Ginger Honey Ham Glaze

Ginger Honey Ham Glaze

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The honey glazed ham is a holiday staple. A mainstay as much as waiting in line at the post office for 3-hours, losing your parking spot to an over-caffeinated SUV driver, getting the WORST Christmas song stuck in your head [“simmmmmmmmmmply having a wonderful Christmas time!”], receiving a thoughtful gift from someone totally NOT on your Christmas list, or… I digress. I’m here to talk about how a ginger honey ham glaze will put the magic back in your holidays.

So, let’s do that.

Ginger Honey Ham Glaze


  • butter
  • honey
  • maple syrup
  • grated ginger
  • Dijon mustard
  • ground cinnamon
  • Gochujjang
  • ground cloves, nutmeg, and mace


Grate that ginger in the smallest side of your grater. You can throw a ginger chunk in your baby food processor, but you’ll have to strain out your glaze before you serve it. Just saying.

It’s a simple matter of measuring and placing your ingredients in a saucepan, then whisking in a mildly concerned manner. We’re not making méringue, so save the intense whisking for something else. If your arm gets tired, wait for it, switch arms [I know, top tips].

Medium heat does just fine. High heat will blacken the bottom of your honey ham glaze and it’ll taste like you poured honey on a piece of charcoal.

When the honey ham glaze starts to boil, you have two options: keep whisking or make a slurry and thicken it up with corn starch.

Top Tip: If you don’t have the time, or just don’t feel like spending 30-minutes whisking a honey ham glaze, you can add in 2 tsp of corn starch. The video has tips on how to make a slurry.

Put a strainer over your serving dish and strain out the ginger pieces. You don’t have to, but it’ll make a beautiful, smooth, glaze that everyone will be talking about… in a good way.


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Ginger Honey Ham Glaze

Ginger Honey Ham Glaze

  • Author: Ben
  • Total Time: 20 minutes
  • Yield: 1.5 cups (360 ml) 1x
  • Diet: Gluten Free


This ginger honey ham glaze will have you saying things like, “I wonder if that’d be good with glaze.”


  • 1/2 C (120 ml) butter
  • 1/2 C (120 ml) honey
  • 1/4 C (60 ml) maple syrup
  • 1 TBS (15 ml) grated ginger
  • 1 tsp (5 ml) Dijon mustard
  • 1/2 tsp (2.5 ml) ground cinnamon
  • 1/4 tsp (1.2 ml) ground cloves, nutmeg, mace 
  • 1/2 tsp (2.5 ml) kosher salt
  • 2 tsp (10 ml) corn starch [optional, see Top Tip]
  • 1 tsp (5 ml) Gochujjang [also optional, though I love it!]


  1. Start by grating your ginger or blitzing it in a baby food processor.
  2. Measure out the rest of your ingredients and place on medium heat.
  3. Whisk like you’re mildly interested in the whole glaze operation.
  4. Once it starts to boil you have two options: keep gently whisking for the next 30-minutes (until your honey ham glaze has reduced by 1/3) OR you can make a slurry with some of the glaze and 2 tsp of corn starch, then whisk that slurry back into your glaze and return it to the heat.
  5. [if using corn starch] Keep whisking until it boils again, then remove from heat.
  6. Strain out ginger and bathe pieces of pork! 



If you do end up eviscerating your ginger with a food processor, make sure you strain it out when you pour it into your official serving vessel. No one wants clumps of ginger on their holiday ham.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: American

Keywords: ham glaze recipe, honey ginger glaze, thanksgiving recipes, Christmas recipes, ham recipes, holiday recipes

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