|Nutritional Guidelines (per serving)|
|Servings: 1 ham (6 to 8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Honey butter ham is the recipe my mom used whenever we'd have ham when I was little. I did add some Dijon mustard to the basic recipe to give it a little bit of a kick. This is a delicious and simple way to turn a plain cooked ham into something special for Easter or Christmas.
Make sure that the ham you buy is labeled "fully cooked". It can then be cooked to 145 F. If the ham is labeled "cook before eating", you must heat it to 160 F for food safety reasons. Always read package labels carefully when you buy any product, especially any type of meat.
You can add more ingredients to this simple glaze if you'd like. Some sautéed onions or crushed garlic would be good or use herbs such as thyme or marjoram in place of the whole cloves. And when you make a change and you like it, be sure to write it down so you can make it again! Many good recipes are lost because it's so easy to forget how a dish was made.
I love to serve this ham with some scalloped potatoes, sautéed or steamed green beans or asparagus, and some dinner rolls. Add a fruit salad or a cool gelatin salad for a great holiday meal. For dessert, serve Christmas cookies at Christmas, or a lemon pie at Easter.
Preheat the oven to 325 F.
Melt the butter in a small microwave-safe bowl.
Stir in the honey, brown sugar, and mustard until smooth; set aside.
Place the ham in a roasting pan large enough to hold it with room on the sides.
Score the top surface of the ham in a diamond pattern, making the cuts about 3/4" apart.
Push a whole clove, point side down, into the center of each diamond in the ham. Omit this step if you are adding herbs to the brown sugar glaze.
Spoon half of the butter mixture over the ham.
Roast the ham, uncovered, for 20 minutes, then spoon over the rest of the butter mixture.
Roast for another 20 minutes, then baste the ham with the pan drippings.
Roast for another 20 minutes (for a 3-pound ham), 40 minutes (for a 4-pound ham), or 60 minutes (for a 5-pound ham) until the ham reaches 145 F and is glazed. Baste every 20 minutes.
Slice thinly to serve.