Honey baked pork is juicy, bursting with flavor and boasts a caramelized sugar coating. Although it is not an exact copy of the popular HoneyBaked Ham Store version, I would dare say it is the best honey baked ham you will ever taste – store bought or home made! On top of all that, honey-baked ham costs a fraction of what you’d spend at a HoneyBaked Ham Store – and you don’t have to wait in line or worry about it running out! This glazed ham tastes gourmet but is very easy to make and will impress all your Easter and Christmas guests!
Ingredients :
1 10-pound smoked ham (with added water)
1 1/2 cups packed light brown sugar
Honey baked pork is juicy, bursting with flavor and boasts a caramelized sugar coating. Although it is not an exact copy of the popular HoneyBaked Ham Store version, I would dare say it is the best honey baked ham you will ever taste – store bought or home made! On top of all that, honey-baked ham costs a fraction of what you’d spend at a HoneyBaked Ham Store – and you don’t have to wait in line or worry about it running out! This glazed ham tastes gourmet but is very easy to make and will impress all your Easter and Christmas guests!
Ingredients :
1 10-pound smoked ham (with added water)
1 1/2 cups packed light brown sugar
1/2 cup of clover honey
Directions :
Adjust oven racks to fit a large roasting tray. Placing pan on a shallow roast rack. Preheaat oven to 350 degrees F .
Unwrap the pork and rinse it with cold water. Placing it on rack in roast tray. Cover with tin foil and bake for 1 hour and 40 minutes. Meanwhile, combine brown sugar and honey in a saucepan and cook over medium heat until mixture is smooth and sugar has dissolved.
Pour the brown sugar glaze over the pork and continue roasting for another 1 hour and 40 minutes, roasting at least twice and dripping into the roaster. (To adjust total roasting time for smaller or larger hams, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into the meat spot (not in the fat or touching the bones)—it should register 160°F.
Let the pork stand 15 minutes before slicing to allow the juices to run through.
Enjoy !
