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Honey Baked Ham

Honey Baked Ham: A Sweet and Savory Delight


Honey Baked Ham is a classic dish that combines the rich flavors of smoked ham with a sweet and sticky glaze, perfect for any special occasion or holiday feast. This recipe elevates a traditional ham with a homemade glaze that caramelizes beautifully, creating a centerpiece that’s as delicious as it is impressive.



For the Honey Glaze:

  • 1/2 cup pear, apple, or apple harvest blend juice
  • 1/2 cup honey
  • 1/2 cup orange juice
  • 1/2 cup firmly packed brown sugar

For the Ham:

  • 1 spiral-cut smoked ham, fully cooked (about 3 1/2 – 5 pounds)


Preparing and Baking the Ham

  1. Preheat Oven: Preheat your oven to 325°F (160°C).
  2. Score the Ham: Place the ham in a roasting pan or baking dish. Score the surface of the ham in a diamond pattern with a sharp knife, about 1/4 inch deep. This helps the glaze penetrate the meat.
  3. Make the Glaze: In a small bowl, whisk together the pear (or apple) juice, honey, and orange juice until well combined.
  4. Apply Glaze: Brush the ham generously with the honey and juice mixture, making sure to get into the scored lines.
  5. Add Brown Sugar: Sprinkle the brown sugar evenly over the glazed ham, pressing gently to adhere.
  6. Bake: Cover the ham loosely with foil and bake for about 10 minutes per pound, or until the internal temperature reaches 140°F (60°C). Baste the ham with the pan juices every 20-30 minutes.

Caramelizing the Glaze

  1. Remove Foil: During the last 10-15 minutes of baking, remove the foil to allow the glaze to caramelize and form a sticky crust.
  2. Torching (Optional): For an extra caramelized finish, use a mini handheld cooking torch to carefully torch the surface of the ham until the sugar melts and bubbles (be cautious with this step to avoid burning).

Resting and Serving

  1. Rest: Remove the ham from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute within the meat.
  2. Slice and Serve: Slice the ham and serve warm, drizzling any remaining pan juices over the slices for added flavor.

Cook Notes

  • Choosing the Ham: Opt for a spiral-cut, smoked, fully cooked ham for convenience and flavor. This type of ham is already tender and only requires heating through.
  • Glaze Variations: Experiment with different fruit juices like pineapple or cranberry for varied flavors. Adjust the sweetness by adding more or less honey and brown sugar to suit your taste.
  • Leftovers: Store leftover ham slices in an airtight container in the refrigerator for up to 3-4 days. Use leftovers in sandwiches, salads, or casseroles.


Pineapple Glazed Ham:

  • Replace pear/apple juice with pineapple juice and omit orange juice. Add pineapple slices around the ham during baking for a tropical twist.

Maple and Mustard Glazed Ham:

  • Substitute honey with maple syrup and add a tablespoon of Dijon mustard to the glaze mixture for a tangy-sweet flavor.

Serving Suggestions

  • Accompaniments: Serve Honey Baked Ham with traditional sides like roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
  • Holiday Feasts: Perfect for Easter, Christmas, or Thanksgiving, this ham makes an excellent centerpiece for holiday gatherings.


Honey Baked Ham is not just a meal, but a centerpiece that brings warmth and comfort to any gathering. With its sweet glaze and tender meat, this dish is sure to be a hit at your next family dinner or festive celebration. Enjoy the process of creating this delightful ham, and savor the delicious results with loved ones around the table.

FAQs (Frequently Asked Questions)

1. Can I use a different type of ham for this recipe?

Yes, you can use a bone-in ham or even a pre-cooked ham that isn’t spiral-cut. Adjust the cooking time accordingly to ensure it’s heated through.

2. How do I know when the ham is done?

The internal temperature should reach 140°F (60°C) when measured with a meat thermometer. This ensures the ham is safely cooked and retains its juiciness.


3. Can I prepare the glaze ahead of time?

Yes, you can prepare the glaze a day in advance and store it in the refrigerator. Allow it to come to room temperature before brushing it onto the ham.