Honey Baked Ham
This Honey Baked Ham features a fully cooked bone-in spiral-cut ham warmed low and slow in the oven, then finished with a rich, layered glaze of pure honey, brown sugar, Dijon mustard, orange juice, and warm holiday spices. The result is a deeply caramelized, sticky-sweet crust over juicy, tender slices that look as stunning as they taste — and it costs a fraction of the store-bought version.
Equipment
- Large roasting pan with rack (at least 13x9 inches) - Rack is essential for even heat circulation and a better crust
- Heavy-duty aluminum foil - Used to tent the ham during most of the baking time
- Instant-read digital meat thermometer - Required to accurately check internal temperature
- Medium saucepan - For cooking the glaze on the stovetop
- Silicone basting brush - For applying glaze between spiral-cut slices and over the surface
- Small mixing bowl - For whisking together the honey butter rub
- Whisk - For blending glaze ingredients smoothly
- Large cutting board - For resting and slicing the ham after baking
- Serving platter or large board - For presenting the finished ham at the table
Ingredients
- 1 bone-in fully cooked spiral-cut ham - 8–10 lbs (3.6–4.5 kg)
Honey Butter Rub
- 4 tbsp unsalted butter - 60g, melted
- 3 tbsp honey - 45ml, for the initial rub
Honey Glaze
- ½ cup pure honey - 170g; mild clover honey recommended
- 1 cup packed light brown sugar - 220g
- 2 tbsp Dijon mustard - 30ml
- 3 tbsp fresh orange juice - 45ml
- 1 tbsp apple cider vinegar - 15ml
- 2 tbsp unsalted butter - 28g, for the glaze
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp garlic powder
- ¼ tsp paprika
For the Pan
- 1 cup water or apple juice - 240ml; poured into the bottom of the roasting pan
Instructions
- Remove the ham from the refrigerator and let it rest at room temperature for at least 1 hour. Preheat the oven to 325°F (165°C) and position the rack in the lower third of the oven.
- Unwrap the ham, remove any plastic cap and discard the glaze packet, then pat the surface dry with paper towels. Place the ham flat side down on the roasting rack in the pan and pour 1 cup of water or apple juice into the bottom of the pan.
- Whisk together 4 tablespoons melted butter and 3 tablespoons honey, then use your hands or a brush to work the mixture over the entire ham surface and between the spiral slices.
- Tent the ham loosely with heavy-duty aluminum foil, crimping the edges around the pan. Bake for 12–15 minutes per pound until the internal temperature reaches 120–130°F (49–54°C), checking with an instant-read thermometer about 30 minutes before the estimated end time.
- Combine the honey, brown sugar, Dijon mustard, orange juice, apple cider vinegar, butter, and all spices in a medium saucepan over medium heat, whisking until smooth. Bring to a gentle boil, reduce to a simmer, and cook for 3–5 minutes until slightly thickened and glossy, then remove from heat.
- Remove the ham from the oven and increase the temperature to 425°F (220°C). Discard the foil, brush half the glaze generously over the ham and between the slices, then return uncovered to the oven. After 15 minutes, apply another coat of glaze and bake for a final 10–15 minutes until deep amber and caramelized, watching closely to prevent burning.
- Transfer the ham to a large cutting board and rest uncovered for 15–20 minutes. Brush with any remaining glaze, pull the spiral slices apart with tongs, and serve on a platter with pan drippings drizzled over the top.
Notes
- Room temperature rest is essential: Don't skip the 1-hour counter rest before baking — a cold ham straight from the fridge will overcook on the outside before warming through the center.
- Always use a thermometer: Ham sizes vary widely and ovens run differently. The only reliable way to know your ham is done is to hit 140°F (60°C) internally — don't rely on time alone.
- Add water to the pan: That cup of water or apple juice creates steam during the low-heat bake phase, keeping the ham moist. Apple juice adds extra flavor to the drippings.
- Layer the glaze: Multiple thin coats of glaze build a much better caramelized crust than one thick application. Two to three layers in the final bake phase is the sweet spot.
- Watch closely at high heat: Brown sugar burns fast at 425°F. Check every 5 minutes during the glaze phase and loosely tent with foil (don't seal) if the top darkens too quickly.
- Make the glaze ahead: The glaze can be made up to 3 days in advance and stored in the refrigerator. Reheat gently on low heat until pourable before using.
- Non-spiral ham: If using a whole uncut ham, score a ½-inch deep diamond pattern across the surface with a sharp knife before applying the honey butter rub to help the glaze penetrate.
- Save the drippings: The glazed pan drippings are incredibly flavorful — strain and use them to baste during resting, drizzle over carved slices, or stir into soups.
- Storage: Leftover ham keeps in an airtight container in the refrigerator for up to 5 days, or can be sliced and frozen for up to 2 months.
- Reheating: Reheat slices in a covered skillet over medium-low heat with a splash of water for 2–3 minutes per side, or in a foil-covered baking dish at 325°F (165°C) for about 10 minutes per pound.
Nutrition
Serving: 1ServingCalories: 400kcalCarbohydrates: 24gProtein: 30gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 1550mgPotassium: 410mgSugar: 22gVitamin A: 2IUVitamin C: 3mgCalcium: 2mgIron: 8mg
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