Honey-Baked Ham

Preparation info
  • Makes:

    10 to 12

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

During the week it only makes sense to bake a ready-to-eat ham, whether smoked or not. I prefer boneless ham so that both carving and storing leftovers is easier. And, there should be plenty left over.

You should follow the cooking directions on the package if there are any. If there aren’t, bake as directed in this recipe and serve.

Side dishes I like to serve with ham are too numerous to mention; I think just about any flavor works with this meat. I especially like