The most incredible brown icing ever. Perfectly sweet, flavorful and savory! An absolute holiday classic.
Say hello to the easiest ham recipe for your holiday spread. And I really mean the the easiest.
Not to mention the sweet/savory/spicy brown icing that will knock your socks off. A glaze made with brown sugar, pineapple juice, honey, mustard, thyme, rosemary, cinnamon and cloves. All the good stuff here.
I went for a non-spiral ham this time and cut some shallow grooves in a diamond pattern to render the fat underneath and allow that nice glaze to seep through those cracks and soak up all that flavor. But a spiral ham will also work well here.
If you have leftovers, there are many ways to reuse them. Sandwiches are always my goal.
The perfect way to use up leftover ham
- 1 (8 pounds) Bone-in, fully cooked, smoked ham, at room temperature
- 1 Cup Brown sugar
- ½ Cup pineapple juice
- ¼ Cup Honey
- 1 tablespoon whole grain mustard
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon Cinammon
- ½ teaspoon Ground carnations
- Freshly ground black pepper, taste good
Preheat oven to 350 degrees F. Line a baking sheet with foil.
Pat the ham dry with paper towels. Using a sharp knife, score the top of the ham with shallow cuts in a diamond pattern.
In a small saucepan over medium-high heat, combine brown sugar, pineapple juice, honey, mustard, thyme, rosemary, cinnamon, cloves, and 1/2 teaspoon pepper. bring to a boil; Reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
Place ham, cut-side down, on prepared baking sheet. Brush evenly with 1/2 cup brown sugar mixture.
Place in the oven, brushing with the remaining brown sugar mixture every 30 minutes, until cooked through and reaching an internal temperature of 140 degrees F, about 2 hours and 30 minutes. Let rest 15 minutes before slicing.