Thyme Honey-Glazed Ham
I made this thyme honey-glazed ham recipe from Epicurious for an early Easter dinner for my family this weekend. The ham was juicy and flavorful and paired very nicely with my homemade cheesy potato casserole and roasted asparagus. I stuck close to the original recipe, although my ham was smaller, and I used less fresh thyme to suit our tastes. We all loved it and thought it was delicious.
Thyme Honey-Glazed Ham
Ingredients:
- 3 tbsp unsalted butter
- 1 tbsp fresh thyme leaves
- 1 4½ lb boneless fully cooked ham, at room temperature 1 hour before baking
- ¼ cup cider vinegar
- ½ cup honey
- 1 tsp Worcestershire sauce
How to Make a Thyme Honey Glazed Ham
Preheat the oven to 350 degrees.
Score the fat on top of the ham in a crosshatch pattern. Put the ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover the roasting pan with foil tightly. Bake for 10-12 minutes per pound or per your ham’s instructions.
Melt the butter with fresh thyme, then set aside to allow flavors to mingle.
Meanwhile, boil the cider vinegar in a small saucepan until reduced to 1 tablespoon. Remove it from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let the honey glaze stand until the ham has been baked.
Discard foil and parchment paper from ham. If there is no liquid in the roasting pan, add 1 cup of water (the liquid will prevent the glaze from burning in the pan and will become a delicious pan sauce). Brush ham with half of the honey glaze, then bake, uncovered, for 30 minutes.
Brush with the remaining glaze and bake until the glaze is deep golden-brown and the ham is heated through, about 30 minutes more.
Remove from the oven and place the ham on a cutting board. Let the meat rest for at least 10 minutes before carving.
Pour the liquid from the roasting pan into a bowl. Serve on the side to spoon over slices of ham, if desired. Enjoy.
Equipment
- Roasting Pan with Rack
Ingredients
- 3 tbsp unsalted butter
- 1 tbsp fresh thyme leaves
- 1 4½ lb boneless fully cooked ham, at room temperature 1 hour prior to baking
- ¼ cup cider vinegar
- ½ cup honey
- 1 tsp Worcestershire sauce
Instructions
- Preheat the oven to 350 degrees.
- Score fat on top of the ham in a crosshatch pattern.
- Put the ham on a rack in a large roasting pan.
- Cover ham with parchment paper, then cover the roasting pan with foil tightly.
- Bake for 10-12 minutes per pound or per your ham's instructions.
- Melt the butter with fresh thyme, then set aside to allow flavors to mingle.
- Meanwhile, boil the cider vinegar in a small saucepan until reduced to 1 tablespoon.
- Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter.
- Let the honey glaze stand until the ham has baked.
- Discard foil and parchment paper from ham.
- If there is no liquid in the roasting pan, add 1 cup of water (the liquid will prevent the glaze from burning in the pan and will become a delicious pan sauce).
- Brush ham with half of the honey glaze, then bake, uncovered, for 30 minutes.
- Brush with the remaining glaze and bake until the glaze is deep golden-brown and the ham is heated through, about 30 minutes more.
- Remove from the oven and place the ham on a cutting board. Let the meat rest for at least 10 minutes before carving.
- Pour the liquid from the roasting pan into a bowl. Serve on the side to spoon over slices of ham, if desired. Enjoy.
I have never made anything like this…the ham must be very delicious glazed with thyme infused honey.
A cute little ham that looks so delicious.
Looks very good Pam as well as easy to make.
Sounds like a terrific glaze! I never thought of wrapping the ham in parchment paper before covering the pan to cook it; I’ll bet that makes it really moist! I’m making Easter Ham for Good Friday and then Easter Lamb for Easter Saturday dinner; everyone has to go home Sunday afternoon, so we celebrate early – and twice! I’ll be trying your trick on Friday!
I think a glaze is what takes a ham from ordinary to great. This sounds like a good one although I think I would add a little mustard but that is just me. 🙂
it’s a bummer to me that glazed ham only makes an appearance at major holidays. i LOVE it, and i love the idea of involving thyme!