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Honey Baked Ham

Honey baked ham with a crackly honey-sugar crust made by layering spiced sugar between brief, high-heat glazing rounds. Spiral-sliced, bone-in ham is baked low and slow to warm through, then finished at 400F until deeply golden and caramelized.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 14 servings
Course: Dinner Recipes
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Ham
  • 1 fully cooked bone-in spiral-sliced ham (8-9 pounds) Use a bone-in spiral-sliced ham that is already fully cooked.
Glaze
  • 0.5 cup honey For both the honey-butter base and the final glazing.
  • 0.25 cup butter Melt with honey to create a brushable glaze.
  • 1 cup granulated sugar Helps form the crisp, crackly crust.
  • 0.5 cup brown sugar Adds depth and helps caramelize the crust.
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp ground ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp paprika

Equipment

  • 1 sheet pan

Method
 

Bake low and prepare the crust
  1. Preheat the oven to 325F. Place the ham cut-side down in a roasting pan and cover tightly with foil.
  2. Bake at 325F for 12-14 minutes per pound, until the ham reaches 120F inside. Keep the foil on during this phase to prevent drying.
  3. Melt the honey and butter together. Mix the granulated sugar and brown sugar with the cinnamon, cloves, ginger, nutmeg, allspice, and paprika in a separate bowl.
Glaze and build the crackly crust
  1. Remove the foil and brush the ham generously with honey butter. Pat on a layer of the spiced sugar so it adheres evenly.
  2. Raise the oven to 400F and bake for 5 minutes. Look for the sugar to start browning and forming a thin set crust.
  3. Brush again with honey butter and pat on another layer of spiced sugar. Bake again at 400F for 5 minutes, watching for deeper caramel color.
  4. Brush a final time with honey butter and add the remaining spiced sugar. Bake at 400F until the crust is deep golden and crackly and the ham reaches 140F.
  5. Rest the ham for 15 minutes before serving. The crust should stay crisp while the interior finishes setting.

Notes

Pro tip: For the crispiest crust, pat spiced sugar on firmly right after brushing so it sticks before it melts away. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 2 months (best texture for sliced ham). Dietary swap: If you prefer less sugar, use a reduced-sugar honey and keep the spices the same for a milder crust.