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!
Prep Time10 minutesmins
Cook Time1 hourhr50 minutesmins
Additional Time3 hourshrs40 minutesmins
Total Time5 hourshrs40 minutesmins
Course: Entrees
Cuisine: American
Keyword: baked spiral ham, best baked ham, honey baked ham, honey baked ham glaze, honey baked ham recipe, honey baked spiral ham, how long does a honey baked ham last, how long to bake ham in oven, how to cook a honey baked ham
Servings: 15
Calories: 123kcal
Author: Averie Sunshine
Ingredients
1precut spiral hamboneless (7-10 pounds)
1cupapple juice
1cupwater
1cuphoney
¾cuplight brown sugarpacked
¼cupapple cider vinegar
2tablespoonsdijon mustard
1tablespoongrainy mustard
1teaspoongarlic powder
1teaspoononion powder
1teaspoonblack pepper
½teaspoonground cloves
Instructions
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 withhalf 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).
Notes
*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.Storage: Ham will keep airtight the fridge for up to 5 days or in the freezer for up to 3 months.