Recipe

Honey Baked Ham

Juicy spiral ham finished with a buttery honey glaze that bakes into a shiny, caramelized crust.

By Matt Campbell

•

4.8

A whole spiral-sliced ham in a roasting pan, glazed until glossy and caramelized, resting on a wooden cutting board on a bright kitchen counter

Honey baked ham is one of those dishes that makes the whole house smell like you have your life together, even if you are currently hunting for the foil you swore you bought. The move here is simple: warm the ham gently so it stays juicy, then hit it with a buttery honey glaze that turns shiny and sticky and a little crisp around the edges.

This version is built for real life. The ingredients are easy to find, the steps are clear, and you get that classic sweet savory holiday vibe without needing a culinary degree or a stress nap.

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

Why It Works

Juicy ham, not dried out: We reheat low and slow, covered, so the slices stay tender.
Big flavor with minimal effort: Honey, brown sugar, mustard, and warm spices bring the sweet savory balance.
Caramelized finish: The glaze goes on near the end so it bubbles and sets instead of burning.
Flexible for any crowd: Works for spiral-sliced, bone-in, or boneless ham, and you can scale the glaze up if you need more.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then wrap tightly or store in an airtight container. Keep in the fridge for up to 4 days.

Freeze: Slice or cube and freeze in zip-top freezer bags with as much air pressed out as possible. Freeze up to 2 months for best texture.

Reheat without drying out: Place slices in a baking dish with a splash of water, broth, or leftover pan juices. Cover with foil and warm at 300°F until hot, about 10 to 15 minutes. Microwave works too, but cover the ham and use 50% power.

Sliced leftover ham stacked in a clear airtight container on a kitchen counter, ready to refrigerate

Common Questions

What kind of ham should I buy?

The easiest option is a fully cooked spiral-sliced ham (bone-in or boneless). Since it is already cooked, you are really just reheating and glazing. If your ham is labeled “cook before eating,” you will need to follow its package instructions for safe internal temperature.

How much ham per person?

A good rule: about 1/2 pound per person for a bone-in ham, or 1/3 pound per person for boneless. If you want generous leftovers for sandwiches, bump it up.

What internal temperature should reheated ham be?

For a fully cooked ham, aim for 140°F in the thickest part. If it is a cook-before-eating ham, aim for 145°F (and rest 3 minutes).

Where do I put the thermometer in a spiral ham?

Insert it into the thickest part, ideally near the center. For bone-in, avoid touching the bone (it can give a false reading). Spiral hams can heat unevenly, so if you are unsure, take a second reading in another thick spot.

Can I make the glaze ahead?

Yes. Make it up to 5 days ahead and refrigerate. Warm it gently (microwave or small saucepan) so it is brushable.

My glaze looks grainy or thin. Did I ruin it?

Nope. Brown sugar can look grainy at first but smooths out as it heats. Also, this glaze may look a little loose while it is hot, and it will thicken more as it cools and bakes onto the ham. If it still looks separated, whisk in 1 tablespoon warm water.

How do I keep a spiral ham from drying out?

Keep it covered with foil for most of the bake and do the glaze at the end. Also, do not overcook it. A thermometer is your best friend here.

Do I need to scale the glaze for a bigger ham?

This amount is perfect for an 8 to 10 pound ham. For a smaller ham, you can make the full batch and just use what you want. For a larger ham, scale the glaze up by 1.5x for 12 to 14 pounds.

Any allergy notes?

This recipe contains dairy (butter) and mustard (Dijon). Swap in plant butter if needed, and choose a mustard that works for your household.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Roasting pan (or large baking dish)
Foil
Small saucepan
Basting brush or spoon
Instant-read thermometer
Cutting board and sharp knife

I used to think ham was just “the thing that shows up at holidays.” Then I started paying attention to the parts I actually loved: the sticky corners, the sweet savory glaze, and the little crispy bits that happen where the slices fan out. Now I treat honey baked ham like a low-drama main dish that still feels special. The best part is watching people “just grab a tiny piece” and somehow return for four more.

Honey Baked Ham

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 1 hour 45 minutes

Total Time 2 hours

Servings 10 to 12

Ingredients

A spiral-sliced fully cooked ham sitting in a roasting pan lined with foil on a kitchen counter

1 fully cooked spiral-sliced ham (8 to 10 pounds)
1/2 cup unsalted butter
1/2 cup honey
1/2 cup packed light brown sugar
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional, for a subtle smoky note)
1/4 teaspoon ground cloves (or a pinch, cloves are powerful)
1/4 teaspoon black pepper
Pinch of salt (only if your ham is not very salty)

Optional for serving: sliced oranges or pineapple rings for the platter, chopped parsley for a little color.

Instructions

Heat the oven and set up the pan. Preheat to 325°F. Line a roasting pan with foil for easier cleanup. Place the ham cut-side down (or flat side down) in the pan.
Cover and warm the ham. Pour 1/2 cup water into the pan around the ham. Cover tightly with foil. Bake for about 10 minutes per pound, or until the thickest part hits 120 to 125°F (we will finish it with glaze). Timing varies by brand, shape, and how cold your ham is, so start checking temperature about 30 minutes early to avoid overcooking.
Make the honey glaze. About 20 minutes before the ham is ready, melt butter in a small saucepan over medium-low heat. Whisk in honey, brown sugar, Dijon, vinegar, garlic powder, paprika (if using), cloves, pepper, and a pinch of salt. Simmer gently for 2 to 3 minutes until glossy and well combined. It may look a little loose while hot, and it will thicken more as it cools and bakes.
Glaze the ham. Remove the ham from the oven. Increase oven temperature to 400°F. Keep the ham on the counter, loosely covered with foil, while the oven heats (usually 5 to 10 minutes). Carefully open the foil (watch the steam). Brush or spoon glaze all over, nudging it into the spiral cuts where you can.
Bake uncovered to caramelize. Return ham to the oven uncovered for 12 to 18 minutes, brushing with more glaze halfway through. You are looking for bubbling edges and a shiny, lacquered surface. If anything starts getting too dark, loosely tent with foil.
Check temp, then rest. The ham is ready when it reaches 140°F in the thickest part. For bone-in, avoid hitting the bone with the thermometer. Rest for 10 to 15 minutes before slicing so the juices stay where they belong.
Serve. Transfer to a platter. Spoon a little pan juice over the top for shine, and pass the rest at the table so people can choose their own adventure. That is the cook’s tax.

Tips and Variations

Time is an estimate: Temperature is the real finish line. Start checking early so you do not accidentally turn your ham into ham jerky.
Do not glaze too early: Honey and sugar can burn. Warm the ham covered first, then glaze at higher heat near the end.
Want extra crisp edges? Broil for 1 to 2 minutes at the very end, watching it like a hawk.
Make it citrusy: Add 1 tablespoon orange juice plus 1 teaspoon orange zest to the glaze.
Make it spicy: Whisk in 1/4 to 1/2 teaspoon cayenne or a spoonful of hot sauce for sweet heat.
No Dijon? Use yellow mustard or spicy brown. Dijon gives a clean tang, but the ham will still be delicious.
Boneless ham timing: Boneless warms a bit faster. Start checking temperature 20 minutes earlier than you think.
Optional: turn pan juices into a sauce: If your pan juices are thin from the water, pour them into a small saucepan, skim fat if you want, and simmer for 3 to 5 minutes until slightly reduced. Spoon over sliced ham or serve on the side.
Save the bone: If you have a bone-in ham, freeze the bone for beans, greens, or soup. Future you will feel personally blessed.

A cozy family-style dinner table set with plates and serving dishes, with a glazed ham as the centerpiece under warm kitchen lighting

Nutrition information is estimated.

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Honey Baked Ham

Why It Works

Pairs Well With

Recommended

Candied Yams

Deviled Eggs

Campbell's Green Bean Casserole

Nice Mashed Potatoes

Storage Tips

Common Questions

What kind of ham should I buy?

How much ham per person?

What internal temperature should reheated ham be?

Where do I put the thermometer in a spiral ham?

Can I make the glaze ahead?

My glaze looks grainy or thin. Did I ruin it?

How do I keep a spiral ham from drying out?

Do I need to scale the glaze for a bigger ham?

Any allergy notes?

Honey Baked Ham

Ingredients

Instructions

Tips and Variations