According to the National Day Calendar website, National Glazed Spiral Ham Day on April 15 each year celebrates an innovative and delicious food. This gourmet looking dish often found at a holiday feast, originated in the basement of Harry J. Hoenselaar.
In 1952, the Detroit, Michigan entrepreneur patented not only his spiral slicer but the ham glaze as well. His innovative device made it possible for the entire bone-in ham to be sliced in one continuous and even spiral. The result was not only perfect for baking but for serving, too. The resulting slices presented a beautiful main course meal. Then in 1957, Hoenselaar founded the infamous HoneyBaked Ham Company.
A traditional glazed ham is baked with a glaze consisting of sugar, honey, or orange juice. Spices to taste are often added.
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Easy Copycat HoneyBaked Ham
8-lb bone-in spiral sliced half ham
2 Tbsp butter, melted
3 Tbsp honey
1-1/2C granulated sugar
1/2 tsp seasoned salt
1/2 tsp onion powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp paprika
pinch of allspice
Trim ham if needed, then place in slow cooker. Combine melted butter and honey, then massage over ham, getting in between the slices a little. Cover and cook on low 4-5 hours. At the end of the cooking time, preheat broiler to high, and line a roasting pan with heavy duty aluminum foil.
Combine sugar, seasoned salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, paprika and allspice in a small bowl. Pat half of the sugar mixture over the top of the ham.
Broil for several minutes, until bubbly and caramelized, then remove from oven.
To a small saucepan, add remaining sugar mixture. Add 3 Tbsp of either water or ham juices from bottom of the slow cooker (a combination of water/ham juice and bourbon is a nice alternative). Stir, and heat to a boil. Boil for about a minute, then remove from heat. Brush or pour glaze over the ham, then broil again for a minute or two (don't let it burn!). Remove from oven and let ham rest for 5-10 minutes. Serve warm or cold and enjoy!
Note: To cook in oven, preheat oven to 275 degrees. Adjust oven rack to the lower third position. Line a roasting pan or large Dutch oven with a long strip of foil (heavy duty works best). Position ham flat side down in center of pan. Brush with honey/butter mixture, if possible, getting some in between the slices. Bring sides of the foil up over the ham and cover loosely. If needed, add a sheet of foil over the top. Bake approximately 12-15 minutes per pound. An 8-lb ham will take approximately 1 hour, 30-40 minutes. Continue with steps 2-7 as directed.
***Recipe courtesy of Amanda of “The Chunky Chef” blog.***
Baked Ham with Pineapple Brown Sugar Glaze
8-10-lbs. bone-in fully-cooked, spiral-cut ham
20-oz. can pineapple tidbits or crushed pineapple
3/4C light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
Take ham out of the refrigerator 1-2 hours before baking to allow it to come to room temperature.
Meanwhile, make the glaze. In a saucepan combine pineapple tidbits, brown sugar, cinnamon, and cloves. Bring to a boil, reduce heat to medium low and simmer for 20-30 minutes or until mixture has thickened.
Preheat oven to 300 degrees. Remove ham from packaging and throw away the glaze packet and the plastic disk that covers the bone.
Place the ham flat/cut side down, in a deep baking dish or roasting pan. Line pan with aluminum foil to make easier clean-up.
Brush just a few spoonfuls of the glaze onto the ham, all over the outside. Reserve the remaining glaze for later.
Cover the ham tightly with a tent of aluminum foil. This will help keep the ham from drying out. Bake at 300 degrees for 1-1/2-2 hours,
or until internal temperature reaches 110 degrees. Note, the ham is already cooked, so we’re just just trying to reheat it.
Remove the ham from the oven and remove foil tent (set it aside for later). Increase the oven temperature to 400 degrees. Brush the remaining glaze all over the ham. Return to the oven and continue to bake for another 15 minutes. Remove from oven, tent with foil and allow to rest for 15 minutes before serving.
***Recipe courtesy of Lauren of “Tastes Better from Scratch” blog.***
Brown Sugar Mustard Glazed Ham
8-10-lb. bone-in fully cooked ham
1/2C unsalted butter
1C brown sugar
2 Tbsp Dijon mustard
1/4 tsp ground cinnamon
1/4 tsp ground cloves
4 cloves garlic, smashed
Preheat the oven to 300 degrees and arrange a rack in the lower third of oven. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
Line a baking tray or dish with several sheets of foil or parchment paper if you prefer (it will make cleanup a lot easier).
Remove the rind or skin of the ham, if applicable, ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than ¼-in. deep) over the entire ham. Place the ham in the baking tray; pour 1/3C of water into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.
Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved, about 2 minutes.
Reduce heat to low and add in the garlic. Allow it to become fragrant, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
After 30 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425 degrees. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, about 30 minutes total. For added depth of flavor, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing. If your crust is still pink after the suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn't burn from the sugar. Let the ham rest 10-20 minutes before slicing.
Note: if your glaze has been over-simmered and begins to thicken between each baste, add some of the pan juices to it and heat it up over low heat until it warms through and is the consistency of warmed honey.
***Recipe courtesy of Karina of “CafeDelites” blog.***