Nothing brings people to the table faster than the smell of a Honey Baked Ham warming in the oven. It’s nostalgic, comforting, and surprisingly easy to pull off at home. With a crisp, caramelized crust and juicy, tender slices, this is the kind of centerpiece that makes the whole meal feel special.
Whether it’s a holiday or a casual Sunday dinner, this version gives you that classic sweet-and-savory flavor without a long list of complicated steps.
What Makes This Recipe So Good
This honey baked ham balances sweet honey glaze with warm spices and a hint of citrus, creating a glossy crust that crackles when sliced. The glaze is simple but layered, with honey, brown sugar, Dijon mustard, cinnamon, and cloves working together to create that signature flavor. Using a spiral-sliced ham makes serving easy and helps the glaze seep between the slices.
Best of all, most of the work happens in the oven. You baste a few times, finish with a quick broil, and it comes out restaurant-level impressive.
What You’ll Need
- 1 fully cooked, bone-in spiral ham (8–10 pounds)
- 1 cup honey
- 3/4 cup brown sugar (light or dark; dark gives deeper molasses notes)
- 2 tablespoons Dijon mustard
- 1/4 cup unsalted butter
- 1/4 cup orange juice (fresh is best; apple cider works too)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves (or 6–8 whole cloves if preferred)
- 1/2 teaspoon ground ginger (optional, for warmth)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Foil for covering
Step-by-Step Instructions
- Preheat the oven: Set it to 325°F (165°C). Position a rack in the lower third of the oven to fit the ham comfortably.
- Prep the ham: Place the spiral ham cut-side down in a large roasting pan.
If it comes with a plastic cap on the bone, remove it. Tuck a piece of foil under the ham to catch drips if your pan is shallow.
- Make the glaze base: In a small saucepan over medium heat, melt the butter. Stir in honey, brown sugar, Dijon, orange juice, cinnamon, cloves, ginger (if using), salt, and pepper.
Simmer 2–3 minutes until smooth and glossy. Remove from heat.
- Cover and warm the ham: Brush a light layer of glaze over the ham. Cover the pan tightly with foil to prevent drying.
Bake for 60–75 minutes, basting once halfway through. You’re just warming it gently since it’s already fully cooked.
- Glaze and baste: Remove the foil. Brush generously with more glaze, letting it run between slices.
Return to the oven uncovered for 15 minutes. Repeat this step once more so the glaze builds up into a sticky coating.
- Finish with a broil: Turn the broiler to high. Brush on a final layer of glaze and broil for 2–4 minutes, watching closely.
You want deep caramelization, not burning. If any spots darken too quickly, tent lightly with foil.
- Rest and serve: Transfer the ham to a board and rest 10–15 minutes. Spoon any pan drippings over the slices.
Serve warm with rolls, roasted vegetables, or a simple salad.
How to Store
- Refrigerator: Store cooled ham in an airtight container or tightly wrapped in foil for up to 5 days. Include any extra glaze or pan juices to keep it moist.
- Freezer: Slice and freeze portions in freezer bags for up to 2 months. Press out excess air to prevent freezer burn.
- Reheating: Warm covered at 300°F until heated through, splashing in a bit of water or broth and brushing with leftover glaze to refresh the sheen.
Why This is Good for You
While honey baked ham is an indulgence, it can fit into a balanced meal when paired with lighter sides.
Ham is a good source of protein, which helps keep you full and supports muscle health. The spices—especially cinnamon and cloves—offer natural antioxidants and a lot of flavor without extra calories. To round out the plate, add fiber-rich sides like roasted Brussels sprouts, a crunchy slaw, or a citrusy salad.
Common Mistakes to Avoid
- Overheating the ham: It’s already fully cooked.
Too much time in the oven dries it out. Keep it covered at first and only broil briefly at the end.
- Skipping the rest: Resting helps juices settle so the slices stay moist.
- Burning the glaze: Sugar burns quickly. Stay near the oven when broiling and rotate the pan if needed.
- Not getting glaze between slices: Use a pastry brush or spoon to let the glaze drip into the spiral cuts for full flavor.
- Choosing the wrong ham: A bone-in spiral ham yields juicier meat and better presentation than boneless for this style.
Alternatives
- No spiral ham? Use a bone-in, unsliced ham.
Score the surface in a diamond pattern, insert a few whole cloves, and follow the same glazing steps. Increase the initial covered bake time by 20–30 minutes.
- Different sweeteners: Try maple syrup or a mix of maple and honey for a deeper flavor. You can also swap in dark brown sugar for extra richness.
- Citrus swap: Lemon or pineapple juice in place of orange brightens the glaze.
Pineapple pairs especially well with cloves.
- Spice variations: Add a pinch of smoked paprika for subtle smokiness or star anise for a light licorice note.
- Gluten-free: This recipe is naturally gluten-free. Just double-check mustard and any packaged ham glazes you’re skipping.
- Lower sugar approach: Reduce brown sugar by one-third and add a splash of apple cider vinegar to keep the glaze balanced.
FAQ
How much ham do I need per person?
Plan for about 3/4 pound per person for bone-in spiral ham. If you want leftovers, aim for 1 pound per person.
Do I need to bring the ham to room temperature before baking?
It helps if you can.
Letting the ham sit at room temperature for 30–45 minutes shortens oven time and promotes more even warming.
Can I make the glaze ahead?
Yes. Make the glaze up to 3 days ahead and refrigerate. Warm it gently on the stove so it loosens before brushing it on.
What if my ham isn’t spiral-sliced?
Score the surface in a crosshatch pattern, about 1/4 inch deep.
This helps the glaze cling and soak in. Increase the covered baking time slightly since thicker cuts warm more slowly.
How do I keep the ham from drying out?
Cover it with foil for most of the bake, baste a couple of times, and avoid overcooking. A shallow splash of water or apple cider in the pan also adds moisture.
Can I use a torch for the crust?
Yes.
After glazing, you can lightly torch the surface to caramelize the sugars. Keep the flame moving to avoid scorching one spot.
What sides go best with honey baked ham?
Classic options include scalloped potatoes, green beans, roasted carrots, mac and cheese, cornbread, or a bright arugula salad with citrus and walnuts.
Is ham safe for people watching sodium?
Ham is typically high in sodium. If you’re monitoring intake, enjoy a smaller portion and pair it with low-sodium sides like steamed vegetables and fresh salads.
Wrapping Up
Honey baked ham is festive, familiar, and truly manageable at home.
With a simple glaze, gentle heat, and a quick broil at the end, you get a shiny, caramelized crust and juicy slices every time. Keep a little extra glaze on the side, plan for leftovers, and enjoy easy sandwiches and breakfast scrambles all week. This is the kind of recipe you’ll come back to for holidays and beyond.