This Honey Baked Ham is coated in a sweet ham glaze, wrapped and baked until warmed through and full of flavor! The easiest way to get tender, juicy baked ham!
See the step by step recipe down in the recipe card.
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Ham is one of our favorite proteins around here, but we usually only cook them around the holidays!
Every time I dig into this Honey Baked Ham I wonder why I don’t make it more often (because I could happily eat the leftovers for a week and not tire of it!), and then a few more months pass.
Since ham is naturally on the salty side (the brine has that effect, although you can get lower salt options), it pairs so well with a sweet honey brown sugar glaze.
Another reason I love cooking a ham is because they are so easy to bake up in the oven, since the majority are already cooked and just need to be reheated!
That being said, there are a few tips and tricks below to ensure you see the best results — tender, juicy, flavorful baked ham that’s never dry!
How long to cook a ham?
How long a ham needs to be cooked depends primarily on its side.
As a general rule, a bone-in ham should be cooked for 40 minutes per kilogram or 18 minutes per pound at 275 degrees F.
You can choose to bake it a higher temperature for longer, but I find low and slow is the best way to ensure they don’t dry out.
The nice thing is, baking a ham is not as much a science as cooking, say, a beef roast or a whole roast chicken, since you’re looking for one that is already fully cooked.
Warming a ham in the oven does still take a considerable amount of time because they are so large, but with a little planning ahead they are such a great addition to a holiday or family dinner!
In a hurry? Check out my Instant Pot Ham recipe with pineapple glaze.
Should I choose bone in or boneless ham?
I prefer bone-in ham, but either will work in this recipe.
Bone-in meat tends to stay juicier throughout the cook time, and besides — that hambone has loads of flavor and is perfect in soup!
If you’re looking for something smaller or just want the ease of not carving around a bone, you can opt for a boneless spiral ham.
Spiral ham or whole ham?
I use a spiral ham for this recipe, when I can find them, but either works just fine!
With a spiral ham, the glaze can easily seep into the meat while it bakes, and easy to serve. It looks impressive, even if you don’t know how to carve a whole ham!
If you are using a whole uncut ham, you may want to score the exterior so that the glaze has a chance to penetrate and flavor the meat.
Uncut hams are a great option if you’re baking a ham throughout the year and not during the holidays, as they are widely available and less expensive.
What goes into the ham glaze?
All the good stuff! Butter, honey, brown sugar, garlic, ground mustard, salt and pepper.
I’ve included a few different ways to mix things up down below.
Variations on this Honey Baked Ham recipe:
- Spice it up: add a pinch of red pepper flakes or cayenne pepper to your glaze for a kick!
- Go citrus: zest an orange into your glaze, or add a bit of pineapple or orange juice to your glaze while it simmers.
- Add some warmth: cinnamon is a fun and festive addition, especially at Christmas time.
- Maple, eh? You can swap the honey or the brown sugar for pure maple syrup for a different twist.
More ham recipes:
- Scalloped potatoes and ham: great for leftovers!
- Ham and Pineapple Rice: an easy weeknight dinner!
- White Chicken Lasagna with Ham and Spinach: perfect for a make ahead dinner
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Honey Baked Ham
- 9-10 lb bone in, spiral cut ham (fully cooked)
- ¾ cup honey (clear, not creamed)
- ½ cup unsalted butter
- ¼ cup brown sugar
- 1 teaspoon minced garlic
- ½ teaspoon ground mustard
- ¼ teaspoon black pepper
- Preheat oven to 275 degrees F.
- Lay two very large pieces of foil over the top of a 9×13" baking dish (or a baking dish that will fit your ham). Place your ham in the center of the foil in the baking dish (you want enough foil so that you can cover it completely), with the cut side down.
- Wrap the foil completely around the ham, adding additional foil if necessary to cover.
- Bake at 275 degrees F for 2.5-3 hours, until an internal temperature of 140 degrees F is reached (3 hours total is about right for a 10lb ham, you may need more or less according to the size of your ham.)
- In a small pot, combine honey, butter, brown sugar, garlic, mustard and pepper. Bring to a boil over medium high heat, then reduce heat to medium and boil for 2 minutes.
- Remove foil and brush with half of the glaze. Increase oven temperature to 450 and bake for 10-15 minutes, until the glaze is nice and sticky and starting to brown.
- Combine remaining glaze and ham juices in a skillet and bring to a simmer. Thicken if desired with a corn starch slurry (equal parts corn starch and water, combined then added to the simmering juices).
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