I have a blogging problem. This is how it goes. I make whatever recipe you see here for a meal. Before I let anyone eat, I call for my youngest daughter, budding photographer Anne Marie, to come take pictures for me while I get everything on the table. (I like to have at least 2 totally different views of the food for a post). Then, I like for her take a few different food shots later. With the ham, I would have liked a picture of some pieces placed on a platter or on someone’s plate. The problem then is that before those pictures were taken, everything to photograph was destroyed and devoured! That is why the two shots you see are nearly identical. This ham was SO good, that by the time dinner was over, there were a few scrappy pieces left for evening sandwiches and a yummy bone for Penny. (Boy, was she a happy girl)!
I love a sweet honey and brown sugar glaze. In the past, I seem to frequently overcook my ham, but this recipe turned out perfectly. It was very moist. I baked it before church on a Sunday morning, turned off the oven, and let it stay in the warm oven until we got home. Great way to get lunch ready quickly for a bunch of people!
- 3 1/2- lbs ham (spiral cut smoked, fully cooked)
- 1 cup apple juice
- 1/2 – cup brown sugar (firmly packed)
- 1/2 – cup honey
Preheat oven to 375°F.
Place the ham, cut end down, in a large baking pan.
Pour the juice over the ham and bake for 15 minutes per pound basting frequently with juices. Remove from oven.
Mix brown sugar and honey together in a small bowl.
Brush mixture over ham and bake for another hour or until internal temperature reads 140°F.