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Jalapeño Honey Glazed Ham
Rocco Fuhrman

Jalapeño Honey Glazed Ham

This Jalapeño Honey Glazed Ham delivers an incredible balance of sweet, savory, and spicy flavors. It is crafted with whole ingredients that fit a low-carb, high-protein lifestyle, making it a perfect option for busy families seeking delicious meals without excessive prep time.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 7-8 pounds pre-cooked ham (spiral-sliced or boneless)
  • 1/2 cup pure raw honey
  • 2-3 medium jalapeños, finely minced
  • 1/4 cup apple cider vinegar
  • 1/4 cup Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup water or low-sodium chicken broth

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. Remove the ham from its packaging and place it cut-side down in a roasting pan fitted with a rack.
  3. Pour about 1/2 cup of water or chicken broth into the bottom of the roasting pan.
  4. Tent the ham loosely with aluminum foil and bake for approximately 10-12 minutes per pound until the internal temperature reaches about 100-110°F (38-43°C).
  5. While the ham bakes, combine glaze ingredients in a small saucepan and simmer for 5-7 minutes until thickened.
  6. Remove the ham from the oven, brush one-third of the glaze over the ham, and return it to the oven uncovered.
  7. Baste the ham with more glaze every 15-20 minutes until the internal temperature reaches 140°F (60°C).
  8. For a caramelized crust, increase the oven to 400°F (200°C) during the last 10-15 minutes.
  9. Remove from the oven, tent with foil, and let it rest for 15-20 minutes before slicing.

Notes

Ensure you don't overcook the ham as it's already pre-cooked; aim for an internal temperature of 140°F (60°C). Adjust jalapeño heat by removing seeds or using a milder chili. Store leftovers in an airtight container.