My honey baked ham recipe came about entirely out of stubbornness. I had been buying those fancy store-bought hams every holiday season, and one year I finally looked at the price tag and said absolutely not.

The result after a little experimenting was this deeply caramelized, sticky-sweet, warmly spiced ham that my family now requests by name every Easter and Christmas.

The glaze is built from honey, brown sugar, Dijon mustard, orange juice, and a blend of warm spices that smell like pure holiday magic while the ham bakes. It takes some patience but almost zero skill.

If you’ve ever been intimidated by making a ham from scratch, I promise this recipe will change that completely.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	2 hours 30 minutes
Total Time	2 hours 50 minutes
Servings	16 servings
Difficulty Level	Easy

If you love glazed ham, you might also want to check out my Spiral Ham Recipe for another crowd-pleasing holiday centerpiece.

Table of Contents

Why You’ll Love This Honey Baked Ham Recipe

This recipe gives you that iconic caramelized crust without a trip to the specialty store or a shocking price tag.

The glaze layers sweet, tangy, and savory all at once, so every bite is genuinely interesting rather than just sweet.

It feeds a crowd easily, and the leftovers are arguably even better the next day in sandwiches and soups.

You can prep the glaze a day ahead, so the day-of cooking is nearly hands-off.

Impressive presentation – That deep amber glaze looks absolutely stunning on the table, spiral slices fanned out and glistening.
Pantry-friendly ingredients – Honey, brown sugar, mustard, orange juice, and a few spices are all you need beyond the ham itself.
Feeds a big group – An 8 to 10 pound ham easily serves 14 to 18 people, making it the ideal holiday centerpiece.
Minimal active cooking – Most of the time is hands-off oven time while the ham does all the work.
Incredible leftovers – Ham and potato soup, sandwiches, omelets, fried rice — leftover honey baked ham works beautifully in so many dishes.
Customizable spice level – Keep it mellow and sweet for the kids, or spike it with a little cayenne or hot honey for the adults.

For a hearty use of any leftovers, my Ham and Potato Soup is the absolute best way to stretch this ham into a second meal the whole family will love.

Ingredients

A good honey baked ham starts with a quality bone-in spiral-cut ham. The bone keeps the meat moist during the long oven time, and the spiral cuts mean every slice is ready for serving without any carving drama.

1 bone-in, fully cooked spiral-cut ham (8–10 lbs / 3.6–4.5 kg) – The spiral cut lets the glaze seep into every layer. Bone-in hams are juicier and more flavorful than boneless.
4 tablespoons (60g) unsalted butter, melted – This is massaged over the ham before baking to add richness and help the glaze adhere.
3 tablespoons (45ml) honey – Used in the initial butter rub to keep the ham moist from the start.
For the Honey Glaze:
½ cup (170g) pure honey – Use a mild clover honey for the best flavor. The honey gives the glaze its signature sticky, glossy texture.
1 cup (220g) packed light brown sugar – Adds a deep molasses sweetness and helps create that caramelized crust.
2 tablespoons (30ml) Dijon mustard – Balances the sweetness with savory depth without making the glaze taste mustardy.
3 tablespoons (45ml) fresh orange juice – Brightens the glaze and adds a subtle citrus note that complements the honey beautifully.
1 tablespoon (15ml) apple cider vinegar – Just enough acidity to cut through all the sweetness and keep things balanced.
2 tablespoons (28g) unsalted butter – Adds richness and helps the glaze emulsify into a smooth, pourable consistency.
1 teaspoon ground cinnamon – Warm and aromatic, it’s the backbone of that classic holiday-spiced glaze flavor.
½ teaspoon ground ginger – Adds a gentle warmth that layers beautifully with the cinnamon and cloves.
¼ teaspoon ground cloves – A little goes a long way; cloves add that deep, almost smoky warmth.
¼ teaspoon ground nutmeg – Rounds out the spice blend with a subtle earthiness.
¼ teaspoon garlic powder – Just a pinch to add a savory underpinning to all those sweet spices.
¼ teaspoon paprika – Adds a slight color boost and subtle smoky flavor to the glaze.
1 cup (240ml) water or apple juice – Poured into the bottom of the roasting pan to keep the ham from drying out during the long bake.

Another fantastic way to use that gorgeous honey-glaze flavor profile is in my Baked Ham Recipe — a great option if you want a slightly different preparation.

Kitchen Equipment Needed

You don’t need anything fancy for this recipe, but having the right tools makes the whole process smoother and more enjoyable.

Large roasting pan with rack (at least 13×9 inches / 33×23 cm) – The rack lifts the ham off the pan floor so it doesn’t sit in its own juices. This is key to even cooking and a better crust.
Heavy-duty aluminum foil – Used to tent the ham during most of the baking time to lock in moisture.
Instant-read digital meat thermometer – The most reliable way to know when your ham is perfectly warmed through without overcooking it.
Medium saucepan – For cooking the glaze on the stovetop until it thickens and becomes glossy.
Silicone basting brush – Essential for painting that glaze generously between the spiral slices and over the entire surface.
Small mixing bowl – For whisking together the initial honey butter rub.
Whisk – To ensure the glaze ingredients blend smoothly on the stovetop.
Large cutting board – For resting and slicing the ham after it comes out of the oven.
Serving platter or large board – To present the finished ham at the table in all its caramelized glory.

**Read Also:** [Slow Cooker Ham Recipe](https://www.wholesomecove.com/slow-cooker-ham-recipe/)

Recommended Products for This Recipe

These are the specific products I’ve used and trusted over many holiday seasons of making this ham. They genuinely make a difference in the final result.

1. Large Roasting Pan with Rack

A sturdy roasting pan with a rack is the single most important piece of equipment for this recipe. The rack keeps the ham elevated so heat circulates all the way around it, and the pan catches every drop of those gorgeous glazed drippings.

I’ve cooked ham without a rack before and ended up with a soggy bottom and uneven caramelization — never again.

Get it on Amazon

2. Instant-Read Digital Meat Thermometer

A reliable instant-read thermometer takes all the guesswork out of cooking a large ham. You’re aiming for an internal temp of 140°F (60°C), and guessing just doesn’t cut it when you’ve got a beautiful 10-pound ham on the line.

I used to slice into the ham to “check” — terrible idea that let all the juices escape.

Get it on Amazon

3. Pure Raw Honey

The quality of your honey genuinely matters in this recipe since it’s the star ingredient of the glaze. A good raw clover honey has a clean, floral sweetness that elevates the entire glaze far beyond what you’d get from the squeeze-bear bottle.

I noticed a real difference the first time I switched to raw honey in this recipe — the glaze was noticeably more complex and fragrant.

Get it on Amazon

4. Silicone Basting Brush

A silicone basting brush with long bristles is the best tool for working that thick, sticky glaze between the spiral-cut slices. Pastry brushes shed bristles and cloth brushes don’t hold enough glaze per swipe.

The silicone version cleans up in seconds and holds up to the heat of the hot pan without melting or warping.

Get it on Amazon

Step-by-Step Instructions: How to Make Honey Baked Ham

Step 1: Prepare the Ham

Remove the ham from the refrigerator and let it sit at room temperature for at least 1 hour before baking — this takes the chill off and helps it heat more evenly throughout.
Preheat your oven to 325°F (165°C) and position the oven rack in the lower third of the oven.
Unwrap the ham completely, remove any plastic cap over the bone, and discard any glaze packet that comes with the ham.
Pat the ham dry with paper towels — removing surface moisture helps the glaze stick and caramelize properly.
Place the ham flat side down on the roasting rack inside the roasting pan.
Pour 1 cup (240ml) of water or apple juice into the bottom of the roasting pan — this creates steam during baking that keeps the ham moist.

Step 2: Make the Honey Butter Rub

In a small mixing bowl, whisk together 4 tablespoons (60g) melted butter and 3 tablespoons (45ml) honey until fully combined.
Using your hands or the silicone brush, work the honey butter mixture all over the surface of the ham — top, sides, and especially in between the spiral-cut slices.
Don’t rush this step; getting the honey butter between the slices means flavor and moisture reach deep into the meat, not just the surface.

Step 3: Wrap and Begin Baking

Tent the ham loosely with two overlapping sheets of heavy-duty aluminum foil, crimping the edges around the pan to seal in the steam.
Place the covered ham in the preheated oven and bake for approximately 12–15 minutes per pound — for an 8-pound ham, that’s roughly 1 hour 45 minutes to 2 hours.
You’re aiming for an internal temperature of 120°F to 130°F (49°C to 54°C) at this stage — not fully done yet, because you’ll finish it with the glaze at higher heat.
Start checking the temperature with your instant-read thermometer about 30 minutes before the estimated time is up to avoid overcooking.

Step 4: Make the Honey Glaze

While the ham bakes, combine ½ cup (170g) honey, 1 cup (220g) packed brown sugar, 2 tablespoons (30ml) Dijon mustard, 3 tablespoons (45ml) fresh orange juice, 1 tablespoon (15ml) apple cider vinegar, and 2 tablespoons (28g) unsalted butter in a medium saucepan.
Add 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ¼ teaspoon garlic powder, and ¼ teaspoon paprika to the saucepan.
Place the saucepan over medium heat and whisk continuously until the butter melts and all the ingredients are fully combined.
Bring the mixture to a gentle boil, then reduce to a low simmer and cook for 3–5 minutes, stirring occasionally, until the glaze thickens slightly and becomes glossy.
Remove from heat and set aside — the glaze will continue to thicken as it cools. If it gets too thick before using, warm it briefly on low heat.

Step 5: Glaze and Finish in the Oven

When the ham reaches an internal temperature of 120–130°F (49–54°C), remove it from the oven and increase the oven temperature to 425°F (220°C).
Carefully remove the aluminum foil and set it aside — the ham will go back into the oven uncovered for this final glazing phase.
Using the silicone basting brush, generously coat the entire surface of the ham with about half of the prepared glaze, working it carefully between the spiral-cut slices so every layer gets covered.
Return the ham to the oven, uncovered, and bake for 15 minutes.
Pull the ham out, brush on another generous layer of glaze, then return to the oven for another 10–15 minutes, until the glaze is deep amber, sticky, and beautifully caramelized.
Watch closely during this last phase — sugar burns quickly at high heat, so check the ham every 5 minutes. If the top starts darkening too fast, loosely tent just the top (not sealed) with foil.
The ham is done when the internal temperature reaches 140°F (60°C) and the glaze is glossy and set.

Step 6: Rest and Serve

Transfer the ham to a large cutting board and let it rest, uncovered, for 15–20 minutes before serving — this allows the juices to redistribute throughout the meat.
Brush on any remaining glaze over the rested ham right before serving if desired for extra shine.
To serve, simply pull the pre-cut spiral slices apart with tongs or a fork — no carving needed.
If there are any pieces attached to the bone, use a sharp knife to cut them free.
Transfer to a serving platter and pour any remaining pan drippings over the top for extra flavor.

Another fantastic pork recipe for the holidays: Apple Cider Glazed Pork Chops — the apple and spice combination works on so many levels with the same flavor profile.

Tips for The Best Honey Baked Ham

I’ve made this ham probably a dozen times now, and these are the lessons I wish I’d known from the start.

Always start with bone-in – The bone isn’t just for looks. It conducts heat to the center of the ham and releases collagen that keeps the meat juicy throughout the long baking time. Boneless hams dry out far more easily.
Room temperature matters – Pulling a cold ham straight from the fridge into the oven means the outside overcooks before the inside even warms up. Give it that 1-hour counter rest every single time.
Don’t skip the water in the pan – That cup of water in the roasting pan creates steam that actively keeps the ham from drying out. Apple juice works even better if you have it on hand — it also flavors the drippings.
Glaze in layers – One thick coat of glaze doesn’t build that lacquered, caramelized crust. Multiple thinner coats applied at intervals is the technique that creates those gorgeous sticky layers.
Watch the final 15 minutes like a hawk – Brown sugar burns fast at 425°F. Set a timer for every 5 minutes and check the color. You want deep amber, not black.
Use a thermometer, not time alone – Ham size varies wildly, and oven temperatures aren’t always accurate. The internal thermometer is your best friend. 140°F (60°C) is your target.
Score before glazing if using a non-spiral ham – If you bought a whole ham that isn’t pre-sliced, use a sharp knife to score a diamond pattern about ½ inch (1.25 cm) deep across the surface. This lets the glaze penetrate the meat.
Save the drippings – Those glazed pan drippings are liquid gold. Strain them and use them to baste during resting, drizzle over carved slices, or stir into soups and beans.

For a simple, crowd-pleasing sauce to serve alongside, my Honey Mustard Sauce pairs beautifully with every single slice.

What to Serve with Honey Baked Ham

This ham is the kind of centerpiece that makes every side dish look better just by sitting next to it on the table.

Scalloped Potatoes – Creamy, cheesy, layered potatoes are the ultimate pairing with the sweet-savory glaze of this ham. The richness of the sauce is a perfect counterbalance.
Mashed Potatoes – Buttery, fluffy mashed potatoes are a crowd-pleasing classic that soaks up any extra glaze or drippings on the plate.
Green Bean Casserole – The savory, creamy mushroom sauce and crispy onion topping of a classic green bean casserole balance the sweetness of the ham perfectly.
Sweet Potato Casserole – If you love sweet-on-sweet (and I absolutely do), a brown sugar and pecan-topped sweet potato casserole next to honey baked ham is holiday perfection.
Dinner Rolls – Soft, pillowy dinner rolls are essential for scooping up every drop of that glaze and making little impromptu ham sliders at the table.
Deviled Eggs – Cool, creamy deviled eggs alongside warm, caramelized ham is a combination that has stood the test of time for good reason.
Maple Glazed Carrots – The maple and honey flavors echo each other beautifully, and the bright orange color makes a stunning visual contrast on the holiday table.
Cranberry Sauce – Tart cranberry sauce cuts right through the sweetness of the glaze and gives the whole plate a pop of freshness.
Roasted Brussels Sprouts with Bacon – Slightly bitter, bacon-rich Brussels sprouts provide a great savory contrast to this sweet, glazed ham.

**Read Also:** [Broccoli Salad Recipe](https://www.wholesomecove.com/broccoli-salad-recipe/)

Variations of Honey Baked Ham

Once you’ve nailed the base recipe, it’s really fun to play with the glaze and see how different flavor directions the ham can go.

Maple Honey Ham – Replace half the honey in the glaze with pure maple syrup for a deeper, more woodsy sweetness. Add a pinch of smoked paprika to lean into those warm, smoky notes.
Pineapple Honey Ham – Swap the orange juice for pineapple juice in the glaze, and stud the outside of the ham with whole cloves before baking. Line the pan with pineapple rings for a classic retro presentation.
Spicy Honey Ham – Add 1 teaspoon of hot honey or ½ teaspoon of cayenne pepper to the glaze for a sweet heat combination. This version is particularly popular with adults who want a little kick with their holiday ham.
Bourbon Honey Ham – Replace the apple cider vinegar with 2 tablespoons of your favorite bourbon. The vanilla and oak notes from the bourbon add incredible depth to the glaze and make the whole kitchen smell amazing.
Brown Sugar Only Ham – Skip the honey entirely and double the brown sugar for a more traditional molasses-forward glaze. This is closer to a classic Southern-style glazed ham and pairs beautifully with biscuits.
Slow Cooker Honey Baked Ham – Place the honey-butter-rubbed ham in the slow cooker and cook on LOW for 4–5 hours. Transfer to a foil-lined baking sheet, glaze generously, and broil for 3–5 minutes per side to caramelize the outside. Perfect when your oven is busy with sides.
Citrus Herb Ham – Add 1 tablespoon of fresh thyme or rosemary to the glaze along with extra orange zest for a more herbaceous, sophisticated flavor profile that works beautifully for a non-holiday dinner.

For another excellent variation, check out my Thanksgiving Stuffing Recipe — it rounds out the holiday table alongside any version of this ham.

Storage and Reheating

Properly stored honey baked ham stays delicious for days, and the cold leftover slices make some of the best sandwiches you’ll ever eat.

Refrigerator storage: Place leftover ham in an airtight container or wrap tightly in plastic wrap or foil. Store in the refrigerator for up to 5 days. Include some of the pan drippings in the container to keep the meat moist.
Freezer storage: Slice the leftover ham and portion it into freezer-safe zip-lock bags. Store in the freezer for up to 2 months. Label each bag with the date so you know what you’re working with. Thaw overnight in the refrigerator before using.
Reheating individual slices: Place slices in a skillet over medium-low heat with a splash of water or apple juice. Cover with a lid and heat for 2–3 minutes per side until warmed through. This method keeps the slices juicy and reheats the glaze without drying out the meat.
Reheating a large portion: Place in a baking dish, add a splash of water or drippings, cover tightly with foil, and bake at 325°F (165°C) for about 10 minutes per pound, or until an internal thermometer reads 140°F (60°C).
Microwave reheating: For speed, place slices on a microwave-safe plate, cover with a damp paper towel, and microwave in 30-second intervals on medium power until heated through. This is the fastest option but slightly dries out the texture compared to stovetop or oven reheating.
Best uses for leftovers: Ham and potato soup, omelets, mac and cheese mix-ins, fried rice, sandwiches with Dijon mustard and Swiss cheese, and breakfast hash are all incredible ways to use up the last of the ham.

One of my favorite ways to use up leftover ham is in this incredible Ham and Potato Soup — it’s one of the most-requested things in our house every year after the holidays.

Nutritional Facts

The following estimates are based on a 16-serving yield from an 8–10 pound bone-in spiral ham with the full honey glaze applied. Actual values will vary based on the specific ham product used, its sodium content, and how much glaze is consumed per serving.

Calories: Approximately 380–420 kcal per serving
Protein: 28–32g
Total Fat: 14–18g
Saturated Fat: 5–7g
Carbohydrates: 22–26g (primarily from the glaze)
Sugar: 20–24g
Sodium: 1,400–1,700mg (ham is inherently high in sodium; check your ham’s label)
Potassium: 380–440mg
Cholesterol: 75–95mg
Iron: 1–2mg
Vitamin C: Trace amounts from the orange juice in the glaze

For a lighter potato side to balance the richness of this meal, try my Roasted Potatoes Recipe — simple, crispy, and much lighter than a creamy casserole.

Health Benefits of Key Ingredients

While honey baked ham is certainly a celebratory, indulgent dish, several of its key components do offer some real nutritional value worth knowing about.

Ham (pork leg) – Ham is a good source of high-quality complete protein, providing all essential amino acids. It also contains significant amounts of B vitamins, particularly B1 (thiamine), B3 (niacin), and B12, which support energy metabolism and nervous system health. The main consideration is the sodium content, so portion awareness matters for those managing blood pressure.
Honey – Raw honey contains trace amounts of antioxidants, enzymes, and minerals. It has a slightly lower glycemic impact than refined white sugar and has been used historically for its antimicrobial properties. In cooking, it adds natural sweetness with a small nutritional edge over plain sugar.
Dijon mustard – Mustard seeds are a source of selenium, magnesium, and glucosinolates — compounds associated with anti-inflammatory properties. Dijon mustard adds flavor with negligible calories and minimal sugar.
Orange juice – Fresh orange juice contributes vitamin C to the glaze, an antioxidant essential for immune function and collagen synthesis. Even the small amount used in the recipe adds a meaningful nutritional note.
Ground cinnamon – Cinnamon contains antioxidant compounds and has been linked in studies to supporting healthy blood sugar levels and reducing inflammation. A teaspoon in the glaze adds real flavor and a small health bonus.
Ground cloves – Cloves are one of the most antioxidant-rich spices available. They also contain eugenol, a compound with documented anti-inflammatory properties.
Ground ginger – Ginger contains gingerol, a bioactive compound with strong anti-inflammatory and antioxidant effects. It also aids digestion, which is a nice bonus after a big holiday meal.

For another wholesome recipe that celebrates those same warm spices, try my Sweet Potato Casserole — it’s loaded with vitamins and makes the perfect partner to this ham.

FAQs About Honey Baked Ham

1. Do I need to cook a pre-cooked spiral ham, or just heat it?

A spiral-cut ham from the grocery store is almost always fully cooked and just needs to be reheated. You’re not cooking it from raw — you’re warming it through to 140°F (60°C) while building flavor with the glaze.

The long, low oven time is specifically designed to heat the ham gently so it stays juicy and doesn’t dry out.

2. How much ham do I need per person?

For a bone-in ham, figure about ¾ pound (340g) per person since the bone takes up a portion of the weight. For a boneless ham, ½ pound (225g) per person is sufficient.

If you want intentional leftovers (and you should — they’re incredible), add a little extra to those estimates.

3. Can I make this honey baked ham in a slow cooker?

Absolutely. Rub the ham with the honey butter mixture, place it in the slow cooker cut-side down, and cook on LOW for 4–5 hours. Once it’s warmed through, transfer it to a foil-lined baking sheet and brush it generously with the glaze.

Broil for 3–5 minutes per glaze layer (repeat 2–3 times) until caramelized. It won’t get quite the same deeply caramelized crust as the oven method, but it’s still absolutely delicious.

4. Can I make the glaze ahead of time?

Yes, the glaze can be made up to 3 days in advance. Store it in an airtight jar in the refrigerator.

Before using, reheat it gently on the stovetop over low heat, stirring until it returns to a pourable consistency — it will firm up considerably in the fridge.

5. Why does my glaze burn before the ham is done?

This happens when the oven temperature is too high or the glaze goes on too early. Make sure you’re only applying the glaze in the final 30–45 minutes of cooking at the elevated temperature of 425°F.

If the top darkens too fast, tent loosely with foil for the last few minutes — just don’t seal it or you’ll steam off the crust you just worked so hard to build.

Another favorite for holiday entertaining: Thanksgiving Turkey Recipe — a fantastic main course for the other big holiday of the year.