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Honey Baked Ham Recipe

Honey Baked Ham Recipe

Make the Honey Baked Ham Recipe for glossy, honey-glazed spiral ham that feeds a crowd.

Prep Time210 minutes
Cook Time120 minutes
Total Time330 minutes
Yield10

Ingredients

Instructions

Step 1: Rest the ham

Let the precut boneless spiral ham sit out at room temperature for about three hours. This gently takes the chill out of the meat so it warms more evenly in the oven; the center becomes less tense and the slices relax, which helps juices redistribute. While it rests, pat the exterior dry with paper towel so the glaze will cling better later—think of this as giving the ham a calm, warm moment before the transformation.

Step 2: Arrange the roasting pan and add liquids

Place the ham cut-side down onto a long rectangular roasting pan fitted with a low metal rack (or a foil rope formed into a cradle), set directly on the painted white pine surface for a flat, tidy composition. Pour the apple juice and water into the bottom of the pan so they sit pooled under the rack—this keeps the ham moist as it bakes and creates a shallow jus in the pan.

Step 3: Make the honey glaze

In a small saucepan combine honey, packed light brown sugar, apple cider vinegar, Dijon and grainy mustard, garlic powder, onion powder, black pepper and ground cloves. Whisk over low heat until the sugars melt and the mixture becomes a warm, glossy amber syrup with a slightly viscous ribbon when the whisk lifts. The glaze should be smooth, pourable and aromatic—sweet, tangy and spiced.

Step 4: Brush on the first coat and cover

Brush half of the warm glaze all over the ham, coaxing some of it gently between the spiral slices when possible. The surface should look wet and tacky but not yet caramelized. Cover the baking pan and ham loosely with foil, overlapping edges to trap steam and allow the glaze to penetrate during the low bake.

Step 5: Low-and-slow bake until warmed through

Bake gently until the internal temperature reaches about 110°F and the ham is warmed through—this long, low phase relaxes collagen and begins to set the glaze into the cut edges, creating subtle sheen and depth of color under the foil. After this stage the ham will feel tender, slightly shrunken at the edges and holding more of the glaze inside the spiral slices.


Step 6: Higher-heat finish with another glaze

Increase the oven temperature to 375°F, remove the foil, and brush half of the remaining glaze over the exposed ham, again nudging the glaze toward the slice openings. Return the pan, uncovered, and bake until the ham’s internal temperature reads around 130°F and the glaze starts to thicken and darken at the edges.

Step 7: Broil to caramelize the surface

Set the broiler to low, brush the reserved glaze all over the ham one last time so it pools lightly between slices, and broil briefly until the surface bubbles and caramelizes into a lacquered, deeply golden-brown crust. Watch closely so the sugars caramelize without burning; the final surface should be glassy, slightly crackly at the highest points, and richly caramelized.

Step 8: Rest, carve and serve

Let the ham rest for about twenty minutes so the juices settle and the glaze firms slightly. Serve directly from the rectangular roasting pan, spooning the pan drippings as a jus alongside the slices. The final presentation should show glossy, crisscross-scored spirals, bright orange wedges tucked beneath, and a scattering of fresh parsley for a vibrant contrast.


Notes