The honey-glazed baked ham is a timeless classic that brings a sweet and savory flavor to your dining table. Whether for holiday gatherings, Sunday dinners, or special celebrations, this recipe is straightforward and rewarding.
Choosing Your Ham
Opt for a fully cooked, bone-in ham for the best flavor and moisture. The bone adds richness, and pre-cooked hams reduce your cooking time.
Preparing the Glaze
The glaze is a harmonious blend of honey, brown sugar, Dijon mustard, and a touch of vinegar or lemon juice to balance the sweetness. Applying the glaze generously during baking creates a beautiful caramelized coating.
Cooking Tips
- Score the ham in a diamond pattern to allow the glaze to penetrate the meat.
- Bake uncovered to let the glaze caramelize, but tent loosely with foil if it browns too quickly.
- Baste the ham every 20 minutes with more glaze for extra flavor.
- Use a meat thermometer to ensure the ham reaches an internal temperature of 140°F (60°C) for optimal safety and juiciness.
Serving Suggestions
This ham pairs wonderfully with traditional sides like mashed potatoes, green beans, and dinner rolls. Leftovers make fantastic sandwiches or can be diced into soups and salads.
Storage
Wrap leftover ham tightly in foil or plastic wrap and refrigerate for up to 5 days. It can also be frozen for up to 2 months.
Note: This recipe contains honey and is not suitable for infants under one year old.
Ingredients
- 1 (8-10 lb) fully cooked bone-in ham pre-scored, rind removed
- 1/2 cup honey preferably runny
- 1/2 cup brown sugar light or dark
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1/4 teaspoon ground cloves optional for warm aroma
Instructions
- Preheat your oven to 325°F (163°C).
- Place the ham in a roasting pan cut side down.
- In a small bowl, mix together honey, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves until smooth.
- Brush about half the glaze over the ham, making sure to get into scored cuts.
- Roast the ham uncovered for about 1.5 hours, basting every 20 minutes with remaining glaze.
- Check internal temperature with a meat thermometer; it should read 140°F (60°C) when done.
- Remove ham from oven and let rest loosely covered with foil for 15 minutes before slicing and serving.
Make sure to baste your ham regularly with the glaze to achieve that irresistible caramelized finish. It seals in the moisture and intensifies the flavor.
Yes! Basting every 20 minutes is the difference between “good” and that sticky caramel top. I do the same thing and it really amps up the flavor.
Totally agree—basting every 20 minutes is what gets that sticky caramel top. I tried skipping it once and it came out kinda dull and less “glazed.”
Totally agree—basting every 20 minutes is what makes it go that deep caramel color. I did it last time and it was way better than when I got lazy and only brushed once.
Great tip! I always end up basting a bit more often than the recipe says, and the finish is honestly way better. One thing though—if the ham is already pretty sweet, I cut the honey just a touch so it doesn’t get too sticky.
For serving, warm up some mashed sweet potatoes and steamed green beans. The sweetness of the ham pairs perfectly with these classic sides.
That pairing sounds spot on—sweet potatoes + ham is such a comfort combo. Also love the step about reheating the sides; makes everything taste fresh.
That combo sounds spot-on! Sweet potatoes + ham is always a win, and the green beans add a nice crunch. I’m totally trying this.
I kinda disagree on the green beans part… I feel like they’d get lost next to the honey glaze. Maybe use something creamy like mac and cheese or buttery peas instead? But idk, worth trying.
Meh, I’m not sure about warming mashed sweet potatoes with green beans… seems too sweet. I’d do something more savory like roasted carrots instead. But hey, if it tastes good to you!
Mmmm that ham + sweet sides sounds spot on. I love when the glaze actually caramelizes instead of just staying sticky.
If you want a bit more complexity, add a pinch of ground cloves or a dash of cinnamon to your glaze – it gives the ham a wonderful aromatic lift.
Love this idea—cloves/cinnamon really make it smell like Christmas. I’ve been worried they’d be overpowering though; would you suggest adding it to the whole glaze or just a tiny pinch in the final basting?
Ooo cinnamon/cloves sounds great—our ham always feels kinda flat without a little warmth. I’ll try the pinch of cloves next time!
Ooo yes—cloves or a little cinnamon is exactly the kind of cozy warmth that makes a honey glaze taste “baked in,” not just sweet. I’ll try it on my next ham!
Cloves I get, but cinnamon seems a bit much for ham? Like won’t it turn it kinda dessert-y? I usually just do honey + mustard and call it a day.
I’m skeptical about the vinegar/ Dijon ratio—mine got a little tangy and almost sharp. Maybe my ham was saltier than expected. Flavor was still decent.
Wow so easy—everyone asked for the recipe. 10/10.
Right?? I made this for Christmas and it was basically foolproof. The honey-brown sugar glaze is unreal.
I dunno… 1.5 hours at 325 seems short for a big 10 lb ham. Mine was more like 2+ hours. Still tasted good though.
I was worried about the honey burning, but basting every 20 minutes helped a lot. Next time I might start checking earlier than 1.5 hours because mine seemed to finish fast.
Glad it worked! I’m also always nervous about honey browning too fast—basting really is the magic here. Checking a bit earlier next time sounds smart, especially if your ham is smaller.
Mine finished way before 1.5 hours too and I was like… uh oh, am I supposed to add more glaze?? 😂 I did end up starting at like 45 min and it turned out good. Also Dijon mustard in the glaze is kinda underrated.
I followed it closely, but my ham needed a bit more time to hit 140°F. Still super flavorful though. Next time I’ll just tent it with foil if it’s browning too fast.
Good call on tenting it! I always watch the glaze—honey + sugar can brown fast. Glad it was still flavorful even if it took a little longer to hit 140°F.
Mine never takes 1.5 hours for an 8-10 lb ham at 325—more like 2+ (maybe my oven runs hot/cold?). But the glaze is legit. Next time I’m gonna follow your foil idea if it looks too dark.
Pretty good overall. I didn’t have apple cider vinegar so I used lemon juice. Still worked, but the tang was a little sharper than I wanted.
Cloves?? I’m skeptical, but I added a pinch. It gave this warm aroma and didn’t taste weird, so okay fine I’m convinced.
Yes! Cloves can totally work in small amounts—like you said, it gives that cozy aroma without taking over. Glad it convinced you 😄
Interesting—I’ve always skipped cloves with ham. A pinch makes sense, but I’d worry it could get too “spicy” if someone goes heavy. What brand of cloves did you use?
Not bad, but I found it a little too sweet for my taste. I’d cut the brown sugar slightly or use a thicker mustard next time to balance it more.