Description
This Honey Baked Ham recipe features a moist and flavorful bone-in ham glazed with a sweet and spicy honey mixture. Slow-baked at a low temperature then finished with a high-heat caramelization, the ham develops a glossy, golden crust perfect for holiday dinners or special occasions.
Ingredients
Scale
Ham and Cooking Liquid
- 8 to 10 pound bone-in ham, fully cooked
- 2 cups water
Honey Glaze
- 1 cup coconut sugar or brown sugar
- ⅔ cup honey
- ⅓ cup fresh orange juice (from about one orange)
- 2 tablespoons Dijon mustard
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Instructions
- Thaw the ham: If the ham is frozen, allow it to thaw in the refrigerator for 1 to 2 days. Remove it from the fridge and let it rest on the counter for 2 hours to come to room temperature.
- Prep the roasting pan: Preheat your oven to 300°F (150°C). Adjust your oven rack to the lowest position and pour 2 cups of water into the bottom of a roasting pan to create a moist environment while baking.
- Mix the honey glaze: In a medium bowl, thoroughly combine the coconut sugar (or brown sugar), honey, fresh orange juice, Dijon mustard, ground cinnamon, ground nutmeg, ground cloves, and ground ginger to create a fragrant and flavorful glaze.
- Brush on the glaze and bake: Place the ham on the roasting pan. Brush about a quarter of the honey glaze over the top of the ham. Cover the ham tightly with aluminum foil and bake for 10 to 12 minutes per pound (approximately 1.5 hours for a 9-pound ham), reapplying the glaze every 30 minutes to ensure a sticky, flavorful coating.
- Caramelize the glaze: After the initial baking, increase the oven temperature to 425°F (220°C). Remove the foil, brush the remaining glaze all over the ham, and return it to the oven uncovered. Bake for an additional 15 to 20 minutes until the glaze is shiny, caramelized, and slightly crispy.
- Slice the ham: Allow the ham to rest for a few minutes after baking. Slice by removing the spiral slices from the flat, wider end first, and serve warm.
Notes
- The ham should be fully cooked before baking; this recipe is for glazing and reheating the ham with a caramelized finish.
- Letting the ham come to room temperature before baking ensures even cooking.
- Use a roasting pan with a rack to keep the ham elevated and prevent it from sitting in the water.
- Reapplying the glaze every 30 minutes builds layers of flavor and enhances the glaze’s stickiness.
- The high temperature caramelization step adds a beautiful golden crust and intensifies sweetness.
- Leftover ham can be stored refrigerated for up to 5 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice (about 6 oz)
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 950 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 90 mg
