The secret of this tender honey-baked ham is slow cooking. I start it in a low temp oven around 6 p.m. the night before if used for breakfast. If used for dinner, it can be started later in the evening, turned off and restarted the next morning. Don't use a spiral-sliced ham because it will dry out.
Ingredients
- firmly packed brown sugar: 1 cup
- honey: 0.5 cup
- molasses: 0.25 cup (optional)
- orange juice: 0.25 cup
- Dijon mustard: 2 tsp
- (10 to 12 pound) ham shank: 1 piece
Metric Conversion
Stages of cooking
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Blend brown sugar, honey, molasses, orange juice, and mustard together in a saucepan over medium-low heat until thickened, about 45 minutes. Remove from heat. Let glaze sit until flavors blend, 8 hours to overnight.
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Preheat oven to 225 degrees F (110 degrees C). Place ham in a roasting pan.
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Bake in the preheated oven, checking occasionally, about 10 hours. If ham begins to darken at that point, cover with aluminum foil. Continue baking, about 2 hours more.
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Increase oven temperature to 275 degrees F (135 degrees C). Bake, coating ham thoroughly with the glaze mixture every 30 minutes, about 2 hours more. Remove from the oven and let stand 15 to 20 minutes before slicing. Serve any remaining glaze with ham, if desired.
