There’s something magical about pulling a golden, sticky-glazed ham out of the oven. I still remember the first time I made this Honey Baked Ham Recipe at home—it filled my kitchen with the warm scent of caramelized sugar and spices.
When I sliced into it, the inside was perfectly juicy while the outside had that irresistible sweet crust. Honestly, it tasted even better than the store-bought version.
Since then, it’s become my go-to centerpiece for holidays and family dinners. Let me show you exactly how I make it so you can enjoy the same delicious results.
Ingredients for Honey Baked Ham Recipe
Before we begin, let’s talk about ingredients. Choosing the right ham and glaze components makes all the difference in flavor and texture.
- 8–10 pounds bone-in spiral-cut ham – A fully cooked ham works best; spiral-cut allows the glaze to seep into every slice.
- 1 cup honey – Use pure, good-quality honey for a natural sweetness and glossy finish.
- 1 cup brown sugar – Adds deep caramel flavor; light or dark both work, but dark gives richer molasses notes.
- ¼ cup unsalted butter – Melted butter helps the glaze stick and creates a silky texture.
- 2 tablespoons Dijon mustard – Balances sweetness with a subtle tang.
- 1 teaspoon ground cinnamon – Adds warmth and classic holiday flavor.
- ½ teaspoon ground cloves – Strong and aromatic; a little goes a long way.
- ½ teaspoon paprika – Enhances color and gives mild depth.
- ¼ teaspoon ground nutmeg – Optional, but it adds a cozy spice undertone.
Note: These quantities are perfect for an 8–10 pound ham, serving about 10–14 people comfortably.
Variations
If you’d like to customize your honey baked ham recipe, here are some simple swaps and add-ins:
- Sugar-free option: Replace brown sugar with a brown sugar substitute and use sugar-free honey alternatives.
- Dairy-free version: Swap butter for plant-based butter or neutral oil.
- Citrus twist: Add 2 tablespoons fresh orange juice and zest for brightness.
- Maple glaze: Replace half the honey with pure maple syrup for a deeper flavor.
- Spicy kick: Add a pinch of cayenne or a dash of hot sauce for subtle heat.
- If you enjoy exploring different comforting main dishes, you might also like trying Crispy Chicken Thighs Recipe or a flavorful Chicken Chorizo Paella Recipe for variety in your meal planning.
Cooking Time
Here’s a quick breakdown so you can plan ahead:
- Prep Time: 15 minutes
- Cooking Time: 1 hour 30 minutes to 2 hours
- Total Time: About 2 hours 15 minutes
Equipment You Need
- Roasting pan – Holds the ham securely and catches juices.
- Aluminum foil – Keeps the ham moist while heating.
- Small saucepan – Used to prepare the glaze.
- Basting brush – Helps coat the ham evenly.
- Meat thermometer – Ensures the ham reaches the right internal temperature.
- Sharp carving knife – For clean, beautiful slices.
How to Make Honey Baked Ham Recipe?
Making this honey baked ham recipe is easier than it looks. The key is gently reheating the ham while building layers of glaze for that signature crust. Follow these steps and you’ll have a show-stopping centerpiece.
Prepare the Ham
Preheat your oven to 300°F (150°C). Remove the ham from its packaging and place it flat-side down in a roasting pan. Cover it tightly with foil to prevent it from drying out. Heat for about 12–15 minutes per pound, just until warmed through.
Make the Honey Glaze
While the ham is warming, combine honey, brown sugar, butter, Dijon mustard, cinnamon, cloves, paprika, and nutmeg in a small saucepan. Stir over medium heat until the sugar dissolves and the mixture becomes smooth and slightly thickened. I like to let it simmer gently for a few minutes to deepen the flavors.
Glaze the Ham
Once the ham is heated through, remove it from the oven and increase the oven temperature to 425°F (220°C). Brush a generous layer of glaze all over the ham, making sure it seeps between the slices. Return it to the oven uncovered for about 10–15 minutes, allowing the glaze to caramelize beautifully.
Caramelize the Crust
For that classic honey baked finish, you can brush on another layer of glaze and return it briefly to the oven. Watch it carefully so the sugars don’t burn. The outside should look glossy and slightly crisp while the inside remains juicy.
Rest and Slice
Let the ham rest for 10–15 minutes before serving. This helps the juices redistribute and makes slicing easier. Serve warm and spoon any extra glaze from the pan over the top.
Additional Tips for Making This Recipe Better
After making this recipe many times, I’ve learned a few tricks that really elevate the final result:
- I always bring the ham to room temperature for about 30 minutes before baking; it heats more evenly.
- I don’t skip the foil during the first bake because it keeps the meat incredibly moist.
- I baste between slices using a brush to push glaze deep inside.
- I watch the final caramelizing step closely since sugar can burn quickly.
- I sometimes score the top lightly if it isn’t spiral-cut to help the glaze penetrate.
How to Serve Honey Baked Ham Recipe?
Presentation makes this dish even more special. I love placing the ham on a large serving platter and spooning a little extra glaze over the top for shine. Garnish with fresh herbs like rosemary or thyme for a festive touch.
For sides, pair it with creamy mashed potatoes, roasted vegetables, buttered dinner rolls, or a crisp green salad. You can also serve it with pineapple slices or a tangy cranberry sauce for contrast. Leftover slices make amazing sandwiches the next day.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: ~320 per serving
- Protein: ~24g
- Carbohydrates: ~18g
- Fat: ~16g
Values may vary depending on the size of the ham and glaze amount used.
Make Ahead and Storage
Storing
Store leftover ham in an airtight container in the refrigerator. It stays fresh for up to 4–5 days. I recommend keeping some of the juices with it to maintain moisture.
Freezing
You can freeze sliced ham in freezer-safe bags for up to 2 months. Wrap tightly to prevent freezer burn and label with the date. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices in a covered baking dish at 300°F until warmed through. Add a splash of water or leftover glaze to prevent drying out. Avoid microwaving too long, as it can make the ham tough.
Why You’ll Love This Recipe?
This honey baked ham recipe is truly a crowd-pleaser. Here’s why I keep coming back to it:
- Easy to prepare
I love that it uses a fully cooked ham, so all I’m really doing is warming and glazing. It’s simple yet impressive. - Incredible flavor
The balance of sweet honey, brown sugar, and warm spices creates a rich, caramelized crust that tastes amazing. - Perfect for gatherings
It serves a large group, making it ideal for holidays, Easter, Thanksgiving, or Christmas dinners. - Customizable
I can easily adjust the glaze, make it sugar-free, or add citrus and spice depending on the occasion. - Great leftovers
The leftovers are just as delicious in sandwiches, salads, or breakfast omelets.
If you’ve been intimidated by making a holiday ham at home, I promise this honey baked ham recipe will change that. Once you see how easy it is—and taste that sweet, sticky glaze—you’ll want to make it year after year.
Honey Baked Ham Recipe
Ingredients
Method
- Preheat your oven to 300°F (150°C). Remove the ham from its packaging and place it flat-side down in a roasting pan. Cover it tightly with foil to prevent it from drying out. Heat for about 12–15 minutes per pound, just until warmed through.
- While the ham is warming, combine honey, brown sugar, butter, Dijon mustard, cinnamon, cloves, paprika, and nutmeg in a small saucepan. Stir over medium heat until the sugar dissolves and the mixture becomes smooth and slightly thickened. I like to let it simmer gently for a few minutes to deepen the flavors.
- Once the ham is heated through, remove it from the oven and increase the oven temperature to 425°F (220°C). Brush a generous layer of glaze all over the ham, making sure it seeps between the slices. Return it to the oven uncovered for about 10–15 minutes, allowing the glaze to caramelize beautifully.
- For that classic honey baked finish, you can brush on another layer of glaze and return it briefly to the oven. Watch it carefully so the sugars don’t burn. The outside should look glossy and slightly crisp while the inside remains juicy.
- Let the ham rest for 10–15 minutes before serving. This helps the juices redistribute and makes slicing easier. Serve warm and spoon any extra glaze from the pan over the top.
Notes
- I always bring the ham to room temperature for about 30 minutes before baking; it heats more evenly.
- I don’t skip the foil during the first bake because it keeps the meat incredibly moist.
- I baste between slices using a brush to push glaze deep inside.
- I watch the final caramelizing step closely since sugar can burn quickly.
- I sometimes score the top lightly if it isn’t spiral-cut to help the glaze penetrate.