If you have ever stepped foot in a HoneyBaked Ham Co. store during the holidays, you know the scent: a heady, sweet, and smoky aroma that defines family gatherings. While many people choose to buy the pre-glazed version, knowing how to cook honeybaked ham yourself—or more accurately, how to heat and glaze a high-quality bone-in ham to mimic that iconic flavor—is a culinary skill that will save you money and earn you endless compliments.
Cooking a ham of this caliber isn’t just about heat; it is about moisture retention and the chemistry of a crunchy, sugary crust. Whether you are working with a store-bought HoneyBaked brand ham that needs reheating or you are starting from scratch with a spiral-cut smoked ham, this guide covers every nuance to ensure your centerpiece is juicy, aromatic, and perfectly glazed.
Understanding the Foundation of a Great Ham
Before you even turn on the oven, you need to understand what you are working with. Most hams sold in grocery stores or specialty shops are “city hams,” which means they have been cured in a brine and are usually pre-cooked or smoked. When you learn how to cook honeybaked ham style, you are essentially performing a careful “reheating” process coupled with a specialized glazing technique.
Selecting the Right Cut
For the most authentic experience, you should look for a bone-in, spiral-cut ham. The bone provides flavor and helps conduct heat evenly during the warming process. The spiral cut is essential because it allows your homemade honey glaze to seep down between the slices, flavoring the meat from the inside out rather than just sitting on the surface.
Thawing and Preparation
Never put a frozen ham directly into a hot oven. For the best results, thaw your ham in the refrigerator for 24 to 48 hours depending on its size. Take the ham out of the fridge about 30 to 60 minutes before cooking to take the chill off. This ensures the center reaches the safe serving temperature without the exterior drying out.
The Warming Process: Low and Slow is Key
The biggest mistake people make when figuring out how to cook honeybaked ham is treating it like a raw roast. Since the ham is already cooked, high heat is your enemy. High temperatures tighten the muscle fibers and squeeze out the moisture, leaving you with a “ham jerky” texture.
Setting the Temperature
Preheat your oven to 275°F. This low temperature is the secret to a tender result. You want to gently coax the ham up to an internal temperature of 140°F. If you go much higher, the meat will begin to toughen.
Maintaining Moisture
Place the ham cut-side down in a heavy roasting pan. Add about a half-inch of water, apple juice, or even a splash of ginger ale to the bottom of the pan. Cover the entire pan tightly with heavy-duty aluminum foil. The goal is to create a steam chamber that keeps the meat succulent while it warms through.
Calculating Cooking Time
Generally, you should allow for 12 to 15 minutes per pound. A standard 8-pound ham will take approximately 1.5 to 2 hours to reach the ideal internal temperature. Use a meat thermometer to check the thickest part of the ham, being careful not to touch the bone, which can give a false high reading.
Crafting the Signature Honey Glaze
The “honeybaked” part of the name refers to the crackling, spiced sugar crust that shatters when you bite into it. Achieving this at home requires a two-step approach: a liquid glaze for flavor and a dry rub for the “brulee” effect.
The Liquid Infusion
While the ham is in its final 30 minutes of warming, prepare a liquid glaze. Mix honey, brown sugar, a touch of Dijon mustard, and a pinch of ground cloves in a small saucepan over medium heat. Simmer until the sugar is dissolved and the mixture is syrupy. Carefully peel back the foil from your ham and brush this liquid into the spirals and over the surface.
The Sugar Crust
Once the ham has reached 140°F, remove it from the oven and increase the oven temperature to 425°F or turn on the broiler. This is where the magic happens. Generously coat the outside of the ham with a dry mixture of granulated sugar, cinnamon, nutmeg, and ginger.
If you have a kitchen torch, this is the time to use it. If not, place the ham back in the hot oven for 5 to 10 minutes. Watch it like a hawk. You want the sugar to bubble and turn a deep amber brown. The moment it begins to smell like toasted caramel, pull it out.
Resting and Serving Your Masterpiece
One of the most overlooked steps in how to cook honeybaked ham is the rest period. Just like a steak or a turkey, ham needs time to redistribute its juices.
The 20 Minute Rule
Let the ham sit on the counter, uncovered, for at least 20 minutes before carving. This allows the glaze to harden into that signature “candy” shell and ensures the juices stay within the meat when you finally pull the slices away from the bone.
Carving Techniques
Since spiral hams are pre-sliced, carving is simple. Run a sharp knife around the center bone to release the slices. You can then make a horizontal cut across the base to free the large sections of meat. Arrange them on a platter and spoon any remaining pan juices—which are now a mix of ham drippings and honey—over the top.
Storage and Creative Leftovers
A large ham almost always results in leftovers, which is arguably the best part of the process. Proper storage ensures the meat stays fresh for days to come.
Refrigeration and Freezing
Wrap leftovers tightly in plastic wrap or foil and store them in the refrigerator for up to 5 days. If you can’t finish it all, ham freezes beautifully. Carve the meat off the bone first, wrap it in airtight freezer bags, and it will stay good for up to 2 months.
Utilizing the Ham Bone
Do not throw away the bone! The bone from a honey-glazed ham is a goldmine of flavor. Use it to simmer a pot of split pea soup, navy bean soup, or slow-cooked collard greens. The residual sugar and spice from the glaze add a complex depth to broths that you simply can’t get from a standard ham hock.
Frequently Asked Questions
- Can I cook a honeybaked ham in a slow cooker?
- Yes, you can use a slow cooker to warm a ham if it fits. Place the ham cut-side down, add a small amount of liquid, and cook on the “low” setting for 4 to 5 hours. However, you will still need to move the ham to a conventional oven or use a kitchen torch at the end to achieve the crispy, caramelized sugar crust, as a slow cooker cannot produce the dry heat necessary for caramelization.
- Should I glaze the ham at the beginning or the end?
- You should always glaze the ham toward the end of the cooking process. Because glazes have a high sugar content, applying them at the beginning of a two-hour bake will cause the sugar to burn and turn bitter. Wait until the ham is almost at its target internal temperature before applying your honey and sugar coatings.
- How do I prevent the spiral slices from drying out?
- The best way to prevent drying is to cook the ham face-down in a pan with liquid and keep it tightly sealed with foil. If you find the slices are spreading apart and exposing the interior meat to the air, you can use toothpicks to pin the slices together or wrap the entire ham in parchment paper before covering it with foil to create an even tighter moisture seal.
- What temperature is considered safe for cooked ham?
- Since most hams are pre-cooked, you are technically just reheating them. The USDA recommends reheating pre-packaged hams to an internal temperature of 140°F. If you are starting with a “fresh” ham that has not been cured or pre-cooked, you must cook it to an internal temperature of 145°F and allow it to rest.
- How much ham should I buy per person?
- When buying a bone-in ham, a good rule of thumb is to estimate about 3/4 pound to 1 pound of meat per person. This accounts for the weight of the bone and ensures that everyone gets a generous serving with enough left over for the traditional day-after sandwiches. For a party of ten, an 8 to 10-pound ham is usually perfect.