Let Me Tell You About My Baked Ham with Honey-Chipotle Glaze
I still remember the first time I made this baked ham—my dog stole half the glaze when my back was turned for, like, two seconds. Total chaos, but somehow the dinner was still a hit (even if the dog got a bit spicy for an hour or so!). Now I make Baked Ham with Honey-Chipotle Glaze pretty much every time I want to impress the family or just need an excuse to fire up the oven. There’s just something about the mix of sweet and a little heat that makes it better than your usual Sunday roast. Plus, there’s always this moment when the kitchen smells so good that even the neighbor pokes her head over the fence—true story!
Why You’ll Love This (I Mean, I Do!)
I make this when I’ve got a crowd coming round. My family (even the picky ones) goes bananas for it because that honey-chipotle glaze sort of soaks into the ham, right, and then you get these sticky, spicy, caramelized edges. It’s honestly a dream—apart from that one time I spilled the glaze everywhere and had to start over. If you like smoky, sweet, and just a bit zingy, you’ll probably be into this too. And if you’re like me and tend to worry about ham drying out—don’t, this glaze keeps things nice and juicy. Well, unless you forget it’s in the oven. Don’t ask me how I know.
What You Need (and What You Can Swap)
- 1 fully cooked bone-in ham (mine was about 2.5kg; sometimes I get the pre-sliced kind if I’m feeling lazy, but any unsliced works… my grandmother always swore by Smithfield but, honestly, whatever’s on sale)
- 3/4 cup honey (I use local wildflower honey when I can, but store stuff is fine—I promise)
- 2-3 chipotle peppers in adobo sauce (from a little can—if you can’t find these, a sprinkle of smoked paprika and a touch of hot sauce works in a pinch, but the real deal is better)
- 1/4 cup brown sugar (light or dark, doesn’t matter much—sometimes I use maple syrup instead, especially if it’s just lying around)
- 2 tbsp Dijon mustard (I ran out once and used grainy mustard and it was just as tasty—might even prefer it)
- 2 tbsp apple cider vinegar (red wine vinegar works if that’s all you’ve got; one time I even used leftover orange juice—eh, not bad…)
- 1/2 tsp ground cumin (you could skip it if you must, but it gives a nice warmth)
- Salt & pepper (Just a good pinch, nothing fancy)
How I Actually Pull This Off (Directions)
- Preheat your oven to 160°C (320°F). Not too hot! Place your ham cut side down in a big roasting pan. Foil-lined is smart, unless you like scrubbing sticky glaze off pans for hours (guess how I learned that one?).
- Score the ham in that classic diamond pattern. Or just make a few slashes—no one’s judging. This is where I usually sneak a little nibble of the crispy fat. Don’t worry if the cuts look uneven; it always sorts itself out.
- In a saucepan, mix honey, brown sugar, chopped chipotle peppers (plus a spoon of that nice adobo sauce), Dijon, vinegar, cumin, salt, and pepper. Stir it over medium heat just until melted and glossy, probably five minutes. Don’t let it bubble away or the sugar will harden up like cement. (Speaking from experience…)
- Brush a third of the glaze all over the ham. Pop it into the oven. Roast for about 1 hour, basting with more glaze every 20 minutes (this is the only tricky bit—try not to pour it right into the bottom of the pan or you’ll be chasing puddles).
- After an hour (or when your kitchen smells like a Tex-Mex candy shop), crank the heat up to 200°C (400°F). Give the ham its final sticky coat of glaze. Roast 15-20 minutes longer until caramelized and a bit dark in spots. Don’t panic if some bits get super dark—which is cook-speak for “almost burnt”—they’re honestly the best part.
- Let the whole thing rest for at least 20 minutes before slicing. Or longer, if people can stand the wait (mine can’t; someone’s usually picking pieces off the end while I’m searching for a carving knife).
What I’ve Learned (Notes I Wish I’d Had)
- If the glaze is too spicy, add extra honey. If it’s not spicy enough, well, chop in an extra chipotle and see what happens!
- Keep an eye on the oven—glaze goes from golden to “uh-oh” in a snap. (Seriously.)
- Some folks say ham is better hot, but I think this actually tastes even better the next day, cold and straight form the fridge. Just saying.
- If you forget to tent with foil at any point, that’s okay. The edges crisp up more, which my lot seems to love anyway.
Things I’ve Tried (Variations)
- Once swapped honey for maple syrup. Canadian gold! Maybe a touch sweeter, but honestly lush.
- Tried a version with orange marmalade instead of mustard—look, it sounded smart at the time, but too weird for me. The kids, on the other hand, ate it up?
- Added a splash of bourbon one holiday. Gave the whole thing a smoky edge—I liked it, but maybe don’t drive after.
Stuff You’ll Probably Want (Equipment)
- Big roasting pan (but honestly, a deep baking dish also does the job, just squish the ham in)
- Basting brush—if you don’t have one, a spoon and a steady hand works, but you’ll probably get a bit sticky
- Sharp knife for scoring and slicing (or, if you’ve got a good bread knife, that actually works just as well—I learned that at about midnight last Easter)
How to Store Leftovers (If You’re Lucky)
Slice what’s left and stash it in an airtight container. It’ll keep in the fridge for 3, maybe 4 days, although honestly, in my house it never lasts more than a day! Cold ham sandwiches are unreal. You can also freeze slices for a quick weeknight pasta toss—here’s a guide I actually use if you want to go pro.
How We Serve (And a Bit About My Holiday Plates)
I like to serve mine with roasted new potatoes and grilled asparagus, or just plain old buttery mash if I’m tired. During Christmas, we always have it with pickled onions—a weird family tradition, but it’s stuck. I also made this other ham recipe once as a backup, but honestly, my gang prefers the honey-chipotle magic.
Things I Wish I’d Known (Pro Tips)
- Rushing the glazing never works. I once tried basting less to save time, and ended up with bland ham. Give it time—sticky is the dream!
- If you forget the scoring step, the glaze won’t soak in the same. Still tasty, but trust me, it’s worth the 2 extra minutes.
- Leftover glaze is gold. Pour it over roasted carrots. It’s bonkers good.
Questions People Have Actually Asked Me (FAQ)
- Can I use boneless ham?
- Sure, though I think bone-in stays moister (sorry, that’s the truth)—but boneless works if that’s what’s in the fridge.
- How spicy is this glaze?
- It’s warm, not blazing. If you’re nervous, start with one chipotle. Or hey, skip the peppers and add a pinch of chili powder—no one will call the food police.
- Do I have to use Dijon mustard?
- Nope! Use whatever mustard you like. Honestly, I once used plain yellow hot dog stuff because it’s all I had—no big issue.
- Can I make this ahead?
- Yes! Glaze it, cool it, slice it and gently rewarm. But actually, the leftovers are sometimes better than the main event.
- What if I don’t have a basting brush?
- Dip a spoon and drizzle, then tilt the pan to roll the glaze around. Or just use clean hands—I’ve done it, it’s messy but fun.
Anyway, if you’re still reading, you deserve a slice already. Let me know how it goes or, you know, send over any new epic glaze ideas—I’m all ears! Oh, and if you want to learn more about chipotle peppers (I fell down that rabbit hole for ages), here’s a good explainer from Bon Appetit. Enjoy your ham!
Ingredients
- 1 fully cooked bone-in ham (about 5-6 pounds)
- 1/2 cup honey
- 2 tablespoons chipotle peppers in adobo, finely chopped
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
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1Preheat the oven to 325°F (163°C). Place the ham in a large roasting pan on a rack.
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2In a small saucepan, combine the honey, chipotle peppers, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and cloves. Heat over medium heat until the sugar is dissolved and the glaze is smooth.
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3Score the surface of the ham in a diamond pattern. Brush about half of the glaze over the ham.
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4Cover the ham loosely with foil and bake for 1 1/2 hours, basting every 30 minutes with more glaze.
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5Remove the foil, brush with remaining glaze, and bake uncovered for another 30 minutes, or until the ham is caramelized and heated through.
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6Let the ham rest for 10 minutes before slicing and serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
380cal
Protein:
38 gg
Fat:
13 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
32 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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