Honey Baked Ham
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Honey Baked Ham – Spiral baked honey ham that’s SO EASY you really can’t mess it up! The sweetness from the honey works perfectly with the saltiness of the ham. This ham is similar to the honey baked ham everyone loves to purchase but so much less expensive! Perfect for HOLIDAY MEALS and family dinners!
Honey Baked Ham Recipe
If you’ve ever been intimidated to make a honey baked spiral ham worthy of your family’s holiday celebrations such as Easter, Thanksgiving, Christmas, New Year’s, this super easy recipe will give you the confidence to make one.
Or try this honey baked ham the next time you’re looking for something for a Sunday dinner or satisfying family meal.
Everyone will be impressed with the flavor of this spiral baked ham that’s perfectly sweet to balance the saltiness of the ham.
It reminds me of those fancy-looking honey baked hams that everyone loves to buy but this version is far less expensive, and tastes just as good – if not better – than anything you’d order online, order from your grocery store, or order in a restaurant!
Ingredients In Honey Baked Ham
- Precut spiral ham
- Apple juice
- Light brown sugar
- Apple cider vinegar
- Dijon mustard
- Grainy mustard
- Garlic powder
- Onion powder
- Ground cloves
How To Make A Honey Baked Spiral Ham
Preheat the oven to 325F and place the ham onto a rack in a large roasting pan, cut-side down, and then pour the apple juice and water into the bottom of the roasting pan.
In a small sauce pot add the honey, brown sugar, vinegar, dijon and grainy mustards, garlic and onion powders, black pepper, ground cloves, and whisk together until combined and place over medium-low heat.
Continue to stir occasionally until the sugars have melted and the mixture is smooth.
Brush half of the glaze all over the ham and try and get some of the glaze between the slices.
Cover with foil and bake for about 90 minutes, or until the internal temp is 110F.
Increase the oven temp by 50 degrees, to 375F. Remove the ham from the oven, remove the foil, and brush with half of the remaining glaze. Again, try to get the glaze between the slices as best you can.
Place the ham back in the oven uncovered and bake for another 20 minutes or until an internal temperature reaches about 130F.
Turn your broiler to low, brush the remaining glaze all over the ham, trying to get the glaze in between the slices, before broiling the ham until the glaze starts to bubble and becomes caramelized. Keep an eye on it so it doesn’t burn.
Let the ham sit for about 20 minutes before serving your masterpiece!
How Sweet Is a Honey Baked Ham
Although the overall flavor profile is quite sweet from the honey, apple juice, and brown sugar, but it all really works beautifully and balances the inherent saltiness of the ham.
Ironically, you don’t really specifically taste honey even though there’s lots of honey in the glaze. It just really adds the perfect sweetness.
Creating a Crispy Skin on Baked Ham
The glaze on the outside doesn’t really get crispy but I highly recommend broiling it for a few minutes to get that caramelized flavor.
With the natural sugars in the honey, make sure to keep an eye on it the entire time you’re broiling or it could burn.
Serving Tips For Baked Ham
I personally love dipping the ham slices in the drippings as a jus when serving. They keep the ham super moist and add extra flavor, too!
Tips For Making Honey Baked Ham
Allow your ham to sit out at room temp for 3 hours before baking it. It will help bring up the ham’s temperature so it won’t take as long to cook.
I like to save the cooking liquid. Then, when reheating the ham, place the cooking liquid in a large skillet with the ham slices.
I prefer to cut the slices off the main ham shank and place them directly into the pan with the liquid. Bring it to a simmer and it’s ready to re-serve!
- 1 precut spiral ham, boneless (7-10 pounds)
- 1 cup apple juice
- 1 cup water
- 1 cup honey
- 3/4 cup light brown sugar, packed
- 1/4 cup apple cider vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon grainy mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon ground cloves
- Let the ham sit out at room temperature for 3 hours before baking. This will help bring the ham’s temperature up so it won’t take as long to cook. This accounts for the long "additional time" measurement above.
- Preheat the oven to 325°F. Place the ham onto a rack in a large roasting pan, cut-side down. If you do not have a roasting rack, you can make one by using a large piece of foil, compressing it down into a long rope, and securing the ends together to form a circle. Place the foil circle into the bottom of the roasting pan and place the ham, cut-side down, on top of the foil.
- Pour the apple juice and water into the bottom of the roasting pan.
- To a small sauce pan, add the honey, brown sugar, vinegar, dijon and grainy mustards, garlic and onion powders, pepper, cloves, and whisk together until combined and place over medium-low heat. Continue to stir occasionally until the sugars have melted and the mixture is smooth; remove from the heat.
- Brush half of the glaze all over the ham, trying to get some of the glaze between the slices, but don’t worry if you can’t. Cover the ham and roasting pan with foil, noting you may need to overlap the foil.
- Place in the oven and bake for about 90 minutes, or until the internal temperature reaches around 110°F.
- Increase the oven temp to 375°F.
- Remove the foil and brush with half of the remaining glaze (make sure you reserve the other half), again trying to get the glaze between the slices as best you can. Tip - If the glaze thickened too much and it is not brushable, place it back on the stove to loosen it up.
- Place the ham back in the oven, uncovered this time, and bake for another 20 minutes, or until the internal temperature reaches about 130°F.
- Turn your broiler to low.
- Brush the remaining reserved glaze all over the ham, trying to get the glaze in between the slices as best you can.
- Broil the ham until the glaze starts to bubble and becomes caramelized. Tip - Make sure to keep an eye on it the entire time or it could burn!
- Allow the ham to sit and rest for about 20 minutes before serving. I prefer to serve with the ham drippings as a jus because they add so much moisture and flavor* (See Notes).
- Ham will keep airtight the fridge for up to 5 days or in the freezer for up to 3 months.
*I like to save the cooking liquid and juices. Then, when reheating the ham, place the cooking liquid in a large skillet with the ham slices. I like to cut the slices off the main ham shank and place them directly into the pan with the liquid. Bring to a simmer and it’s ready to serve.
Amount Per Serving: Calories: 123Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 126mgCarbohydrates: 30gFiber: 0gSugar: 29gProtein: 2g
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