This show-stopping Hot Honey Glazed Ham is a recipe that is perfect for Easter. Hot sauce, cayenne pepper, and a few other seasonings are combined with local BC honey before being glazed all over a smoked bone-in ham. Paired with Haywire Secrest Mountain Vineyard Chardonnay 2018, and you have the perfect main for your Easter dinner!
Recipe in collaboration with Okanagan Crush Pad.
How to Cook the Perfect Ham
Making a recipe using a pre-cooked ham is one of the easiest things ever! Precooked ham is one of the best things to cook for a large crowd since it feeds a bunch of people, and basically, all you have to do is warm it up!
Since hams come in a variety of sizes at the grocery store, I always follow this rule: bake at 325 degrees F for 15 minutes per pound. With this cooking time, you are guaranteed a perfect ham every time!
To ensure that the ham stays nice a juicy, I like to steam the ham as it warms up. A bit of water in the bottom of the baking dish really makes a difference and keeps the ham super delicious and succulent once it’s cooked.
A Sweet & Spicy Glaze
You can glaze a ham is just about anything, but my new favourite glaze has to be my Hot Honey Glaze. Made with local BC honey, sweet paprika, smoked paprika, cayenne, and a few dashes of Tabasco sauce is all you need to make your homemade hot honey. Not only is the flavour amazing, but it gives the ham a stunning jewel-toned colour as it bakes.
Near the end of the cooking process is when I like to glaze the ham. I mainly so this because honey is notorious for burning in the oven, so adding it near the end lessens that chance of happening. Typically, I like to add the glaze 30 to 45 minutes before the ham is fully done cooking. I also add it on in thirds to ensure that all the glaze doesn’t drip off the ham. With every layer of glaze you add, you essentially build up the glaze into a crust….which sounds so good, right?!?
The Perfect Wine Pairing
Haywire’s Secrest Mountain Vineyard Chardonnay 2018 is an excellent wine to pair with the Hot Honey Glazed Ham. This chardonnay is produced in Oliver, BC which is located in the Okanagan Valley. The warm climate in this area yields some of the best wines in the province…and the country!
This dry, but well rounded chardonnay has notes of apple and stone fruit, and has a nice smooth creaminess due to fermenting the wine with yeast. After being aged in concrete eggs, this amazing wine is ready to pair with this amazing Hot Honey Glazed Ham!
Enjoy this recipe this Easter (or any time of year!) with your friends and family! Please enjoy Haywire Secrest Mountain Vineyard Chardonnay 2018, and please drink responsibly!
Get the Recipe!
Hot Honey Glazed Ham
For the Ham:
- 1 bone-in precooked smoked ham approximately 2.5kg
- 2 tablespoons whole cloves
- ¼ cup water
For the Hot Honey Glaze:
- 2 tablespoons unsalted butter
- 1 tablespoon sweet paprika
- 2 teaspoons cayenne pepper
- 1 teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 1 cup wildflower honey
- 2 tablespoons Tabasco sauce
- Preheat the oven to 325 degrees F.
- Place the ham on a cutting board, cut side down. Using a sharp knife, score the ham in a diamond pattern, cutting only 1-centimeter deep into the ham.
- Insert the cloves into the ham where it has been sliced, evenly distributing the cloves around all sides and top of the ham.
- Place the ham, cut side down, in a large baking dish and add ¼ cup of water to the bottom of the dish. Cover the ham tightly with aluminum foil and place in the center of the oven. Bake the ham for 1 hour and 15 minutes.
- While the ham is baking, make the hot honey glaze. Add the butter to a small sauce pot over medium high heat and let it melt. Once melted and bubbling, add the sweet paprika, cayenne pepper, black pepper, and smoked paprika to the pan. Toast the spices in the butter for 1-2 minutes until fragrant, then add the honey and Tabasco sauce. Mix to combine then remove from the heat and let cool. Set aside.
- After 1 hour and 15 minutes, remove the aluminum foil and brush 1/3 the hot honey glaze across the surface of the ham. Place the ham back in the oven and bake for 15 minutes, uncovered. Repeat this process again after 15 minutes, using up another 1/3 of the hot honey glaze.
- Remove the glazed ham from the oven and let it rest for 10 minutes. After 10 minutes, brush the remaining hot honey glaze over the ham. Use a sharp knife to slice the ham into slices.
- Serve immediately with a glass of Haywire Secrest Mountain Vineyard Chardonnay and enjoy!