Impress your friends and family with the ultimate homemade Honey Baked Ham recipe! This magnificent centerpiece is ideal for any grand occasion, from festive holiday dinners like Easter, Thanksgiving, and Christmas to special celebrations throughout the year. Crafted with a rich, sweet honey glaze and culminating in a perfectly caramelized brown sugar crust, this ham promises an unparalleled experience. Each slice is incredibly juicy, bursting with sweet and savory flavors, and remarkably simple to prepare in your own kitchen.
Table of Contents
- The Irresistible Appeal of Homemade Honey Baked Ham
- Mastering the Glaze: Key Ingredients
- Step-by-Step Instructions for a Perfect Honey Baked Ham
- How to Slice Your Honey Baked Ham Like a Pro
- Expert Tips for a Flawless Honey Baked Ham
- The Perfect Accompaniments: What to Serve With Honey Baked Ham
- Storage and Reheating Your Honey Baked Ham
- Creative Leftover Honey Baked Ham Recipes
- More Impressive Main Dishes to Elevate Your Table
- Recipe Card
The Irresistible Appeal of Homemade Honey Baked Ham
Elevate your holiday table with a spectacular honey baked ham that will have everyone asking for the recipe. For many years, like countless families, we relied on convenient, store-bought honey glazed hams for our festive feasts. While undoubtedly delicious, there’s a unique satisfaction and superior flavor that comes from crafting this culinary masterpiece right in your own kitchen. The turning point for our family came one Easter when we decided to try making our own with a readily available spiral ham from the local grocery store. The results were astounding, and from that moment, our holiday dining tradition was forever transformed.
This homemade copycat version of the classic honey baked ham is not only surprisingly easy to prepare but also significantly more cost-effective than purchasing it pre-made. You’ll find that the rich, sweet, and perfectly juicy ham quickly becomes the undisputed star of every Easter and Christmas meal. Its tantalizing aroma fills the home, promising a memorable dining experience that’s loved by all.
What truly sets this homemade recipe apart is the meticulously crafted honey glaze. A delightful blend of sweet honey, tangy Dijon mustard, and bright pineapple juice creates layers of complex flavor that infuse every fiber of the ham. This savory-sweet coating is then crowned with the real secret to its signature taste and texture: a deeply caramelized brown sugar crust. This final, crucial step is what transforms a simple spiral ham into a true copycat of the beloved Honey Baked Ham classic, delivering that irresistible crisp exterior and moist interior.
Mastering the Glaze: Key Ingredients
Crafting the perfect honey baked ham starts with selecting quality ingredients for both the ham and its luxurious glaze. Each component plays a vital role in achieving that signature sweet, tangy, and savory balance.
For the precise ingredient quantities, please refer to the detailed recipe card at the bottom of this post.
- Bone-In Spiral Sliced Ham: The foundation of our delicious ham. This recipe is designed to work beautifully with any size ham, but the provided measurements are ideal for an 8-12 pound ham. If you’re preparing a smaller ham, perhaps 4-6 pounds, simply halve the glaze ingredients to maintain balance. Opting for a spiral-sliced ham simplifies preparation significantly as it’s already pre-cut, making it easy to apply the glaze between the slices and carve later. Most spiral hams are also fully cooked, meaning your goal is to heat it thoroughly while glazing, rather than cooking it from raw.
- Pineapple Juice (Optional, but highly recommended): Pouring pineapple juice into the bottom of the roasting pan is a brilliant trick. It acts as a flavorful basting liquid, ensuring your ham remains incredibly moist and tender throughout the heating process. Furthermore, the ham drippings will combine with the pineapple juice to form a rich, flavorful base for your finishing glaze. While water can be substituted, it won’t impart the same depth of flavor to the glaze.
- Butter: Melted and blended with honey and mustard, butter enriches the glaze, contributing a luxurious, buttery flavor and a tender texture as the ham roasts to perfection.
- Honey: The star of our honey-baked creation! High-quality honey is essential for that unmistakable sticky sweetness and golden sheen. It creates a beautiful, aromatic layer that permeates the ham.
- Dijon Mustard: This is a true secret ingredient in any exceptional honey baked ham. The sharp, tangy acidity of Dijon mustard is crucial for balancing the sweetness of the honey and brown sugar, preventing the glaze from becoming cloyingly sweet. It adds a sophisticated depth of flavor that elevates the entire dish.
- Brown Sugar: Absolutely essential for creating that iconic, sweet, and deeply caramelized crust on the outside of the ham. It melts and bubbles under the broiler, forming a irresistible candied layer.
- Aromatic Spices: A carefully selected blend of spices including salt, garlic powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, paprika, and allspice. These spices are carefully combined to infuse the glaze with warm, festive notes, enhancing the ham’s natural flavors and adding an incredible aromatic complexity.
Step-by-Step Instructions for a Perfect Honey Baked Ham
Achieving a perfectly moist and flavorful honey baked ham with that signature caramelized crust is easier than you might think. Follow these detailed steps to create a show-stopping dish for your next gathering.
Below, you’ll find comprehensive, easy-to-follow instructions. For the complete, detailed recipe, please scroll down to the recipe card at the end of this post.
- Prepare the Pan and Ham: First, preheat your oven to a gentle 275°F (135°C). For effortless cleanup, line the bottom of a large roasting pan with a generous piece of aluminum foil. Pour approximately 2 cups of pineapple juice (or water) into the bottom of the lined pan. Place your bone-in spiral-sliced ham, flat side down, onto a wire rack set inside the roasting pan.
- Create the Honey Butter Glaze: In a small bowl, whisk together the melted butter, golden honey, and tangy Dijon mustard until well combined. This forms your initial, fragrant glaze.
- Glaze and Bake: Using your hands (or a basting brush), generously massage the honey butter mixture all over the ham, making sure to work it in between the pre-sliced sections to ensure every part is infused with flavor. Loosely cover the ham with another piece of foil to prevent it from drying out. Bake the ham in your preheated 275°F oven for 12-15 minutes per pound. For an average 10-12 pound ham, this will typically take between 2 to 3 hours, or until it reaches an internal temperature of 130°F (54°C).
- Prepare the Brown Sugar Crust Mixture: While the ham is gently warming in the oven, combine the brown sugar with salt, garlic powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, paprika, and allspice in a separate bowl. Mix thoroughly and set this aromatic blend aside.
- Transition to Broiling: Once the initial baking time is complete and the ham is heated through, carefully remove it from the oven. Immediately increase your oven temperature, switching from bake to a low broil setting. Adjust one of your oven racks to the absolute lowest position, removing any other racks that might obstruct the ham. This is crucial for preventing the glaze from burning during the broiling step.
- Create the Finishing Glaze: Carefully tilt one corner of the roasting pan, allowing the accumulated liquid (pineapple juice and ham drippings) to pool in the opposite corner. Using a tablespoon or a small measuring cup, remove ¼ cup of this flavorful liquid. Transfer this liquid to a small saucepan and mix it with half of the reserved brown sugar spice mixture.
- Apply the Brown Sugar Crust (First Layer): Now, generously cover the entire surface of the ham, including the tops and sides, with the remaining half of the brown sugar mixture. (For easier handling, consider using heat-proof gloves during this step).
- First Broil for Caramelization: Place the coated ham back into the oven, on the lowest rack, directly under the broiler. Broil for 2-3 minutes. This step requires your undivided attention – do not walk away! Watch the ham continuously. The goal is a light brown, bubbly, caramelized crust, not a burnt one. As soon as you see the sugar beginning to caramelize and turn golden brown, remove the ham from the oven.
- Boil Down the Finishing Glaze: While the ham is out of the oven, place the saucepan containing the reserved drippings and brown sugar mixture on the stove over high heat. Stir constantly and bring the mixture to a rapid boil. Allow it to simmer for just 1 minute to thicken slightly, then remove it from the heat.
- Apply Finishing Glaze and Second Broil: Brush this thickened, sweet, and spiced glaze evenly over the broiled ham. Return the ham to the lowest oven rack, once again under the broiler, for another 2-3 minutes. Maintain vigilance; watch carefully to ensure the glaze caramelizes beautifully without burning.
- Rest Before Serving: Once the ham has achieved its perfect golden-brown, bubbly crust, remove it from the oven. Allow the ham to rest uncovered at room temperature for 15-20 minutes before carving. This critical resting period allows the juices to redistribute throughout the meat, resulting in an exceptionally tender and juicy ham.
How to Slice Your Honey Baked Ham Like a Pro
Carving a spiral-sliced ham is straightforward, given that most of the work is already done for you. To ensure clean, elegant slices and minimize waste, you’ll need a couple of essential tools: a very sharp chef’s knife for broader cuts, a smaller paring knife for precision around the bone, and a sturdy carving fork to stabilize the ham.
- Separating Slices from the Bone: Begin by placing your carving fork firmly into the back side of the ham for stability. With your paring knife, carefully slice around the central bone of the ham. Aim to cut as close to the bone as possible to maximize the yield of delicious meat. As you cut, the pre-sliced sections of ham will naturally begin to detach. Gently transfer these beautifully formed slices to your designated serving platter.
- Carving Remaining Portions: For any parts of the ham that are not spiral-sliced (typically near the ends or if you didn’t use a fully spiral-cut ham), secure the ham once more with your carving fork, about ½ inch from the back edge. Use your large chef’s knife to slice the remaining ham into your desired thickness – whether you prefer thicker, hearty slices or thinner, delicate ones. If any slices remain clinging to the bone, employ your paring knife to meticulously free them.
- Don’t Waste the Bone! After carving, resist the urge to discard the ham bone. It’s a treasure trove of flavor! Save the bone, along with any small bits of meat still attached, to create incredibly flavorful broths, soups, or dishes like hearty pinto beans.
Expert Tips for a Flawless Honey Baked Ham
Achieving a perfectly cooked and glazed honey baked ham is an art form, but with these expert tips, you’ll master it every time. From preventing burns to ensuring maximum juiciness, these insights will help you create a truly memorable meal.
- Vigilance During Broiling is Key: This cannot be stressed enough – always monitor the ham closely when it’s under the broiler! Broiling is essential for developing that desirable caramelized crust, but sugar can go from perfectly golden to completely burnt in a matter of seconds. If the surface of the ham starts to look excessively dark brown or black, remove it from the oven immediately to prevent scorching.
- Utilize the Lowest Oven Rack for Broiling: When broiling a substantial ham (especially a 10-12 pounder in a large roasting pan), always position it on the lowest possible oven rack. Placing it on a middle or upper rack will bring the ham too close to the broiler element, drastically increasing the risk of the glaze burning before it properly caramelizes.
- Skip the Store-Bought Glaze Packet: Many spiral-sliced hams come with a small glaze packet. While convenient, I strongly advise discarding it in favor of this homemade recipe. Our meticulously crafted glaze is what truly delivers the authentic, rich flavor and caramelized crust of a genuine copycat Honey Baked Ham.
- Prepare Ahead for Stress-Free Serving: If you’re hosting and want to keep your sliced ham warm and moist until serving time, a slow cooker is your best friend. After carving, transfer the slices to a slow cooker set to a “warm” setting. Add 2-3 tablespoons of the flavorful liquid collected from the bottom of your roasting pan. This technique ensures the ham remains tender, juicy, and perfectly hot for your guests.
- Purchasing the Right Amount of Ham: When buying a bone-in ham, a good rule of thumb is to aim for approximately ½ pound of meat per person. Remember that a portion of this weight accounts for the bone, so the actual edible meat will be slightly less after cooking. For a boneless ham, you can plan for ¼ to ⅓ pound per person.
- Thawing Frozen Ham Correctly: If your ham is frozen, proper thawing is critical for even cooking and safety. Transfer the frozen ham from your freezer to the refrigerator at least 3 days before you plan to cook it. This slow thawing process ensures it thaws completely and safely.
- No Roasting Pan? No Problem!: If you don’t own a traditional roasting pan with a rack, don’t fret. You can improvise by placing the ham on a wire rack set inside any large, rimmed baking sheet or baking dish. Just ensure there’s enough space for the pineapple juice to collect at the bottom.
- The Importance of Resting the Ham: After removing your beautifully glazed ham from the oven, it’s paramount to let it rest for a minimum of 15 minutes before carving. This crucial resting period allows the internal juices, which have migrated to the center during cooking, to redistribute evenly throughout the meat. The result is a uniformly juicy, tender, and incredibly flavorful honey baked ham.
The Perfect Accompaniments: What to Serve With Honey Baked Ham
While honey baked ham is a showstopper, the right side dishes can elevate your meal to an unforgettable feast. Beyond holiday gatherings, this ham is versatile enough for impressive dinner parties, family celebrations, or special birthdays any time of the year. I personally adore serving this savory-sweet ham with creamy scalloped potatoes and a selection of fresh vegetables. However, its balanced flavors pair beautifully with an array of scrumptious accompaniments.
- Potatoes: Potatoes are a classic pairing, offering a comforting contrast to the ham’s richness. Consider fluffy Instant Pot Mashed Potatoes, sophisticated Rosemary Blue Cheese Mashed Potatoes, rich Au Gratin Potatoes, crispy Smashed Potatoes, or sweet and savory Honey Roasted Sweet Potatoes.
- Vegetables: A selection of vibrant vegetables adds freshness and texture. Delicious options include tender Roasted Root Vegetables, creamy Broccoli Cheese Casserole, sweet and savory Bacon Maple Brussels Sprouts, crisp Green Beans with Blue Cheese and Bacon, comforting Squash Casserole, or classic Honey Glazed Carrots.
- Salads: Light, refreshing salads provide a wonderful counterpoint to the ham’s richness. Try a vibrant Caramelized Beet and Feta Cheese Salad or a refreshing Spinach Strawberry Salad. For a heartier option, a creamy Deviled Egg Pasta Salad is always a hit.
- Deviled Eggs (Especially for Easter): A beloved tradition, especially during Easter. Explore creative variations like vibrant Beet Deviled Eggs, timeless Classic Deviled Eggs, or flavorful Deviled Eggs with Relish.
Storage and Reheating Your Honey Baked Ham
Proper storage ensures your delicious honey baked ham remains fresh and flavorful for days, allowing you to savor the leftovers. You can enjoy the ham cold or reheat it for another warm meal.
To store leftover ham: Place any remaining ham slices in an airtight container and refrigerate for up to 6 days. For longer storage, tightly wrap slices in plastic wrap and then foil, then freeze for up to 1-2 months. Thaw frozen ham in the refrigerator overnight before reheating.
To reheat leftover honey baked ham slices in the oven: Arrange the ham slices in a single layer in an oven-safe dish. Add a tablespoon or two of water or broth to the bottom of the dish to maintain moisture. Tightly wrap the dish with aluminum foil. Reheat in a preheated 350°F (175°C) oven for 10-15 minutes, or until the ham is thoroughly warmed through.
Creative Leftover Honey Baked Ham Recipes
One of the best things about making a large honey baked ham is the bounty of leftovers! Transform your delicious ham into exciting new meals that will keep your taste buds happy throughout the week. Don’t let a single savory morsel go to waste!
- Ham Fried Rice: A quick and flavorful weeknight dinner, perfect for using up diced ham.
- Cranberry Brie Ham Sliders: Irresistible sweet and savory mini sandwiches, ideal for a party appetizer or light lunch.
- Apricot Ham and Cheese Sandwich: Elevate your everyday sandwich with a touch of sweetness and gourmet flair.
- Potato and Ham Hash (Three Ways!): A versatile and hearty breakfast or brunch dish that’s incredibly satisfying.
- Sous Vide Egg Bites: Add finely diced ham to these fluffy egg bites for a protein-packed start to your day.
- Monte Cristo Rolls: A creative twist on the classic sandwich, featuring ham, cheese, and a sweet coating.
- Crustless Ham and Zucchini Quiche: A light yet filling option that’s great for meal prep.
- Black Eyed Peas Soup: Infuse this comforting soup with the rich flavor of your leftover ham bone and meat.
More Impressive Main Dishes to Elevate Your Table
Once you’ve mastered the art of creating your own show-stopping honey baked ham, broaden your culinary horizons with these other magnificent main dish recipes. Each has been meticulously tested and perfected to ensure dazzling results in your kitchen!
Honey Baked Ham
20
servings
20
mins
2
hrs
2
hrs
20
mins
Whitney Bond
Main Course
American
Ingredients
-
10
pound
bone-in spiral sliced ham -
2
cups
pineapple juice,
or water -
2
tablespoons
butter,
melted -
¼
cup
honey -
1
tablespoon
dijon mustard -
1
cup
brown sugar -
½
teaspoon
salt -
½
teaspoon
garlic powder -
½
teaspoon
ground cinnamon -
½
teaspoon
ground nutmeg -
¼
teaspoon
ground ginger -
¼
teaspoon
ground cloves -
¼
teaspoon
paprika -
⅛
teaspoon
allspice
Instructions
-
Preheat the oven temperature to 275°F (135°C).
-
Line the bottom of a roasting pan with a large piece of aluminum foil for easy clean-up.
-
Place the ham, flat side down, on a rack in the roasting pan and pour 2 cups of pineapple juice (or water) in the bottom of the pan.
-
Combine the melted butter, honey and dijon mustard in a bowl, then massage it all over the ham, ensuring the glaze gets in between the slices.
-
Cover the ham loosely with foil and bake for 12-15 minutes per pound of ham. For a 10 pound ham, you’ll need to cook the ham for at least 2 hours, or until an internal temperature of 130°F (54°C) is reached.
-
While the ham is cooking, combine the brown sugar, salt, garlic powder, cinnamon, nutmeg, ginger, cloves, paprika and allspice in a bowl.
-
After the initial cooking time on the ham is finished, remove the ham from the oven.
-
Turn the oven from bake to broil on low. Move one rack in the oven to the lowest position. Remove any other racks, so that you can place the ham back in the oven on the lowest possible rack.
-
Tilt one corner of the roasting pan up, so that the liquid flows to the other corner. Using a tablespoon or small measuring cup, remove ¼ cup of the liquid from the bottom of the roasting pan. Place this liquid in a small saucepan, along with half of the brown sugar spice mixture.
-
Cover the tops and sides of the ham with the remaining half of the brown sugar mixture.
-
Place the ham back in the oven on the lowest oven rack to broil for 2-3 minutes, or until the sugar starts to caramelize over the ham, but does not burn. Watch the ham in the oven during this time. Do not walk away! Remove the ham from the oven when it’s light brown and bubbling on the outside.
-
Place the saucepan with the drippings and brown sugar mixture on the stove over high heat. Stir and bring the mixture to a boil. After the mixture boils, let it simmer for 1 minute, then remove it from the heat.
-
Brush this thickened glaze mixture over the ham, then place the ham back in the oven on the lowest rack, under the broiler for another 2-3 minutes. Once again, watch the ham carefully during this time to make sure that the glaze caramelizes on the ham without burning.
-
Remove the ham from the oven and let it rest for 15-20 minutes at room temperature before serving.
-
Refer to the “How to Slice Your Honey Baked Ham Like a Pro” section above for detailed carving instructions.
Notes
- Ham Size & Servings: This recipe is calibrated for an 8-12 pound ham. If using a smaller 4-6 pound ham, reduce the glaze ingredients by half. Plan for approximately ½ pound of bone-in ham per person to ensure generous servings and potential leftovers.
- How to Slice the Ham:
- Place a carving fork into the back of the ham. With a paring knife, carefully slice around the central bone, staying as close as possible to maximize meat. The pre-sliced portions will naturally fall away onto your platter.
- For any unsliced sections, secure the ham with your carving fork about ½ inch from the back. Use a chef’s knife to slice the ham to your preferred thickness. Use the paring knife to free any remaining slices from the bone.
- Make Ahead Option: To keep sliced ham warm and moist before serving, transfer it to a slow cooker on the “warm” setting. Add 2-3 tablespoons of the reserved liquid from the roasting pan to prevent drying out.
- Thawing Frozen Ham: If your ham is frozen, ensure it thaws completely by transferring it from the freezer to the refrigerator at least 3 days prior to cooking.
- Roasting Pan Alternative: No dedicated roasting pan? No worries! A wire rack placed inside a large, rimmed baking sheet or baking dish will work perfectly.
- Dietary Information: This recipe is naturally gluten-free.
- Storing & Reheating Leftovers: Store leftover ham in an airtight container in the refrigerator for up to 6 days. It can be enjoyed cold or reheated. To reheat, wrap individual slices in foil and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Nutrition Facts
Calories
630
kcal
(32%)
Carbohydrates
18
g
(6%)
Protein
49
g
(98%)
Fat
39
g
(60%)
Saturated Fat
14
g
(70%)
Polyunsaturated Fat
4
g
Monounsaturated Fat
18
g
Cholesterol
144
mg
(48%)
Sodium
2771
mg
(115%)
Potassium
700
mg
(20%)
Fiber
0.2
g
(1%)
Sugar
17
g
(19%)
Vitamin A
49
mg
(1%)
Vitamin C
2
mg
(2%)
Calcium
30
mg
(3%)
Iron
2
mg
(11%)