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Honey Baked Ham with roasted grapes

Honey Baked Ham With Roasted Grapes

 I know this would have been more useful had I posted this ham recipe before Easter, but it’s still perfect anytime you’ve got a crowd coming. Kentucky Derby party in your future maybe? 

 It’s a great dish for company, especially when you don’t have time to fuss. And it tastes so much better than those store-bought pre-sliced honey-baked hams sold at franchises.
This big ole’ ham was also purchased pre-sliced, but I normally buy one that isn’t. I just happened to be at a Costco before Easter, when the pre-sliced ones were all that was available. Throw out any seasoning packet that may have come with your ham. You can do better, without using artificial ingredients or flavorings.
Mix some melted butter, honey and light corn syrup together, pour it over the ham, occasionally baste with it while it bakes and you’ve got a lip-smacking ham that everyone will love and that serves at least 15 or 16 people.
I added some roasted grapes at the end too, just because roasted grapes have become my new favorite ingredient for adding to recipes.
Use the leftover ham bone and bits of ham to make this bean soup recipe.


Honey Baked Ham
1 large bone-in ham (mine weighed about 12 pounds)
1/3 cup butter, melted
8 oz. honey
1/8 cup dark corn syrup
Roasted grapes are optional, but if you want to add them, roast them on a Silpat or parchment lined baking sheet for 15 minutes at 425 degrees. Set aside. (You can do this the day before)
Place the ham flat side down and bake, covered with aluminum foil, for one hour at 250 degrees fahrenheit.
Melt the butter together with the honey and corn syrup.
Remove the foil from the roast, raise the temperature to 350 degrees fahrenheit, and reposition the ham so that the fatty part is on top. Cook for another hour, basting with the butter/honey/corn syrup mixture several times.
If using the roasted grapes, add the cooked grapes during the last minute or two, just to heat them through again.
Slice, swishing the slices through the honey glaze as you put them on the serving platter.
This Post Has 14 Comments
  1. qui a Trieste c'è la tradizione pasquale del prosciuttino al forno , però non usiamo quella glassa, è una novità per me ! Buona settimana

  2. I do love your "seasoning packet" and am a huge fan of roasted grapes (people think they are cherries!). I already wrote this out for the next family gathering. Perfect for Paul's huge family!

  3. I also bought the same ham at Costco! I Made a honey, brown sugar, clove and pineapple glaze–old fashioned, but my family likes it that way. I think I'll add grapes next year for some variety and sweetness.

  4. Wow!! This is really interesting recipe. I am going to make it dear. Roasted grapes are looking so yummy. Can you share some cooking videos for some unique recipes like this? This post is really useful for me.

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