Honey Ham

This ham gets a full 24-hour marinade in a sauce that’s equal parts sweet and spiced: two cups of honey, two cups of packed brown sugar, apple cider vinegar for tang, and a warm hit of cinnamon and ground cloves. That overnight soak drives flavor deep into the meat.

Slicing the ham halfway through before marinating is the key move. Each cut creates a channel for the sauce to seep into, so the flavor doesn’t just sit on the surface. Tie the ham with string to hold it together during the long soak and bake.

Baking low at a gentle temperature heats the ham through without drying it out. Basting with the pan juices during cooking builds layers of sticky glaze. A final pass under the broiler caramelizes the top into a burnished, crackling crust.

Pro Tips

• Bring the ham to room temperature for two full hours before baking. Cold ham bakes unevenly
• Baste every 15 to 20 minutes for the stickiest, most layered glaze
• Watch the broiler closely. The high sugar content means the glaze goes from caramelized to charred in seconds
• Let the ham rest 10 minutes before cutting the string and separating the slices

Variations

• Add a tablespoon of Dijon mustard to the sauce for a sharper, more complex glaze
• Stud the ham with whole cloves before marinating for a classic holiday presentation
• Use maple syrup in place of half the honey for a deeper, more woodsy sweetness