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Honey Baked Ham Recipe
Ash Tyrrell

Honey Baked Ham Recipe

I still remember the first time I baked this honey baked ham — 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.
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Total Time 1 hour 45 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.