Honeybaked Ham 400


1 spiral sliced ham or 1 shank ham
1 lb brown sugar
1 ½ -2 cups honey
1 cup water

Preheat oven to 375º.

Unwrap ham and take off all packaging, including the little plastic piece they sometimes put on it. Throw away the seasoning packet.

Place ham on a cutting board. Carefully the cut the hard outer layer of “skin” off, being diligent to not remove much meat with it. If you would like a few more slices, make a few more cuts into the ham behind the spiraling slices, down to the bone.

Place the ham in a roasting pan (without a rack). Add water to the bottom of the pan.

Melt the honey in a glass container in the microwave for a few seconds so that it is nice and runny (but not too long or your microwave will be a mess). Using a turkey baster, squirt a generous amount of honey between each slice, coating the slices as you go so that it runs down each slice.

Next, use toothpicks to secure the slices together.

Using your hands, pack a generous amount of brown sugar over the top of the ham.

If a lid will fit on your roasting pan, put a lid on it. If not, it will still be okay.

Set your timer for 15 minutes.

Every 15 minutes, pull the ham out of the oven. Using the baster, suck up any liquid in the bottom of the pan. Squirt it all over the top of the ham. The sugar will run down between the slices of ham. Then, pack a new layer of brown sugar over the ham (carefully, so you don’t burn yourself!) Put the lid back on, and return it to the oven.

Turn the oven down 15 degrees.

Set your timer for 15 minutes.

When the timer goes off, you take the ham out of the oven and repeat all of the above steps, including turning down the temperature each time.

You will do this 2 more times, for a total cooking time of 1 hour 15 minutes, ending at 275º.


Note: Grocery stores have hams on sale before holidays. Usually the price is good enough to buy 4-5 hams. You can store hams in your freezer.

If you buy a shank or butt ham, it will not be sliced, but it will be even less money per pound. Consider slicing the ham yourself, down to almost the bone, in several thin slices. This will give you the same effect for less money. We have done this and it was just as tasty as the spiral sliced ham, and much less money!

Flourish 6