Go Back
Honey Baked Ham Recipe
Ben Carraoli

Honey Baked Ham Recipe

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.
Print Recipe Pin Recipe
Total Time 2 hours 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.