Mom's Best Recipes
Recipe

Honey Baked Ham

Sticky honey glaze, cozy warm spices, and caramelized edges, all with a no drama oven method.

Author By Matt Campbell
4.8
A whole spiral sliced ham in a roasting pan, glazed until glossy and amber, with caramelized edges and a small brush resting nearby on a warm kitchen counter
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Honey baked ham is one of those dishes that makes the whole kitchen smell like you have your life together, even if you are still looking for the foil and someone is definitely stealing glaze with a spoon. The goal here is simple: juicy ham, shiny sticky glaze, and edges that get just crisp enough to make you “accidentally” grab the end pieces.

This is an easy oven method built for the ham you can actually find at most grocery stores, usually fully cooked and spiral sliced. We warm it gently so it stays tender, then hit it with a honey butter glaze that clings, caramelizes, and tastes like holiday comfort without requiring a culinary degree or a prayer circle.

Bowls of honey, brown sugar, Dijon mustard, melted butter, and spices arranged on a kitchen counter with measuring spoons

Why It Works

  • Moist slices, not dry ham: low oven heat plus a little liquid in the pan keeps it juicy.
  • That shiny lacquered finish: the glaze goes on in layers so it actually sticks instead of sliding off.
  • Caramelized edges without burning: we finish with a short high heat blast and keep an eye on the sugar.
  • Built in flavor: honey, brown sugar, Dijon, and warm spices make it sweet, savory, and balanced.

Pairs Well With

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Storage Tips

Refrigerate: Cool ham, then store in an airtight container for up to 4 days. Pour any pan juices over the slices to help keep them moist.

Freeze: Freeze sliced ham in portions (with a little juice if you have it) for up to 2 months. Thaw overnight in the fridge.

Reheat without drying out: Place slices in a baking dish with a splash of water or broth, cover tightly with foil, and warm at 300°F until hot. For best food safety, reheat leftovers to 165°F. For quick servings, microwave covered with a damp paper towel in short bursts.

Slices of leftover glazed ham packed in a glass meal prep container with a little pan juice at the bottom on a kitchen counter

Common Questions

Is a spiral ham already cooked?

Most store bought spiral hams are fully cooked. You are mainly reheating it and adding glaze. Still, check the label. If it says “fully cooked,” reheat to an internal temp of about 140°F for serving. If it says cook before eating, follow the package directions and cook it to a safe temp (typically 145°F with a rest time, but the label wins).

How much ham per person?

A good rule is 1/2 pound per person for a bone in ham (raw weight includes the bone). If you have lots of sides, 1/3 pound per person can be plenty. If you want leftover sandwiches, aim higher.

Why did my glaze burn?

Sugar can go from caramelized to bitter fast. Keep the ham covered for most of the bake, glaze in layers near the end, and only broil or high heat for a couple minutes. If it starts getting too dark, pull it immediately.

Do I have to use Dijon?

No, but it helps balance sweetness. Yellow mustard works, and a grainy mustard is great if you like a little texture.

How do I keep the spiral slices from drying out?

Keep the ham cut side down, add a little liquid to the pan, and cover tightly with foil. Also let it rest 10 to 15 minutes before serving so the juices settle back in.

What if my ham came with a glaze packet?

You can save it for another day or toss it. Many spiral hams are already a little sweet, so I like using this honey butter glaze for a glossy finish and better balance.

How hot should leftovers be reheated?

For food safety, reheat leftover ham to 165°F. (For the whole fully cooked ham on day one, you are reheating to about 140°F for serving.)

The first time I made honey baked ham on my own, I treated it like a fragile museum piece. No touching. No experimenting. Then I realized ham wants what most of us want: gentle heat, a little attention, and a glaze that tastes like you meant it. Now I lean into the fun part, which is brushing on that honey butter and watching it turn glossy in the oven while the kitchen smells like comfort. Also yes, I always “test” the crispy edges. For quality control.