🍖 Honey-Orange Glazed Bone-In Ham

Ingredients

• 7 lb Bone-in ham (fully cooked), fully cooked half ham (shank or butt end)
• 1 cup Water, for the pan

• Glaze

• ½ cup Honey
• ½ cup Brown sugar, packed
• ⅓ cup Orange juice
• 1 Orange, zest only
• 2 tbsp Dijon-style mustard
• ¼ tsp Ground cloves, ground

Nutrition

Steps

You’ll need: roasting pan with a rack, foil, small saucepan, pastry brush, sharp knife, food thermometer.

1. Read the label. This recipe is for a fully cooked ham. A ham labeled “cook before eating” must reach 145°F and rest 3 minutes; it takes 22 to 25 minutes per pound for a half ham (USDA).
2. Heat the oven to 325°F. Trim the skin off if there is any, leaving a ¼-inch layer of fat. Score the fat in a diamond pattern, ¼ inch deep.
3. Set the ham cut side down on the rack in the pan, pour the water into the pan, and cover the ham loosely with foil so it doesn’t dry out.
4. Bake. USDA’s guide for a fully cooked bone-in half ham at 325°F is 18 to 24 minutes per pound: 2 to 2¾ hours for 7 lb. Fully cooked ham is safe cold; you’re warming it to 140°F, USDA’s temperature for reheating a ham packaged at an inspected plant.
5. While it bakes, simmer the honey, brown sugar, orange juice, zest, mustard and ground cloves 3 to 4 minutes until syrupy.
6. About 30 minutes before it’s done, take off the foil, turn the oven to 400°F, and brush the ham with a third of the glaze. Brush twice more, 10 minutes apart, until glossy and browned at the edges. Watch it: sugar burns quickly.
7. Check that the thickest part reads 140°F on a food thermometer, not touching bone. Rest 15 minutes, then carve: cut along the bone to free large pieces, then slice them across the grain.

🌡 Safe temperaturesFully cooked ham, reheated 140°F. Check the thickest part with a food thermometer (USDA). More on food safety.