There is something undeniably nostalgic and comforting about the sight of a spiral-sliced ham sitting at the center of a dinner table. Whether it is for a holiday gathering, a Sunday dinner, or a special celebration, the honey baked ham remains a gold standard for main courses. While the name is synonymous with a famous retail brand, you do not actually have to stand in a long line at a storefront to enjoy that signature sweet, smoky, and crunchy glaze. Learning how to bake a honey baked ham in your own kitchen is surprisingly straightforward, cost-effective, and allows you to customize the flavors to your exact preference.
The secret to a perfect ham lies in the balance between moisture and the exterior crust. Many people fear that baking a pre-cooked ham—which is what most grocery store hams are—will result in a dry, salty mess. However, by using the right techniques for reheating and glazing, you can achieve a result that is juicy on the inside with that iconic, crackling sugar shell on the outside.
Selecting the Right Ham for Your Recipe
Before you even preheat your oven, the success of your meal begins at the butcher counter. Most hams sold in supermarkets are “city hams,” which means they have been cured in a brine and are usually fully cooked or smoked.
Bone-In vs. Boneless
For the most authentic experience, you should look for a bone-in spiral-sliced ham. The bone helps conduct heat and adds flavor to the meat while it roasts. Spiral-sliced hams are convenient because they are pre-cut into thin, uniform slices around the bone, making serving a breeze. If you choose a boneless ham, keep in mind that it may cook faster and will lack that traditional “showstopper” look, though it is much easier to carve if you are tight on time.
Size Matters
A general rule of thumb for bone-in ham 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 coveted leftovers. For a boneless ham, about 1/2 pound per person is usually sufficient. If you are hosting a party of ten, a 10-pound bone-in ham is your best bet.
Prepping for the Oven
One of the biggest mistakes home cooks make when learning how to bake a honey baked ham is taking the meat straight from the refrigerator to the oven. Cold meat cooks unevenly. Instead, let your ham sit at room temperature for about 1 to 2 hours before you plan to bake it. This takes the chill off and ensures the center reaches the target temperature without the edges becoming tough.
While the ham rests, you can prepare your roasting pan. You do not need anything fancy; a heavy-duty roasting pan or even a large 13×9 baking dish will work. To prevent the ham from drying out, it is essential to create a humid environment. Adding about a cup of water, apple juice, or even ginger ale to the bottom of the pan will provide the necessary steam to keep the meat succulent.
The Baking Process: Low and Slow
Since most hams are already cooked, you are not technically “cooking” the meat from scratch; you are gently reheating it. The goal is to reach an internal temperature of 140°F without losing the natural juices.
Setting the Temperature
Preheat your oven to 275°F or 300°F. Low heat is the key here. High heat will cause the proteins to tighten and squeeze out the moisture, leading to a rubbery texture. Place the ham cut-side down in the roasting pan. This protects the most vulnerable part of the meat from direct heat.
Tightly Sealing the Ham
Cover the entire roasting pan tightly with heavy-duty aluminum foil. You want to create a seal so the steam stays trapped inside. If your ham is particularly large and sticks out of the pan, you may need to use two overlapping pieces of foil. Bake the ham for approximately 12 to 15 minutes per pound. For a standard 8-pound ham, this usually takes about 2 hours.
Crafting the Signature Honey Glaze
While the ham is in the oven, it is time to focus on the star of the show: the honey glaze. A traditional honey baked ham has a glaze that is both sweet and spiced, often with a hint of smokiness.
Ingredients for a Classic Glaze
To mimic the famous version, you will need a base of honey and sugar. Dark brown sugar is preferred because the molasses content adds a deeper color and a richer flavor. Combine one cup of honey with one cup of brown sugar. To balance the sweetness, add a teaspoon of Dijon mustard, a pinch of ground cloves, half a teaspoon of cinnamon, and perhaps a touch of garlic powder or smoked paprika.
The Stovetop Method
Combine these ingredients in a small saucepan over medium heat. Stir constantly until the sugar has dissolved and the mixture begins to bubble slightly. Do not let it boil for too long, or it will become too thick to brush onto the ham. Once the mixture is smooth and syrupy, remove it from the heat.
Achieving the Perfect Crust
Once your ham reaches an internal temperature of about 130°F, it is time to remove it from the oven and apply the glaze. Increase your oven temperature to 425°F or turn on the broiler.
Carefully remove the foil. Be cautious of the steam that will escape. Brush about half of your honey glaze over the entire surface of the ham, making sure to get it between the spiral slices. Return the ham to the oven, uncovered.
This stage requires constant supervision. The high sugar content in the glaze means it can go from caramelized to burnt in a matter of seconds. Bake for about 10 minutes, then remove it again to apply the remaining glaze. Many enthusiasts like to sprinkle an additional layer of granulated sugar or “browning sugar” over the top and use a kitchen torch to create that hard, glass-like crackle that is the hallmark of a professional honey baked ham. If you don’t have a torch, the broiler will suffice; just keep a very close eye on it.
Resting and Serving
The hardest part of learning how to bake a honey baked ham is waiting to eat it. Once the ham is out of the oven and the glaze is bubbly and caramelized, it must rest. Let the ham sit for at least 15 to 20 minutes before carving. Resting allows the juices to redistribute throughout the meat, ensuring every slice is moist.
When you are ready to serve, use a sharp knife to cut around the center bone. Since the ham is already spiral-sliced, the pieces should fall away easily. Arrange them on a platter and spoon any leftover juices from the bottom of the pan over the meat.
Storing and Using Leftovers
If you find yourself with leftovers, you are in luck. Ham is incredibly versatile. Store leftover ham in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 2 months.
The bone itself is a culinary treasure. Do not throw it away! Save the ham bone to make split pea soup, navy bean stew, or even a rich stock for collard greens. The residual honey glaze on the bone adds a unique sweetness to savory broths that is difficult to replicate with any other ingredient.
FAQs
Can I use a slow cooker instead of an oven?
Yes, you can certainly use a slow cooker to bake a honey baked ham. Place the ham in the slow cooker with a bit of liquid (like apple juice) and cook on low for 4 to 6 hours. However, you will still need to move the ham to a roasting pan and place it under the broiler at the very end if you want that crispy, caramelized crust.
What if my ham is not spiral-sliced?
If you have a whole or half ham that isn’t sliced, you should score the skin in a diamond pattern before baking. This allows the glaze to penetrate the meat. You will also need to increase the baking time slightly since the heat won’t penetrate the center as quickly as it does with a spiral-cut ham.
How do I prevent the ham from being too salty?
Most hams are naturally high in sodium due to the curing process. To mitigate this, you can soak the ham in cold water for a few hours before baking, though this is usually not necessary for modern “city hams.” Using a very sweet glaze also helps balance the saltiness of the meat.
Is it necessary to use a meat thermometer?
While you can estimate based on time, using a meat thermometer is the only way to ensure your ham is perfectly heated without being overcooked. Aim for an internal temperature of 140°F for a fully cooked ham. If you are starting with a “cook-before-eating” ham, you must reach 160°F.
What are the best side dishes to serve with honey baked ham?
Honey baked ham pairs beautifully with savory and acidic sides. Consider serving it with cheesy scalloped potatoes, roasted Brussels sprouts with balsamic glaze, a crisp green salad, or classic buttermilk biscuits. The sweetness of the ham also goes well with tart cranberry sauce or a spicy mustard dipping sauce.