Honey Baked Ham

Choose a Quality Ham: Pick out a bone-in spiral cut ham—the bone adds flavor you just can’t get from boneless! Look for one that’s fully cooked and smoked.
Preheat the Oven: Set your oven to 325°F and position the rack in the lower third of the oven.
Prep the Ham: Unwrap the ham and remove any netting or plastic. If it comes with a glaze packet, toss it—we’ve got something much better. Some hams also have a plastic cap over the bone—take that off, too.
Place Ham in the Pan: Place your ham flat-side down on a roasting rack inside a roasting pan.If you don't have a roasting pan, set an oven-safe baking or cooling rack in the bottom of your rimmed pan to set the ham on. This keeps the ham from sitting in its juices and getting soggy.
8 pound bone in spiral slice ham
Make the Honey Glaze: In a small bowl or measuring cup (I use a measuring cup as it’s easy to pour over the ham), melt the butter in the microwave. Add Dijon mustard and honey and mix until it’s smooth and syrupy.
2 tablespoons butter, 1 tablespoon dijon mustard, ⅓ cup honey
Pour on the Honey Glaze: Pour the Honey glaze all over the ham and massage the honey all over the ham (from top to bottom). Make sure to get it into the spiral cuts as well. If any drops onto the bottom of the pan you can spoon it up and back onto the ham.
Add Water & Cover: Pour 1 cup of water into the bottom of the roasting pan, then tightly cover the ham and the whole pan with foil to keep the ham moist.
1 cup water
Bake the Ham: Bake the ham for 12-15 minutes per pound until the ham reaches an internal temperature of 140°F. This ensures it’s warmed all the way through, since the ham is already cooked.
Rest the Ham: Let it cool in the pan for 15-20 minutes, keeping the foil on so it stays juicy and does not dry out..
Make the Dry Rub: Combine granulated sugar, seasoned salt, onion powder, ground nutmeg, ground cinnamon, paprika, ginger, and ground allspice or ground cloves.
1 ½ cups granulated sugar, ½ teaspoon seasoned salt, ½ teaspoon onion powder, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, ¼ teaspoon paprika, ¼ teaspoon ginger, ¼ teaspoon ground allspice or ground cloves
Coat the Ham: Transfer the ham to a rimmed baking sheet. Pour half the sugar mixture onto the pan and use your hands to pat and roll the sugar mixture onto the ham until it forms a nice, even coating. (Keep the other half of the sugar mixture to make the glaze). I usually use ¾ to 1 cup of the mixture. If you want more glaze for your ham use ¾ cup.
Torch Ham to Form the Crunchy Crust: Use a kitchen torch to caramelize! Keep the flame about an inch from the ham and move it in small circles. Don’t let it stay in one spot—once the sugar bubbles and turns into shiny lava-like caramel, move to the next area. Keep going until the entire ham is coated in a beautiful, crackly crust.
Keep It Warm (Optional): If you’re not serving right away, pop the ham back into the oven on the “keep warm” setting and cover it with foil so it stays moist.
Make the Serving Glaze: Add the remaining sugar mixture to a small saucepan. If you have enough drippings from the pan, pour them into a fat separator until the fat rises to the top.. Use about 1/3 cup of the defatted drippings (or water if you don’t have drippings or don't want to worry about removing the fat) and add it to the saucepan.
Bring the sugar mixture and drippings to a boil over medium heat, whisking constantly, until it thickens into a glossy glaze (about 2-4 minutes). Stay close, as sugar can burn quickly. If the glaze hardens before serving, microwave it or gently reheat it on the stove to loosen it. Pour the glaze into a gravy boat and serve with the ham.

Equipment

Ingredients

Honey Glaze Ingredients

Dry Rub Ingredients

Instructions

Notes

Nutrition