Honey-Garlic Ham

This is the ham I make when the table needs a centrepiece: a fully cooked ham brushed with a sticky honey-garlic glaze, baked until the edges caramelise and the slices shine. The glaze is sweet, savoury and just sharp enough from the mustard and vinegar to keep it from being cloying.

It is the kind of recipe that looks like it took all day and actually takes about fifteen minutes of hands-on work. The oven does the rest while you get on with the sides.

I serve it sliced thick, with the warm pan juices spooned over the top and rosemary tucked around the platter. It feeds a crowd, and the leftovers make the best sandwiches of the week.

Ingredients

• 2 kg (4 1/2 lb) fully cooked bone-in ham
• 120 ml (1/2 cup) honey
• 80 g (1/3 cup) light brown sugar
• 60 ml (1/4 cup) Dijon mustard
• 3 garlic cloves, finely minced
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp black pepper
• Fresh rosemary sprigs, to serve

Instructions

1. Heat the oven: Heat the oven to 160 C (325 F). Line a roasting tin with foil and set a rack inside if you have one.
2. Score the ham: Trim any loose fat, then score the fat in a shallow diamond pattern about 1 cm deep. Place the ham cut-side down in the tin.
3. Make the glaze: Whisk the honey, brown sugar, Dijon mustard, garlic, apple cider vinegar, cinnamon, cloves and pepper in a small saucepan over low heat until the sugar dissolves, about 2 minutes.
4. Glaze and bake: Brush half the glaze generously over the ham. Cover loosely with foil and bake for 60 minutes.
5. Caramelise: Remove the foil, brush with the remaining glaze and bake uncovered for 25 to 30 minutes more, basting twice, until the glaze is sticky and dark golden at the edges.
6. Rest and serve: Transfer the ham to a board and rest for 15 minutes so the juices settle. Slice thickly, spoon over the warm pan juices and scatter with rosemary.

Tips for the best result

• A spiral-sliced ham works beautifully and makes serving effortless.
• If the glaze darkens too fast, tent the ham loosely with foil for the last 10 minutes.
• Save the pan juices — they are wonderful drizzled over roast potatoes.

Storing and reheating

Refrigerate sliced ham in its juices within 2 hours and eat within 4 days. Reheat gently, covered, at 150 C (300 F) with a splash of water. Freeze for up to 2 months.

Frequently asked questions

Does the ham need to be raw?

Yes. Use a fully cooked, bone-in or boneless ham; the oven time is just to heat it through and caramelise the glaze.

How do I know the ham is hot enough?

A meat thermometer in the thickest part should read 60 C (140 F) for a fully cooked ham.

Can I make this ahead for a holiday dinner?

Yes. Bake it the day before, chill it sliced, and warm the slices gently in a little of the pan juices.

Can I freeze the leftovers?

Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.