Honey Baked Ham Recipe: Thinking about a show-stopping centerpiece for your next family gathering or festive dinner? Nothing beats a golden, glistening honey baked ham. It’s sweet, savory, tender, and, best of all, super easy to prepare at home.
Let’s roll up our sleeves and dive into this delightful culinary adventure.
What is a Honey Baked Ham?
A honey baked ham is a fully cooked ham, usually spiral-sliced, that’s coated with a luscious, sweet glaze made from honey, brown sugar, and spices. It’s baked to juicy perfection, then often broiled or torched to achieve that caramelized, candy-like crust. It’s a timeless classic beloved at Easter, Christmas, and even casual Sunday dinners.
Why You’ll Love This Recipe
There are countless reasons why honey baked ham should be your go-to recipe for special occasions:
- Easy Prep: Minimal hands-on work.
- Incredible Flavor: Sweet, salty, smoky, and rich.
- Cost-Effective: Way cheaper than buying one from the store!
- Feeds a Crowd: A single ham can serve a whole party. Plus, your house will smell like a dream!
Ingredients Needed for Honey Baked Ham
Main Ingredients
- 1 fully cooked spiral-cut ham (8–10 pounds)
- 1 cup honey
- 1/2 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 cup pineapple juice or orange juice (optional for extra flavor)
For the Glaze
- Additional 1/4 cup brown sugar for sprinkling
- 2 tablespoons unsalted butter
These simple ingredients work together to create a magical harmony of sweet, sticky, and slightly spicy flavors.
Tools and Equipment Required
Before starting, gather these essentials:
- Roasting pan
- Basting brush
- Aluminum foil
- Sharp carving knife
- Meat thermometer
- Small saucepan
- Whisk
- Oven mitts (trust me, you’ll need them!)
How to Choose the Best Ham
Picking the right ham is crucial. Look for:
- Spiral-Cut: Easier to serve and soaks up glaze beautifully.
- Bone-In: Offers richer flavor.
- Fully Cooked: Saves you hours of cooking time. Aim for about ½ pound per person if you’re serving a crowd.
Preparing the Ham: Step-by-Step
Thawing the Ham
If your ham is frozen, place it in the refrigerator 48 hours before baking. Never rush by thawing at room temperature—it can cause bacterial growth.
Trimming (if necessary)
Trim off excess fat, but leave a thin layer to keep the ham moist during baking. If it’s spiral-sliced, most of the work is done for you!
Making the Honey Glaze
Now for the star of the show—the glaze! This is where the magic happens.
In a small saucepan over medium heat, combine:
- Honey
- Brown sugar
- Dijon mustard
- Cinnamon
- Cloves
- Nutmeg
- Butter
Whisk it all together until it becomes smooth and silky. Let it simmer for a few minutes to thicken slightly. The smell? Absolutely divine—you’ll be tempted to just eat it by the spoonful! Resist the urge because this glaze is what’s going to transform your ham into a masterpiece.
Baking the Ham Perfectly
Temperature and Timing
- Preheat your oven to 275°F (135°C).
- Place the ham cut-side down in a roasting pan.
- Cover it loosely with foil to keep it from drying out.
- Bake for about 12–15 minutes per pound. So if you have a 9-pound ham, plan on baking it for about 2 hours.
Halfway through baking, start basting the ham with your glaze every 20 minutes. This layering effect builds that sticky-sweet exterior everyone fights over.
Basting Tips
Use a basting brush or even a spoon to drizzle that warm, honeyed goodness over the ham. Be generous! The more you baste, the better the flavor and the prettier the finished ham will look.
How to Get That Signature Caramelized Crust
Alright, here’s the part that separates the amateurs from the pros.
Once your ham is heated through:
- Turn the oven up to 425°F (220°C).
- Remove the foil.
- Sprinkle an extra layer of brown sugar on top.
- Bake uncovered for 10–15 minutes or until the outside is caramelized and slightly crispy.
Alternatively, if you’re feeling fancy, you can use a kitchen torch to caramelize the sugar like you would with a crème brûlée. Either way, you’ll get that mouthwatering, crackly crust that’s absolutely irresistible.
Serving Suggestions
Wondering what goes well with honey baked ham? Oh, the possibilities are endless!
Here are a few stellar ideas:
- Mashed potatoes and gravy
- Roasted Brussels sprouts
- Buttery dinner rolls
- Mac and cheese
- Green bean casserole
- Deviled eggs
- Fresh fruit salad
Want to keep it simple? Just pile slices of ham onto a buttery biscuit for the ultimate sandwich.
Storage and Reheating Tips
Got leftovers? Lucky you.
Here’s how to handle them:
- Storage: Wrap the ham tightly in foil or plastic wrap and refrigerate for up to 5 days.
- Freezing: Slice the ham and freeze it in airtight bags for up to 2 months.
- Reheating: Warm slices gently in the microwave, covered with a damp paper towel to prevent drying. Or reheat in a covered dish in the oven at 300°F (150°C) for 15–20 minutes.
Pro Tip: Use leftover ham to make sandwiches, omelets, or even a hearty split pea soup!
Common Mistakes to Avoid
Even the best of us can slip up. Here’s what to watch for:
- Overcooking: Fully cooked ham just needs to be heated, not cooked again.
- Skipping the basting: Your glaze needs time and repetition to develop that perfect crust.
- Using too much foil: You want to protect the ham, not steam it. Tent it lightly.
- Neglecting the glaze: Don’t rush the glaze-making step; it’s the key to that delicious coating.
Stay mindful of these, and you’ll be golden!
FAQs about Honey Baked Ham Recipe
What is the best type of ham to use for a honey baked ham?
The best type of ham for a honey baked ham recipe is a fully cooked, bone-in spiral-cut ham. It soaks up the glaze beautifully and is easy to slice and serve.
How do you keep honey baked ham from drying out?
To keep your honey baked ham juicy, cover it tightly with foil while baking and place a pan of water on the lower oven rack. Basting the ham with its juices or extra glaze during baking also helps lock in moisture.
Can I make honey baked ham ahead of time?
Yes! You can bake the ham a day ahead. Simply let it cool, store it in the fridge tightly wrapped, and reheat gently at a low temperature before serving.
What temperature should honey baked ham be cooked to?
The ideal internal temperature for a pre-cooked honey baked ham is 140°F (60°C). Always use a meat thermometer to ensure it’s heated through without overcooking.
How long does honey baked ham last in the fridge?
Properly stored, honey baked ham can last up to 5 days in the refrigerator. Make sure it’s wrapped tightly in plastic wrap or foil to maintain freshness.
Can you freeze leftover honey baked ham?
Absolutely! Wrap the leftover ham slices tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months and reheated as needed.
What sides go well with honey baked ham?
Honey baked ham pairs wonderfully with sides like scalloped potatoes, green bean casserole, roasted carrots, cornbread, and fresh salads. It’s a very versatile main dish!
Can I use turkey instead of ham for this recipe?
While honey glaze works beautifully on ham, you can also use it on turkey! Just adjust the cooking time depending on the size and cut of the meat.
Is honey baked ham served hot or cold?
Honey baked ham can be enjoyed both ways. It’s delicious straight out of the oven when hot, but many people also love it cold in sandwiches or as part of a buffet spread.
Can I use a different sweetener instead of honey?
Yes, you can substitute maple syrup, brown sugar, or agave nectar if you prefer or if honey is unavailable. Each will give a slightly different but still delicious flavor.
Conclusion
Making your own honey baked ham isn’t just a way to save money—it’s a total game-changer for your tastebuds. With a glossy, sticky glaze and juicy, tender meat, this ham will quickly become the star of any table. Trust me, once you make this from scratch, you’ll never go back to store-bought again.
Gather your ingredients, roll up your sleeves, and let’s create some delicious memories—one slice at a time!
