The centerpiece of any major holiday feast is often a glistening, mahogany-hued ham with a crust so crunchy it shatters like glass. For decades, the Honey Baked Ham Company has set the gold standard for this celebratory protein. However, you don’t need to stand in a block-long line or spend a small fortune to bring that signature flavor to your dining room. Learning how to make honeybaked ham at home is surprisingly simple once you understand the two-stage process: a gentle, moisture-locking reheat followed by the application of a spiced sugar shell that is caramelized to perfection.
The Secret to the Perfect Starting Point
The first step in your journey is selecting the right cut of meat. To achieve that authentic look and ease of serving, you must start with a bone-in, spiral-sliced ham. These hams are usually hickory-smoked and fully cooked, which means your job in the kitchen is not actually “cooking” in the traditional sense, but rather a careful reheating process. The bone-in variety is essential because it provides superior flavor and helps the meat retain its structure during the warming process. Look for a ham in the 8 to 10 pound range, which is the ideal size for most roasting pans and family gatherings.
Stage One: Reheating Without Drying
Because the ham is already cooked, the biggest risk you face is ending up with dry, leathery meat. To prevent this, you must adopt a “low and slow” philosophy.
- Bring to Room Temperature: Remove the ham from the refrigerator at least 1 to 2 hours before you plan to put it in the oven. Taking the chill off ensures the center warms through without the exterior overcooking.
- The Steam Chamber: Preheat your oven to 275°F. Place the ham flat-side down in a roasting pan. Pour about 1 cup of water, apple juice, or pineapple juice into the bottom of the pan. This liquid creates a “steam chamber” that keeps the ham moist.
- The Foil Seal: Wrap the entire ham tightly in a double layer of heavy-duty aluminum foil. Ensure there are no gaps where steam can escape.
- The Timeline: Bake the ham for approximately 12 to 15 minutes per pound. Your goal is an internal temperature of 120°F to 130°F. Since we will be applying high heat later for the crust, you don’t want to overdo the initial warming.
Stage Two: Crafting the Signature Honey Glaze
While the ham is warming, it is time to prepare the two components of the signature coating: the wet honey butter glaze and the dry spiced sugar rub. The wet glaze acts as the “glue” that helps the sugar adhere to the meat.
In a small saucepan over medium heat, combine 4 tablespoons of unsalted butter, 1/2 cup of honey, and a tablespoon of Dijon mustard. For an extra layer of complexity, some home chefs add a splash of apple cider vinegar or a teaspoon of orange zest. Simmer this mixture just until the butter is melted and the ingredients are fully incorporated. Do not let it boil vigorously or it may become too thick to brush onto the ham.
Stage Three: The Spiced Sugar Rub
The “crackly” texture of a professional honeybaked ham comes from a specific blend of granulated and brown sugars mixed with warming spices. In a bowl, whisk together the following:
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon paprika (for color)
This combination provides the classic “holiday” aroma that fills the house as the sugar begins to melt and bubble.
Stage Four: The High-Heat Finish
Once your ham has reached its target internal temperature, remove it from the oven and carefully discard the foil. Increase your oven temperature to 425°F or set it to broil.
Brush the warm honey-butter glaze all over the ham, making sure to let some of it seep into the spiral slices. Next, generously pat the spiced sugar rub over the entire surface. If you have a kitchen torch, this is the time to use it for that authentic, uneven char. If you are using the oven, place the ham back in for 10 to 15 minutes.
Watch it like a hawk. Sugar goes from caramelized to burnt in a matter of seconds. You are looking for the coating to become bubbly, dark amber, and slightly molten. Once achieved, remove the ham and let it rest for at least 15 to 20 minutes. As the ham cools, the sugar will harden into that iconic, crunchy shell.
Expert Tips for Success
To truly elevate your homemade version, consider these “pro” moves:
- The Second Coating: For an extra-thick crust, apply half the sugar, broil until melted, then apply the remaining sugar and broil again. This layering creates a much more substantial “candy” shell.
- Slicing Ease: While the ham is already spiral-sliced, the sugar crust can make the slices stick together. Use a sharp carving knife to gently run along the natural bone line once the crust has hardened to release the slices perfectly.
- Don’t Waste the Bone: Once the feast is over, the ham bone is culinary gold. Save it to make split pea soup or red beans and rice; the smokiness and leftover glaze will add incredible depth to your next meal.
FAQs
- Can I make this recipe in a slow cooker?
- Yes, you can certainly reheat the ham in a slow cooker. Place the ham in the crock with a half-cup of liquid and cook on low for 3 to 4 hours until it reaches 130°F. However, to get the signature crunchy crust, you must remove the ham from the slow cooker, apply the sugar rub, and finish it under the oven broiler for a few minutes.
- Should I serve the ham hot or cold?
- While many people prefer their holiday ham warm, the original Honey Baked Ham is actually intended to be served at room temperature or even slightly chilled. This allows the sugar crust to stay firm and crunchy. If you serve it piping hot, the crust may remain somewhat soft and sticky.
- My ham came with a glaze packet, should I use it?
- Most store-bought spiral hams include a glaze packet, but for a true copycat experience, it is better to discard it. Homemade glazes using fresh honey, butter, and your own blend of spices offer a much more complex and “expensive” flavor profile than the pre-packaged versions.
- How do I prevent the sugar from burning?
- The key is constant supervision during the final stage. If using a broiler, keep the ham at least 6 inches away from the heating element. If certain spots are browning too fast, you can protect them with small pieces of foil while the rest of the ham finishes caramelizing.
- How long do leftovers stay fresh?
- Leftover honeybaked ham will stay fresh in an airtight container in the refrigerator for up to 5 days. You can also freeze sliced ham for up to 2 months. When reheating leftovers, do so gently in the microwave or oven to avoid toughening the meat.