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Cooking + Entertaining

Honey-glazed ham: the recipe for the second holiday dish

Honey-glazed ham: the recipe for the second holiday dish


boneless pork ham

He honey glazed ham it is a second course typical of the English and Irish culinary tradition. A festive roast, consumed above all for Christmas lunch, but excellent to put on the table all year round for a birthday with special guests, characterized by a pleasant contrast of flavors between the sapidity of meat and the sweetness of honey .

In this recipe the double cooking pork, first in a pot, simmered over the fire in a broth fragrant with herbs, spices and various flavors, then in the oven, covered with a honey glaze and drizzled with its own cooking liquid, will give a tasty and succulent dish, wrapped in a bright caramelized sauce, which conquers everyone with its pleasant taste bittersweetand for its crispy texture on the surface and melting in the heart.

For a more aromatic result, before putting the ham in the oven, we suggest cutting it into diamond shapes with a sharp knife and inserting some Clove or star anise. Once ready, you can bring it to the table with a serving of duchess potatoes or grilled vegetables, or you can serve it with mashed carrots or Jerusalem artichoke chips.

When making the glaze, remember to cook it over medium heat, stirring constantly with a whisk so that it doesn’t stick: we prepared it with sugar, honey, vinegar and a small glass of Marsalabut if you prefer, you can omit it or replace it with another liqueur wine.

Small curiosity: there is also one of this preparation american versionsweeter and suited to overseas tastes, usually served with fruit chutney and cranberry jam.

Learn how to make Honey Glazed Ham with a step-by-step procedure and tips. If you liked this recipe, also try the honey chicken.

How to make Honey Glazed Ham

Tie the meat with kitchen twine 1.

Peel the carrots 2peel them and cut them into pieces.

Clean the celery stalk and cut it into slices 3.

Cut the onion in half 4.

Place the meat in a large pot and add the herbs, bay leaves, cardamom seeds, cinnamon stick and peppercorns 5.

Pour water 6completely cover the ham and add the salt.

Close with a lid and cook for about half an hour over low heat 7.

Degrease the broth from time to time 8 and check that the meat is still well covered with liquid: if the water level drops too much, add a little.

Once the cooking time has elapsed, remove the meat and let it cool on a cutting board. 9 and free it from the kitchen twine.

Prepare the glaze: Collect the brown sugar in a heavy-bottomed saucepan ten.

Add honey 11.

Pour in the vinegar and Marsala, put on low heat and stir continuously with a spoon 12.

When the sauce has reached a boil, continue cooking for a few minutes, stirring constantly. 13until a viscous consistency is obtained.

Once cold, mark the pork ham with a diamond pattern, using a very sharp knife 14.

Insert the cloves into the meat 15.

Arrange the meat in a baking dish, drizzle with half of the honey sauce 16 and put it in a preheated oven at 190°C for about 40 minutes: after the first quarter of an hour, start wetting the ham with the cooking juices.

Remove the meat from the oven and let it rest at room temperature for about 15 minutes; then cover it with the remaining icing 17.

Cut the ham into slices and arrange on individual plates with the honey glaze 18.


We pan-fried the meat with 1 cinnamon stick, a few bay leaves, cardamom and peppercorns. But, if you prefer, you can vary the spice mix and aromatic herbs and replace them with others of your choice: rosemary, juniper berries, wild fennel, sage… Or, for a similar American version, you can serve the roast with a blueberry jam or coulis .

For best results, get a kitchen thermometer with food probe and monitor the temperature core temperature of the flesh: when it reaches me 72-75°Cthe ham will be perfectly cooked.

If there’s any leftover roast, don’t worry: letting it rest in the fridge will make it even tastier and you can reheat it the next day in the microwave or on the stove, or you can cut it into thin slices and use it. . prepare delicious sandwich.


The honey-glazed ham can be stored in the refrigerator, in an airtight container, for 1-2 days massive.

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