Honey Glazed Ham by Larry Andersen

Honey Glazed

Baked Ham

As a kid growing up in the 50's, a holiday meant one of two things. It was going to be a roast turkey or it was going to be a glazed ham. Now what could be better than that, a choice between two wonderful things? With the exception of stuffing (we stuffed the bird back then) all the other goodies on the table would be the same: mashed potatoes, green bean casserole, candied yam, all the good stuff that helps to make each holiday a memorable affair.

The tradition back then was that whoever hosted the dinner would be the ham or turkey provider. The other relatives and friends would bring most of the side dishes. In rotation, just about every family member had their chance to make the most wonderful roast turkey or the most gorgeous glazed ham.

Preparation: 1 hour 30 minutes Heirloom Recipe
Serves 4 to 6 persons Margie Gilliland and Lawrence Andersen
  • 1/2 spiral-cut fully cooked smoked ham (about 7 - 10 pounds)
  • 1/2 cup honey
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup apricot nectar
  • 1/2 cup orange juice
  • Pineapple rings (optional)
  • Maraschino cherries (optional)
  1. Put apricot nectar and orange juice in a saucepan. Reduce mixture until thickened.
  2. Line bottom of a roasting pan with aluminum foil (overhang sides so that it can fold up and cover ham). Place ham, cut side down, in center of pan. Use a brush to apply a thick coat of the hot apricot nectar reduction to the ham. Fold up the aluminum foil like flower petals snug against the ham. Leave a 2 or 3 inch opening at the top for steam to escape. Bake in a 375°F oven for 30 minutes. Wear oven mitts! Open foil and baste twice during the baking with the apricot nectar reduction, closing foil after basting.
  3. While ham is baking, mix honey and brown sugar in a small saucepan. Warm until sugar has mixed thoroughly with the honey.
  4. Remove ham from oven and fold down foil. Use spatula to coat ham with the honey mixture. Return to oven and bake an additional 30 to 45 minutes or until an internal temperature of 140°F. Ham is now ready to serve unless you wish to prepare or garnish as follows.
    • 1) Some like a really crusty, caramelized surface on the ham. After the ham has come out of the oven, use butane torch to make the caramelized crust, OR
    • 2) Use toothpicks to secure pineapple rings to surface of ham. Place a maraschino cherry in the center of each pineapple ring. Lightly baste rings with any remaining apricot nectar reduction. Return to oven until fruit begins to caramelize, about 15 minutes.

Return to Cookbook Contents Page
Latest revision done September 2014
Counter courtesy of WebCounter

Hosted by aplus.net