If you have a beautiful ham and want to serve it for a special meal, learning how to cook honey baked ham in the oven is a perfect skill. This method creates a sweet, glossy, and flavorful centerpiece with minimal fuss. The secret is in the gentle heating and a simple, sticky glaze that caramelizes into a gorgeous crust. We’ll walk you through every step, from choosing the right ham to carving it perfectly.
You might think it’s complicated, but it’s really quite straightforward. Most hams you buy are already fully cooked. Your job is mainly to warm it through and apply that delicious honey glaze. This guide will give you the confidence to prepare a fantastic ham that will impress your guests. Let’s get started with what you need to look for at the store.
Choosing the Perfect Ham for Baking
Not all hams are the same. Picking the right one is your first step to success. Here’s what to know:
- Type: Look for a “fully cooked” or “ready-to-eat” ham. This means it’s been smoked and cooked already. You are essentially reheating it and adding flavor.
- Cut: “Shank” and “butt” (or leg) are the two main cuts. Shank has a classic, elongated shape and is easier to carve. Butt is more rounded and often a bit more tender and leaner.
- Bone-In vs. Boneless: A bone-in ham will have more flavor and tends to stay juicier. A boneless ham is easier to carve. For a traditional presentation and best taste, go with bone-in.
- Size: A good rule is about 1/2 to 3/4 pound per person. A 7-10 pound ham is excellent for feeding 10-15 people with some leftovers.
Essential Ingredients and Tools
You don’t need much beyond the ham itself. Here’s your checklist.
For the Ham:
- 1 fully cooked, bone-in ham (7-10 lbs is ideal)
- 1-2 cups of liquid (water, apple juice, cider, or broth)
For the Classic Honey Glaze:
- 1 cup honey
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cloves or cinnamon (optional)
Tools You’ll Need:
- A large roasting pan with a rack
- Aluminum foil
- Meat thermometer (this is crucial!)
- Small saucepan for the glaze
- Pastry brush for applying glaze
- Carving knife and fork
How To Cook Honey Baked Ham In The Oven
This is your core, step-by-step process. Follow these instructions for a perfectly cooked ham every single time.
Step 1: Preparing the Ham
Start by preheating your oven to 325°F (165°C). This low and slow temperature prevents drying out.
Remove the ham from its packaging. Place it flat-side down on a rack in your roasting pan. If your ham has a plastic cap over the bone or a thick skin, you can remove it. Many hams come with a fatty skin; you can score it in a diamond pattern. This helps the fat render and the glaze to seep in.
Pour your chosen liquid (water, juice, or broth) into the bottom of the pan. This creates steam and keeps the ham moist during the long heating process.
Step 2: The Initial Heating Phase
Tent the ham loosely with aluminum foil. You want to cover it completly but not have it tight against the surface. This traps steam and heat.
Place the ham in the preheated oven. The general rule for heating a fully cooked ham is about 10-15 minutes per pound. We’ll use a thermometer for precision, but this gives you a time estimate. For a 9-pound ham, that’s roughly 1.5 to 2.25 hours of initial heating.
Step 3: Making the Honey Glaze
While the ham heats, make your glaze. Combine the honey, brown sugar, butter, mustard, vinegar, and spices (if using) in a small saucepan.
Warm the mixture over medium heat, stirring frequently, until the butter melts and the sugar dissolves. Let it simmer gently for 3-5 minutes until it thickens slightly. Remove it from the heat and set it aside. It will continue to thicken as it cools.
Step 4: Glazing and Final Baking
About 30 minutes before the estimated cooking time is up, take the ham out of the oven. Carefully remove the foil—watch out for steam!
Using a pastry brush, apply a thick, even layer of the honey glaze all over the ham. Don’t use all the glaze; save about one-third for a second application.
Return the ham to the oven, uncovered this time. This allows the glaze to caramelize and become sticky and beautiful. Bake for another 20-30 minutes.
Step 5: Checking for Doneness and Resting
The most reliable way to know your ham is ready is with a meat thermometer. Insert it into the thickest part of the meat, avoiding the bone. You are aiming for an internal temperature of 140°F (60°C).
Once it hits temperature, take the ham out. Brush on the reserved glaze for one last shiny coat. Then, loosely tent it with foil again and let it rest for 15-20 minutes. This allows the juices to redistribute, making the ham juicier and easier to carve.
Step 6: Carving Your Honey Baked Ham
Place the ham on a stable cutting board. If you have a shank ham, hold the shank bone with a towel. Make a vertical cut down to the bone, then make horizontal slices along that cut to release pieces.
For a butt or leg ham, find the bone and slice around it. Always slice against the grain for the most tender pieces. Serve the slices with any extra pan juices or remaining glaze on the side.
Creative Glaze Variations
The classic glaze is wonderful, but don’t be afraid to experiment. Here are a few ideas:
- Maple-Bourbon: Replace half the honey with pure maple syrup. Add 2 tablespoons of bourbon to the glaze mixture.
- Orange-Ginger: Add the zest and juice of one orange, plus 1 tablespoon of freshly grated ginger.
- Brown Sugar & Pineapple: Use 1/2 cup of crushed pineapple juice (from a can) in place of some honey. Stud the ham with pineapple rings and maraschino cherries before the final bake for a retro look.
- Spicy Brown Sugar: Add 1-2 teaspoons of chipotle powder or a few dashes of hot sauce to the classic glaze for a sweet-heat combination.
Side Dishes That Pair Perfectly
A great ham deserves great sides. These classic accompaniments balance the sweet and salty flavors.
- Scalloped Potatoes: Creamy, cheesy, and the ultimate comfort food pairing.
- Green Bean Casserole: A timeless favorite with a satisfying crunch.
- Buttery Dinner Rolls: Essential for soaking up any extra glaze.
- Macaroni and Cheese: Always a crowd-pleaser, especially with kids.
- Roasted Carrots or Brussels Sprouts: A sweet, caramelized vegetable balances the meal.
- Simple Garden Salad: A light, fresh salad with a vinaigrette cuts through the richness.
Storing and Using Leftovers
Ham leftovers are a gift! Here’s how to handle them.
Storage: Let the ham cool completely. Store sliced ham in an airtight container in the refrigerator for up to 4-5 days. You can also wrap larger portions tightly in plastic wrap and then foil.
Freezing: For longer storage, freeze slices or chunks in freezer bags for up to 2 months. Thaw in the refrigerator.
Leftover Ideas:
- Diced ham is perfect for omelets, quiches, or breakfast hash.
- Add it to soups, like split pea or potato soup.
- Make classic ham sandwiches or a grilled ham and cheese.
- Toss it into a pasta bake or fried rice.
- Use it as a pizza topping with pineapple for a classic Hawaiian.
Common Mistakes to Avoid
Even simple recipes can have pitfalls. Avoid these for the best results.
- Overheating: Cooking at too high a temperature will dry out the ham. Stick to 325°F.
- Skipping the Liquid: The water or juice in the pan is vital for moisture. Don’t forget it.
- Not Using a Thermometer: Guessing can lead to dry ham. A $10 instant-read thermometer is your best friend in the kitchen.
- Glazing Too Early: If you put the sugary glaze on at the beginning, it will likely burn. Always apply it in the last 30-45 minutes.
- Skipping the Rest: Cutting into the ham right away lets all the flavorful juices run out onto the board. Be patient and let it rest.
FAQs About Baking a Honey Glazed Ham
Can I cook a ham without a rack?
Yes, you can. If you don’t have a roasting rack, create a “nest” of several long, crumpled pieces of aluminum foil in the bottom of the pan. Place the ham on top. This elevates it slightly and allows heat to circulate.
How long do you heat a honey baked ham?
For a fully cooked ham, heat at 325°F for about 10-15 minutes per pound, or until the internal temperature reaches 140°F. The per-pound time is just an estimate, so always trust your thermometer.
What’s the best way to reheat leftover ham?
To prevent it from drying out, reheat slices gently. Place them in a baking dish with a splash of water or broth, cover tightly with foil, and warm in a 325°F oven until heated through. You can also reheat single portions in the microwave with a damp paper towel over them.
My glaze is too runny. How can I thicken it?
If your glaze hasn’t thickened after simmering, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water. Whisk this slurry into the simmering glaze and cook for another minute until it thickens up nicely.
Can I use a spiral-cut ham for this method?
Absolutely. Spiral-cut hams are very convenient. The main difference is that the glaze will seep into the cuts beautifully. To prevent it from drying out, wrap it tightly in foil during the initial heating phase. Then, open the foil, glaze it, and finish baking uncovered as directed. Be extra careful not to overheat it.
What can I use instead of honey in the glaze?
If you prefer not to use honey, you can substitute pure maple syrup, agave nectar, or even a fruit preserves like apricot or peach. The flavor will be different but still delicious. Just warm it with the other ingredients until it’s a brushable consistency.
Final Tips for Success
Remember, the process for how to cook honey baked ham in the oven is simple: low heat, plenty of moisture, a tasty glaze applied late, and a good thermometer. Don’t be intimidated by its size. A ham is one of the most forgiving and impressive things you can make for a group.
Plan you’re time so the ham has a chance to rest before you need to serve it. The rest period is built-in time to finish your side dishes and get everyone to the table. With this guide, you’re well-equipped to create a memorable and delicious centerpiece for any holiday, celebration, or special Sunday dinner. The sweet, savory smell filling your kitchen will be your first sign of a job well done.