Imagine a centerpiece so irresistible that your family and friends will be talking about it for years to come. Our Honeybaked Ham and Turkey recipe is not just a meal—it's a culinary masterpiece that combines the perfect balance of sweet, savory, and succulent flavors. Whether you're hosting a holiday gathering or simply craving a show-stopping dinner, this recipe promises to elevate your cooking game and create unforgettable memories around the dining table.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole ham
- 1 turkey breast
- 1 cup honey
- 1/2 cup brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cloves
- Salt and pepper to taste
Instructions
- Remove the ham and turkey from the refrigerator 1 hour before cooking to allow them to come to room temperature, which ensures even cooking.
- Preheat the oven to 325°F (165°C), positioning the rack in the lower third of the oven to accommodate the large roast.
- Place the ham in a large roasting pan, fat side up, and score the surface in a diamond pattern using a sharp knife, creating shallow cuts about 1/4 inch deep.
- In a mixing bowl, combine honey, brown sugar, Dijon mustard, ground cloves, salt, and pepper to create a glaze. Whisk until smooth and well-incorporated.
- Brush approximately half of the honey glaze over the entire surface of the ham, ensuring it gets into the scored cuts.
- Place the turkey breast alongside the ham in the roasting pan, and lightly season with salt and pepper.
- Cover the roasting pan loosely with aluminum foil to prevent excessive browning and help retain moisture.
- Roast the ham and turkey in the preheated oven for approximately 2 hours, or until the internal temperature of the ham reaches 140°F and the turkey reaches 165°F.
- Every 30 minutes, remove the foil and baste both meats with the remaining glaze, rotating the pan to ensure even cooking and caramelization.
- During the last 30 minutes of cooking, remove the foil completely to allow the glaze to caramelize and create a beautiful golden-brown crust.
- Remove from the oven and let the meats rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring moist and tender meat.
- Carve the ham and turkey into thin slices, drizzling any remaining pan juices over the meat before serving.
Tips
- Temperature Matters: Always allow your meats to come to room temperature before cooking to ensure even heat distribution.
- Scoring Technique: When scoring the ham, make shallow diamond-shaped cuts that help the glaze penetrate and caramelize beautifully.
- Glaze Magic: Reserve some glaze for the final basting to create a stunning, glossy finish.
- Moisture is Key: Use aluminum foil to prevent drying out and maintain the meat's juiciness.
- Resting Period: Never skip the 15-20 minute resting time after cooking—this allows juices to redistribute, ensuring tender, moist meat.
- Thermometer Precision: Invest in a good meat thermometer to guarantee perfect doneness without overcooking.
- Rotation is Crucial: Rotate your roasting pan periodically to promote even cooking and caramelization.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
