Honey Baked Ham · i am a food blog
Ham is a quick favorite during the holidays and it's obvious why: it's super simple to make, juicy and delicious, and perhaps the most impressive main course. A sparkling shiny ham is a thing...

Ham is a quick favorite during the holidays and it's obvious why: it's super simple to make, juicy and delicious, and perhaps the most impressive main course. A sparkling shiny ham is a thing of real beauty. This year, instead of buying an expensive ready-to-serve, make your own char siu-inspired honey ham instead.

If you've never glazed your ham before, or you've only eaten dry ham before, you're probably wondering why I think ham is so delicious. Believe me when I say a perfectly glazed ham is just the right amount of salty balanced with sweetness, with full hammered flavor.

Ham is all good in the world, at least at the table. Thanksgiving this year looks a little different, so maybe you don't make a whole turkey, but who's to say you can't make yourself a ham ?! Ham comes in all shapes and sizes, making it perfect for a little honey-baked ham holiday cheer.

ham with honey |  www.iamafoodblog.com

What is honey ham?

Simply put, honey baked ham is baked ham with honey glaze. A juicy, fully cooked ham is glazed with honey and spices and cooked until warm and cozy and lacquered with the sweetness of sweet honey. It's the perfect centerpiece for any dinner party.

Honey Baked Ham is also the name of a very popular ham supplier that sells Honey Baked Hams, but you can easily make your own at home without spending a lot of money.

Why this honey ham?

Classic Honey Baked Hams are delicious, but if you take the time to glaze your own ham, this is your chance to shine and get creative! I was originally going to make an apricot brown sugar bourbon frosting, but Mike commented on how he thought I was going to charm the ham and that's the beauty we imagined !

Honey-Baked Char Siu Ham is the perfect balance of sweetness and umami with a combination of brown sugar and honey, a hint of soy sauce, hoisin sauce and a hint of five spices. Seriously SO GOOD.

char siu ham with honey |  www.iamafoodblog.com

In case you need more conviction

  • ham is THE easiest large format meat to prepare. Forget the turkey or roast beef, the ham is fully cooked, so all you need to do is reheat it and then glaze it delicious
  • you will love the sweet and smoky flavors of char siu glazed ham
  • leftovers are bestovers, end of story

How to make honey ham:

  1. Buy a ham: The hams are fully cooked at the store, making it the easiest meat dish you've ever made. Get a spiral cut ham with bone, more info below.
  2. Let the ham cool down: Take your ham out of the fridge and let it come to room temperature for 2-3 hours, which will help your ham heat evenly without drying it out.
  3. Make a frosting: combine all the frosting ingredients in a saucepan and bring to a gentle boil.
  4. Prepare your stove: add 1 cup of water and a grill in a roasting pan. The water will steam the ham, making it nice and juicy.
  5. Cook the ham: Place ham cut side down and cook in a low oven, glazing every 20 minutes, until ham is heated through.
  6. Caramelize: For the last little bit, brush with additional frosting and increase the heat to caramelize. Rest and enjoy!

glaze ham |  www.iamafoodblog.com

Ingredients of char siu ham with honey

If you love the sweet and smoky flavors of Chinese char siu, you will love this char siu inspired ham. You will need: brown sugar, honey, hosin sauce, soy sauce, Shaoxing wine, five spices, white pepper, garlic, ginger, and a bone cut into a spiral of ham. The frosting is so addicting and full of umami that you're going to want to save the extra (there will be one) to serve with the ham!

Brown sugar and honey

We go with a combination of brown sugar and honey so that the brown sugar can add hints of dark caramel while the honey adds light golden notes.

Hoisin sauce

Hoisin sauce is a thick, sweet brown Chinese sauce that is used in marinades and as a dip. It's super tasty: sweet and salty, tangy and full of umami. They sell pretty much everywhere now, from Target to your basic grocery store.

icing for char siu ham with honey |  www.iamafoodblog.com

Shaoxing wine

It is the secret ingredient that all your Chinese food needs to taste Chinese restaurant style food.
Shaoxing wine is a slightly sweet, nutty, earthy and complex rice wine. It's optional for this recipe, but it will be 10,000 times better if you get it. They sell it online and in Asian grocery stores.

Five spices

If you want a tasty char siu, don't forget the five spices. Five Spice is a Chinese spice blend made from star anise, cloves, cinnamon, Szechuan peppercorns, and fennel. It's full of warming spices reminiscent of classic ham spices like cloves and cinnamon.

White pepper

If you don't have white pepper, don't sweat it, but if you have, use it here. It is more fragrant, delicate and floral. It adds pepper without overwhelming.

How long to cook ham with honey

12-15 minutes per pound at 250 ° F, then increase heat to 450 for 5-10 minutes to caramelize the frosting.

ham with honey |  www.iamafoodblog.com

Ham with bone vs boneless ham?

  • Boneless ham, just as the name suggests, has no bones in it. The bone is removed before the ham is processed, cooked and sealed. Boneless ham has this classic ham shape, but is not as tasty or juicy as bone-in ham.
  • Ham bone it is ham that has its bone. The bone makes the ham tastier by retaining and imparting flavor to it and helping it stay moist.

Is bone-in ham better than boneless ham?

YES! Ham with bone has more flavor and is much juicier than boneless.

Usually, bone-in ham and boneless ham are sold fully cooked. Take a look at the packaging and make sure it is fully cooked or ready to serve.

Spiral cut vs regular ham

If you have never bought ham before, you might be wondering, what is spiral cut ham ?! Spiral cut hams are hams that have been cut in a spiral shape, which makes it easier to cut the bone. They are really pretty because the edges unfold well. Spiral hams can be both bone-in and bone-free. Go for the bone because it's super juicy.

spiral cut ham |  www.iamafoodblog.com

How much ham per person

If you buy a spiral cut ham with bone, you want to have 3/4-1 pound of ham per person. They sell spiral cut hams with bone in quarter thighs, half thighs and whole thighs.

  • Ham quarter bone weigh 3-4 pounds and serve 6-8
  • Bones in half hams weigh between 5 and 10 pounds and serve between 8 and 22
  • Bones in whole hams weigh between 10 and 17 pounds and serve between 22 and 40

What to serve with honey ham

green bean casserole |  www.iamafoodblog.com

What to do with leftover honey cooked ham

I love leftover ham! Try it in:

ham with honey |  www.iamafoodblog.com

Good pounding I really hope you try this ham as it is honestly the best ham I have ever made!

creamy ham sticky forever,
xoxo steph

honey ham recipe |  www.iamafoodblog.com

Ham with honey

This char siu-inspired honey-cooked ham is the perfect balance of sweetness and umami thanks to a combination of brown sugar and honey, a hint of soy sauce, hoisin sauce and a hint of five spices. Seriously SO GOOD.

Serves 8

Preparation time 5 minutes

Cooking time 2 hours

Total time 2 hours 5 minutes

  • 1/2 Chopped off brown sugar tightly packed
  • 1/2 Chopped off honey
  • 2 tablespoon hoisin
  • 1 tablespoon soya sauce preferably low in sodium
  • 1.5 tablespoon Shaoxing wine
  • 1 teaspoon five spices optional
  • 1 teaspoon White pepper optional
  • 4 cloves Garlic slightly crushed
  • 4 slices ginger
  • 3 kg spiral ham with bone at room temperature, see notes for scaling
  • Heat the oven to 250 ° F and make the icing: mix the brown sugar, honey, hoisin, soy sauce, Shaoxing wine, five spices, white pepper, garlic and ginger in a small saucepan and heat over medium heat until it begins to bubble. Put aside.

  • Take a roasting pan and set it up with a rack. Place 1 cup of water in the drip pan. Place the ham on the rack, cut side down, and brush the first layer with the glaze.

  • Bake, with a piece of foil on top, for 12 to 15 minutes per pound of ham, until the ham is heated to 130 ° F. While the ham is cooking, brush the glaze every second. 20 minutes until the ham is heated through. Our ham weighed 5 pounds and took about 1 hour.

  • When the inside of the ham is warmed, turn the oven to 450 ° F and brush with the glaze and continue to cook for 5 to 10 minutes, brushing with the glaze every 2-3 minutes until it is deeply caramelized. Remove from the oven, let stand 10 to 15 minutes and enjoy!

While our recipe app can tailor your ham to the number of people you're serving, you'll likely be stuck buying quarter, half, or whole hams, which serve the following: Ham quarter bone weigh 3-4 pounds and serve 6-8 Bones in half hams weigh between 5 and 10 pounds and serve between 8 and 22 Bones in whole hams weigh between 10 and 17 pounds and serve between 22 and 40

Nutritional intake

Ham with honey

Quantity per serving

Calories 721 Calories from Fat 190

% Daily Value *

Fat 21.1 g32%

Saturated fat 6.2g39%

Cholesterol 210 mg70%

Sodium 5560 mg242%

Potassium 52 mg1%

Carbohydrates 59.6 g20%

Fiber 0.3g1%

Sugar 45.3g50%

Protein 78.5 g157%

* Percent Daily Values ​​are based on a 2000 calorie diet.

If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…

You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.

A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.

‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta

If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. to stop it happening again, make sure the storage space is nice and dry.

Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.

If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few moments and are ready when both sides have golden brown patches all over.

While the rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.

Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed container for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.

If you need your meat injected with a short, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.

Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our cocktail recipes for drinks inspiration.

Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.

Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon

We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.

tera peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.

When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.

Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.

As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the indications on the pack.

Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.

Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple alternative. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.

Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin intact. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this scène for tips on how to crush garlic.

Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.

Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.

Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.


Leave a Reply

Your email address will not be published. Required fields are marked *