Honey Glazed Ham

Honey Glazed Ham

Honey – we are loving this ham! Served up in the stunning Blue Biroix Cast Iron Skillet Pan for that hint of Winter Wonderland. It is Mid-Winter after all, time for second Christmas! Get your pals together and give them a meat centrepiece they won’t forget in a hurry. A sprig of holly, some crackers dusted off from your Chrissy decorations box and voila! Festive! Is there any celebration cast iron cookware can’t do? We think not. So why ham at Christmas? Think we’ve got the Germans to thank for that one. Rooted in paganism, supposedly the tradition started as a way to appease the God, Freyr – who was responsible for fertility, harvest and… boars! Paganism lent many of its traditions to Christianity (including Christmas Trees), and when Pagans were converted to Christianity, ham (or Porcine) took on a new meaning as linked to St Stephen whose feast day is December 26. But however you wrap it, ham is always a good time.

Serves: 4-6
Prep time: 10 minutes
Cook time: 35 minutes

 What you need:

  • 1.4kg cooked boneless ham 
  • ½ cup of pineapple juice 
  • ¼ cup of honey 
  • 1 tbsp. of wholegrain mustard 
  • ¼ cup of brown sugar 
  • 1 tsp. of salt 
  • Cooking oil spray

How to make:

  • Preheat oven to 180°C degrees bake. 
  • Take the ham out of the fridge and let it sit until it’s room temperature. 
  • Line your Biroix Cast Iron Skillet Pan with one layer of baking paper and 2 layers of foil. 
  • If your ham still has the skin attached, use your fingers to remove it.
  • Take a knife and score the ham with straight shallow cuts – around 0.5cm apart. This allows the glaze to seep in and flavour the ham.  
  • To make the glaze, place a saucepan over a medium heat. Add the pineapple juice, honey, mustard, brown sugar, and salt. Stir until sugar has dissolved.
  • Simmer for 5 minutes, stirring occasionally, until it thickens a little. Remove from the heat. 
  • Spray the foil with cooking spray. 
  • Place the ham on the foil in your Biroix Cast Iron Skillet Pan. 
  • Brush ham with 1/2 of the glaze and bake in the oven for 30 minutes. 
  • Brush with 1/2 of the glaze and cook for another 5 minutes. 
  • Rest ham for 15 minutes before slicing and serving. 


This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries

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