This is ham that is cured, coated liberally with a honey glaze, and baked. The process causes the honey glaze to crystallize while it mixes with the ham juices, leaving a brown sugary coating on the surface of the hock.

As with most ham, honey-baked will keep in your refrigerator, until the second coming. Unfortunately, the process does not render the resulting ham any more kosher, oh well.

The crust is the best part. I always try to get a big chunk when that spiral-sliced is lowered onto the table.