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Baked Ham with Honey Glaze

Pikantne Main Dishes Easter 180 min Medium 23 wyświetleń ~80.41 PLN * - (0)
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Description

Traditional Easter ham baked with a crispy, sweet-spicy glaze made from honey and mustard. The dish combines the aromas of warm spices (cinnamon, clove) with a fresh hint of lemon and apple cider vinegar, while butter and gentle basting during baking ensure extra juiciness. Served on a platter with fresh horseradish or braised young vegetables, it will become the centerpiece of the Easter table. The recipe includes detailed instructions: how to score the ham, studding with cloves, preparing the glaze, and steps for baking and resting the meat, so even beginners can achieve the perfect result — a golden, sticky-glazed crust and juicy meat inside.

Ingredients Used

Ingredients (14)

Servings:
8
  • Pork ham 2000 g
  • Honey 120 ml
  • Mustard 80 g
  • Brown sugar 50 g
  • Apple cider vinegar 30 ml
  • Lemon juice 30 ml
  • Garlic 3 ząbki (~15 g)
  • Butter 50 g
  • 🌿 Przyprawy
  • Cloves 12 g
  • Cinnamon 2 g
  • Black pepper 4 szczypty (~2 g)
  • Salt 10 g
  • ✨ Opcjonalne
  • Horseradish 50 g
  • Thyme 10 g
💰 Szacowany koszt dania: ~80.41 PLN (10.05 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the ham

1

Take the ham out of the fridge 30–60 minutes before preparation to reach a cool room temperature. At a temperature no lower than 10°C, the meat cooks more evenly. Wash the ham under cold water and dry it with paper towels. Place the ham on a cutting board with the skin side up.

Ingredients: Pork ham
Use a large cutting board and paper towels. Do not bake cold ham straight from the fridge — the center may not cook evenly.
2

If the ham has skin and fat, use a sharp knife to score the skin: make cuts every 1–1.5 cm at a 45° angle, without cutting too deep (just the skin and part of the fat). The scoring will help the glaze adhere better and crack nicely during baking.

Ingredients: Pork ham
Use a long, sharp skinning knife. Hold the knife flat at an angle to ensure even cuts. Do not cut into the meat — this will cause loss of juices.
3

Insert whole cloves into the tips of the squares: stick a clove into the intersection or just next to it, about every 3–4 cm, so that they create an even pattern. The cloves will be aromatic "anchors" of the glaze.

Ingredients: Pork ham
Use tweezers or your fingers (be careful of the sharpness of the cloves). If you don't like the intense aroma of cloves, use a smaller amount or crush them in the glaze instead of studding.
4

Rub the surface of the ham with salt and freshly ground pepper — gently work the salt into the slits to distribute it evenly.

Ingredients: Salt, Black pepper, Pork ham
Use disposable gloves if you prefer. Don't overdo it with the salt if the ham was previously cured — it's better to add less and season after baking.

Glaze

5

Prepare the glaze: in a small saucepan, melt the butter over medium heat (about 1–2 minutes). Add the honey, mustard, brown sugar, apple cider vinegar, lemon juice, finely chopped garlic, ground cinnamon, and 1/3 of the crushed cloves (if you want extra aroma). Heat over low heat, stirring with a wooden spoon, until the sugar dissolves and the mixture becomes thick and syrupy — about 5–7 minutes. The glaze should slightly drip off the spoon, forming a smooth coating.

Ingredients: Butter, Honey, Mustard, Brown sugar, Apple cider vinegar, Lemon juice, Garlic, Cinnamon
Use a small saucepan with a thick bottom to prevent burning. Cook over low heat and stir constantly. If the glaze is too thick, add 1–2 tablespoons of water.

Baking - preparation

6

Preheat the oven to 160°C (top-bottom). Place the ham on a rack in a roasting pan or on a baking sheet with high edges. Pour 200–300 ml of hot water into the bottom of the dish (you can add a bit of apple juice if you want some flavor) — the steam will prevent the meat from drying out during the long baking. Loosely cover the ham with aluminum foil (shiny side up) or a lid.

Ingredients: Lemon juice
Use a roasting pan with a rack so the meat does not sit directly in the liquid. If you don't have a rack, place pieces of onion and carrot under the ham as an elevation.

Baking - first baking

7

Place the ham in the preheated oven and bake covered for 60–75 minutes. As a guideline: for 2 kg, bake for about 60–75 minutes covered, allowing the meat to heat slowly. After this time, check the internal temperature of the meat with a thermometer — it should be around 55–60°C before glazing (if the ham was already pre-cooked) or higher if raw (min. 70°C).

Ingredients: Pork ham
Use a meat thermometer inserted into the thickest part, avoiding the bone. If you don't have a thermometer, rely on time and the meat's firmness — it should be springy.

Baking - glazing

8

Remove the ham from the oven and take off the foil. Using a kitchen brush, evenly spread a layer of glaze over the entire surface of the ham, rubbing it into the cuts. Slide the ham back into the oven and increase the temperature to 180°C. Bake uncovered for another 30–40 minutes, adding a thin layer of glaze every 10–12 minutes — this will create a shiny, caramelized surface.

Ingredients: Honey, Butter, Mustard, Brown sugar, Cinnamon, Apple cider vinegar, Lemon juice, Garlic, Pork ham
Use a silicone brush to avoid damaging the skin. Do not apply too thick a layer at once — 3–4 thin applications are better. Monitor the color, the glaze should not burn — if necessary, lower the temperature.

Baking - monitoring

9

At the end of baking, check the temperature: the target internal temperature should reach 68–72°C for cured ham (a safe and juicy temperature). The caramelization should be even and golden brown. If the edges are browning too quickly, cover them with foil.

Ingredients: Pork ham
A thermometer is the most reliable way — insert it into the thickest part of the ham. If you don't have a thermometer, check if the juices are clear and not pink.

Resting

10

Remove the ham from the oven and transfer it to a cutting board. Loosely cover with foil and let it rest for 15–20 minutes. Resting allows the juices to distribute evenly — when sliced, the meat will be juicy and won't leak.

Ingredients: Pork ham
Do not cut immediately after taking it out — you will lose juice and juiciness. Resting is just as important as baking.

Slicing and serving

11

After resting, remove the cloves (if you prefer) and slice the ham into thin slices with a sharp carving knife. Arrange the slices on a warm platter. Serve with horseradish as a classic accompaniment and garnish with sprigs of thyme. You can serve the remaining glaze in a gravy boat.

Ingredients: horseradish, Thyme, Pork ham
Use a long, thin knife for cutting meat and a holder for stabilization. Cutting at an angle gives wider, more tender slices.

Storage

12

Store leftover ham in a sealed container in the refrigerator for 3–4 days. You can slice the pieces and layer them with parchment paper to prevent sticking. Thinly sliced pieces are suitable for the freezer — store for up to 2 months.

Ingredients: Pork ham
Before freezing, portion the slices so you can defrost only as much as needed. To reheat, use the oven at 150°C covered, until hot (about 15–25 minutes depending on thickness).

Fun Fact

💡

Ham with cloves is a traditional way of decorating meat in many European kitchens — cloves not only adorn but also preserve the surface of the meat, adding a spicy aroma.

Best for

Wielkanoc Rodzinne obiady Święta i uroczystości

Tips

🍽️ Serving

Serve the slices of ham slightly warm or at room temperature. It pairs perfectly with fresh horseradish, mustard, roasted young potatoes, and a salad of young vegetables or beets. Serve the remaining glaze in a sauce boat as an additional drizzle.

🥡 Storage

Store in the refrigerator in an airtight container for 3–4 days. Gently reheat in the oven at 140–150°C covered. Freeze thinly sliced pieces for no longer than 2 months, thaw slowly in the refrigerator.

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