Reader’s agree this Honey Baked Ham recipe is “better than Honey Baked store’s ham!” at a fraction of the price! This recipe is unbelievably juicy, bursting with flavor and boasts an intoxicating caramelized sugar coating. While it is not an exact copycat of the popular store version, I dare say it is the BEST Honey Baked Ham you will ever taste – store bought OR homemade!
You will love this Honey Baked Ham Recipe
What is a Ham Glaze?
Baked hams are sensationally smoky and salty, just begging to be balanced by a luscious sweet glaze. Ham Glazes not only add flavor as they cradle every nook and cranny, but they also promote fabulous texture as they aid in the glorious caramelization of the ham’s entire surface.
Ham glazes are all about balance. The ham provides the salty, and the glaze provides the sweet but it also needs to be balanced by some sort of acidity and rounded out by seasonings – so it’s not just sweet.
The best glazes for a baked ham are sweetened by either honey, granulated sugar, brown sugar, maple syrup or even jam. The acidity comes from either mustard, vinegar, or fruit juice. Many ham glaze recipes don’t contain any spices – but that is like just salting a turkey and expecting 5 star results – not happening. If you don’t add seasonings to your glaze, you are missing serious opportunity to pump up the YUM factor.
The glaze for this Honey Baked Ham is sweet, slightly tangy with hints of spices. I’ve combined sweet from honey, granulated sugar and apricot preserves for a multi-dimensional sweetness, acidity from Dijon mustard, yellow mustard and apple cider vinegar and flavor from a bevy of hand-picked seasonings.
The spices create a symphony of flavor that is warm, delicate and comforting – none of the seasonings are overpowering, rather they work together to create a palate pleasing, taste bud satisfying experience. All these elements – the sweet, the acidity and the spices combine to create a luscious, intoxicating glaze that makes the Honey Baked Ham
HONEY BAKED HAM INGREDIENTS
The ingredients for the honey ham glaze are pretty straightforward, the only ingredient you may need to track down are the apricot preserves. Here’s what you’ll need (measurements in the printable recipe card at the bottom of the post):
- Honey: Use light-colored and mild-tasting honey such as clover honey.
- Sugar: Works with the honey to sweeten the glaze. Use granulated sugar so the honey flavor can shine.
- Apricot preserves: Adds multi-dimensional sweetness that compliments the floral honey. I have seen apricot preserves at almost every grocery store so they should be easy to track down.
- Apple cider vinegar: Cuts through the sweetness with fruity tanginess. Please do NOT substitute with any other vinegar.
- Dijon mustard: Boasts a tangy, sharp, strong flavor to cut through the sweet glaze. Use more or less to taste. I don’t suggest using yellow deli mustard because it tastes flat but you could use spicy brown mustard or stone ground mustard.
- Spices: Honey plays well with a number of spices, so I added a hint of ground cinnamon, onion powder, garlic powder, garlic powder, ground sage, dried parsley, ground nutmeg ground ginger, ground cloves, paprika, pepper and ancho chili powder. It’s a lot of seasonings but they do not overwhelm the honey ham glaze – rather they create a mesmerizing tapestry of flavor.
What Kind of Ham Should I Buy?
For the best Honey Baked Ham, you want to purchase a fully cooked, bone-in, spiral cut ham. It is easy to find fully cooked hams at the grocery store, just look for “Fully Cooked” and not, “Cook before eating” on the label.
Fully cooked hams have been soaked in brine (tender!) and either smoked, baked or boiled before packaging. This means they are completely cooked and therefore completely safe to eat without even warming up!
How Much Ham Should I Buy?
Assuming you are going to serve your baked ham with a few sides, I would estimate about ¾ pound of bone-in ham per person. So, a 10-pound bone-in honey glazed ham will serve 13 people.
Tools needed for Honey Bake Ham
- 8-11 pound fully cooked, bone-in spiralized ham
- Roasting pan preferably with a rack
- Foil
- Honey Glaze
- Pastry brush
- Thermometer
- Oven
What If I Don’t Own a Roasting Pan?
If you don’t own a roasting pan, you can purchase a disposable aluminum foil pan at the grocery store for just a few dollars – they even sell them at the dollar store – for only a dollar! Disposable pans are quire flimsy, so always transfer with two hands firmly gripping each side.
MY FAVORITE THERMOMETER FOR BAKED HAM
For perfectly cooked spiral ham that you don’t have to babysit, I suggest this digital probe thermometer- it retrieves temperature precisely to within ±1.8°f (±1°c )! I use it on baked chicken, pork tenderloin, pork loin, beef tenderloin, steak, etc. in the oven and on for meat on the grill too! The thermometer allows you to set the desired temperature and an alarm will set as soon as it reaches the set temperature.
Note, if you’ve never used a probe thermometer before, the LCD display does NOT go in the oven or barbecue! You insert the probes into the meat and weave the cables out of the oven and the magnetic back allows you to stick it on your oven door or you can use the flip-out countertop stand.
What if I don’t have a thermometer?
I HIGHLY recommend an instant-read meat thermometer if you don’t own one. They come in handy ALL the time when cooking chicken, steak, turkey, HAM, etc.
That being said, a meat thermometer isn’t as crucial with this Honey Baked Ham recipe as it is with turkey or other proteins that don’t come fully cooked. This baked ham is safe to eat straight out the packaging so the thermometer is used to know when the ham is heated through completely and helps you to warm the ham without drying it out.
If you don’t own an instant-read thermometer, I suggest baking the ham for just 10 minutes per pound to be on the safe side, then for just 10 minutes at 400 degrees F when called for. This way your ham is pretty much guaranteed to not be dry – but it is not guaranteed to be warmed through either. If you want a guarantee – use a thermometer :).
Honey Ham Recipe variations
- Seasonings: mix up the flavor profile by mixing up the seasonings! Add more or less of your favorite seasonings or go bold with Cajun seasonings, Jerk seasoning,, Mexican inspired seasonings, etc.
- Glaze: mix up the flavor profile by swapping the apricot preserves with a different flavor such as pineapple, apple, blackberry, jalapeno etc. You can also try swapping the apple cider vinegar for orange juice or pineapple juice.
How to cook a Honey Bake Ham
Let’s take a closer look at how to make Honey Baked Ham with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Sugar glaze for the Best Ham Recipe
You can just use the honey glaze for your honey glazed ham – and it will be satisfyingly sweet and salty, OR you can also coat the ham in sugar the last few minutes and broil. This extra sugar shell makes the ham, well – sweeter, and creates an even more tantalizing caramelized crust.
I like to use half granulated sugar and half brown sugar for a balanced flavor, but you can use more or less of whatever sugar you prefer.
Both Patrick and I love the Honey Baked Ham both ways – just with glaze – and with glaze and sugar coating – but in the end, the sugar crusted ham is our FAV. Just be aware that the sugar coated ham is on the sweeter side – which we love. If you don’t want it as sweet, you can certainly use less sugar or omit this step completely.
how to make Honey Glaze For Ham
- To make the Honey Glaze for this ham, simply whisk together honey, granulate sugar, apricot preserves, Dijon, yellow mustard, apple cider vinegar, cinnamon, onion powder, garlic powder, paprika, ground ginger, ground nutmeg, ground cloves, ground sage, pepper and ancho chili powder in a saucepan. Simmer for a minute or two so the granulated sugar dissolves and the apricot preserves melt.
- If you’ve never baked with apricot preserves before – they are my FAVORITE way to add multi-dimensional sweetness. The apricot preserves add a sweetness and compliment the honey without overpowering it. I use apricot preserves in my Honey Buffalo Meatballs, Maple Chicken, Roasted Honey Carrots and more. These glazes are all my favorites – and the common denominator – apricot perseveres! So I knew just what to do to make this this the BEST honey glaze for ham.
- If you taste the honey glaze by itself – it will be deliciously sweet and tangy, but you might feel like it is missing something – and that something is the saltiness of the ham. Salt enhances all the flavors and rounds out the flavor profile. Once the ham and the honey glaze unite – magic happens.
- Come to room temperature: remove ham from the refrigerator and let it sit at room temperature for 2-3 hours. This is the same method we use for roasting a turkey, as it allows the ham to cook more evenly – instead of drying out the outside while waiting for the inside to heat through.
- Preheat oven: preheat your oven to 325 degrees F while you place the oven rack on the lowest level. This allows the center of the ham to remain in the center of the oven while baking, ensuring that it’s cooked evenly.
- Add water: pour 2 cups water into bottom of roasting pan with a roasting rack. The water steams around the ham creating an even moister ham. If you don’t have a rack, you can skip this step.
- Make Honey Glaze: whisk the Honey Glaze ingredients together in a medium saucepan. Bring to a simmer, stirring often, until the sugar dissolves, about 1-2 minutes. Set aside.
- Glaze ham: roll out 2 large pieces of foil to wrap your ham in, making sure they overlap in the center to create one large piece of foil. Place ham on foil, top/flat side up, or on its side if it won’t stand up. Using a pastry brush, slather about ⅓ of the Honey Glaze all over the outside of the ham and in between the slices.
- Wrap ham: tightly wrap Honey Glazed Ham with the foil its laying on so it stays nice and juicy while baking.
- Place on rack: Place the ham FLAT/FACE SIDE DOWN on the roasting rack (or bottom of pan if you don’t have a rack). Roasting in this position helps prevent the ham from drying out.
- Baste and glaze: remove honey glazed ham from the oven and increase oven temperature to 400 degrees F. Carefully unwrap ham from foil so the steam doesn’t burn your face. Discard foil, allowing any accumulating juices in the bottom of the foil to drip back into the pan. Spoon juices from the bottom of the pan all over the outside of the ham. Brush ham all over with ⅓ Glaze, including in between slices. If your honey glaze has thickened too much, you can heat it on the stove top for 30 seconds or so to loosen (I have never had to do this).
- Caramelize: leave ham uncovered and bake for 10- 20 minutes, until it reaches 130 degrees F, spooning juices over ham after 10 minutes. This gives the ham deeper caramelized flavor through and through before we add the sugar crust.
- Sugar Coating: remove Honey Glazed Ham from the oven and spoon juices again all over ham then brush again with Glaze. Next, whisk together half brown sugar and half granulated sugar and press into the surface of the ham. Keep track of where you have added the sugar because it will disappear into the glaze.
- Broil: return ham to oven and broil until caramelized, about 4-6 minutes, keeping a close eye on your ham so it doesn’t burn. You’re watching for the outside to start bubbling and turn golden. You may need to cover the top of your ham with foil to prevent excess browning or rotate your ham. I even will turn the baked ham on its side and flip a few times if I’m feeling extra gourmet so it browns evenly.
- Can I use a blowtorch? While authentic Honeybaked ham uses a blow torch, I strongly advise against it. It is very risky and unnecessary when the oven can serve as your blowtorch.
- Let rest: loosely cover Honey Baked Ham with foil and let rest for 15-25 minutes. This will allow the crust to harden slightly and more importantly, allow time for the redistribution and reabsorption of the juices throughout the whole ham.
- Serve: Now sit back and relax – because you don’t have to carve your Honey Baked Ham!
HOW LONG TO COOK HONEY GLAZED HAM
We want to cook our Honey Baked Ham to an internal temperature of 135 degrees F. This temperature is just enough to warm it through and will take about 10-13 minutes per pound. We don’t want to overcook our ham or it will be dry – in fact it is better to “under cook” your ham than to over cook it, as this ham is safe to eat at any temperature and tastes fabulous at room temperature as well. Allow approximately two hours for your 8-11-pound Honey Glazed Ham.
Recommended ham temperature
This Honey Baked Ham recipe starts with a fully cooked, ready-to-eat ham. Remember, we are not cooking the ham, we are reheating the ham so we want to cook it at the lower temperature of 325 degrees F. This warms our ham without drying it out. We will then increase the temperature to 400 degrees F just for 20 minutes or so to caramelize the outside.
Honey Ham Recipe tips
- Bring ham to room temperature: Plan on removing your ham from the refrigerator 2-3 hours ahead of time so it can come to room temperature and cook evenly.
- Don’t make glaze too thick: The glaze is ready when it is the consistency of syrup, just thick enough to stick to the ham. To thin the glaze after it thickens for the second glazing, you can heat over low heat in the same saucepan or microwave it for 30 seconds or until it returns to the consistency of syrup. You can add splash of water to help thin if needed.
- Don’t overcook: Because the ham is already cooked, it can dry out easily if overcooked. Use your meat thermometer and check your ham right at 10 minutes per pound then as needed to achieve the correct temperature. Better yet, use a digital probe thermometer, and set the desired temperature.
- Let the ham rest: Do NOT skip the resting period once the spiral ham is pulled from the oven. Letting the pineapple ham rest makes the ham ultra juicy!
How to serve this Honey Ham Recipe
You can let your Honey Baked Ham rest just for 15-25 minutes to reabsorb the juices and serve warm or rest closer to an hour if that fits your schedule better and serve it at room temperature. You can even serve your honey glazed ham cold, but I find this temperature more enjoyable and appropriate when using cold ham for sandwiches and not with hot sides.
How to plate Honey Glazed Ham
Your gorgeous caramelized Honey Baked Ham deserves a gorgeous presentation. Want to know my EASY secret? Purchase a bouquet of flowers or use flowers from your garden and place them around your ham on platter – that’s it for a stunning presentation!
What sides are best with this Honey Baked Ham Recipe?
This Honey Baked Ham recipe pairs beautiful with all your favorite sides! It goes with:
- Pasta Salads: Creamy Bacon Pea Pasta Salad, BLT Pasta Salad with Lemon Chive Dressing,Strawberry Avocado Pasta Salad, Greek Pasta Salad
- Green Salads: a big green salad, Spinach Berry Salad,Strawberry Avocado Broccoli Salad, Wedge Salad, Apple Cranberry Salad, Cucumber Tomato Salad, Corn Salad, Strawberry Salad
- Fruit Salads: Perfect Fruit Salad, Creamy Grape Salad, Pina Colada Fruit Salad, Berry Salad in Honey Mascarpone Dressing, Winter Fruit Salad
- Breads: Cheesy Pull Apart Pesto Bread, Award Winning Cornbread, Perfect Dinner Rolls, Buttery Breadsticks
- Potatoes: Company Mashed Potatoes, Slow Cooker Mashed Potatoes, Smashed Potatoes, Twice Baked Potatoes, Au Gratin Potatoes, Scalloped Sweet Potatoes, Roasted Pesto Potatoes
- Classics: Million Dollar Macaroni and Cheese, Slow Cooker Creamed Corn
- Veggies: Roasted Broccoli, Roasted Broccolini, Roasted Cauliflower, Roasted Carrots, Sauteed Brussels Spouts, Glazed Carrots
How to store the Best Ham Recipe
Leftover baked ham should be stored in an airtight container in the refrigerator. When properly stored, ham is good up to 5 days. Beyond, that, freeze any uneaten ham.
How to reheat Honey Glazed Ham
Reheat the ham in a 325-degree F oven for no more than 10 minutes per pound, or until it reaches an internal temperature of 135 degrees F. If reheating just a few slices of ham, wrap the slices in foil and check after 5 minutes.
Freezing the Best Ham Recipe
Yes! I love having leftover baked ham just so I can freeze it for a rainy day! You can freeze ham in slices for sandwiches or chop it up for future eggs, omelettes, casseroles, soups, enchiladas, etc. Frozen ham should be used within 3-4 months.
How to use leftover Honey Bake Ham
Ham is the gift that keeps on giving! It reheats well for leftovers or can be transformed entirely into something new! Try it in:
- sandwiches (Cubano), Monte Cristo or ham and cheese sliders
- breakfast croissants
- Cubano quesadillas
- salad
- grilled cheese
- soups
- breakfast enchiladas
- breakfast casseroles
- pasta
- pasta casseroles like macaroni and cheese
- cold pasta salad
- ham and rice casserole
- rice (like Hawaiian fried rice)
- scrambled eggs
- omelettes
- frittata, quiche or strata
- potato hash
- hashbrowns
- scalloped potatoes
- Hawaiian pizza or Stromboli
- substitute ham for ANY RECIPE with chicken!
Honey Glazed Ham Recipe FAQs
Bone-in hams boast superior texture and flavor to boneless hams. The bone in hams is surrounded by connective tissue, mostly collagen. As the gelatin melts, it essentially is self-basting and keeps the meat incredibly moist and flavorful. And bonus, you get the ham bone for fabulous stock, stews and soups!
Boneless hams, on the other hand, are the same cut of bone-in ham but the bone has been removed and the ham has been reshaped so it won’t fall apart when sliced. This process of compacting and reshaping the ham results in a bit of a spongy texture – which has no place in the best Honey Baked Ham.
For this Honey Baked Ham recipe, you want a spiral-cut ham. Most bone-in hams come spiral cut which means they are pre-sliced in a continuous spiral all the way around the bone. This is beneficial for two important reasons:
most importantly, slices allow you to slather glaze in between every slice which means the ham is flavorful through and through and not just on the surface – you CANNOT achieve this depth of flavor without a pre-sliced ham.
all the work is done for you! Simply pull the slices away instead of laboriously carving your baked ham.
To check the temperature of baked ham, insert the thermometer into the thickest part of the ham without touching the bone, as the bone conducts heat and will be a much higher temperature than the meat. Also, only check the ham after 90 minutes and limit the amount of times you check the temperature to prevent the ham from drying out.
Ham you roast for the holidays comes “pre-cooked,” we are essentially just warming up. It’s best to add the glaze before you pop it in the oven so glaze can deeply penetrate the ham for superior flavor. Next, unwrap the ham from the foil and glaze again and return to the oven without the foil. This time the glaze will deeply caramelize on the outside, creating a glossy, golden-brown exterior that adds a delightful contrasting sweetness.
Yes, typically all honey baked hams are spiral-cut hams. The spiral-cutting method allows for easily glazing the ham and for easy serving.
The key to not drying out precooked ham is to not overcook it. Remember, the ham just needs to be warmed up. Use a meat thermometer and check your ham right at 10 minutes per pound then as needed to achieve an internal temperature of 140 degrees F, Better yet, use a digital probe thermometer. Secondly, Do NOT skip the resting period once the spiral ham is pulled from the oven. Letting the ham rest and redistribute all the juices that have been pushed to the outside of the ham will make it extra juicy.
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Honey Glazed Ham Recipe
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Ingredients
- 1 (8-11 pounds) bone-in, fully cooked spiral-sliced ham
- 2 cups water
- Aluminum foil
- Roasting pan
- Thermometer
Honey Glaze
- 1 cup granulated sugar
- 1/2 cup clover honey
- 1/2 cup apricot preserves
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons yellow mustard
- 1 tsp EACH ground cinnamon, onion powder
- 1/2 tsp EACH garlic powder, ground sage, dried parsley, ground nutmeg ground ginger, ground cloves, paprika, pepper
- 1/4 tsp EACH ancho chili powder may sub chili powder
Sugar Glaze (optional)
- 1/2 cup granluated sugar
- 1/2 cup packed brown sugar
Instructions
- Remove ham from refrigerator and let sit at room temperature for 2-3 hours.
- Preheat oven to 325 degrees F. Adjust oven rack to lowest position. Pour 2 of cups water into bottom of roasting pan with a roasting rack. (Skip step if you don’t have a roasting rack.)
- Whisk together all of the Honey Glaze ingredients in a medium saucepan. Bring to a simmer, stirring often, until sugar dissolves and preserves melt, about 1-2 minutes. Set aside.
- Roll out 2 large pieces of foil to wrap your ham in, making sure they overlap in the center. Place ham on foil, flat side up (or on its side if it won’t lay face up), and brush ham all over with approximately ⅓ of the Glaze, including in between slices. Tightly wrap ham with foil and place ham FLAT/FACE SIDE DOWN on the roasting rack (or bottom of pan).
- Bake ham at 325 degrees F until the center registers 100-110 degrees F, (approx. 10-13 minutes per pound). Remove ham from oven and increase oven temperature to 400 degrees F.
- Carefully unwrap ham from foil and discard foil. Spoon juices from the bottom of the pan all over ham. Brush ham all over and in between slices with ⅓ Glaze (If Glaze has thickened, return to heat to loosen).
- Leave ham uncovered to caramelize surface and bake until the ham reaches an internal temperature of around 130 degrees F, approximately 10-20 minutes, spooning juices over ham every 10 minutes.***
- Remove ham from oven and spoon juices from bottom of pan again all over ham and brush again with Glaze, including in between slices.
- Optional for sweeter, more caramelized exterior: Whisk together ½ cup granulated sugar and ½ cup brown sugar in a small bowl. When cool enough to handle, pat sugar all over exterior of ham. Return ham to oven and let broil, uncovered for 4-6 minutes, watching closely so the ham doesn’t burn. You may need to place foil on the top of the ham. Remove ham when the sugar is bubbly and caramelized.
- Loosely cover ham with foil. Let rest for 15 minutes before serving. Serve plain or like my husband, he loves it with a side of Dijon. See tons of side serving options above the recipe. Enjoy!
Notes
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Barb says
Could this be done in a slow cooker.?
Then sugar glazed under broiler at the end?
Jen says
Absolutely!
Jane says
Gorgeous photographs. You’ve made me hungry.
I’m going to try this. I’ve always used brown sugar liquified by the addition of pineapple or other fruit juice. I’m allergic to cloves so I learned to glaze my own ham years ago to avoid that ubiquitous ingredient. Honey and apricot glaze sounds lovely with the addition of some nice herbs and spices.
Jen says
Thank you so much Jane! I hope this baked ham recipe becomes a new favorite!
Valerie Howlett says
I’ve been looking for A copy cat Honey baked ham recipe to bring to my sisters for thanksgiving (she SWEARS by honeybaked ) so I knew I had a lot of pressure mounting on me…not only did EVERYONE love it, they said it was BETTER than that overpriced ham!!! I was tasked with it’s my job to make this ham every year.
Jen says
Thank you for your awesome comment Valerie! I’m honored everyone thought this Honey Baked Ham recipe was better than the original and is a new requested tradition! That makes my day!!! Happy Thanksgiving!
Fern says
This ham is the best — better than Honey Baked store’s ham! I have made it once before. Made a very large one this year to split between husband and me, son’s family and daughter during the pandemic stay at home orders. Delivered to their doorsteps and backed away before they came to their doors. Got rave reviews! It was a nice treat for them with leftovers and better than any curbside pickup we could have done from a restaurant! Everyone loves it! Thanks so much Jen for the recipe!
Jen says
That is so sweet/generous of you to make this Honey Baked Ham for both you and your son and daughter’s families! I’m honored it has become a new family favorite!!! Happy Easter!
Natalie S. says
I made this at Christmas and everyone loved it so much we made it again at Easter. It’s in the oven right now. The ingredients just create this really complex flavor that is amazing and a cut above all the other recipes that only have a few. The caramelizing it at the end is what really does it for that crunchy outer layer. So good.
Jen says
Thank you for your awesome comment Natalie! I love hearing this Honey Baked Ham is a new repeat favorite! Happy Easter!
Colleen says
Hi, I’ve accidentally bought a ham cut without a bone. Is there anything different I’ll need to do to this recipe?
Jen says
Hi Colleen, you can proceed with the same recipe but boneless hams dry out easier, so just make sure you don’t overcook it- perhaps check the temp earlier. Enjoy!
Tamara Clark-Baker says
I didn’t quite follow your recipe as far as the honey glaze was concerned though I did use parts of it. Since the ham came with the “brown sugar glaze packet”, I decided to use that then added the honey, vinegar and dijon mustard to it and cooked on the stove as indicated. From there I followed the recipe as directed. The ham came out wonderful, the family loved it and I’m sure I will use your recipe again. I’d like to try it with your glaze ingredients next time. Oh, I also didn’t do the Sugar Glaze.
Jen says
I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I am so glad that the ham turned out so well!
Suany Alegria says
Could I possibly substitute the apricot for sweet pineapple?
Jen says
Yes, I think that would be tasty!
Toni says
Used this recipe on a bone-in ham, NOT spiral. It turned out just perfectly tender and browned! Maybe I’ll try a spiral ham next time with your recipe. Thank you so very much for your awesome instructions. I look forward to trying more of your recipes in the near future!
Jen says
Welcome to my site Toni! I’m thrilled this recipe turned out perfectly!
Judy C says
Would love to know what brand roasting pan is in your pictures! It’s not the one linked to Amazon (although that’s a great pan). I like the shape of your pan. Great recipe also, as are 2 other ham recipes of yours I’ve tried. Tough choosing which we like the best!
Jen says
Hi Judy! Thank you so much for your kind words! I apologize for not getting back to you before! I believe that roasting pan was actually a gift so I’m so sorry that I’m not sure where it came from! I hope you’ve been able to find a quality roasting pan! I’m so glad that you loved the ham recipes!