So, Why Am I Raving About This Honey Baked Ham?
Okay, let’s cut right to the meat (ha)—I started making this honey baked ham years ago for Sunday get-togethers. My cousin actually tried to steal the leftovers once (joking, kinda). The first time, I burned myself on the syrupy glaze because I got distracted by a phone call—multitasking is not my superpower, trust me. Now, every time I make this, it fills the kitchen with such a ridiculously good smell that my family drifts in like they’re cartoon characters following the scent. Also once, my dog snuck a piece. He gave it 5 out of 5 tail wags.
Why I Keep Coming Back to This Ham (Even When Life’s a Bit Messy)
I make this when I’m too tired to fuss with complicated main dishes but still want that “wow, you really cooked!” energy at the table. My family goes crazy for this because it hits that perfect sweet-and-savory note (sometimes a little heavy on the sweet—I get overexcited with the honey). And here’s the thing: If you’re nervous about making a giant ham, don’t be. I promise, it’s easier than parallel parking, and a lot more fun.
Confession: I used to get stressed about burning the glaze. But actually, if you sneak a peek every so often (without opening the oven too MANY times), it’s totally manageable. And if the glaze forms weird little bubbly patches? No one notices after the first slice. Especially after a glass of wine.
What You’ll Need (and What I Substitute When I Can’t Be Bothered)
- 1 fully cooked bone-in ham (about 8 lbs)—I’ve used spiral-cut and non-spiral; both work. Honestly, whatever’s on sale.
- 1/2 cup honey (sometimes I use maple syrup if we’re out; don’t tell my mom)
- 1/4 cup brown sugar, packed—I prefer dark, but light is fine, or even turbinado in a pinch
- 2 tablespoons Dijon mustard (occasionally I just use regular yellow—chaotic, I know)
- 1/4 teaspoon ground cloves—optional, but my aunt swears by them
- 1/4 cup orange juice—apple juice in a pinch, or…just water if you’re desperate
- 2 tablespoons melted butter (I have, once or twice, used margarine and lived to tell the tale)
Here’s How I Actually Make It (Including the Chaotic Bits)
- Preheat your oven to 325°F (or about 160°C). If you forget to preheat, no big deal, just tack a little extra time on later—I’ve done it.
- Line a big roasting pan with foil. This is not just to save on cleanup, but also because baked-on sugar is a pain. Place the ham cut-side down into the pan.
- Stir together honey, brown sugar, Dijon, ground cloves, orange juice, and melted butter in a bowl. It’ll smell like a candy factory at this point. Sometimes I taste a little spoonful here—don’t judge, it’s the cook’s perk.
- Brush about half of this glaze all over the ham. Really get into the slices if it’s spiral-cut. (Or just slather it like sunscreen if not.)
- Cover that whole thing with foil—yes, even if it feels redundant. Bake for about 1 hour 30 minutes, basting with the pan juices halfway. Not gonna lie, sometimes I skip the basting if I get busy, but it’s a nice touch.
- Crank up the oven heat to 425°F for the last 20 minutes. Remove the foil, brush on the rest of the glaze, and let the ham get sticky and deep golden. If it gets too dark too fast, loosely pop the foil back on. Happens to me all the time.
- Take it out and let it rest for 10-15 minutes while everyone circles the kitchen like sharks. Slice and serve warm, spooning the sticky juices over the top. (If any extra glaze sticks to the pan, I just scrape it right up and drizzle!)
What I Wish I’d Known Before: My Random Notes
Honestly, don’t bother scoring a spiral ham—it just feels like more work than it’s worth. And don’t panic if the outside looks a bit scorched—those bits are often the best. Also, the more glaze you use, the more likely it will slide down and pool in the pan. That’s normal. Tastes even better drizzled back on slices anyway.
Variations That (Mostly) Worked For Me
I’ve swapped in apricot jam for honey when I was short, and it was surprisingly awesome. Orange marmalade burned a little too quickly, so I wouldn’t recommend that unless you watch it like a hawk. A small splash of bourbon in the glaze, though—next-level. Oh, and pineapple juice instead of orange juice is fun, if you’re feeling retro.
What If You Don’t Have a Roasting Pan?
I’ve used a big cast iron skillet when my roasting pan was AWOL. And once, a disposable aluminum pan (which made the clean-up a breeze, actually). If you don’t have a brush, just spoon the glaze over. Or get creative—I’ve used the back of a ladle.
Storing Leftovers (If There Are Any… Unlikely In My House)
You can keep leftovers in the fridge for 3-4 days, tightly wrapped. It also freezes pretty well, just slice, wrap it up (I use a double layer), and freeze for up to 2 months. That said, I’ve never actually made it to the 2-month mark—it’s always gone long before then.
Serving This Ham, My Way
I love it with soft dinner rolls, some homemade mac and cheese, and those neon-green peas (childhood nostalgia rules the plate). At our house, we always save a couple of slices for morning ham-and-cheddar toasties.
Things I’ve Messed Up and Learned From (So You Don’t Have To)
I once tried rushing the caramelization step and ended up with a glaze that slid right off. Patience, my friend—those last 20 minutes really do make or break it. Also, don’t forget to let it rest before slicing. I once skipped this and ended up with juices spilling everywhere—learned my lesson the messy way.
Some Real FAQ From the Family Group Chat
Q: Can I do this with a boneless ham?
Yep, absolutely! It’ll cook a little quicker, so keep an eye on it starting around the 1-hour mark.
Q: What if I don’t have Dijon?
No sweat. Regular yellow mustard works, or honestly, just a pinch of mustard powder if that’s what you’ve got.
Q: Can I prep the glaze ahead of time?
For sure; I do it the night before when I’m feeling organized (rare, but it happens), just keep it in the fridge and stir before using.
Q: Do I really need the cloves?
Not at all. Sometimes I skip ’em because my kids claim to “hate” clove. Your call!
Anyway, if you try this, let me know how it goes—or, you know, just invite me over if there are leftovers (wishful thinking, I know). Good luck and happy ham-baking!
Ingredients
- 1 fully cooked bone-in ham (about 8 lbs)—I’ve used spiral-cut and non-spiral; both work. Honestly, whatever’s on sale.
- 1/2 cup honey (sometimes I use maple syrup if we’re out; don’t tell my mom)
- 1/4 cup brown sugar, packed—I prefer dark, but light is fine, or even turbinado in a pinch
- 2 tablespoons Dijon mustard (occasionally I just use regular yellow—chaotic, I know)
- 1/4 teaspoon ground cloves—optional, but my aunt swears by them
- 1/4 cup orange juice—apple juice in a pinch, or…just water if you’re desperate
- 2 tablespoons melted butter (I have, once or twice, used margarine and lived to tell the tale)
Instructions
-
1Preheat your oven to 325°F (or about 160°C). If you forget to preheat, no big deal, just tack a little extra time on later—I’ve done it.
-
2Line a big roasting pan with foil. This is not just to save on cleanup, but also because baked-on sugar is a pain. Place the ham cut-side down into the pan.
-
3Stir together honey, brown sugar, Dijon, ground cloves, orange juice, and melted butter in a bowl. It’ll smell like a candy factory at this point. Sometimes I taste a little spoonful here—don’t judge, it’s the cook’s perk.
-
4Brush about half of this glaze all over the ham. Really get into the slices if it’s spiral-cut. (Or just slather it like sunscreen if not.)
-
5Cover that whole thing with foil—yes, even if it feels redundant. Bake for about 1 hour 30 minutes, basting with the pan juices halfway. Not gonna lie, sometimes I skip the basting if I get busy, but it’s a nice touch.
-
6Crank up the oven heat to 425°F for the last 20 minutes. Remove the foil, brush on the rest of the glaze, and let the ham get sticky and deep golden. If it gets too dark too fast, loosely pop the foil back on. Happens to me all the time.
-
7Take it out and let it rest for 10-15 minutes while everyone circles the kitchen like sharks. Slice and serve warm, spooning the sticky juices over the top. (If any extra glaze sticks to the pan, I just scrape it right up and drizzle!)
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
370 caloriescal
Protein:
41 gg
Fat:
16 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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