This is my homemade version of honey-baked ham. The flavor is close to the name brand but without the high price tag. I use Kirkland spiral-sliced ham from Costco and make my own spice coating. You will need a kitchen torch to apply the sugar and spice coating to the ham (my husband’s contribution to the cooking process). It is delicious and is a great recipe for Easter or any other holiday.
Sugar and Spice Spiral-sliced Ham
1 (9 lb.) pre-cooked spiral sliced hickory smoked ham, room temperature
1-1/2 c. apple cider
2 Tbsp. corn syrup, warmed
Sugar and Spice Glaze Mixture
1/2 c. white granulated sugar
1/2 c. light brown sugar
1 Tbsp. granulated honey powder (from an Asian grocery store)
1/2 tsp. freshly ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
1/8 tsp, ground allspice
generous pinch of ground ginger
generous pinch of fine sea salt
Begin by allowing ham to come to room temperature one hour before baking. Preheat oven to 350 degrees. Pour enough apple cider in a roasting pan to cover the bottom of the pan (depending on its size roughly 1-1/2 cups). Place the ham cut side down into the cider. Cover the roasting pan tightly with a large piece of heavy-duty foil. Bake for 50-55 minutes until the ham is warmed all the way through. While the ham is baking combine the sugar and spice mixture ingredients in a medium-size bowl and whisk to mix well. Warm the corn syrup in the microwave just so it is thin and can be spread onto the ham with a brush. Remove the ham from the oven and place on a baking sheet. Brush the outside of the ham with warmed corn syrup. Using your hands, pack the sugar and spice mixture all around the ham, using most of the spice mixture. When some of it falls off just pack it back on the ham. Light a creme brûlée torch and, holding it one inch from the ham, heat the packed sugar and spice mixture until it begins to brown and caramelize. It should take about 10 minutes to caramelize the entire ham surface. Use a knife to cut the ham slices away from the bone and plate onto a serving platter. Serves 15-18 people. You can serve this with honey mustard if desired, which is equal amounts of Dijon mustard and honey.