Ingredients
For the Ham
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1 spiral‑cut half ham (about 8–10 lb, bone‑in, fully cooked)
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2 cups savory cornbread stuffing (crumbled but still moist)
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2 tablespoons unsalted butter, softened
For the Honey‑Mustard Glaze
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½ cup honey (preferably local or mild-flavored)
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½ cup Dijon mustard
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¼ cup brown sugar, packed
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2 tablespoons apple cider vinegar
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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¼ teaspoon ground black pepper
Optional Garnish
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Fresh parsley or rosemary sprigs
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Orange slices or candied fruit for color
Instructions
Step 1: Prep the Ham
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Preheat oven to 325°F (160°C).
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Arrange spiral ham on rack in a roasting pan.
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Use a small spatula to gently open each spiral slice—treat each like a pocket.
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Spread softened butter over the top slices for extra richness.
Step 2: Stuff the Ham
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Spoon small portions of the cornbread stuffing into the spaces between each spiral cut.
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Gently press it so it holds without tearing the slices.
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Ensure stuffing is evenly distributed but avoid compressing too tightly.
Step 3: Cover and Bake Initially
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Loosely tent ham with foil to keep moisture in.
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Bake for 1½ to 2 hours, or until internal temperature is about 140°F (60°C).
Step 4: Make the Glaze
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While ham cooks, whisk together honey, Dijon mustard, brown sugar, vinegar, garlic powder, smoked paprika, and pepper in a small saucepan.
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Simmer gently over low heat until sugar dissolves and mixture slightly thickens—about 5 minutes.
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Keep warm.
Step 5: Glaze the Ham
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Remove foil and bake uncovered for 15 minutes to crisp skin.
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Generously brush glaze over entire ham.
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Return to oven uncovered for 10–15 minutes, basting again halfway, until glaze is bubbly and sticky.
Step 6: Rest and Garnish
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Remove ham from oven, tent with foil, and rest 10–15 minutes.
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Garnish with fresh parsley or orange slices for festive color.
Step 7: Serve
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Place pan beforeGuests and serve by pulling pre-cut spirals with stuffing amid layers.
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Spoon extra glaze and pan juices over each serving for flavor boost.