 140F (60C).
9
Baste the ham occasionally after the glaze has set, approximately every 45 minutes. If the glaze browns too quickly, tent loosely with foil.
10
When done, transfer the ham to a serving platter and cover loosely with foil to keep warm.
11
Skim fat from the juices in the roasting pan, reserving the liquid and caramelized bits.
12
In a saucepan, combine the reserved pan juices, 1 cup of chicken stock, 3 tablespoons maple syrup, and 2 tablespoons Dijon mustard. Bring to a boil.
13
Dissolve the cornstarch in the remaining 1/4 cup of chicken stock to create a slurry.
14
Whisk the cornstarch slurry into the boiling sauce and simmer until thickened and glossy.
15
Strain the sauce into a gravy boat and serve alongside the sliced ham.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 36.2kcal

% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.3g2%
Cholesterol 12.0mg4%
Sodium 326.5mg14%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use the tightest-fitting kettle possible for simmering to minimize the amount of ginger ale needed.

If the glaze begins to darken too much before the ham reaches the target internal temperature, cover loosely with foil to prevent burning.

Leftover ham can be stored in an airtight container in the refrigerator for up to 4 days. The sauce can be refrigerated separately for up to 3 days and reheated gently.

Keywords: honey baked ham, glazed ham, smoked ham, holiday dinner, southern cooking, maple syrup glaze, Dijon mustard, ginger ale simmer, roasted pork, ham sauce, comfort food, family meal

Read it online: https://www.chefs-mate.com/recipe/honey-baked-ham/