Honey Baked Ham

This honey baked ham is the ultimate showstopper for holiday meals and special family gatherings. Its combination of sweet honey and brown sugar with a hint of warm spices creates a caramelized crust that keeps the meat moist and flavorful. The glaze’s balance of tangy and sweet makes this ham a dish everyone looks forward to.

I first made this ham when my family requested a special holiday meal on short notice. It quickly became a tradition because the glaze is so flavorful and the ham stays juicy after baking.

Ingredients

• Bone-in fully cooked ham: about 8 to 10 pounds for optimal flavor and tenderness. Choose one with a consistent shape for even cooking.
• Honey: brings a natural sweetness and sticky glaze that caramelizes well. Pick raw or unfiltered honey if you want subtle floral notes.
• Brown sugar: adds depth and a rich molasses flavor. Use light or dark based on your preference for sweetness intensity.
• Dijon mustard: adds a slight tang and depth to the glaze. Choose a smooth, robust Dijon for best results.
• Ground cloves and cinnamon: give warm spicy notes that blend perfectly with the sweetness. Freshly ground spices provide the best aroma.
• Black pepper: adds balance and a bit of heat. Freshly cracked pepper is worth the extra step.
• Apple cider vinegar: for acidity to balance the glaze’s sweetness. Use raw cider vinegar for a brighter taste.
• Whole cloves: are optional but studding the ham with cloves adds traditional flavor and an aromatic touch.

Instructions

Build The Base:

Preheat your oven to 325 degrees Fahrenheit and line a roasting pan with aluminum foil. This helps with easy cleanup and even heat distribution.

Prepare The Ham:

Place the ham cut side down in the roasting pan. If you like, stud the surface with whole cloves at even intervals. This adds a subtle aromatic flavor and a classic look.

Make The Glaze:

In a small saucepan on low heat combine honey, brown sugar, Dijon mustard, ground cloves, ground cinnamon, black pepper, and apple cider vinegar. Stir gently until everything melts and the mixture is smooth and shiny. This blends the flavors and thickens the glaze slightly.

Apply Initial Glaze:

Brush a generous layer of the glaze all over the ham. Be thorough so every part picks up some sweetness and spices. Reserve some glaze for basting later.

Roast And Baste:

Cover the ham loosely with foil and roast it in the oven for 15 to 18 minutes per pound. Use a meat thermometer to monitor the internal temperature aiming for 140 degrees Fahrenheit. About 30 minutes before the ham is done, remove the foil and brush on more glaze to develop that shiny crust.

Rest And Serve:

Once cooked, take the ham out of the oven and let it rest covered for 15 to 20 minutes. This step keeps the juices locked in and makes slicing easier. Serve with any leftover glaze drizzled on top.

What I love most is how the cloves studded on top add bursts of warm spice with every bite. During holiday dinners, my family always notices the sweet aroma filling the room as the ham bakes—it really brings everyone together.

Storage Tips

Wrap leftover ham tightly in foil or plastic wrap and refrigerate for up to 5 days. For longer storage slice leftover pieces and freeze in airtight containers or freezer bags for up to 3 months. Reheat gently in the oven covered with foil to keep moist.

Ingredient Swaps

You can swap Dijon mustard for whole grain mustard if you prefer a bit more texture and a milder flavor. Maple syrup works well as a substitute for honey giving a deeper sweetness. Ground nutmeg or allspice can replace cinnamon and cloves for a slightly different warm spice profile.

Serving Ideas

Serve slices alongside classic mashed potatoes and roasted vegetables for a comforting holiday plate. The leftover glaze can be warmed and drizzled over green beans or a winter salad. Thinly sliced ham is great added to breakfast omelets or hearty sandwiches.

This honey baked ham is a holiday classic that delights the senses with its perfect balance of flavors and beautifully caramelized crust.

Frequently Asked Recipe Questions

→ What type of ham works best for this glaze?

A fully cooked bone-in ham weighing 8 to 10 pounds is ideal, as it holds moisture well and allows the glaze to caramelize nicely during baking.

→ How can I tell when the ham is fully heated through?

Use a meat thermometer to check the internal temperature; it should reach 140°F to ensure it's warmed without drying out.

→ What is the purpose of studding the ham with whole cloves?

Studding adds subtle aromatic notes and enhances the flavor profile by infusing warm spice essence throughout the baking process.

→ Can I prepare the glaze ahead of time?

Yes, the glaze can be made in advance and gently reheated before brushing onto the ham to deepen flavor and ease preparation.

→ How important is resting the ham after baking?

Resting allows the juices to redistribute evenly, resulting in a moist and tender texture that improves slicing and flavor.

→ What can I do with leftover ham?

Leftover slices are perfect for sandwiches, salads, soups, or adding a savory boost to various dishes.