A succulent, glaze-dripping ham is the undisputed centerpiece of holiday gatherings and family celebrations. While there are countless ways to prepare this classic protein, learning how to cook ham with honey is a culinary rite of passage that elevates a simple meal into a gourmet experience. The natural sweetness of honey interacts with the saltiness of the cured meat, creating a complex flavor profile and a sticky, caramelized crust that is impossible to resist.
Whether you are hosting your first Christmas dinner or looking to perfect your Easter brunch, mastering the balance of heat, timing, and glaze application is essential. This guide will walk you through everything from selecting the right cut of meat to the final carve, ensuring your honey-glazed ham is the star of the show.
Selecting the Right Ham for Honey Glazing
Before you even turn on your oven, the success of your dish depends heavily on the quality and type of ham you purchase. Not all hams are created equal, and some are better suited for honey glazes than others.
Bone-In vs. Boneless Hams
For the best flavor and presentation, a bone-in ham is generally preferred. The bone helps conduct heat more evenly during the cooking process and adds a deeper level of savoriness to the meat. Additionally, the leftover bone is a gold mine for making split pea soup or bean stews later in the week.
Boneless hams are more convenient to slice and take up less space in the refrigerator. If you choose a boneless variety, ensure it is a high-quality “whole muscle” ham rather than a pressed or formed product, as the latter often has a rubbery texture that doesn’t hold glaze well.
Spiral-Cut vs. Whole Hams
Spiral-cut hams are incredibly popular because they are pre-sliced all the way to the bone, making serving a breeze. They are also excellent for honey glazing because the glaze can seep down between the slices, flavoring the meat throughout. However, spiral-cut hams are more prone to drying out if overcooked. If you choose a whole, uncut ham, you will need to score the fat yourself, but you run a lower risk of the meat becoming tough.
City Ham vs. Country Ham
For a honey-glazed recipe, you almost always want a “City Ham.” These are wet-cured, usually smoked, and sold fully cooked. They only require reheating and glazing. “Country Hams” are dry-cured, very salty, and often require soaking for 24 hours before cooking; they are rarely the choice for a traditional thick honey glaze.
Preparing the Honey Glaze
The glaze is where the magic happens. While honey is the primary ingredient, it needs supporting flavors to create a balanced sauce. A simple mixture of honey and sugar can be too cloying. To achieve professional results, you should aim for a balance of sweet, acid, and spice.
Choosing Your Honey
The type of honey you use will subtly change the flavor of the crust. Clover honey is a neutral, classic choice. If you want something bolder, wildflower honey offers floral notes, while buckwheat honey provides a deep, molasses-like richness that stands up well to the saltiness of the pork.
Balancing the Flavors
To create a multidimensional glaze, consider adding the following components to your honey:
- Mustard: Dijon or whole-grain mustard adds a sharp tang that cuts through the sugar.
- Acid: A splash of apple cider vinegar or orange juice brightens the glaze.
- Warm Spices: Ground cloves, cinnamon, or ginger provide that classic holiday aroma.
- Brown Sugar: Adding a bit of dark brown sugar helps the honey caramelize into a thick, crunchy crust.
Mix your ingredients in a small saucepan over medium heat just until the sugar dissolves and the mixture is smooth. Do not let it boil for too long, or it may become too thick to brush onto the meat.
How to Cook Ham with Honey Step by Step
Cooking a ham is less about “cooking” and more about gentle reheating. Since most hams purchased at the grocery store are already fully cooked, your goal is to bring the internal temperature up to a safe and palatable level without stripping away the moisture.
Step 1: Tempering the Meat
Remove the ham from the refrigerator about 1 to 2 hours before you plan to cook it. Bringing the meat closer to room temperature ensures that the center heats through without the exterior becoming overdone.
Step 2: Preparing the Roasting Pan
Place the ham in a heavy-duty roasting pan. To prevent the ham from drying out, add about a half-inch of liquid to the bottom of the pan. This could be water, apple juice, or even a dry hard cider. Cover the entire pan tightly with heavy-duty aluminum foil. This creates a steam chamber that keeps the meat tender.
Step 3: The Initial Bake
Preheat your oven to 325 degrees Fahrenheit. Slide the ham into the oven and bake until it reaches an internal temperature of about 110 degrees Fahrenheit. This usually takes about 10 to 15 minutes per pound.
Step 4: Scoring and Glazing
Once the ham has reached 110 degrees Fahrenheit, remove it from the oven and increase the oven temperature to 400 degrees Fahrenheit. Carefully remove the foil. If you have a whole ham, use a sharp knife to score the fat in a diamond pattern, being careful not to cut into the meat itself.
Generously brush about half of your honey glaze over the surface of the ham, ensuring it gets into the scores or between the spiral slices.
Step 5: The Caramelization Phase
Return the ham to the oven, uncovered. Bake for another 15 to 20 minutes, brushing with the remaining glaze every 5 to 7 minutes. Watch closely during this stage; the high sugar content in the honey can go from perfectly caramelized to burnt very quickly. You are looking for a deep mahogany color and a bubbling, sticky texture.
Tips for the Perfect Honey Glazed Ham
To ensure your ham is the best it can be, keep these professional tips in mind:
- Use a Meat Thermometer: This is the only way to guarantee the ham is hot enough to serve but not so hot that it’s dry. The final internal temperature should be 140 degrees Fahrenheit.
- Don’t Glaze Too Early: If you apply the honey glaze at the beginning of the cooking process, it will burn long before the meat is warm. Always wait until the final 20 to 30 minutes.
- Let it Rest: This is the most underrated step. Once the ham comes out of the oven, let it sit for at least 15 to 20 minutes. This allows the juices to redistribute and the glaze to “set,” making it easier to carve.
- Use the Pan Drippings: The liquid at the bottom of the pan will be a mix of ham juices and honey glaze. Strain this and serve it in a boat on the side for an extra flavor boost.
Frequently Asked Questions
How long does it take to cook a 10 pound ham with honey?
For a fully cooked bone-in ham, you should estimate about 15 minutes per pound at 325 degrees Fahrenheit. A 10 pound ham will take approximately 2.5 hours to reach the proper internal temperature. However, always rely on a meat thermometer rather than the clock, aiming for an internal temperature of 140 degrees Fahrenheit after resting.
Can I make the honey glaze in advance?
Yes, you can prepare the honey glaze up to a week in advance. Store it in an airtight container in the refrigerator. When you are ready to use it, gently reheat it in a saucepan or the microwave until it reaches a pourable consistency. If it has become too thick, add a teaspoon of water or orange juice to thin it out.
What should I do if the honey glaze starts to burn?
If you notice the edges of the ham or the glaze turning too dark before the center is warm, loosely tent the ham with aluminum foil. This will protect the surface from the direct heat while allowing the internal temperature to continue rising. You can also turn the oven temperature down to 300 degrees Fahrenheit to slow the process.
How do I store and reheat leftover honey-glazed ham?
Leftover ham should be carved off the bone and stored in an airtight container or a zip-top bag in the refrigerator for up to 4 days. To reheat without drying it out, place slices in a baking dish with a spoonful of broth or water, cover tightly with foil, and heat at 300 degrees Fahrenheit until just warm.
Is it better to use a rack in the roasting pan?
Using a roasting rack is highly recommended. It lifts the ham off the bottom of the pan, allowing the heat to circulate 360 degrees around the meat. This prevents the bottom of the ham from becoming soggy or overcooked by sitting directly in the simmering pan liquids. If you don’t have a rack, you can create a makeshift one using sliced onions and carrots.