Eosinophilic Esophagitis Friendly Honey Glazed Baked Ham
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Learn more →Ingredients
10 servings
For the ham
- 1 bone-in fully cooked ham (8–9 lb), shank or butt end
For the glaze
- ½ cup honey
- ½ cup packed light brown sugar
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp ground ginger
- ¼ tsp sweet paprika
- ¼ tsp ground cinnamon
- ¼ tsp salt
For the pan
- ½ cup low-sodium chicken broth
Instructions
- 1
Remove the ham from the refrigerator 30 minutes before cooking. Position a rack in the lower third of the oven and preheat to 325°F (165°C). Place a roasting rack inside a roasting pan and pour the chicken broth into the bottom of the pan.
- 2
Using a sharp knife, score the surface of the ham in a crosshatch pattern, cutting about 1/4 inch deep and spacing the cuts roughly 1 inch apart. Place the ham cut-side down on the roasting rack.
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