Main Dishes |
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Brandy Peppercorn Honey Glazed Ham - 2026
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F.
Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch
pattern without cutting into the meat.
Place the ham, flatside down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours, or 15 minutes per pound.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the shallots and cook until soft,
about 1 minute. Remove the pan from the heat and add the brandy. Return to the heat and continue to
cook until the brandy reduces by about half. Add the honey and peppercorns; continue to cook until the
mixture thickens, about 15 minutes.
Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven
temperature to 425 degrees F. Spoon or brush some of the glaze all over the ham. Add water as needed
to the bottom of the pan. Return the ham to the oven and roast, basting every 5-10 minutes with the
remaining glaze, until well-lacquered and slightly crispy on the edges. Avoid cooking the ham above 135 degrees F.
Remove from the oven when the internal temperature reaches 135 degrees F. Let rest for 10 to 15 minutes before slicing and serving.
- One 8 to 10-pound bone-in, smoked, fully cooked ham, butt or shank portion
- 2 tablespoons unsalted butter
- 1 small shallot, minced
- 1/3 cup brandy
- 1/2 cup honey
- 2 tablespoons mixed colored peppercorns, cracked
PREPARATION
Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F.
Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch
pattern without cutting into the meat.
Place the ham, flatside down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours, or 15 minutes per pound.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the shallots and cook until soft,
about 1 minute. Remove the pan from the heat and add the brandy. Return to the heat and continue to
cook until the brandy reduces by about half. Add the honey and peppercorns; continue to cook until the
mixture thickens, about 15 minutes.
Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven
temperature to 425 degrees F. Spoon or brush some of the glaze all over the ham. Add water as needed
to the bottom of the pan. Return the ham to the oven and roast, basting every 5-10 minutes with the
remaining glaze, until well-lacquered and slightly crispy on the edges. Avoid cooking the ham above 135 degrees F.
Remove from the oven when the internal temperature reaches 135 degrees F. Let rest for 10 to 15 minutes before slicing and serving.
