Eosinophilic Esophagitis Friendly Honey-Glazed Spiral Ham
Total time3 hr
Prep time15 min
Cook time2 hr 30 min
4.6(7)
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Learn more →Ingredients
12 servings
- 1 bone-in spiral-cut ham (8–10 lb), fully cooked
For the glaze
- ½ cup honey
- ½ cup packed dark 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. - 2 tbsp dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground black pepper
Instructions
- 1
Remove the ham from the refrigerator 30–45 minutes before roasting to take the chill off. Position a rack in the lower third of the oven and preheat to 325°F (165°C).
- 2
Place the ham cut-side down on a roasting rack set inside a large roasting pan. Tent the ham loosely with aluminum foil, crimping it around the edges of the pan to trap steam.
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