Recipe by Sue S.
"I came up with the glaze for this ham using ingredients on hand and it's the best I've ever tasted. If you have any glaze left over, you can add it to the pan drippings with a little flour or cornstarch and make a nice sauce to accompany the meat. Use the bone and ham trimmings to make soup afterwards."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10 pound)
fully-cooked, bone-in ham
1 1/4 cups
packed dark brown sugar
orange, juiced and zested
Great recipe! I fixed this as part of a buffet for a Superbowl party, and it looked, smelled, and tasted wonderful. (Sadly, I can only assume it tasted wonderful because everyone raved about how good it was... but by the time I finished in the kitchen and got my plate - it was already gone, so I only got a few little scraps!) For ease of preparation, I fixed a fruit salad with it, and used the drained juice from the canned pineapple, and substituted 1/3 cup of orange juice because I forgot to buy an orange. It was much easier to make than other recipes I have used - yet tasted like it had taken a ton of effort. I normally use more complex recipes from the major cooking magazines that can require dozens of spices and ingredients, as I love to experiment with flavors and love gourmet food, so I was leary of how simple this was... but with a very limited budget and limited prep time for this party, I decided to try this one - and was VERY pleased. It looked delicious on the table, and it was the first to disappear on the buffet - I will be throwing away my other ham recipes, and sticking with this one.
I didn't care too much for this. The orange flavor was too overpowering and I didn't even use the full amount! If I were to make it again, I'd probably just leave out the zest and only use the orange juice. I might also cut back on the dijon mustard - maybe 1 tbsp instead of 2.
I made this for Thanksgiving and it was an absolute HIT!! I do not eat Ham but I fed this to about 10 diffrent people and they All said it was fantstic! Instead of cooking it they way they did I made the glaze, put the ham and glaze in a bag, shook it up reall good and baked it in the bag for about 3hrs. Alot easier then basting every 10 min.s.
This was wonderful, I will be using this glaze on my ham from now on. I added pineapple rings and cherry's for the last 30 minutes and brushed the glaze over them, it candied and made for a wonderful garnish. Wonderful flavor.
I put the ham in a roaster pan and poured 1 cup of water inside the pan as the ham instructions stated. It also said to cover the ham with foil, so I covered it with foil ONLY for 1st hour but I won't be doing that again because the outside of the ham started to get crispy too soon, so next time I'll cover the ham in the last 35mins of baking instead. Other than that, I followed the recipe as stated and was quite satisfied with the results. I think I'm going to add 1 1/2 - 2cups of water inside the roasting pan because that water gets the ham moist and it serves as a "dip" when you glaze the ham. Any glaze that falls down to the bottom of the pan, falls into that water and it is delicious! Once the ham is done and you are ready to serve the ham slices, dip the slices of ham into that glazed water mixture at the bottom of the pan. It makes the ham so moist and you get to taste the glaze a bit more.
Excellent! My only variation of the recipe was that I spiked the ham with whole cloves and so I left out the ground cloves. From now on I will always use this recipe for my holiday hams.
This recipe is just incredible! I have gotten so many compliments.... my husband even volunteered me to make this for his work party at Christmas! The first time I made it I stuck exactly to the recipe and it was very good. I made some changes the last time because of the ingredients I had on hand, and it still came out wonderfully. I added more pineapple juice and used both golden and dark brown sugars. I also added some cinnamon, onion and garlic powder. Don't be afraid to play with this recipe... it's very versatile!
Very yummy! I made this for a surprise 50th birthday party and got many compliments! I used light brown sugar (didn't have dark on hand) and wrapped the ham in foil while baking so it didn't dry out. Otherwise, I followed the recipe as stated. This is a great and easy recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Honey Glazed Ham
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 271
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Pineapple juice, honey, and Dijon create a tangy glaze for baked ham.
Raw ham is slow roasted and seasoned with a sweet smoky sauce.
An apricot jam, dry mustard, and brown sugar glaze makes baked ham special.