So I usually make this bad boy for Easter but, seeing as how “Thanksgiving day ham” is a thing (in addition to our beloved turkey, don’t worry, we’re not demeaning turkey in any way) I thought I’d share. It’s BETTER than Honey Baked and a FRACTION of the cost. Plus, it’s pretty simple (didn’t you see that coming?)
So here’s what you need:
3 1/2- lbs ham (spiral cut smoked, fully cooked)
1/2 – cup pear or apple juice or pineapple (I love using part pineapple juice and part apple juice, if not all pineapple juice)
1/2 – cup orange juice
1/2 – cup brown sugar (firmly packed)
1/2 – cup honey
hand held butane torch
Here’s what you do:
Preheat oven to 375°F. Place the ham, cut end down, in a large baking pan.
Mix the pear or apple juice (or 1/4 apple and 1/4 pineapple or all pineapple, I don’t know your life) with the orange juice in a bowl and mix.
Pour it over the ham and bake for 15 minutes (periodically basting it with juices).
Meanwhile, mix the brown sugar and honey together in a bowl. When the time is up on the ham, take it out of the oven and brush the brown sugar mixture ALL over the ham.
Bake it for another hour or until its internal temperature reads 140°F.
Remove the ham from the oven and, with the butane torch, carefully brush the ham (small strokes). This will caramelize the brown sugar mixture and SERIOUSLY make a world of difference.