This showstopping 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 Chardonnay, and you have the perfect main for your Easter dinner!
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!
• Depending on the size of the ham, the cooking time may vary. As a rule of thumb, bake the ham at 325 degrees F for 15 minutes per pound to achieve the perfect baked ham every time!
Keyword glazed ham, hot honey, hot honey glazed ham, wine pairing