Main Course RECIPES

Homemade Honey Glazed Ham

Homemade Honey Glazed Ham

Homemade Honey Glazed Ham

This homemade honey glazed ham puts a delicious spin on a

holiday classic.  Once you and your family have a bite,

you’ll want make this ham every holiday!

Nothing symbolizes Christmas more than the big glazed ham on the table. Many people think it is difficult to make at home, but it is actually quite simple! The best part is you can make it match your specific tastes. If you like the ham’s glaze sweeter, or less sweet, you can adjust the recipe easily to fit your liking.

Homemade Honey Glazed Ham

Making ham at home requires a couple days to make, and can be a bit of a long process, but it is well worth it. The first step is choosing which part of the pig you want for your ham. Most hams are either the hind leg or the shoulder. Whether you want to use bone-in or boneless, either one works well for this recipe – just be sure that your ham comes with a cap of skin.

The next step, and possibly most important step, is curing the pork. This prevents the meat from spoiling by removing extra moisture. There are two curing parts: dry curing and wet curing. When you are curing the pork, you will have to use curing salt. Make sure that you use the correct salt here, because if you don’t, then the pork may spoil and you won’t be able to use it. To get the best flavors, leave the ham to brine in the fridge for about three days – this time could vary depending on the weight of your ham, so please take note of how big your ham is.

If you want to make a delicious ham this Christmas, or for future holidays, it is important to follow the recipe. Some things about the recipe can be changed like the size of the ham or how much sugar you want to use in your glaze. But for curing the meat, it is not so flexible, so please be cautious at this part. Don’t feel too intimidated though, if you follow my recipe for homemade ham, then nothing bad will happen.

Something most people don’t realize about making ham at home, is that you can make it ahead of time! Save yourself some cooking time on Christmas and do all the brining and cleaning before the big day. When properly covered and stored in the fridge, it can last up to three days.

My favorite part of the ham has to be the glaze. The sweet, caramelized sugar plays perfectly with the saltiness of the pork. It adds that perfect sweet-savory flavor to the ham that everyone loves, and it pairs so well with all the other dishes. Not only is the glaze absolutely scrumptious, it adds a nice little texture to the ham that wasn’t there before.

Regardless of how you enjoy your ham, it is a great addition to any holiday meal. And if your family somehow doesn’t eat all of it the day of, it makes for wonderful  leftovers for the upcoming days. The ham can be used in sandwiches, pasta, salads, breakfast hash, etc. You’ll find so many ways to enjoy it without getting sick of it!

I hope you love this recipe and have a happy holiday season!

Please visit the rest of my page for more interesting recipes HERE

Homemade Honey Glazed Ham

This homemade honey glazed ham is sweet and flavorful with just the right amount of saltiness that everyone will surely love. A perfect homemade holiday ham that pairs so well with all the other dishes.
Prep Time15 mins
Cook Time3 hrs
Curing Time5 d
Total Time5 d 15 mins
Course: Main Course
Cuisine: American
Keyword: christmas ham, christmas ham recipe, easy ham recipe, easy homemade ham recipe, filipino ham recipe, ham from scratch recipe, ham recipe, homemade ham, homemade ham recipe, Homemade Holiday Ham Recipe, honey cured ham recipe
Servings: 8 servings
Author: JENEVIVE

Ingredients

  • 3-4 kilo whole pork loin or pork belly

CURING

  • ½ cup brown sugar
  • 4 tablespoon fine salt
  • 2 teaspoon Prague #1 Curing salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika powder for smoked flavor

SOY HONEY GLAZE

  • ½ cup brown sugar
  • ½ cup yellow mustard sauce
  • cup honey
  • 2 tablespoon soy sauce

Instructions

  • Clean the pork loin and dry with paper towel.
  • Mix the curing ingredients then rub into the pork loin making sure that all sides are fully covered with the curing mixture.
  • Transfer the meat into a closed container or a zip lock back and refrigerate for at least 5 days
  • Preheat oven to 160°C.
  • Rinse the meat in a clean running water to make sure that the excess salt are removed. Path dry with paper towel then wrap in a foil.
  • Bake in the preheated oven for about 2 hours.
  • Prepare the glaze by mixing all the glaze ingredients.
  • After 2 hours, Increase the temperatured to 210°C. Remove the foil cover then baste the meat with generous amount of glaze mixture.
  • Bake the meat for an hour, glazing the meat at every 15 minutes interval.
  • Remove from the oven and let it cool before serving. Enjoy!

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