The Honey Baked Ham is the undisputed king of the holiday table. Whether it is Christmas, Easter, or a special Sunday dinner, that signature crunchy, sweet glaze and the perfectly smoky, tender meat make it a crowd favorite. While many people choose to buy a pre-cooked ham from a specialty store, learning how to cook a honey baked ham at home is not only more cost-effective but also allows you to customize the flavors to your exact preference. This guide will walk you through the entire process, from choosing the right cut of meat to achieving that iconic shattered-glass sugar crust.
Choosing the Right Ham for Your Recipe
Before you even turn on the oven, the success of your meal depends on the quality of the pork. For a true honey-baked style, you want a bone-in, spiral-sliced half ham. The bone provides much more flavor and moisture during the reheating process than a boneless variety. Spiral-slicing is essential because it allows the honey glaze to seep deep between the layers of meat, ensuring every bite is seasoned.
Look for a "city ham," which is wet-cured and usually sold fully cooked. This is different from a "country ham," which is dry-cured, very salty, and requires soaking before cooking. Most hams found in the grocery store are city hams. Check the label to ensure it hasn’t been pumped with excessive water or fillers; you want a ham that lists "natural juices" for the best texture and flavor profile.
Preparing Your Ham for the Oven
Since most spiral hams are sold fully cooked, your goal is not to "cook" the meat in the traditional sense, but to reheat it gently so it stays juicy while developing the exterior crust. Take the ham out of the refrigerator about 1 to 2 hours before you plan to put it in the oven. Bringing the meat closer to room temperature ensures more even heating and prevents the outside from drying out before the center is warm.
Preheat your oven to 275 degrees Fahrenheit or 300 degrees Fahrenheit. Low and slow is the secret here. High temperatures will cause the spiral slices to curl and the moisture to evaporate, leaving you with a dry, leathery dinner. Wrap the ham tightly in heavy-duty aluminum foil. Many chefs recommend adding a small amount of liquid to the bottom of the roasting pan—such as apple juice, cider, or even water—to create a steamy environment that protects the meat.
The Slow Reheating Process
Place the wrapped ham in a roasting pan with the cut side facing down. This position helps the ham retain its natural juices. Slide the pan into the oven and plan for about 12 to 15 minutes of heating time per pound. For a standard 8-pound ham, this usually takes around 2 hours.
The goal is to reach an internal temperature of 140 degrees Fahrenheit. Using a meat thermometer is non-negotiable if you want perfection. Insert the probe into the thickest part of the meat, making sure not to touch the bone, as the bone conducts heat differently and will give you an inaccurate reading. Once the ham hits that 140 degrees Fahrenheit mark, it is time to remove it from the oven and prepare for the most important step: the glaze.
Crafting the Signature Honey Glaze
The defining characteristic of a honey baked ham is the sweet, spiced, and crunchy coating. While you can use a simple mixture of honey and brown sugar, a complex spice blend will elevate the dish to a professional level.
In a small saucepan over medium heat, combine one cup of honey, half a cup of brown sugar, and a tablespoon of Dijon mustard. To get that classic "holiday" scent and flavor, add a teaspoon of ground cinnamon, a half teaspoon of ground cloves, and a pinch of nutmeg. Some recipes also call for a splash of orange juice or pineapple juice to provide a bit of acidity that cuts through the richness of the pork. Simmer the mixture until the sugar is completely dissolved and the glaze is thick and syrupy.
Applying the Glaze and Achieving the Crunch
Once the ham is warmed through, remove it from the oven and carefully turn the heat up to 400 degrees Fahrenheit or turn on the broiler. Carefully peel back the aluminum foil to expose the ham. Brush about half of your prepared honey mixture over the entire surface, making sure to let it drip into the spiral slices.
For that authentic "burnt sugar" crust, you will need a kitchen torch or a very hot oven. If using the oven, place the ham back in for 5 to 10 minutes, watching it like a hawk. The sugars will begin to bubble and caramelize. For the best results, remove the ham, sprinkle a layer of plain granulated sugar over the wet glaze, and use a kitchen torch to melt the sugar until it turns a deep amber color and hardens. This creates the "cracklin’" texture that makes this dish famous.
Resting and Serving Your Masterpiece
It is tempting to slice into the ham immediately, but resting is crucial. Let the ham sit for at least 15 to 20 minutes before serving. This allows the juices to redistribute through the meat and gives the glaze time to fully set and harden. If you cut it too soon, the glaze might slide off, and the juices will run out, leaving the meat dry.
When you are ready to serve, use a sharp carving knife to cut around the center bone. Since the ham is already spiral-sliced, the pieces should fall away easily into perfect, uniform servings. Arrange them on a platter and spoon any remaining juices from the pan over the meat for extra flavor.
Creative Ways to Use Leftovers
One of the best parts of learning how to cook a honey baked ham is the abundance of leftovers. The ham bone itself is a treasure; save it to make a rich split pea soup, navy bean soup, or a pot of slow-cooked collard greens. The smoky, sweet flavor of the bone adds a depth that store-bought stock simply cannot match.
The meat can be used for more than just sandwiches. Chop it up for a breakfast quiche, fold it into a creamy pasta carbonara, or fry it up with some diced potatoes for a hearty morning hash. Because the ham has such a strong flavor profile from the honey and spices, it acts as a powerful seasoning agent for any dish it is added to.
Common Mistakes to Avoid
- The most common mistake is overheating the ham. Because it is already cooked, you are essentially just "warming" it. If you treat it like a raw roast and cook it at 350 degrees Fahrenheit for several hours, it will be ruined. Always stick to the low-temperature method.
- Another mistake is forgetting to cover the ham. Without a foil tent or a tight wrap, the exterior slices will dry out and become tough before the center of the ham even gets warm.
- Finally, don’t skimp on the spices in your glaze. The balance of cloves and cinnamon against the saltiness of the pork is what creates that iconic, addictive flavor profile.
FAQs
What is the best internal temperature for a pre-cooked ham?
For a pre-cooked spiral ham, you should aim for an internal temperature of 140 degrees Fahrenheit. This temperature ensures the meat is hot enough to be enjoyable without overcooking it and losing moisture. If the ham is "fresh" (not pre-cooked), it must reach an internal temperature of 145 degrees Fahrenheit followed by a three-minute rest.
How do I keep the ham from drying out in the oven?
The best way to prevent dryness is to wrap the ham tightly in heavy-duty aluminum foil and add a small amount of liquid (like water or fruit juice) to the bottom of the roasting pan. Cooking the ham at a low temperature, such as 275 degrees Fahrenheit, also helps maintain the integrity of the meat fibers.
Can I make the glaze without a kitchen torch?
Yes, you can achieve a great glaze using your oven’s broiler. After applying the glaze and a coating of sugar, place the ham under the broiler for 2 to 5 minutes. You must watch it constantly, as the transition from perfectly caramelized to burnt happens in seconds. Rotate the pan to ensure even browning.
How much ham should I buy per person?
When buying a bone-in ham, a good rule of thumb is to plan for about 3/4 to 1 pound of ham per person. This accounts for the weight of the bone and ensures you have enough for the meal plus some leftovers for the following day. If you are serving a large variety of other side dishes, you can lean toward the lower end of that estimate.
How long can I store leftover honey baked ham?
Leftover ham can be stored in the refrigerator for 3 to 5 days if kept in an airtight container or wrapped tightly in foil. If you want to keep it longer, you can freeze it for up to 2 months. For the best quality when freezing, wrap the ham in plastic wrap first and then place it in a heavy-duty freezer bag to prevent freezer burn.