Sweet-glazed hams are Easter favorites around the United States. The technology to spiral-cut ham was developed in the mid-20th century by Harry J. Hoenselaar of Detroit, Michigan. He patented his spiral-slicing machine in 1952 and held the patent until 1981. He also founded HoneyBaked Ham and for many years, only Michiganders could get the spiral-sliced meat. This method allows the cooked ham to be easily separated from the bone in ready-to-eat portions. National Glazed Spiral Ham Day is officially celebrated in the United States on April 15.
Recipe Servings: 8
- Preheat oven to 325°F.
- In heavy roasting pan, place the ham cut-side down, covering tightly with heavy aluminum foil.
- Roast for 10–14 minutes per pound, bringing the ham to an internal temperature of at least 145°F on a meat thermometer.
- In a medium bowl, add the brown sugar, honey, Dijon mustard, minced garlic, and cloves and mix well to combine.
- Remove the ham from the oven and remove foil, increasing oven temperature to 400°F.
- Spoon the glaze over the top of the ham, spreading evenly.
- Roast the ham for an additional 10–20 minutes.
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