Honey and Citrus Glazed Ham

2 Feb


Ham seems like a simple hunk of meat. All you have to do is buy a cured, pre-sliced ham and warm it up in the oven. Unfortunately, while this is the easiest (and most common) way to get some ham in your belly, it’s not the healthiest option. Your everyday pre-cooked ham is loaded with sugar and nitrates.

I’ve been meaning to tackle an uncured ham for a while, so imagine my delight when US Wellness Meats asked me to write up a recipe for their petite ham. This smoked ham is both sugar and nitrate free, using compassionate certified pork. Its size is also perfect for our family of three – 2.5 lbs of porcine goodness. There was plenty for us to eat, and a good amount of leftovers to boot. For those of you using a cured and/or pre-sliced ham, don’t worry – this recipe works just fine for them as well.

You’ll Need:
1 US Wellness Meats Petite Ham (2.5 lbs)
2 tbsp raw honey
2 tbsp orange juice
1 tbsp dry mustard
1/2 tsp black pepper
1 pinch ground cloves
1 cup white wine
1 cup water
1 orange, cut into slices

The US Wellness Meats petite ham is already seasoned with cinnamon and cloves, but nothing beats a fresh glaze. This glaze has all of your traditional ham tastes – mustard, citrus, and honey – and mixes beautifully with the savory pork flavor.

The ham will take a day or two to thaw in the refrigerator. Remove the thawed ham from the fridge, and let it sit out for 30 minutes to bring it to room temperature.

Preheat your oven to 325 degrees. Place the ham on a roasting rack, in a roasting pan. This is the rack we use. Pour the wine and water into the pan, and line the pan with the orange slices. Cover the pan tightly with tin foil and roast for 15 minutes per pound. You’re looking for an internal temperature of about 130 degrees.

While the ham is roasting, let’s get your glaze ready. Combine the honey, mustard, orange juice, ground cloves and pepper and heat everything on low for about 15 minutes. Keep everything at a very gentle simmer, stirring often; it should thicken slightly.

After the ham has roasted for the determined time, increase the oven temp to 400 degrees. Remove the tin foil and brush on half of the glaze, rotating the ham to glaze all sides. Bake at 400 degrees for another 10 minutes, uncovered, and then brush on the rest of the glaze (rotating like before). Roast for an additional 10 minutes and check the internal temperature; it should register at 145 degrees. If it’s not there yet, just keep checking it every 10 minutes. Keep an eye on the level of liquid in the pan, add water if needed.

Note: this recipe works with spiral-cut hams as well, although you’ll want to wrap the ham in tin foil and place it directly in the pan instead of on a rack, and it should only need to roast initially for about 12 minutes per pound. The rest of the instructions are the same.

Let the ham rest for 10 minutes, and carve into thin slices. The dish goes well with anything tangy or savory; fermented sauerkraut and hot mustard are particularly awesome sides.

32 Responses to “Honey and Citrus Glazed Ham”

  1. bigbutter February 2, 2012 at 12:06 pm #

    This.Looks.Amazingggggggg.

  2. Amrita February 2, 2012 at 1:00 pm #

    Oh dear Gawd! I’m drooling here. I think the crimson caramelized skin does it for me! And of course, the fact that it uses so few ingredients. :-D

  3. Alex February 2, 2012 at 1:21 pm #

    This looks ridiculously good!
    What a lovely-looking piece of pork!

  4. katyarich February 2, 2012 at 5:15 pm #

    A fantastic recipe, just love it….

  5. Russ Crandall February 2, 2012 at 5:17 pm #

    Thanks guys!

    • Mike February 2, 2012 at 6:41 pm #

      and what did you think? was it tasty, yummy, vkusno?

      • Russ Crandall February 2, 2012 at 7:27 pm #

        It was awesome. Tangy and sweet on the outside, savory and tender on the inside!

  6. Jan's Sushi Bar February 2, 2012 at 8:27 pm #

    Russ, this literally has me hyperventilating. I’d hug you if I could!

  7. Nancy February 4, 2012 at 11:02 am #

    OMGOSH that’s some divine swine…..I just may have to abandon my no pork stance for that :-P

  8. cat @ neohomesteading.com February 4, 2012 at 1:26 pm #

    This looks really great. I was kind of pissed looking for sausages and ham at the store last week. I need to get around to ordering one. Even the “organic” stuff had some pretty grody ingredients. I bet this is perfect for Easter!

    • Russ Crandall February 4, 2012 at 5:41 pm #

      Thanks Cat! Yes, this would be a perfect Easter ham, especially for a small gathering. It’s sad that it is so hard to find a clean ham in this day and age!

  9. Lori Carroll January 29, 2013 at 5:58 pm #

    Russ, I just made this for dinner tonite… after the great success using the US Wellness pork sirloin roast and your recipe, I knew this one would be fabulous too… and it didn’t disappoint. There’s just my mother and I, and since I started eating dairy free, and then paleo, she tends to eye things I make suspiciously. Once again, she was impressed. And since that ham is mine, all mine, I’ve got lotsa leftovers… YAY!!!

  10. mars March 28, 2013 at 7:56 pm #

    we are making this recipe for easter this weekend, can’t wait!

  11. primalporvida June 11, 2013 at 1:02 pm #

    Made this for dinner last night….SO YUMM! The process was really easy, my kids helped me do everything. i even managed to pick up my in oven meat thermometor and burn the crap out of my fingers:( It was worth it when i bit into my first bit though…i haven’t had ham in just about 10 years because i was severly allergic to nitrates and preservatives it would give me horrible digestion issues and gas. Not a problem in the least with this ham from last night, YAY!!

  12. Erin Philyaw November 11, 2013 at 8:28 pm #

    so you don’t brine the ham before roasting?

    • Russ Crandall November 11, 2013 at 9:13 pm #

      Erin, because this ham is smoked, it really doesn’t need a brine. If you have a fresh ham (aka leg of pork) it would need a brine, since otherwise it’d be bland.

  13. Katie December 12, 2013 at 4:20 pm #

    This looks amazing. My boys and I raised a couple hogs this past year on a deep bedding system and we have a few 12lb hams in the freezer that I just can’t wait to try this on. I did something similar with one a couple weeks ago with pomegranate juice instead of orange and it was good. Thanks for all the great recipes and congratulations on the people magazine issue.

  14. Greg Urbano December 18, 2013 at 2:45 pm #

    Awesome!

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