The centerpiece of a holiday table often defines the entire meal, and few things command the room quite like a glazed, spiral-cut ham. While many people associate this dish with a specific storefront, learning how to cook honey baked ham at home is surprisingly simple, cost-effective, and allows for a level of customization that store-bought versions simply cannot match. Whether it is Easter, Christmas, or a Sunday family dinner, mastering the art of the honey-sweet, crunchy-crusted ham will elevate your hosting game to legendary status.
Choosing the Right Cut of Meat
Before you even turn on your oven, you need to select the right ham. Most “honey baked” style recipes call for a city ham, which is a ham that has been cured in a brine and is usually sold fully cooked and smoked.
Spiral Cut vs. Whole Ham
A spiral-cut ham is the gold standard for this style of preparation. It is pre-sliced in a continuous circle all the way to the bone, which allows the glaze to seep deep into every layer of meat. If you choose a non-sliced ham, you will need to score the fat in a diamond pattern to achieve a similar flavor penetration.
Bone-In vs. Boneless
Always opt for bone-in if you want the best flavor and moisture. The bone acts as a conductor of heat, helping the meat cook more evenly, and it provides a rich depth of flavor that boneless hams lack. Plus, the leftover ham bone is a culinary prize for making split pea soup or red beans and rice the next day.
Preparing Your Ham for the Oven
The biggest mistake home cooks make with a fully cooked ham is drying it out. Since the meat is already “cooked,” your goal in the oven is actually a gentle reheating process combined with a final blast of heat to caramelize the sugar.
Bringing the Ham to Room Temperature
Take your ham out of the refrigerator about one to two hours before you plan to cook it. If you put a cold ham directly into a hot oven, the outside will dry out before the center ever reaches a palatable temperature. Allowing it to take the chill off ensures more even heating.
The Liquid Shield
Place the ham cut-side down in a heavy roasting pan. To prevent the meat from losing its natural juices, add about half a cup of water, apple juice, or even a splash of ginger ale to the bottom of the pan. This creates a steamy environment that keeps the spiral slices succulent.
Proper Wrapping Technique
Tightly cover the entire roasting pan with heavy-duty aluminum foil. Ensure the seal is airtight. This “low and slow” steam bath is the secret to a tender interior.
The First Stage: The Slow Warm-Up
Preheat your oven to 275°F. While it may be tempting to crank the heat to 350°F to speed things up, a lower temperature is essential for maintaining the texture of the pork.
Calculating Time
A general rule of thumb for a fully cooked, bone-in ham is to heat it for 12 to 15 minutes per pound. If you have an 8-pound ham, expect this first phase to take roughly 1.5 to 2 hours.
Monitoring Internal Temperature
Use a meat thermometer to check the thickest part of the ham, being careful not to touch the bone. You are looking for an internal temperature of about 110°F to 120°F before you start the glazing process. Remember, we are not “cooking” to a safe temperature (as it is already cured), we are simply warming it to the point where it is ready to receive the glaze.
Crafting the Signature Honey Glaze
The hallmark of a honey baked ham is that thick, crackling, sweet-and-savory crust. While honey is the namesake ingredient, a truly complex glaze requires a few more layers of flavor.
The Base Ingredients
A classic glaze typically consists of:
- Honey: Provides the floral sweetness and the “sticky” factor.
- Brown Sugar: Essential for that molasses undertone and the gritty texture that turns into a crust.
- Dijon Mustard: Adds a necessary acidic tang to cut through the sugar.
- Spices: A blend of ground cloves, cinnamon, and a pinch of nutmeg provides that classic holiday aroma.
- Butter: Adds richness and helps the glaze spread smoothly.
Mixing the Glaze
In a small saucepan over medium heat, combine 1 cup of honey, 1 cup of dark brown sugar, 2 tablespoons of butter, 1 tablespoon of Dijon mustard, and half a teaspoon each of cloves and cinnamon. Whisk until the sugar has completely dissolved and the mixture is bubbling slightly. Set aside a portion of this liquid to brush on the ham, saving the rest for the final “crust” stage.
The Second Stage: Glazing and Caramelization
Once your ham has reached its target internal temperature, remove it from the oven and increase the oven temperature to 400°F.
Applying the First Layer
Carefully remove the foil. Be cautious of the steam that will escape. Using a basting brush, generously coat the entire surface of the ham with your prepared glaze. Try to get the glaze between the spiral slices as much as possible.
The Sugar Rub
For that authentic “crunchy” exterior, many chefs recommend a secondary dry rub. Mix equal parts granulated sugar and brown sugar with a pinch of paprika. Pat this mixture onto the wet glaze. It will look like a thick paste.
The Final Blast
Return the ham to the 400°F oven, uncovered. Roast for another 10 to 15 minutes. Watch it closely! Sugar goes from caramelized to burnt in a matter of seconds. You want to see the glaze bubbling and turning a dark, mahogany brown. If you have a kitchen torch, you can even use it to manually caramelize specific spots for that professional, “burnt sugar” look.
Resting and Serving
The most underrated step in how to cook honey baked ham is the rest. Do not slice into the ham immediately.
Why Rest the Meat?
Allow the ham to sit at room temperature for at least 15 to 20 minutes. This allows the juices to redistribute and, more importantly, allows the sugar glaze to harden into a crisp shell. If you cut it too soon, the hot glaze will simply slide off the meat and pool at the bottom of the tray.
Carving Tips
Since a spiral ham is already sliced, carving is a breeze. Simply cut along the center bone to release the slices. If you used a whole ham, slice against the grain for the most tender bite.
Troubleshooting Common Issues
Even with the best intentions, things can go wrong. Here is how to fix common ham hurdles.
What if the Ham is Too Salty?
Cured hams are naturally high in sodium. If you find the brand you bought is particularly salty, you can soak the ham in cold water for a few hours before cooking (pat it dry afterward). Alternatively, lean heavier on the honey and brown sugar in your glaze to balance the salt.
What if the Glaze Won’t Stick?
If the glaze is sliding off, the ham might be too wet. Pat the surface dry with paper towels before applying your first coat of glaze. You can also add a little more flour or cornstarch to your glaze mixture to thicken it up, though a traditional sugar-heavy glaze usually sticks well once it begins to cool.
Frequently Asked Questions
Can I cook a honey baked ham in a slow cooker?
Yes, you can use a slow cooker for the initial warming phase. Place the ham in the slow cooker with a bit of liquid (like pineapple juice) and cook on low for 4 to 6 hours. However, to get the crispy, caramelized crust, you will still need to move the ham to a conventional oven or use a kitchen torch for the final glazing step.
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 pound to 1 pound of meat per person. This accounts for the weight of the bone and ensures you have enough for those highly coveted leftover sandwiches the next day.
Can I make the glaze ahead of time?
Absolutely. You can prepare the glaze up to a week in advance and store it in the refrigerator. Just be sure to gently reheat it on the stove or in the microwave before applying it to the ham so that it is fluid enough to spread evenly.
How long do leftovers stay fresh?
Leftover honey baked ham will stay fresh in the refrigerator for 3 to 5 days if wrapped tightly in foil or stored in an airtight container. For longer storage, you can freeze ham slices for up to 2 months. The bone can also be frozen for several months to be used later in soups.
What are the best side dishes for honey baked ham?
Because the ham is quite sweet and salty, it pairs beautifully with savory or slightly acidic sides. Classic choices include cheesy scalloped potatoes, roasted green beans with garlic, a sharp vinegar-based coleslaw, or buttery dinner rolls to balance out the richness of the meat.