Spiced honey baked ham

    (41)
    2 hours 10 min

    This is the perfect roast that can be served for Sunday lunch or Christmas dinner. It's easy to make, sweet and utterly delicious. Enjoy with roasted tatties.


    30 people made this

    Ingredients
    Makes: 1 whole ham

    • 2 tablespoons orange juice
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 350g honey
    • 1/4 teaspoon almond extract
    • 1 (3.6kg) fully cooked whole ham

    Method
    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

    1. Preheat oven to 170 C / Gas 3. Stir the orange juice, cinnamon, cloves and honey together in a small bowl; set aside. Stir in almond extract if desired.
    2. Place the ham in a shallow roasting tin. Bake in preheated oven for 1 hour and 15 minutes. Remove the ham from the oven and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 60 degrees C, about 45 minutes longer. Baste occasionally as the ham finishes baking.

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    Reviews & ratings
    Average global rating:
    (41)

    Reviews in English (27)

    0

    I was a bit confused by the ingredients list - was that an error implying it was already baked ham that was put in the oven?  -  05 Feb 2016

    by
    31

    This was very yummy. Somenone blessed us with sliced ham. I threw everything in a sauce pan, cut up the ham slices and tossed everything together. Served it on brown and serve buns. I did end up adding 3tb orange juice instead of two on the count of my honey. I use a very strong honey. Over all, this is a keeper. Thank you !  -  26 Mar 2009  (Review from Allrecipes US | Canada)

    by
    24

    This is one of the best Hams that I have ever made! I actually doubled the recipe so I had plenty of glaze on hand. I made my ham the day before so I wanted to be able to rebaste it for reheating the next day. Came out wonderful and I'm so glad that I tried this. This is now going to be my stock ham recipe! My family loved it and I couldn't keep my husband away from it! Thanks for sharing.  -  29 Nov 2010  (Review from Allrecipes US | Canada)

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