Honey Baked Ham
Get ready for that big celebration and show off a juicy, caramelized, and decadent honey baked ham. Both family and friends won’t be able to resist it!
Servings 15 servings
Calories 686kcal
Ingredients
- 1 (8-pound/3.6kg ) spiral sliced bone-in ham
- ¼ cup unsalted butter melted (56g)
- 2 tablespoons brown mustard
- ¼ cup honey (60ml)
- 1 cup granulated sugar (200g)
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon paprika
Instructions
- Line a roasting pan with foil and insert a rack into the pan. Place the ham on the rack. Let the ham sit at room temperature for 1 hour before roasting.
- Preheat the oven to 325°F. Arrange a rack on the bottom one-third of the oven.
- Whisk together the melted butter, mustard, and honey in a small bowl. Brush the mixture all over the outside of the ham. Cover the pan with foil and tightly seal.
- Bake for 2 hours, about 12 to 15 minutes per pound, or until heated to an internal temp of 140°F.
- Remove the ham from the oven and preheat the broiler to high.
- Carefully remove the foil from the ham pour ½ cup of pan juices into a small saucepan. Set aside.
- Stir together the sugar and spices in a small bowl. Pat ⅓ cup of the sugar mixture onto the outside of the ham.
- Return the ham to the lower rack of the oven. Broil for 2 to 3 minutes, rotating the pan after 1 minute, until the sugar on the ham is brown, bubbling, and crackly.
- Add the remaining amount of the sugar mixture to the saucepan with the pan juices and whisk to combine. Place over medium heat. Once bubbling, reduce heat to medium-low. Cook, whisking frequently, until slightly thickened and syrupy, about 3 minutes. Brush the glaze over the ham, serving any extra on the side.
Notes
- Pat the meat dry if needed. Most hams from your local grocery store are vacuum-sealed and contain water or brine in the packaging. If your ham seems particularly juicy coming out of the package, pat the entire ham dry so the honey mixture won’t slide off.
- Cover the ham. Make sure to tightly seal the pan with foil. Covering the pan keeps the juices in so that the ham will not dry out, resulting in a juicy and succulent end result.
- Don’t forget to broil. Even though it takes an extra 2-3 minutes, turning on the broiler will give your honey-baked ham that signature caramelized crust and takes this recipe to the next level.
- Rest the ham before serving. For a juicy ham, let the meat rest for 5 minutes before serving.
- Optional: Use a boneless ham. If you can’t find a spiral ham with the bone still in, use a boneless ham and reduce the cooking time by at least 30 minutes, checking the ham for doneness with a food thermometer.
- Optional variations. Make this recipe your own by substituting any of the following ingredients: maple syrup for the honey, packed light brown sugar for dark brown or granulated sugar, and whiskey or bourbon in place of some or all of the baking juices in the glaze!
Nutrition
Calories: 686kcal | Carbohydrates: 18g | Protein: 52g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 2873mg | Potassium: 701mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 128IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 2mg