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.
Not bad at all. I didn’t have Dijon so I used regular mustard and it was still tasty—more tangy than expected.
I followed it pretty much exactly and the ham was juicy. The basting every 20 minutes is a bit of a chore but totally worth it.
Yes!! The basting really does make it go from “good” to “wow.” I used a little more vinegar and it caramelized so nicely. Juicy ham for the win.
I tried this but I skipped the basting like halfway through because I got busy 😅 It was still decent, not as sticky-glazed though. Also 140°F seems low… mine looked done way earlier, idk.
This turned out AMAZING. The glaze is sweet without being cloying, and the mustard/vinegar combo keeps it from tasting one-note. I scored the cuts and really made sure the brush got in there—big difference!
I tried it and the glaze kinda burned on the edges. Maybe my oven runs hot. Would lower temp or cover with foil sooner next time.
I’m skeptical about the 140°F thing—usually I see higher temps for meats. I followed it anyway and it was still good since it’s fully cooked ham, but I was nervous.
I get why you’d be skeptical—140°F *sounds* low for meat. But with a fully cooked ham, you’re basically just heating it through and glazing it, not cooking it from raw. I’m glad it turned out good despite the nerves!
Not bad. The honey/brown sugar combo tastes good, but I felt like it was a tad too sweet for me. Could cut the honey next time or use less glaze at the end.
Totally agree—my first bite was super sweet too. Next time I’m going to cut the honey in half or just do a lighter brush at the end so it doesn’t turn candy-like.
Mine didn’t look “smooth” when mixed because my honey was super thick. I added a splash of warm water and it came together fine. Tastes great either way.
Good save! Thick honey always makes the glaze weird at first. A splash of warm water/melted honey is the move—glad it came together and still tasted great.
I used light brown sugar and it came out kinda caramel-y. Pretty decent flavor, though the glaze got thick fast so I had to brush quickly.
The instructions are super clear, and basting every 20 minutes actually makes a difference. I did 10 lb and it took a bit longer than 1.5 hours, but still turned out perfect.
140°F seems low?? Like, I thought fully cooked ham should be warmer. I’m probably overthinking it, but I’ll check again next time.
Solid recipe, but mine turned a little too dark toward the end. Next time I’ll tent it with foil if it browns fast.
Um… I might’ve used lemon juice instead of vinegar and it turned out kinda tangy but in a good way? Like sweet-tart. Would make again.
So good! My family asked for the recipe and my picky uncle actually went back for seconds (which is rare). Resting 15 minutes helped it stay juicy.
Totally agree—resting is the secret. I always forget that part and the slices get drier. Also 325°F + basting every 20 min sounds perfect.
Nice! I tried something like this before but I think my “fully cooked” ham was still kinda bland? Maybe I didn’t score it enough. Also, do you baste with all the glaze or just the half you brushed first?
Came out sweet and glossy, but my ham was salty already so the honey might be too much for some people. Next time I’ll use a touch less honey.
I think the glaze is too sweet for my taste. I might reduce the brown sugar next time or add more vinegar.
I think it’s fine as written. The vinegar is only 1 tbsp—won’t do much. If you want less sweet, just use less glaze or bake it uncovered longer to caramelize less. Also, I always start basting at like 30 min in, not 20.
Totally get that—mine also turns pretty sweet depending on the honey. Next time I’d cut the brown sugar a bit and maybe add the vinegar earlier so it actually balances out.
Omg the scored cuts actually mattered! The glaze got into them and every slice had that sticky sweet layer. My family kept stealing bites lol.
This was my first time glazing a ham and I messed up the basting schedule (oops) but it was still tasty. The scored cuts helped the flavor sink in.
Made this for Christmas and it was a total hit. The glaze caramelized perfectly and the mustard gives it this nice little kick—way better than the usual bland sweet ham.
Made this for Christmas too and I agree—caramelized glaze was spot on. The Dijon + vinegar combo really wakes it up compared to the usual sweet-only hams. Definitely keeping this recipe!
I don’t get why people say to uncover the whole time—mine dried out a bit on the edges. Still flavorful though, just not as juicy as I hoped.
My glaze seized up a little when I was mixing—maybe my honey was thick. Still brushed it on and it worked out.