1 bone-in spiral-cut ham (fully cooked), about 7–9 lb
Brine
1½ cups pineapple juice
½ cup brown sugar
½ cup honey
8 cloves garlic, minced
1 tbsp black pepper
1 tsp kosher salt
¼ cup soy sauce
Honey Garlic Butter Glaze
2 sticks (1 cup) unsalted butter, divided (1 stick for cooking the garlic, 1 stick cold to finish)
80 g garlic (about ⅓ cup), minced
⅔ cup honey
1 tbsp chili flakes (optional)
Directions
Whisk together all the brine ingredients until the sugar dissolves. Set the ham cut-side down in a deep dish or roasting pan and pour the brine over it, working some down between the slices. Cover and refrigerate at least a few hours and up to overnight, basting once or twice if you can.
Pull the ham out 30 minutes before baking. Preheat the oven to 325°F. Keep the ham in its brine pan, cover tightly with foil, and bake until warmed through, about 10–12 minutes per pound.
While it bakes, make the glaze: melt 1 stick of the butter in a saucepan over medium heat, add the minced garlic, and cook gently until soft and fragrant but not browned. Stir in the honey and the chili flakes (if using) and simmer a few minutes until glossy. Off the heat, swirl in the remaining cold stick of butter a little at a time to emulsify into a smooth, shiny glaze.
Raise the oven to 400°F. Uncover the ham and bake 15 minutes to start crisping the edges.
Brush the ham generously with the honey garlic butter glaze, getting it down into the slices, and return to the oven. Keep baking and glazing every 10 minutes (2–3 times) until the ham is deeply glossy, sticky, and lightly charred at the edges, about 20–30 minutes more.
Rest 10–15 minutes, then serve with the pan juices spooned over the slices.
Gideon General's (@gidsgids) viral honey garlic ham, saved from Food Network's #TikTokFriendsgiving reel where it was Monday's feature. The reel is a promo and the full recipe was linked in Food Network's bio, so the ingredients here are from his own Episode 5 “Honey Garlic Butter Ham” and the method is reconstructed from his technique (brine, bake covered, then glaze and finish hot). Leave the chili flakes out of the glaze to keep it kid-friendly.
