The centerpiece of any holiday gathering or special family dinner is often a glistening, spiral-sliced ham. While the Honey Baked Ham Company has built an empire on their signature sweet, crunchy glaze and perfectly tender meat, you don’t actually need to wait in a long line or spend a fortune to get that iconic flavor on your own table. Mastering how to cook the honey baked ham style at home is about two things: gentle reheating to maintain moisture and perfecting the torch-fired sugar crust.
Choosing the Right Cut of Meat
To achieve that professional result, you have to start with the right foundation. When you buy a ham from the grocery store, you are looking for a fully cooked, bone-in, spiral-sliced city ham.
Why Bone-In Matters
The bone acts as a conductor of heat but also provides much-needed moisture and flavor to the surrounding meat. It prevents the center of the ham from drying out during the reheating process. Plus, the leftover ham bone is a culinary gold mine for split pea soup or bean stews later in the week.
The Benefit of Spiral Sliced
The “Honey Baked” aesthetic relies on those uniform, thin slices. Buying a pre-sliced ham ensures that your glaze can actually seep down between the layers of meat, seasoning every bite rather than just sitting on the very top surface.
Preparing Your Ham for the Oven
Most people make the mistake of taking a ham straight from the refrigerator and putting it into a hot oven. This leads to an unevenly cooked bird where the outside is dry and the inside is still chilly.
Bringing it to Room Temperature
Let your ham sit on the counter for about 1 to 2 hours before you plan to cook it. This takes the chill off and ensures the internal temperature rises evenly.
The Importance of Moisture
Since the ham is already fully cooked, your goal in the oven is not “cooking” in the traditional sense, but rather “warming.” To prevent the meat from turning into leather, place the ham cut-side down in a roasting pan. Add about a cup of water, apple juice, or even a splash of ginger ale to the bottom of the pan.
The Low and Slow Heating Process
The secret to a tender ham is a low temperature. If you blast the oven at 350°F, the proteins will tighten and squeeze out all the juices.
Setting the Temperature
Preheat your oven to 275°F. This gentle heat allows the fat to render slightly and the meat to warm through without losing its integrity.
Tightly Sealing the Pan
Cover the roasting pan tightly with heavy-duty aluminum foil. You want to create a steam chamber. If your foil isn’t wide enough, overlap two pieces and crimp them tightly around the edges of the pan.
Timing the Reheat
A general rule of thumb is to heat the ham for 12 to 15 minutes per pound. For an 8-pound ham, this usually takes about 2 hours. You are aiming for an internal temperature of 140°F. Use a meat thermometer inserted into the thickest part of the ham, making sure not to touch the bone, to check for readiness.
Creating the Signature Honey Glaze
While the ham is in the oven, it is time to prepare the magic. The signature flavor profile is a balance of sweet, smoky, and slightly spiced.
Ingredients for the Glaze
You will need a base of sugar. Most copycat recipes use a combination of granulated sugar and seasoned salts.
- 1 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon paprika
- A pinch of onion powder
The Secret Step: The Honey “Glue”
Despite the name, many professional ham glazes are actually dry rubs that are caramelized. However, to get that rub to stick, you need a binder. You can use a light coating of honey or maple syrup brushed over the warm ham before applying the sugar mixture.
Achieving the Crunchy Crackling Crust
This is the step that separates the amateurs from the pros. That hard, candy-like shell is achieved through caramelization.
Applying the Sugar
Once the ham reaches 140°F, remove it from the oven and increase the oven temperature to 425°F (or turn on the broiler). Carefully peel back the foil. Pat the surface of the ham with the sugar and spice mixture. You want a thick, even coating over the top and sides.
The Broiler Method
Place the ham back in the oven, uncovered. Watch it like a hawk. You want the sugar to bubble and turn a deep amber brown. This usually takes only 3 to 5 minutes. If it starts to smell like it’s burning, pull it out immediately.
The Blowtorch Method
If you want to be truly authentic, use a kitchen butane torch. This allows you to control the heat precisely. Pass the flame over the sugar in circular motions until it melts, bubbles, and hardens into a glass-like sheet. This creates that specific “crack” when you bite into it.
Resting and Serving Your Masterpiece
Resist the urge to carve into the ham immediately. If you cut it while it is piping hot, the juices will run out onto the platter, leaving the meat dry.
The 20-Minute Rule
Let the ham rest for at least 20 minutes. This allows the fibers to relax and reabsorb the moisture. It also gives the sugar crust time to fully harden and set.
Carving Technique
Since the ham is already spiral-sliced, carving is simple. Cut around the center bone with a sharp knife to release the slices. They should fall away effortlessly, each edged with a piece of that sweet, spiced crust.
Frequently Asked Questions
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How long can I keep leftover honey baked ham in the fridge?
Leftover ham is safe to eat for 3 to 5 days when stored in an airtight container in the refrigerator. If you have more than you can eat in that timeframe, it freezes beautifully. Wrap individual portions in plastic wrap and then foil, and they will stay fresh in the freezer for up to 2 months.
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Can I make the glaze without a kitchen torch?
Absolutely. While a torch provides the most even “glassy” finish, the broiler setting on your oven works very well. Just ensure the ham is positioned a few inches away from the heating element and keep the oven door slightly ajar so you can watch for any burning.
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Should I glaze the ham at the beginning or the end?
You should always glaze at the very end. Because the glaze has a very high sugar content, it will burn and turn bitter if it sits in the oven for the entire 2-hour reheating process. Only apply the sugar once the ham is fully warmed through.
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What if my ham comes with a glaze packet?
Many store-bought hams include a liquid glaze packet. You can certainly use it, but for the authentic “Honey Baked” experience, we recommend using the dry sugar rub method described above. The packet glazes tend to be more syrupy and won’t give you that signature crunch.
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Is it necessary to add water to the roasting pan?
While not strictly necessary, it is highly recommended. The water creates steam that keeps the lean meat of the ham from drying out during the long warming period. Without it, the outer slices can become chewy or tough before the center is warm.