Linda's Honey Glazed Ham

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Nutritional Info
  • Servings Per Recipe: 85
  • Amount Per Serving
  • Calories: 256.8
  • Total Fat: 19.6 g
  • Cholesterol: 63.2 mg
  • Sodium: 53.6 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 15.5 g

View full nutritional breakdown of Linda's Honey Glazed Ham calories by ingredient
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This was made for our Christmas dinner. It is a nice less salty way to have ham, that is nice and tender. This was made for our Christmas dinner. It is a nice less salty way to have ham, that is nice and tender.
Number of Servings: 85


    1 gammon pork leg. (about 17 pounds)
    18 cups water, or enough to cover the pork.
    1 tsp black pepper corns.
    about 20-25 cloves.
    1/4 cup butter
    1/4 cup corn syrup
    1/2 cup honey
    1/2 cup molasses


By starting with a gammon, and making the ham yourself, you save a lot of money, and avoid a lot of chemicals and sodium. It also results in a much more tender ham than you would get if you buy a pre-made ham...
Save the water from boiling the gammon, and save the bone from the gammon for making soup later on. They make fantastic potato soup or split pea soup. :)


1) Place the gammon into a large pot. Add enough water to the pot to cover the gammon. Add the pepper corns and about 5 of the cloves. Bring this to a boil, and boil on low heat for about 40 minutes.
2) Remove the gammon from the water, and place on a rack. Allow to cool for a few minutes. (*save the water for making soup the next day)
3) Make the glaze by melting the butter in a small pot. Add the honey, corn syrup, and molasses. Heat and stir until well blended.
4) Score the meat with a knife in a rough diamond pattern. Stud the meat with the cloves. Baste the gammon with the honey glaze. Place in a preheated 300'F oven, and bake for about 50-60 minutes.
5) Once the ham is finished baking, place it on a platter, and tent it with foil for at least 20-30 minutes. Slice and serve.

Serving Size: about 85 slices

Number of Servings: 85

Recipe submitted by SparkPeople user TESTYCATLADYP.

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Member Ratings For This Recipe

  • Incredible!
    Very Good. - 12/26/12

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