The centerpiece of a holiday table often defines the entire meal. While turkey has its fans and prime rib has its prestige, there is something uniquely nostalgic and crowd-pleasing about a honey baked ham. That signature combination of savory, salty pork enveloped in a crackling, sweet, and spiced glaze is a culinary icon for a reason.
Whether you have purchased a pre-cooked spiral-sliced ham and want to elevate it, or you are starting from scratch with a city ham, mastering the preparation process ensures your centerpiece is juicy rather than dry, and flavorful rather than just salty. Preparing a honey baked ham isn’t just about heat; it’s about the chemistry between the sugar and the protein, and the patience required to let those flavors meld.
Choosing the Right Cut of Meat
Before you even turn on your oven, the success of your meal depends on the quality and type of ham you select. Not all hams are created equal, and knowing the difference will dictate your cooking time and technique.
Smoked vs. Fresh Ham
For a traditional honey baked style, you want a “city ham.” These are hams that have been cured in a brine and are usually sold fully cooked and smoked. A “fresh ham” is raw pork that hasn’t been cured or smoked; if you use this, you’ll end up with something more akin to a pork roast than the pink, salty ham you’re likely craving.
Bone-In vs. Boneless
If flavor is your priority, bone-in is the only way to go. The bone conducts heat during the cooking process, helping the meat cook more evenly from the inside out, and it adds a depth of flavor that boneless versions simply can’t match. Plus, the leftover ham bone is liquid gold for making split pea soup or beans the next day.
The Spiral Cut Advantage
Most people prefer a spiral-cut ham because the hard work of slicing is already done. However, because the meat is pre-sliced, it is much more prone to drying out. If you choose a spiral ham, your preparation must focus heavily on moisture retention.
Essential Ingredients for the Signature Glaze
The “honey baked” moniker implies more than just honey. To achieve that professional, glass-like crust, you need a balance of sugars and aromatics.
Honey provides the floral notes and the sticky base, but it shouldn’t be the only sweetener. Adding brown sugar is crucial because it contains molasses, which caramelizes beautifully and provides a deeper color. Many chefs also include a touch of maple syrup for a woody sweetness.
To balance the sugar, you need acidity and spice. Dijon mustard is a classic choice, providing a sharp contrast to the honey. Warm spices like ground cloves, cinnamon, and nutmeg provide that unmistakable holiday aroma. Some recipes also call for a splash of pineapple juice or apple cider to help thin the glaze and add a fruity undertone that cuts through the fat of the pork.
Step-by-Step Preparation and Cooking Process
Once you have your ham and your glaze ingredients ready, it’s time to head to the kitchen. Preparation is a multi-stage process: tempering, roasting, glazing, and resting.
Tempering the Meat
Never take a ham straight from the refrigerator and put it into a hot oven. This causes the exterior to overcook and dry out before the center even gets warm. Let your ham sit on the counter for about 1 to 2 hours (depending on size) to take the chill off. This ensures more even heat distribution.
Setting Up the Roasting Pan
Place the ham in a heavy-bottomed roasting pan. If you are using a half-ham, place it cut-side down. This protects the most vulnerable part of the meat from direct heat exposure. Pour about a cup of water, apple juice, or white wine into the bottom of the pan. This creates a steam-filled environment that prevents the ham from turning into leather.
The Low and Slow Method
The secret to a juicy ham is low heat. Set your oven to 275°F or 300°F. Since the ham is already cooked, you aren’t “cooking” it so much as you are “reheating” it to an internal temperature of 140°F. Cover the ham tightly with heavy-duty aluminum foil. Ensure there are no gaps where steam can escape.
Typically, you should plan for about 12 to 15 minutes of oven time per pound. For a standard 10-pound ham, this means roughly 2 to 2.5 hours in the oven.
Achieving the Perfect Honey Glaze
The glazing process happens in the final 30 minutes of cooking. This is where the magic happens.
Remove the ham from the oven and increase the oven temperature to 400°F. Carefully peel back the foil. Generously brush your prepared honey mixture over the entire surface of the ham, making sure to get into the crevices of the spiral slices if applicable.
Return the ham to the oven uncovered. Every 10 minutes, add another layer of glaze. The high heat will cause the sugars to bubble and harden into a lacquer. If you want an extra-thick crust, you can even toss a little extra granulated sugar or brown sugar over the top during the last 5 minutes.
For those who want a truly professional finish, a kitchen torch can be used after the ham comes out of the oven to further caramelize any spots that didn’t get enough color in the oven. Just be careful not to burn the sugar, as it can turn bitter quickly.
The Importance of the Rest Period
One of the most common mistakes in ham preparation is slicing it the second it comes out of the heat. Like any large cut of meat, ham needs to rest.
Transfer the ham to a carving board and tent it loosely with foil. Let it sit for at least 20 to 30 minutes. This allows the juices to redistribute throughout the meat. If you cut it immediately, all that moisture will run out onto the board, leaving you with dry meat. Furthermore, the glaze needs a few minutes to “set” and become crispy rather than runny.
Serving and Side Dish Pairings
When you are ready to serve, the spiral slices should pull away easily from the bone with a sharp carving knife. To complement the sweet and savory profile of the honey baked ham, consider sides that offer some textural contrast or acidity.
A bright, vinegar-based coleslaw or a crisp green bean almondine can cut through the richness. For a more traditional route, scalloped potatoes or a creamy mac and cheese provide a decadent companion to the smoky pork. Don’t forget a side of spicy mustard or a homemade cranberry sauce for those who like to dip their slices.
Storing and Using Leftovers
A large ham almost always results in leftovers, which is often the best part. Store leftover ham in airtight containers in the refrigerator for up to 4 days, or freeze it for up to 2 months.
Leftover honey baked ham is incredibly versatile. It makes for the ultimate breakfast sandwich with a fried egg and cheddar cheese, or it can be diced into a crustless quiche. If you find the meat has dried out a bit in the fridge, reheating it in a pan with a little butter and a splash of water will help revive its texture.
FAQs
Can I prepare a honey baked ham in a slow cooker?
Yes, you can prepare a ham in a slow cooker, which is an excellent way to save oven space during busy holidays. Place the ham in the slow cooker with your glaze and a small amount of liquid. Cook on low for 4 to 6 hours. However, keep in mind that you won’t get the same crispy, caramelized crust that an oven provides. To fix this, you can move the ham to a broiler for a few minutes at the very end.
How do I prevent my spiral ham from drying out?
The key to preventing dryness is a combination of moisture and protection. Always add liquid to the bottom of the roasting pan and seal the pan tightly with foil. Cooking at a lower temperature, such as 275°F, is also vital. If you find the ham is heating too quickly, you can baste it with its own juices or additional glaze throughout the process.
What is the best internal temperature for a pre-cooked ham?
Since most hams purchased at the grocery store are already fully cooked, you are simply looking to reach a food-safe serving temperature. Aim for an internal temperature of 140°F. Using a meat thermometer is the only way to ensure accuracy. Insert the probe into the thickest part of the meat, making sure it does not touch the bone, which can give a false high reading.
Can I make the glaze ahead of time?
Absolutely. You can prepare your honey glaze several days in advance and store it in a jar in the refrigerator. If it becomes too thick or solidifies due to the honey and sugar, simply microwave it for 15 to 20 seconds or warm it in a small saucepan over low heat until it reaches a brushable consistency before applying it to the ham.
What if my ham is labeled “Ham with Natural Juices” vs “Ham Water Added”?
“Ham with Natural Juices” is a higher-quality product with a firmer texture and more intense pork flavor. “Ham Water Added” or “Ham and Water Product” contains a significant amount of added moisture, which can make the texture somewhat rubbery or spongy. If you want the best possible honey baked ham experience, look for a “Ham with Natural Juices” or a “Cured Bone-In Ham” with no water added.