There is something iconic about a Honey Baked Ham. The signature spiral-cut meat, the incredibly juicy interior, and that crunchy, crackling, sweet-and-smoky glaze that everyone fights over at the dinner table. Usually, this centerpiece is reserved for major holidays and requires a trip to a specialty store and a hefty price tag. However, learning how to make a honeybaked ham in your own kitchen is not only possible but surprisingly straightforward.
By following the right techniques for heating and glazing, you can replicate that professional-grade masterpiece for a fraction of the cost. Whether you are prepping for Easter, Christmas, or a Sunday family dinner, this guide will walk you through every nuance of creating a copycat ham that might just be better than the original.
Choosing the Right Ham for Success
The foundation of a great honeybaked ham is the meat itself. If you start with a poor-quality ham, no amount of sugar or spice will save it. When you are at the grocery store, you want to look for a fully cooked, bone-in, spiral-cut ham.
The “spiral-cut” part is essential because it allows the glaze to seep down between the slices, flavoring every bite rather than just the surface. The “bone-in” aspect is equally important for two reasons: flavor and moisture. The bone helps conduct heat evenly and keeps the meat from drying out as quickly as a boneless ham might. Look for a ham labeled “city ham,” which is brined and smoked, rather than a “country ham,” which is dry-cured and much saltier.
Prepping Your Ham for the Oven
Before you even think about the glaze, you need to prepare the ham for its gentle reheat. Most people make the mistake of cooking a ham at a high temperature, which results in a rubbery texture. Since the ham is already fully cooked, your goal is simply to bring it up to a palatable temperature without losing the natural juices.
Take the ham out of the refrigerator about one to two hours before you plan to cook it. This takes the chill off the meat and ensures it heats more evenly. If you put a stone-cold ham into the oven, the outside will dry out before the center is warm.
Preheat your oven to 275°F. This low and slow approach is the secret to tenderness. While the oven warms up, wrap the ham tightly in heavy-duty aluminum foil. You can also place a small amount of water or apple juice in the bottom of the roasting pan to create a moist environment. Place the ham flat-side down in the pan to protect the most tender parts of the meat.
The Science of the Perfect Glaze
The defining characteristic of a honeybaked ham is the crust. It isn’t just a sticky sauce; it is a hard, shattered-glass style coating. To achieve this, you need a high ratio of sugar. While honey is in the name, the structure of the crust actually comes from granulated and brown sugars.
A classic copycat glaze mixture usually involves:
- Granulated sugar
- Light brown sugar
- Ground cinnamon
- Ground cloves
- Ground nutmeg
- Ginger powder
- A pinch of smoked paprika
The spices are what provide that complex, “secret recipe” flavor profile. You are looking for a warm, autumnal spice blend that cuts through the saltiness of the pork.
The Heating Process
Place your foil-wrapped ham in the 275°F oven. You should plan for about 12 to 15 minutes of heating time per pound. For a standard 8-pound ham, this usually takes about 2 hours. Use a meat thermometer to check the internal temperature; you are aiming for 130°F to 140°F.
Remember, we are not “cooking” the ham; we are gently warming it. If you rush this process by turning the heat up to 350°F, you will end up with a ham that is tough on the edges. Once the ham reaches the desired internal temperature, remove it from the oven and carefully open the foil. Be cautious of the steam that will escape.
Applying the Signature Crust
Now comes the most important part: the glazing. There are two ways to apply the glaze, but the “double-burn” method provides the most authentic texture.
First, take the dry sugar and spice mixture and pat it generously all over the ham. The moisture from the warm ham will help the sugar adhere. If the ham seems too dry, you can brush a tiny bit of honey or ham juices on the surface first.
Once the ham is coated in the sugar mixture, you need to caramelize it. You can use a kitchen blowtorch for the most control. Move the flame in circular motions over the sugar until it bubbles and turns a deep, dark amber brown. If you don’t have a torch, you can put the ham back into the oven under the broiler for 3 to 5 minutes. However, if you use the broiler, stay right there and watch it like a hawk. Sugar goes from caramelized to burnt in a matter of seconds.
For an even thicker crust, some enthusiasts apply a second layer of sugar and torch it again. This creates that thick, crunchy shell that people love.
Letting the Ham Rest
After the glazing is complete, resist the urge to carve into it immediately. The sugar needs time to harden and the juices inside the ham need to redistribute. Let the ham rest on the counter for at least 15 to 20 minutes. As the glaze cools, it will transition from a sticky liquid to a brittle, crackling crust. This rest period also ensures that when you do pull a slice away, the meat remains moist and succulent.
Serving Suggestions and Side Dishes
A honeybaked ham is a rich, salty, and sweet centerpiece, so it pairs best with sides that offer some acidity or creamy contrast. Classic pairings include:
- Creamy mashed potatoes or a cheesy potato gratin.
- Roasted Brussels sprouts with a balsamic glaze.
- A bright, crisp green salad with a lemon vinaigrette to cut through the fat.
- Soft, buttery dinner rolls for making small ham sliders.
Don’t forget the condiments! A spicy Dijon mustard or a honey mustard sauce can complement the ham beautifully for those who want a little extra kick.
Storing and Using Leftovers
One of the best things about making a large ham is the leftovers. If you have extra ham, store it in an airtight container in the refrigerator for up to 5 days.
The leftover bone is a goldmine of flavor. Do not throw it away! Use the ham bone to make a classic split pea soup, navy bean soup, or red beans and rice. The marrow and remaining meat on the bone provide a smoky depth that store-bought stock can never replicate. You can also freeze the bone for up to 3 months if you aren’t ready to make soup immediately.
Troubleshooting Common Issues
If your ham ends up too dry, it was likely cooked at too high a temperature or left in the oven too long. Next time, ensure your foil seal is airtight. If your glaze didn’t harden, you may have used too much liquid (like honey) and not enough granulated sugar. The crunch comes from the crystallization of the dry sugar under high heat.
If the glaze is too bitter, it was likely scorched. When using a torch or broiler, aim for a mahogany color, not black. If you see smoke, you have gone too far.
Frequently Asked Questions
What is the best way to reheat leftovers without drying them out?
To reheat individual slices, place them in a skillet over medium-low heat with a tablespoon of water or butter and cover with a lid. This creates steam that warms the meat while keeping it moist. Avoid the microwave if possible, as it can make the ham rubbery and ruin the sugary crust.
Can I make the glaze without a kitchen torch?
Yes, the broiler setting on your oven works well. Position the oven rack so the ham is about 6 inches away from the heating element. Watch it constantly, rotating the pan as needed to ensure even caramelization. It usually takes less than 5 minutes to achieve a nice crust.
Do I need to add water to the bottom of the roasting pan?
While not strictly required, adding about a half-cup of water, apple juice, or even pineapple juice to the bottom of the pan creates steam. This helps keep the ham moist during the long, slow reheating process. Just make sure the ham itself is elevated or wrapped so it isn’t “boiling” in the liquid.
How much ham should I buy per person?
For a bone-in ham, a good rule of thumb is to estimate about 3/4 pound to 1 pound per person. This accounts for the weight of the bone and ensures you have enough for those coveted leftovers the next day.
Can I use this method for a boneless ham?
You can, but you must be much more careful with the timing. Boneless hams heat through much faster and lack the protection of the bone, making them prone to drying out. Reduce the heating time and check the internal temperature frequently starting at the one-hour mark.