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.