Honey-Spiced Ham

  • Preparation 30 MIN
    Cooking 3 H 20 MIN
  • Servings 10
  • Freezes
This hefty ham is a testament to our belief that more really is more, at least when it comes to frugal and filling one-pot meals. All in all, it yields 10 portions and makes for canny leftover planning (i.e., planned-overs). We’re at a loss to describe the heavenly sauce: Bolstered by honey, ginger, curry, chili flakes and cinnamon, it’ll get lapped up with spoons, and then with fingers, in no time. Enjoy your ham the day of, but by all means, refrigerate the extras to make our ham and egg toast the next day.



  1. Remove the twine from the ham. With a knife, trim the rind and fat down to a layer 1/2 inch (1 cm) thick. Place the ham in a large ovenproof pot or Dutch oven.
  2. Cover with cold water. Bring to a boil and let simmer over medium heat for 1 hour. Remove the ham. Discard the cooking water.
  3. With the rack in the middle position, preheat the oven to 350°F (180°C).
  4. In the same pot over medium-high heat, soften the onions, garlic and ginger in the oil. Add the honey and spices. Cook for 1 minute. Return the ham to the pot, fat side down. Add the broth and bring to a boil.
  5. Cover and bake for 1 hour. Turn the ham and continue cooking uncovered for 1 hour. Remove from the oven.
  6. Remove the ham from the pot and keep warm. Over high heat, reduce the sauce for 20 minutes or until syrupy.
  7. Carve the ham and serve with the sauce, mashed potatoes and a green vegetable.


Because the ham used in this recipe is already salted, we use chicken broth with no added salt. If unavailable, simply use water.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.