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How to cook a honey baked ham ?

h
Han Lukito Dec 24, 2003 12:34 PM

I bought a large (10 lbs) bone-in ham-hickory smoked and am trying to prep a honey baked ham for the first time. Not sure if it says cooked or not but the instructions say it needs to be put in oven 10 minutes per pound at 325 F.

What is the simplest way to make a honey baked ham ?

How about just plain sugar ? Will it have similar effect ? Or close enough ?

Or any other ideas ?

Thanks

  1. r
    Ruth Lafler Dec 24, 2003 12:59 PM

    Han, an old chowhound hand like you should know a cooking question like that goes on the general topics board!

    If it says 325 for 10 min/pound I'd assume it's cooked and you're just reheating it.

    1. l
      lori Dec 24, 2003 01:00 PM

      This is not a Honey baked, but I made this and it was delicious, a back up if you can't find what you are looking for. From www.foodtv.com

      Baked Ham Maple Mustard Sauce


      1 (8-pound) fully cooked bone-in ham
      Whole cloves
      1 cup whole-grain Dijon mustard
      1/3 cup golden brown sugar
      2 tablespoons maple syrup

      Maple mustard sauce, recipe follows

      Preheat oven to 350 degrees F.
      Score top of ham into diamonds and stud center of each diamond with a clove. On a rack in a roasting pan bake ham in middle of oven 1 1/2 hours.

      In a bowl combine, mustard, brown sugar and maple syrup. Remove pan from oven. Spread mustard mixture over top and sides of ham. Return to oven and continue to bake until mustard coating is golden brown, about 35 minutes. Transfer ham to a platter. Let sit for 15 minutes before serving. Serve with maple mustard sauce on the side.

      MAPLE MUSTARD SAUCE:
      1/2 cup Dijon mustard
      1/4 cup pure maple syrup

      Stir together mustard and syrup until combined well.
      Note: Sauce can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.

      Yield: 3/4 cup

      1. The Chowhound Team Dec 24, 2003 02:16 PM

        Hi all, sorry interrupt. Please help us keep this board focused on SF chow by reposting this on the general topics board, where recipes, cooking etc... are discussed. Many thanks!

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