Honey and Dijon Holiday Ham Recipe

Honey and Dijon Holiday Ham

For bone-in ham, count on ⅓-½ pound per person. For boneless ham, estimate ¼-½ pound per person.

Serves: 16Prep: 1 hour 25 minutesCook: 1 hour 30 minutesTotal: 2 hours 55 minutesDifficulty: Easy


Serves: 16

Ingredients

  • 1 (10 lb.) bone-in, ready-to-eat ham (not spiral sliced)
  • 1⁄4 cup honey
  • 1⁄4 cup brown sugar
  • 3 tbsp. Dijon mustard
  • 1 tbsp. fresh thyme leaves, chopped
  • 1 tbsp. Simple Truth Organic Rosemary, chopped

Directions

  • Let ham come to room temperature, still wrapped, for 1 hour. 30 minutes before baking, position rack in lower third of oven and preheat to 325°F.
  • Remove ham from packaging. Place in sturdy roasting pan, fat-side up. If there’s a lot of fat, score with knife into diamond pattern.
  • In a small bowl, mix honey, brown sugar, mustard, thyme and rosemary. Pat over surface of ham. Cover loosely with foil.
  • Bake ham for 1 hour. If bottom of pan starts to look dry, add ½ cup water.
  • Uncover, then bake 30 minutes more or until instant-read thermometer registers 110°F. (Note: ham is already cooked; you are just warming it up.)
  • Let ham rest 15 minutes before slicing. Enjoy, refrigerating any leftovers.

Serves: 16

Ingredients

  • 1 (10 lb.) bone-in, ready-to-eat ham (not spiral sliced)
  • 1⁄4 cup honey
  • 1⁄4 cup brown sugar
  • 3 tbsp. Dijon mustard
  • 1 tbsp. fresh thyme leaves, chopped
  • 1 tbsp. Simple Truth Organic Rosemary, chopped

Directions

  • Let ham come to room temperature, still wrapped, for 1 hour. 30 minutes before baking, position rack in lower third of oven and preheat to 325°F.
  • Remove ham from packaging. Place in sturdy roasting pan, fat-side up. If there’s a lot of fat, score with knife into diamond pattern.
  • In a small bowl, mix honey, brown sugar, mustard, thyme and rosemary. Pat over surface of ham. Cover loosely with foil.
  • Bake ham for 1 hour. If bottom of pan starts to look dry, add ½ cup water.
  • Uncover, then bake 30 minutes more or until instant-read thermometer registers 110°F. (Note: ham is already cooked; you are just warming it up.)
  • Let ham rest 15 minutes before slicing. Enjoy, refrigerating any leftovers.