Honey Butter Baked Ham – Copycat Recipe

Honey Butter Baked Ham

There are a few foods synonymous with the holidays.  For many turkey and ham is a staple of their family gatherings and dinners. I personally don’t eat pork often, but every once in a while it’s nice to have a honey baked ham.  There are stores that specialize in these, but they’re not always available when I need them and I’m not interested in waiting in a long line.  Also, sometimes the baked ham can be very expensive and when you’re on a budget, making it not always feasible to purchase.

The good news is that this recipe is extremely easy and the prep time is almost non-existant thanks to the Chef Shamy Cinnamon Brown Sugar Honey Butter.

Types of Ham

There are several types of ham: fresh, dry-cured, and wet cured.  You can get them bone-in, no bone, regular cut, spiral cut, canned, or ready-to-eat. The most popular type and easily found at the grocery store is wet-cured.

Baked Ham

The ham used in the photo is a simple 3 pound wet-cured ham. If I were to do it again, I would look for a spiral-cut, bone-in ham.  The spiral cuts would allow more of the butter to soak in to each piece and is much easier to serve.  The bone gives the ham more flavor.  Plus, there are a myriad of things you can do with a ham bone from soup and stock to flavoring beans and greens.

Honey Butter Baked Ham
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Ingredients
  • Ingredients
  • 1 ham
  • Chef Shamy Cinnamon Brown Sugar Honey Butter
Instructions
  1. Instructions
  2. Preheat oven to 350 degrees. Put honey butter in the microwave and microwave for 10 seconds at a time until just soft enough to spread.
  3. Generously brush the glaze over the ham. Bake for 10 minutes for every pound of ham. For example, if you have a 3 pound ham, bake for 30 minutes, making sure to baste every 10 minutes. During the last 3-5 minutes of baking, turn the broiler on to caramelize the top. Depending on what your taste is, leave on broil longer for more crispy edges and pull out if you want it tender.
  4. Remove from the oven, let cool slightly before slicing.

 

 

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