The Ultimate Honey Baked Ham Recipe

There’s something magical about a perfectly glazed honey baked ham. That moment when you slice into the caramelized exterior to reveal the juicy, tender meat beneath—it’s the centerpiece that dreams are made of. I’ve spent years perfecting this recipe, and today I’m sharing all my secrets for creating a show-stopping ham that will have your guests begging for seconds.

Why This Recipe Works

Before we dive into the details, let me tell you why this honey baked ham recipe stands above the rest:

• The brown sugar and honey glaze creates a perfect sweet-and-savory balance
• Slow cooking ensures the ham stays incredibly juicy
• Diamond scoring allows the glaze to penetrate deeply into the meat
• Strategic basting builds multiple layers of flavor
• A quick broil at the end creates that signature caramelized crust

This isn’t just another holiday ham—it’s a masterpiece of flavor and technique that I’ve refined over countless family gatherings. Let’s get started!

Ingredients

For the Ham

• 1 (8-10 pound) spiral-cut ham, bone-in
• 1/4 cup unsalted butter, melted
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

For the Glaze

• 1 cup honey
• 1 cup brown sugar, packed
• 1/4 cup apple cider
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Equipment You’ll Need

• Roasting pan with rack
• Aluminum foil
• Pastry brush
• Meat thermometer
• Sharp carving knife
• Small saucepan (for the glaze)
• Measuring cups and spoons
• Basting spoon

Preparation Time

Instructions

Step 1: Prepare the Ham

1. Remove the ham from refrigeration 1-2 hours before cooking to allow it to come to room temperature. This ensures even cooking.
2. Preheat your oven to 325°F (165°C).
3. Remove any packaging, netting, and the plastic disk covering the bone (if present).
4. If your ham isn’t pre-scored, use a sharp knife to score the surface in a diamond pattern, cutting about 1/4 inch deep. This helps the glaze penetrate the meat.

Step 2: Create the Base Flavor

1. In a small bowl, combine the melted butter, Dijon mustard, Worcestershire sauce, cloves, cinnamon, nutmeg, and ginger.
2. Using a pastry brush, thoroughly coat the entire surface of the ham with this mixture, making sure to get it into the scored cuts.

Step 3: Prepare for Roasting

1. Place the ham cut-side down on the rack in your roasting pan.
2. Pour 1 cup of water into the bottom of the pan to create moisture during cooking.
3. Cover the ham tightly with aluminum foil, creating a seal around the edges of the pan.

Step 4: Begin Roasting

1. Place the covered ham in the preheated oven.
2. Calculate the initial cooking time at approximately 12-15 minutes per pound. For an 8-10 pound ham, this will be about 1.5-2.5 hours.
3. We’ll cook the ham covered until it reaches an internal temperature of 130°F (54°C).

Step 5: Prepare the Glaze

While the ham is cooking, make your glaze:

1. Combine all glaze ingredients in a small saucepan.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Reduce heat to medium-low and let simmer for 5-7 minutes until slightly thickened.
4. Remove from heat and set aside.

Step 6: Glaze and Finish

1. When the ham reaches 130°F (54°C), remove it from the oven and increase the oven temperature to 400°F (200°C).
2. Carefully remove the foil (save it for later).
3. Brush the ham generously with 1/3 of the glaze, making sure to get it into all the scored cuts.
4. Return the ham to the oven, uncovered, for 15 minutes.
5. Remove and apply another 1/3 of the glaze. Return to the oven for 15 more minutes.
6. Apply the remaining glaze and cook for a final 15 minutes, until the ham reaches an internal temperature of 140°F (60°C) and the glaze is beautifully caramelized.

Step 7: Optional Broil Finish

For that extra-special caramelized crust:

1. Turn your oven to broil.
2. Watch carefully as the ham broils for 2-3 minutes until the glaze bubbles and darkens slightly.
3. Remove immediately to prevent burning.

Step 8: Rest and Serve

1. Remove the ham from the oven and tent loosely with foil.
2. Let rest for 20-30 minutes. This allows the juices to redistribute throughout the meat.
3. Transfer to a serving platter and garnish if desired.
4. Slice and serve with any remaining glaze on the side.

Pro Tips for Perfect Ham

• Choose the right ham: Look for a spiral-cut, bone-in ham. The bone adds flavor, and the pre-cut spiral makes serving easier.
• Don’t skip the rest: Allowing your ham to rest before slicing prevents the juices from running out, keeping each slice moist and tender.
• Glaze in layers: Multiple applications of glaze create a deeper, more complex flavor and that beautiful sticky exterior.
• Save the bone: After dinner, refrigerate the ham bone to use in soups, beans, or greens for incredible flavor.
• Temperature is key: Use a reliable meat thermometer to ensure your ham reaches 140°F (60°C) but doesn’t go much higher, as overcooked ham becomes dry.
• Baste frequently: During the final uncovered cooking period, baste every 15 minutes with the pan drippings mixed with glaze for an extra layer of flavor.

Make-Ahead and Storage Tips

Make-Ahead Options:

You can prepare the glaze up to 3 days in advance. Store in an airtight container in the refrigerator and gently reheat before using.

Storage:

• Refrigerator: Leftover ham will keep for 3-5 days in the refrigerator. Wrap tightly in plastic wrap or aluminum foil, or store in airtight containers.
• Freezer: For longer storage, wrap ham portions tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Reheating:

To maintain moisture when reheating:

1. Preheat oven to 325°F (165°C).
2. Place ham slices in a baking dish with 2-3 tablespoons of water, broth, or apple juice.
3. Cover tightly with foil and heat until warmed through, about 10 minutes.

Delicious Ways to Use Leftover Ham

One of the best parts about making a honey baked ham is enjoying the leftovers in creative ways! Here are some delicious ideas:

Breakfast Options:

• Ham and cheese omelets or frittatas
• Monte Cristo sandwiches
• Ham and potato hash
• Eggs Benedict with ham instead of Canadian bacon
• Quiche Lorraine

Lunch Ideas:

• Cuban sandwiches
• Split pea soup with ham
• Ham salad sandwiches
• Chef’s salad with diced ham
• Grilled ham and cheese sandwiches

Dinner Possibilities:

• Scalloped potatoes with ham
• Ham and bean soup
• Ham fried rice
• Pasta carbonara with ham
• Ham and broccoli casserole

Nutritional Information

The following nutritional information is an estimate per serving (based on a 4-ounce portion):

Serving Suggestions

A honey baked ham pairs beautifully with many side dishes. Here are some excellent companions:

Traditional Sides:

• Creamy mashed potatoes
• Green bean casserole
• Sweet potato casserole
• Dinner rolls with butter
• Roasted Brussels sprouts
• Macaroni and cheese
• Fresh spring salad

Sauces and Accompaniments:

• Homemade applesauce
• Orange cranberry sauce
• Dijon cream sauce
• Honey mustard sauce
• Pineapple chutney

Dessert Pairings:

• Apple pie
• Carrot cake
• Lemon bars
• Cheesecake
• Vanilla ice cream with caramel sauce

Frequently Asked Questions

Q: Can I use a boneless ham for this recipe? A: Yes, you can use a boneless ham, but bone-in hams typically have better flavor. If using boneless, reduce the cooking time slightly as they tend to cook faster.

Q: My ham is pre-cooked. Do I still need to cook it to 140°F? A: Yes. Most hams are sold pre-cooked, but reaching 140°F ensures it’s heated thoroughly for food safety while allowing the glaze to caramelize properly.

Q: Can I make this recipe with a fresh (uncooked) ham? A: This recipe is designed for pre-cooked hams. For a fresh ham, you’d need to cook it to an internal temperature of 160°F (71°C), which would require different cooking times and methods.

Q: What if I don’t have apple cider for the glaze? A: You can substitute apple juice, orange juice, or even pineapple juice. Each will give a slightly different flavor profile but will still be delicious.

Q: How do I prevent my ham from drying out? A: The key is not overcooking it. Use a meat thermometer, keep it covered for most of the cooking time, add liquid to the roasting pan, and let it rest before slicing.

Q: Can I use maple syrup instead of honey? A: Absolutely! Pure maple syrup makes an excellent substitute for honey in this recipe and adds a wonderful depth of flavor.

Q: How much ham should I buy per person? A: Plan for about 1/2 pound per person for a bone-in ham if it’s the main dish. If you want leftovers (highly recommended!), plan for 3/4 pound per person.

Q: Can I make this in a slow cooker? A: Yes! Place the ham in a large slow cooker, apply the butter mixture, add 1/4 cup water to the bottom, and cook on LOW for 4-5 hours. Add the glaze in the final hour of cooking.

Q: What’s the best way to slice a spiral-cut ham? A: The beauty of spiral-cut hams is they’re pre-sliced around the bone. Use a sharp knife to cut horizontally along the bone to release the pre-cut slices.

Q: My glaze burned before the ham was fully heated. What went wrong? A: This usually happens when the glaze is applied too early or the oven temperature is too high. Remember to only apply glaze during the final cooking stage and monitor closely, especially during broiling.

Why This Recipe Has Become My Family Tradition

I still remember the first time I made this honey baked ham recipe. It was for Easter dinner several years ago, and I was nervous about preparing the main dish for my extended family. As I pulled the beautifully glazed ham from the oven, the kitchen filled with an aroma of sweet honey, warm spices, and savory ham that brought everyone rushing in to see what was cooking.

When I carved the first slice, revealing the juicy pink meat beneath that caramelized exterior, I knew I had a winner. My uncle, who considers himself something of a ham connoisseur, took one bite and declared it the best he’d ever tasted—better than any store-bought version.

Since then, this recipe has become our family tradition for every major holiday. I’ve tweaked it over the years, perfecting the glaze consistency and the cooking technique. The diamond scoring pattern has become my signature touch, creating the perfect nooks for the glaze to nestle into.

What I love most about serving this ham is how it brings people together. There’s something about a beautiful centerpiece dish that elevates a meal from ordinary to special. And when the leftovers continue to bring joy for days afterward—in breakfast scrambles, lunchtime sandwiches, and dinner casseroles—it truly becomes the gift that keeps on giving.

I hope this recipe brings as much joy to your table as it has to mine. Happy cooking!