Go Back

Honey Baked Ham

Honey baked ham gets a crackly, deep-golden honey-sugar crust using repeated brushing with spiced sugar layers. This baked, bone-in spiral ham technique delivers tender slices with a glossy caramel finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting 15 minutes
Total Time 3 hours
Servings: 14 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Ham and glaze
  • 1 fully cooked bone-in spiral-sliced ham 8-9 pounds
  • 0.5 cup honey
  • 0.25 cup butter
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp ground ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp paprika

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and bake covered
  1. Preheat the oven to 325F, place the ham cut-side down in a roasting pan, and cover tightly with foil to trap moisture.
  2. Bake at 325F for 12-14 minutes per pound, until the center reaches 120F when checked in the thickest part.
Make the honey-butter and spiced sugar
  1. Melt the honey and butter together until smooth and pourable.
  2. In a separate bowl, mix the granulated sugar and brown sugar with the cinnamon, cloves, ginger, nutmeg, allspice, and paprika until evenly combined.
Glaze and build a crackly crust
  1. Remove the foil, brush the ham generously with the honey-butter, and pat on a layer of the spiced sugar.
  2. Raise the oven to 400F and bake for 5 minutes, until the sugar begins to set and look glossy.
  3. Brush again with honey-butter, pat on another layer of spiced sugar, and bake 5 minutes at 400F.
  4. Brush one more time with honey-butter, pat on the remaining spiced sugar, and bake until the crust is deep golden and crackly and the ham reaches 140F.
Rest and serve
  1. Rest the ham for 15 minutes before serving so the juices settle and the crust stays crackly.

Notes

For the best crackle, press the spiced sugar onto the brushed surface so it adheres before the oven heat sets it. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 2 months. If you want a lower-sugar option, substitute part of the granulated and brown sugar with an equal amount of a baking-friendly sugar substitute, then follow the same coating and temperature steps.