Smoked pork ham baked in a sugar-honey glaze

Votes: 2

Photo of the dish: Anna Williams

Time: 2 hours 55 minutes
Complexity: easily
Servings: 8-10

With just two ingredients—brown sugar and honey—this simple glaze, based on Trisha Yearwood's recipe, will adhere beautifully to the pork while baking, preventing the sugar from burning while the ham bakes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 boneless smoked ham (4.5 kg)
1.5 cups light brown sugar (tamp down firmly)
1/2 cup clover honey

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, brown sugar, honey

Cooking the dish according to the recipe:

Place a rack in the oven large enough to accommodate a large roasting pan. Place a narrow rack in the roasting pan. Preheat the oven to 180°C (350°F).
Unwrap the ham and rinse it under cold water. Place it on a rack in a roasting pan. Cover with foil and bake for 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and heat over medium heat until the mixture is smooth and the sugar has melted.

Brush the ham with the glaze and roast for another 1 hour 40 minutes, basting at least twice with the pan juices. (For larger or smaller roasts, calculate the cooking time based on the following ratio: 20 minutes per 1 pound.) Check for doneness by inserting a meat thermometer into the meat (avoid touching the fat or bone) – it should read 160°F (70°C).
Let the ham rest for 15 minutes before slicing to allow the juices to evenly distribute throughout the flesh. (You can cook the ham up to 2 hours in advance, cover with foil, and serve chilled to room temperature.)

Categories:

recipe / Festive dishes / Main courses / Meat / Trisha Yearwood

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