Soma Sengupta's Festive Honey-Glazed Easter Ham
Elevate your Easter feast with this succulent Honey-Glazed Ham recipe, inspired by Soma Sengupta. With a perfect balance of sweetness and tang, this dish features a tender smoked bone-in ham that is slowly roasted to perfection. The golden glaze, lovingly crafted from honey, whole-grain mustard, and dark brown sugar, caramelizes beautifully in the oven, creating a delightful crust that complements the savory flavors of the ham. Ideal for gatherings, this dish serves 16 and is sure to be a centerpiece at your holiday table, inviting family and friends to savor each delicious slice.
N/A
Servings
250
Calories
5
Ingredients
Ingredients
Smoked bone-in ham
10 lb (Remove packaging and excess fat, leaving 1/4-inch layer, then allow to rest at room temperature for 30 minutes.)
Honey
2 cups (None)
Whole grain mustard
1/2 cup (None)
Dark brown sugar
1/2 cup (Pack tightly)
Butter
2/3 cup (None)
Instructions
1
Preheat your oven to 350°F (175°C). In the lower third of the oven, arrange a rack. Carefully remove any packaging or netting from the ham and trim away excess fat, leaving a 1/4-inch layer for flavor and moisture. Allow the ham to rest at room temperature for 30 minutes.
2
Line a large baking pan with aluminum foil and place the ham, cut-side down, in the center. Cover the ham with a piece of parchment paper, then tightly seal it with aluminum foil. Bake in the preheated oven for 45 minutes.
3
While the ham bakes, prepare the glaze by combining honey, whole-grain mustard, dark brown sugar, and butter in a small saucepan. Heat over medium-low, stirring occasionally, until the butter melts and the sugar dissolves completely, about 3 minutes. Remove from heat and let cool until lukewarm—the glaze should resemble the consistency of room-temperature honey.
4
After 45 minutes, take the ham out of the oven and increase the temperature to 425°F (220°C). Carefully discard the foil and parchment cover; set the ham on a clean surface. With a sharp knife, score a diamond pattern across the surface of the ham, ensuring not to cut too deep (no more than 1/4 inch).
5
Using a brush, generously coat the ham with a quarter of the glaze. Return the ham to the oven, uncovered, and bake for 15 minutes. Remove the ham and brush another quarter of the glaze over it. Repeat this brushing and baking process every 15 minutes until all the glaze is applied, aiming for a total baking time of 60 to 75 minutes, or until the ham reaches a rich, dark golden-brown crust.
6
Once finished, let the ham rest for 20 to 30 minutes to allow the juices to redistribute before slicing and serving.
Nutrition Information
14g
Fat
16g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
Who inspired this festive Honey-Glazed Easter Ham recipe?
This recipe is inspired by Soma Sengupta.
What size of ham is required for this recipe?
The recipe calls for a 10 lb smoked bone-in ham.
How many people does this recipe serve?
This dish serves approximately 16 people.
What are the primary ingredients for the glaze?
The glaze is made from honey, whole-grain mustard, dark brown sugar, and butter.
What is the initial oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How should the oven rack be positioned?
The rack should be arranged in the lower third of the oven.
How long should the ham rest at room temperature before cooking?
The ham should rest at room temperature for 30 minutes before baking.
How much fat should be trimmed from the ham?
You should trim away excess fat, leaving a 1/4-inch layer for flavor and moisture.
How is the ham positioned in the baking pan?
The ham should be placed cut-side down in the center of the pan.
How is the ham covered during the first stage of baking?
Cover the ham with a piece of parchment paper and then tightly seal it with aluminum foil.
How long is the initial baking period?
The ham is baked covered for 45 minutes.
How do you prepare the honey glaze?
Combine honey, whole-grain mustard, dark brown sugar, and butter in a saucepan and heat for 3 minutes until dissolved.
What consistency should the glaze reach?
The glaze should be lukewarm and resemble the consistency of room-temperature honey.
What temperature should the oven be increased to for glazing?
Increase the oven temperature to 425°F (220°C).
How deep should the diamond pattern be scored into the ham?
Score the surface no more than 1/4 inch deep.
How much glaze is applied in each brushing session?
You should apply one quarter of the glaze at each 15-minute interval.
How often should the ham be brushed with glaze?
The ham should be brushed every 15 minutes.
What is the total baking time for the glazing phase?
The glazing phase takes between 60 to 75 minutes.
What is the visual indicator that the ham is finished?
The ham is done when it reaches a rich, dark golden-brown crust.
How long should the ham rest after being removed from the oven?
Let the ham rest for 20 to 30 minutes before slicing.
Why is it important to let the ham rest?
Resting allows the juices to redistribute, ensuring a tender slice.
What are the calories per serving for this ham?
Each serving contains 250 calories.
How much protein is in one serving?
There are 15 grams of protein per serving.
What is the fat content per serving?
One serving contains 14 grams of fat.
How many carbohydrates are in a serving?
There are 16 grams of carbohydrates per serving.
What type of mustard is recommended?
The recipe specifically calls for whole-grain mustard.
Is the ham baked covered or uncovered during the glazing stage?
The ham is baked uncovered once the temperature is increased to 425°F.
How much honey is used in the recipe?
The recipe uses 2 cups of honey.
Should the brown sugar be packed?
Yes, the 1/2 cup of dark brown sugar should be packed tightly.
What should be used to line the baking pan?
The large baking pan should be lined with aluminum foil.