I still remember the first time I baked this Honey Baked Ham Recipe — the kitchen smelled like holiday magic. After trying many versions over the years, this one became my favorite because it stays juicy inside and develops a beautiful caramelized glaze.
What makes it special is the sweet honey-butter coating that melts into every slice. I love how the glaze turns golden and sticky in the oven. Once I made this recipe, it became my go-to for holidays and family gatherings.
Ingredients (Serves approx. 25–30)
Note: several serving
- 8–10 lb bone-in fully cooked ham — I prefer bone-in because it stays moist and flavorful.
- 1/3 cup pineapple juice — adds light acidity and keeps the ham tender.
- 1 cup honey — use pure honey for the best caramelization and rich sweetness.
- 1/4 cup brown sugar — dark brown sugar gives deeper flavor.
- 1/4 cup unsalted butter — adds richness and helps the glaze become glossy.
- 1/4 cup whole cloves (optional) — traditional flavor and festive aroma.
Variations
- Sugar-free option: Use a sugar substitute suitable for baking and a no-sugar honey alternative.
- Dairy-free option: Replace butter with coconut oil.
- Spice variation: Add cinnamon or nutmeg for warmth.
- Citrus twist: Replace part of the pineapple juice with orange juice for extra brightness.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 1 hour 15 minutes to 1 hour 30 minutes
- Total Time: About 1 hour 30 minutes to 1 hour 45 minutes
Equipment You Need
- Roasting pan – Holds the ham and collects juices for basting.
- Sharp knife – Used for trimming and scoring the ham.
- Small saucepan – For preparing the glaze.
- Meat thermometer – Ensures the ham is properly heated.
- Aluminum foil – Keeps moisture in during the initial baking stage.
How to Make Honey Baked Ham Recipe?
Prepare the Ham
Before starting, allow the ham to sit at room temperature for about 30 minutes. This helps it cook evenly and prevents the glaze from burning while the center warms.
Score and Apply Initial Moisture
Remove the rind if needed and lightly score the fat in a diamond pattern. Place the ham in the roasting pan and add pineapple juice to the bottom. Cover it with foil and bake so it gently steams and becomes tender.
Prepare and Apply the Glaze
In a saucepan, melt butter, then mix in honey and brown sugar until smooth. Once the ham is heated through, remove the foil and generously brush the glaze over the surface. Make sure it seeps into the scored cuts for maximum flavor.
Bake Until Caramelized
Return the ham to the oven uncovered. Continue baking while occasionally brushing with glaze and pan juices. The surface will turn golden, sticky, and beautifully caramelized. Remove from the oven once fully heated and glossy.
Additional Tips for Making This Recipe Better
- I always remove excess rind so the glaze sticks directly to the meat.
- Letting the ham come to room temperature helps it cook more evenly.
- I like to baste the ham every 20 minutes for extra flavor.
- If I want a crispier crust, I broil it for a few minutes at the end (watch carefully).
- I save the bone for soups — it adds incredible flavor later.
How to Serve Honey Baked Ham Recipe?
Slice the ham and arrange it neatly on a large serving platter. Drizzle some of the extra glaze on top for shine and flavor. Garnish with fresh herbs like rosemary or thyme for a festive touch.
You can also add pineapple rings or orange slices for color. Serve alongside mashed potatoes, roasted vegetables, dinner rolls, or a fresh salad for a complete meal. For a delicious side option, you can also enjoy it with Chicken Caesar Pasta Salad Recipe to create a well-balanced and satisfying spread.
Nutritional Information
Approximate values per serving:
- Calories: About 290 kcal
- Protein: About 28 g
- Carbohydrates: About 15 g
- Fat: About 13 g
Make Ahead and Storage
Refrigerating
Store leftover ham in an airtight container. It stays fresh in the refrigerator for up to 4 days. Keep slices covered to prevent drying.
Freezing
Freeze sliced ham in freezer-safe bags. Add a little pan juice if possible to retain moisture. It can last up to 2 months in the freezer.
Reheating
Reheat covered with foil in a low oven (around 275°F / 135°C). Warm gently until heated through to avoid drying out.
Why You’ll Love This Recipe
Here’s why this honey baked ham is always a favorite:
- Easy to prepare: Simple ingredients and straightforward steps.
- Perfect for gatherings: Feeds a crowd and looks impressive on the table.
- Sweet and savory balance: The honey glaze creates irresistible flavor.
- Customizable: You can adjust sweetness, spices, or add citrus.
- Great leftovers: Delicious in sandwiches, salads, and soups.
If you follow these steps, you’ll have a juicy, flavorful honey baked ham with a perfectly caramelized glaze. It’s simple, festive, and guaranteed to impress your family and guests. Enjoy every bite! 🍖✨
Honey Baked Ham Recipe
Ingredients
Method
- Before starting, allow the ham to sit at room temperature for about 30 minutes. This helps it cook evenly and prevents the glaze from burning while the center warms.
- Remove the rind if needed and lightly score the fat in a diamond pattern. Place the ham in the roasting pan and add pineapple juice to the bottom. Cover it with foil and bake so it gently steams and becomes tender.
- In a saucepan, melt butter, then mix in honey and brown sugar until smooth. Once the ham is heated through, remove the foil and generously brush the glaze over the surface. Make sure it seeps into the scored cuts for maximum flavor.
- Return the ham to the oven uncovered. Continue baking while occasionally brushing with glaze and pan juices. The surface will turn golden, sticky, and beautifully caramelized. Remove from the oven once fully heated and glossy.
Notes
- I always remove excess rind so the glaze sticks directly to the meat.
- Letting the ham come to room temperature helps it cook more evenly.
- I like to baste the ham every 20 minutes for extra flavor.
- If I want a crispier crust, I broil it for a few minutes at the end (watch carefully).
- I save the bone for soups — it adds incredible flavor later.
