The centerpiece of a festive table often rests on the shoulders of a single, magnificent roast. For many, that iconic choice is a honey-glazed ham, known for its succulent meat and that signature, crackling sweet crust. While you can certainly purchase a pre-cooked version from a specialty store, learning how to cook a honey bake ham at home allows you to customize the flavors, ensure the highest quality of ingredients, and enjoy the heavenly aroma that fills your kitchen. Whether you are working with a fresh gammon joint or a pre-cooked spiral-sliced ham, the goal is the same: juicy, tender meat topped with a deeply caramelized, spiced honey glaze.
Selecting the Right Ham for Your Feast
Before you even preheat your oven, you must choose the right cut of meat. Most home cooks opt for a city ham, which is wet-cured and usually sold fully cooked. For the ultimate “honey bake” experience, a bone-in spiral-cut ham is the gold standard. The bone adds flavor and helps conduct heat during the warming process, while the spiral slicing allows your homemade glaze to penetrate deep into every layer of the meat.
If you are starting from a raw state, such as a gammon joint, your process will involve an initial boiling or slow-roasting phase to cook the meat through before the glazing begins. However, for most holiday occasions, a high-quality, fully cooked spiral ham is preferred because it simplifies the process, allowing you to focus on the “low and slow” warming technique that prevents the meat from drying out.
The Secret to a Juicy Interior: Low and Slow Warming
The most common mistake people make when preparing a ham is treating it like a raw roast that needs high heat. Since most hams are already fully cooked, the “cooking” process is actually a gentle rethermalization. To keep the moisture locked inside, you should aim for a low oven temperature, typically between 250°F and 300°F.
To start, remove your ham from the refrigerator about one to two hours before it goes into the oven. Bringing the meat closer to room temperature ensures that it heats evenly without the edges becoming rubbery while the center remains cold. Place the ham cut-side down in a heavy roasting pan. This position protects the leanest part of the meat from direct heat exposure. Adding a small amount of liquid to the bottom of the pan—such as water, apple cider, or even pineapple juice—creates a steam chamber. Tightly covering the entire pan with heavy-duty aluminum foil is non-negotiable; it traps the moisture and prevents the ham from turning into “meat jerky.“
For a standard 8 to 10-pound ham, you will want to bake it for approximately 10 to 15 minutes per pound. Use a meat thermometer to track the progress. Your goal for this initial stage is an internal temperature of about 120°F to 135°F. Remember, we aren’t finished yet; the high-heat glazing stage will bring the ham to its final safe and delicious serving temperature.
Crafting the Signature Honey Glaze
The glaze is what transforms a standard ham into a “Honey Baked” masterpiece. A truly great glaze requires a balance of sweetness, acidity, and warm spices. While honey is the star, adding brown sugar provides a deeper, molasses-like caramelization.
Essential Glaze Ingredients
- Honey: Use a clear, runny honey for easy mixing.
- Butter: Melted unsalted butter adds richness and helps the glaze stick.
- Sugar: A mix of granulated and brown sugar helps create that thick, crunchy crust.
- Spices: A blend of ground cloves, cinnamon, nutmeg, ginger, and a touch of paprika provides the classic holiday aroma.
- Mustard: A tablespoon of Dijon or honey mustard adds a necessary tang to cut through the sweetness.
In a small saucepan, combine your honey, sugar, butter, and spices. Heat the mixture over medium heat, stirring constantly until the sugar has dissolved and the liquid begins to bubble and thicken slightly. It should have the consistency of a warm syrup.
Achieving the Perfect Crunchy Crust
Once your ham has reached its target internal temperature under the foil, it is time for the transformation. Remove the ham from the oven and increase the temperature to 425°F or turn on the broiler. Carefully remove the foil and drain any excess liquid from the pan.
Brush a generous layer of your prepared glaze over the entire surface of the ham, making sure to push it into the spiral slices and any scored fat. Return the ham to the oven uncovered. This is the stage where you must stay vigilant. Because of the high sugar content, the glaze can go from perfectly caramelized to burnt in a matter of seconds.
For the best results, use a multi-step glazing process. Bake for 10 to 15 minutes, remove, apply another layer of glaze, and return to the oven for a final blast of heat. Some enthusiasts even use a kitchen torch to finish specific areas, creating those iconic charred, “crackling” sugar bubbles that define a professional honey-baked ham.
Resting and Slicing Your Masterpiece
Resist the urge to carve the ham the moment it leaves the oven. The meat needs time to redistribute its juices, and more importantly, the sugar glaze needs to cool slightly to harden into that signature crust. Let the ham rest on a carving board for at least 15 to 20 minutes.
If you used a spiral-cut ham, slicing is a breeze. Simply cut around the center bone to release the pre-sliced sections. If you are working with a whole ham, use a sharp carving knife to cut thin slices against the grain. Serve the ham warm or at room temperature; many actually prefer the flavor of a honey-baked ham once it has settled to room temperature, as the sweetness of the glaze becomes more pronounced.
Creative Ways to Use Leftovers
One of the best parts of cooking a large ham is the bounty of leftovers. A honey-glazed ham is the gift that keeps on giving for days after the main event.
Breakfast and Brunch
Dice up leftover ham to fold into fluffy omelets or a savory breakfast strata. Slices can also be pan-seared for just a few seconds on each side to serve alongside eggs and hollandaise sauce for a decadent Eggs Benedict.
Hearty Soups and Stews
Don’t throw away the ham bone! The bone is packed with marrow and collagen that will create a rich, silky base for split pea soup or navy bean stew. Simmer the bone with aromatics like onions, carrots, and celery for several hours to extract every bit of smoky flavor.
Sandwiches and Salads
Thinly sliced cold ham is perfect for sliders with Swiss cheese and a bit of poppy seed dressing. You can also toss diced ham into a chef’s salad or a creamy pasta salad for an easy weekday lunch.
FAQs
How long can I store leftover honey bake ham in the refrigerator? Properly wrapped or stored in an airtight container, leftover ham will stay fresh in the refrigerator for 3 to 5 days. For longer storage, you can freeze ham slices for up to 2 months.
Should I serve honey baked ham hot or cold? While many holiday dinners feature the ham warm, the official recommendation for most store-bought honey hams is to serve them at room temperature or slightly chilled. If you are cooking it yourself, serving it warm is traditional, but it is just as delicious cold the next day.
What is the best internal temperature for a fully cooked ham? For a ham that is already fully cooked, you are simply reheating it. The USDA recommends an internal temperature of 140°F to ensure it is hot throughout without becoming dry.
Can I make the glaze without a stovetop? Yes, you can whisk the ingredients together in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until the sugar is fully dissolved and the mixture is smooth.
Why did my ham turn out dry even though I covered it? Dryness usually occurs if the oven temperature was too high or the ham was left in too long. Ensure your foil seal is very tight to prevent steam from escaping, and always use a meat thermometer rather than relying solely on the clock.