When it comes to creating the perfect entree for your holiday meal or special occasion, look no further than the best honey baked ham. This ham is classic for a reason: it’s savory, sweet, caramelized, and ever so juicy. My homemade honey-baked ham recipe is a mouthwatering way to impress your guests.
Although it may seem intimidating, this recipe will walk you through each step, and you’ll impress all of your guests. All you need are everyday pantry staples and your favorite brand of spiralized ham to create a dish full of irresistible flavor! So, whether you’re searching for an exquisite holiday meal main dish, a memorable addition to a special occasion, or the ideal ham recipe that will leave your guests asking for seconds, honeybaked ham will be the star of the show. If you’re looking for other main dish recipes to serve at the holidays, then try my roasted duck recipe, bacon wrapped filet mignon, or Thanksgiving turkey recipe.
What You Need to Make This Recipe
Spiral Sliced Bone-In Ham – using a bone-in spiral cut ham ensures that each slice is perfectly tender and infused with sweet and savory flavors of the honey glaze. The spiral ham recipe also makes it convenient for serving. Boneless ham does not retain as much moisture or flavor as a ham with the bone in, and it tends to fall apart while baking, though it can work if necessary. Don’t forget that a ham bone is great to use for making soup stock!
Honey – the star of this honey ham’s glaze is, of course, honey! It adds the perfect combination of sweet flavor and luscious sheen to the savory meat. Use any honey that you have on hand, although I do like to recommend trying out your local honey when you can.
Brown Mustard – this recipe calls for brown mustard– you can use regular, spicy, or honey. The same amount of Dijon mustard will work for the glaze. Both mustards have an intense flavor, but brown is a little bit sharper and darker in appearance than Dijon. Either mustard will compliment the sweetness of the honey and brown sugar to create an impressive and delicious dish.
How to Make Honey Baked Ham
1. Line a roasting pan with aluminum foil and insert a rack into the pan. Place the ham on the rack. Let the ham sit at room temperature for 1 hour before roasting. Preheat the oven to 325°F. Arrange a rack on the bottom one-third of the oven to ensure the ham will fit. Whisk together the melted butter, mustard, and honey in a small bowl until fully combined.
2. Brush the mixture all over the outside of the ham. Cover the pan with foil and tightly seal.
3. Bake for 2 hours, about 12 to 15 minutes per pound of ham. To ensure a fully cooked ham, use a meat thermometer to measure an internal temperature of 140°F in the thickest part of the ham. Remove the ham from the oven and preheat the broiler to high. Carefully remove the foil from the ham and pour ½ cup of pan juices into a small saucepan. Set aside.
4. Stir together the sugar and spices in a small bowl.
5. Pat ⅓ cup of the sugar mixture onto the outside of the ham. Return the ham the lower rack of the oven. Broil for 2 to 3 minutes, rotating the pan after 1 minute, until the sugar is brown, bubbling, and crackly. Remove the ham from the oven.
6. Add the remaining amount of the sugar mixture to the saucepan with the pan juices and whisk to combine. Place over medium heat. Once bubbling, reduce heat to medium-low. Cook, whisking frequently, until slightly thickened and syrupy, about 3 minutes. Brush the glaze over the ham, serving any extra sauce on the side. Wait at least 10-15 minutes before serving.
Pro Tips For Making This Recipe
- Pat the meat dry if needed. Most hams from your local grocery store are vacuum-sealed and contain water or brine in the packaging. If your ham seems particularly juicy coming out of the package, pat the entire ham dry so the honey mixture won’t slide off.
- Cover the ham. Make sure to tightly seal the pan with foil. Covering the pan keeps the juices in so that the ham will not dry out, resulting in a juicy and succulent end result.
- Don’t forget to broil. Even though it takes an extra 2-3 minutes, turning on the broiler will give your honey-baked ham that signature caramelized crust and takes this recipe to the next level.
- Rest the ham before serving. For a juicy ham, let the meat rest for 5 minutes before serving.
- Optional: Use a boneless ham. If you can’t find a spiral ham with the bone still in, use a boneless ham and reduce the cooking time by at least 30 minutes, checking the ham for doneness with a food thermometer.
- Optional variations. Make this recipe your own by substituting any of the following ingredients: maple syrup for the honey, packed light brown sugar for dark brown or granulated sugar, and whiskey or bourbon in place of some or all of the baking juices in the glaze!
Frequently Asked Questions
Leftovers can be stored in an airtight container in the refrigerator for 4-5 days. Freeze any leftover ham in a freezer-safe container for up to 6 months. Remove the slices of meat from the bone before freezing for ease when thawing. Heat slices covered in foil if reheating in the oven, or cover and reheat in a microwave on medium heat.
This masterful main dish tastes heavenly with any of your favorite side dishes. It is perfect for the Christmas holidays, Easter dinner, or almost any other holiday meal. My family really enjoys this entree with my dinner rolls recipe, classic creamed corn, mashed sweet potatoes, and green bean casserole. Enjoy leftover slices tucked into sandwiches made with slices of homemade potato bread, stirred into split pea soup, or folded into an omelette!
You most certainly can make this honey-baked ham in the slow cooker. Here’s how: place the ham in a large slow cooker and brush the honey mixture over the ham as directed. Cover the crockpot and cook for 5-6 hours on low heat or until the ham reaches the internal temperature of 140°F. Remove the ham from the slow cooker, reserving the juices. Continue with the recipe as directed, making the glaze and broiling for the sugary crust.
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If you’ve tried this honey baked ham recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Honey Baked Ham
Ingredients
- 1 (8-pound/3.6kg ) spiral sliced bone-in ham
- ¼ cup unsalted butter melted (56g)
- 2 tablespoons brown mustard
- ¼ cup honey (60ml)
- 1 cup granulated sugar (200g)
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon paprika
Instructions
- Line a roasting pan with foil and insert a rack into the pan. Place the ham on the rack. Let the ham sit at room temperature for 1 hour before roasting.
- Preheat the oven to 325°F. Arrange a rack on the bottom one-third of the oven.
- Whisk together the melted butter, mustard, and honey in a small bowl. Brush the mixture all over the outside of the ham. Cover the pan with foil and tightly seal.
- Bake for 2 hours, about 12 to 15 minutes per pound, or until heated to an internal temp of 140°F.
- Remove the ham from the oven and preheat the broiler to high.
- Carefully remove the foil from the ham pour ½ cup of pan juices into a small saucepan. Set aside.
- Stir together the sugar and spices in a small bowl. Pat ⅓ cup of the sugar mixture onto the outside of the ham.
- Return the ham to the lower rack of the oven. Broil for 2 to 3 minutes, rotating the pan after 1 minute, until the sugar on the ham is brown, bubbling, and crackly.
- Add the remaining amount of the sugar mixture to the saucepan with the pan juices and whisk to combine. Place over medium heat. Once bubbling, reduce heat to medium-low. Cook, whisking frequently, until slightly thickened and syrupy, about 3 minutes. Brush the glaze over the ham, serving any extra on the side.
Notes
- Pat the meat dry if needed. Most hams from your local grocery store are vacuum-sealed and contain water or brine in the packaging. If your ham seems particularly juicy coming out of the package, pat the entire ham dry so the honey mixture won’t slide off.
- Cover the ham. Make sure to tightly seal the pan with foil. Covering the pan keeps the juices in so that the ham will not dry out, resulting in a juicy and succulent end result.
- Don’t forget to broil. Even though it takes an extra 2-3 minutes, turning on the broiler will give your honey-baked ham that signature caramelized crust and takes this recipe to the next level.
- Rest the ham before serving. For a juicy ham, let the meat rest for 5 minutes before serving.
- Optional: Use a boneless ham. If you can’t find a spiral ham with the bone still in, use a boneless ham and reduce the cooking time by at least 30 minutes, checking the ham for doneness with a food thermometer.
- Optional variations. Make this recipe your own by substituting any of the following ingredients: maple syrup for the honey, packed light brown sugar for dark brown or granulated sugar, and whiskey or bourbon in place of some or all of the baking juices in the glaze!
