Honey-Glazed Ham with Cinnamon and Cloves
A tender ham roasted with a sweet-spiced honey glaze—juicy slices with a fragrant, caramelized crust.
- Time
- 2 h
- Serving
- 703 kcal
- Ingredients
- ≈ $1.47
- Protein
- 38 g
Ingredients
- 1 Pork shoulderpack 800 g ≈ $4.50 230 g
- 2 Honey 18 g
- 3 Mustard 12 g
- 4 Cloves 1 g
- 5 Apple juicepack 1 l ≈ $3.00 60 ml
- 6 Salt 2 g
- 7 Ground black pepper 1 g
- 8 Bay leaves 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Place the ham in a pot, season with salt, pepper, and a bay leaf, then add enough water to cover it.
Simmer gently for 70 minutes until tender, then pat dry.
Mix honey, Dijon mustard, and apple5 cider into a smooth glaze.
Transfer the ham to a baking dish, score lightly, and insert whole cloves.
Brush with the glaze and roast at 400°F (200°C) for 25–30 minutes, basting with pan juices.
Let the ham rest 10 minutes, then slice.
Tips
- Why it works
- Simmer the pork over low heat for 70 minutes, so the collagen turns into gelatin and the meat becomes tender. If it boils hard, the meat tightens and turns dry.
- Substitutions
- Lemon juice (60 ml) works instead of apple juice, but the crust will be tart. Instead of cloves, use ½ teaspoon of ground cinnamon for a warm flavor.
- Common mistakes
- If the glaze burns black, the temperature is too high or you brushed it on unevenly. The meat should be golden brown.
- Storing and reheating
- Keeps 3 days in the fridge. Reheat in the oven at 160 °C for 15 minutes with a spoonful of water in the dish, so it doesn't dry out.
- Serve with
- Serve with mashed potatoes and pickles for a festive dinner, when you want juicy slices with a spiced note.
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