Easy Honey Baked Ham Recipe (Better Than Store-Bought & Costs Less)

I’ll be honest, I used to buy the fancy store-bought honey baked ham every holiday without thinking twice. Then one year I did the math and realized I’d just spent $90 on something I could make at home with four ingredients. That was the last time I bought one.

The whole thing starts at the grocery store. You want a fully cooked, bone-in, spiral-cut smoked ham. That’s your foundation right there. From that point, you’re really just warming it up and building a glaze that actually stays put. Not the drippy, burnt-sugar situation most recipes give you.

I’m going to walk you through how to pick the right ham, get that crackly sugar shell just right, and know exactly when to pull it out. If you love honey-glazed meats, you’ll also want to check out my honey garlic slow cooker pork tenderloin. Same sweet-savory thing going on, just a different cut.

Table of Contents

Table of Contents

Why Make Homemade Honey Baked Ham?

When you make it yourself, you’re the one deciding how sweet it is, how salty, how crunchy. And what you end up with is a ham that’s smoky and juicy on the inside with this sticky, crackly crust that practically shatters when you cut into it. It sounds like a big project, but it’s honestly one of the easier things I make.

Save Money with This Copycat Recipe

Let’s talk numbers. A spiral-cut honey baked ham from one of those specialty shops runs $80 or more, easy. The ingredients for this version (a smoked ham, honey, brown sugar, butter) cost roughly half that. You’re basically paying for a brand name and a glaze packet. Our glaze takes five minutes with stuff you probably already have sitting in your pantry. Put that extra cash toward better sides or something fun for dessert, like our mini ricotta hot honey phyllo cups. Turns out, impressive food doesn’t need to come with an impressive receipt.

The Secret to a Perfect Crunchy Crust

Here’s where most people go wrong: they brush on the glaze and wonder why it slides right off into the pan. The trick is two things: score the fat cap first so the glaze has something to grip, then layer it on in stages instead of all at once. A quick broil at the end turns everything into this hard, glossy candy-like shell. It’s the same approach I use for my garlic brown sugar pork tenderloin. Staged glazing and high heat right at the finish

Perfect for Holidays and Special Dinners

There’s something about pulling a golden-brown ham out of the oven that just makes a meal feel like an event, even on a random Sunday. I reach for this recipe every Easter, Thanksgiving, and Christmas because it’s almost entirely hands-off. You slide it in the oven and then go deal with everything else. It makes about 17 servings, so you’ll feed the whole table and still have plenty for sandwiches the next day.

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Honey Baked Ham Ingredients

Active Time: 15 minutes | Total Time: 2 hours 36 minutes | Yield: 17 servings

For the ham:

• 1 (8–10 lb) fully cooked, smoked, bone-in ham (spiral cut is ideal)

For the honey glaze:

• 1 cup (340g) honey
• ¾ cup (150g) packed dark brown sugar
• ½ cup (1 stick / 113g) unsalted butter
• 1 teaspoon ground cinnamon (for a sweet-spiced glaze) OR 1 teaspoon Dijon mustard (for a savory twist), optional

Quick Swaps: No dark brown sugar? Use light brown. No honey? Maple syrup works, but the flavor will be different. If you only have salted butter, just skip adding extra salt later.

Choosing the Right Ham

This part matters more than you’d think. At the store, look for a ham labeled fully cooked and smoked, which means your oven is just warming it through and crisping up the glaze, not actually cooking raw meat. Go with bone-in if you can. It has way more flavor and stays juicier than boneless. I always grab a spiral cut ham because the pre-sliced layers make serving a breeze, and the glaze gets into all those little crevices. Skip any ham that comes with a glaze packet because you’re about to make a better one. And look for a decent fat cap on it. That’s what you’ll be scoring, and it’s what gives you that crispy, caramelized crust.

Essential Glaze Ingredients

Four ingredients. That’s all it takes to turn a regular smoked ham into something special. The honey does most of the heavy lifting. It brings a floral sweetness that clings to the meat really well. Brown sugar is the one that gives you that candied, crackly shell because the molasses in it caramelizes beautifully under the broiler. Butter pulls everything together into a smooth paste and helps it actually stick instead of running off. I usually toss in a pinch of cinnamon for a little warmth, especially around the holidays, but if you want to go savory, a teaspoon of Dijon mustard is fantastic. The whole thing melts together in about 3 minutes on the stove.

Special Equipment (Optional)

Not much, honestly. A roasting pan with a rack is the biggest help since it keeps the ham up off the bottom so air moves around it evenly and the underside doesn’t end up sitting in a puddle. No rack? Crumple up some foil into balls or use a few onion halves wrapped in foil as a makeshift lift. The one thing I won’t skip is an instant-read meat thermometer. Since the ham is already cooked, you’re just warming it to 140°F, and guessing at that will either leave it cold in the middle or dry it out. A big platter for serving is nice too, if you want to go full presentation mode.

How to Make Honey Baked Ham (Step by Step)

This is really just three phases: warm it, glaze it, crisp it. Here’s how I do it every time.

Step 1: Preparing the Ham (Rind and Scoring)

1. Get your oven going at 350°F / 175°C. Set a rack inside a roasting pan and pour about 2 cups of water into the bottom. This creates steam and keeps everything moist.
2. Take the ham out of the packaging and dry it off really well with paper towels. I mean thoroughly. A wet ham and glaze don’t get along.
3. Check if there’s a thick, leathery rind on the outside. If so, slice it off with a sharp knife, but leave that soft white fat layer underneath. Most spiral-cut hams won’t have rind, so you’re probably fine.
4. Now score the fat in a diamond pattern, about 1 inch apart and ¼-inch deep. This gives the glaze little pockets to settle into and crisp up later.
5. Set the ham cut-side down on the rack. This keeps it stable and holds its shape while it cooks.

Cook’s Tip: No rack? Crumple a few sheets of foil into baseball-sized balls and set them in the pan. Works just as well for keeping the ham elevated.

Step 2: Making the Honey Glaze

1. Grab a small saucepan and set it over medium-low heat. Toss in the honey, brown sugar, butter, and cinnamon (if you’re using it).
2. Whisk it around gently until the butter melts and the sugar dissolves, about 3 to 4 minutes. You want it smooth and syrupy.
3. Pull it off the heat and let it sit for 5 minutes to thicken up a bit. A thicker glaze sticks way better than a runny one.

Watch Out: Keep it at a gentle simmer, not a rolling boil. If you let it boil hard, those sugars can scorch when they hit the oven later.

Step 3: Baking, Basting, and Broiling to Perfection

1. Brush a nice thick layer of glaze all over the ham. Don’t be shy with it. Then tent the whole pan loosely with foil.
2. Let it bake for about 2 hours (roughly 12–14 minutes per pound). Every 30 minutes or so, open it up and baste with the pan juices.
3. After 2 hours, pull off the foil. Brush on another generous coat of glaze, crank the oven up to 425°F / 220°C, and bake uncovered for 20 minutes. This is where the magic starts. You’ll see it caramelizing.
4. Switch to broil. Keep the door cracked and watch it like a hawk. You only need 2 to 3 minutes until the glaze is bubbly and deep golden brown. It can go from perfect to burnt fast.
5. Stick your thermometer into the thickest part, away from the bone. You’re looking for 140°F. Remember, this ham was already fully cooked, so you’re just warming it through.
6. Let it rest on the counter for about 10 minutes before you start carving. I know it’s tempting, but the juices need a minute to settle back in.

Serving, Storing, and Expert Tips

What to Serve with Honey Baked Ham

Since the ham is sweet and smoky, you want sides that balance it out. Something creamy, something bright, maybe something tangy. Here’s what I usually go with:

• Creamy mashed potatoes or my liquid smoke russet potatoes. They soak up the extra glaze like nobody’s business
• A simple green bean almondine or an arugula salad with a sharp vinaigrette to cut through all that richness
• If you’re going Southern, candied yams with marshmallows and some buttery cornbread on the side
• Rolls. Always rolls. You’ll want them for making little ham sandwiches with the leftovers
• For brunch the next morning, our Mediterranean baked feta eggs pair really well with a few slices of cold ham

How to Store and Reheat Leftovers

Let the ham cool down completely before you put it away. Sounds obvious, but it makes a real difference.

Storage Method	Duration	Instructions
Refrigerator	Up to 5 days	Slice the ham off the bone. Store slices in an airtight container or wrap the whole thing tightly in foil
Freezer	Up to 3 months	Wrap slices or big chunks in plastic wrap first, then foil or a freezer bag. Thaw overnight in the fridge

When you’re ready to reheat, lay the slices in a baking dish with a splash of water or broth, cover it with foil, and warm at 300°F for about 10 minutes. Low and slow is the move here. It keeps the glaze from burning and the meat from turning into cardboard.

Don’t waste the leftovers: I throw mine into my instant pot ham cheese broccoli soup. It’s the best use for the last of the meat and the bone. Or honestly, just slice it cold onto a roll with some mustard. Leftover honey ham sandwiches might be better than the original dinner. I said what I said.

Recipe Variations and Pro Tips

A few things I’ve picked up after making this more times than I can count:

• Switch up the glaze: Stir in 2 tablespoons of Dijon mustard or a splash of pineapple juice for something tangier. Around the holidays, a pinch of clove or allspice is really nice too
• Make it ahead: You can score the ham and whip up the glaze the day before. Keep the glaze in the fridge and warm it up gently before you brush it on
• Carving tip: Set the ham flat-side down, cut along the natural seam around the bone to free up big pieces, then slice against the grain
• Don’t toss the bone: It makes an incredible stock. I drop mine into a pot of chicken bone broth soup for extra depth and flavor

Troubleshooting

Problem	Solution
Glaze slides off the ham	Pat the ham completely dry with paper towels before applying the glaze
Glaze burns during broiling	Watch it constantly! Broil for only 2–3 minutes until bubbly and golden, not black
Ham turns out dry	You likely overheated it. A fully cooked ham only needs to reach 140°F. Use a thermometer and don’t over-bake
Leftover glaze is too thick	Whisk in a teaspoon of warm water or the pan juices to loosen it back up for serving

Frequently Asked Questions

Make This Honey Baked Ham for Your Next Holiday

Once you make this at home, the store-bought version just doesn’t compare. You get that same glossy, crunchy crust and juicy meat for about half the price, and you made it yourself, which always feels good.

One last tip: save whatever glaze is left in the pan and drizzle it over roasted carrots. I’m serious. The honey and brown sugar caramelize on the carrots in the oven and they come out tasting like candy. It’s a little bonus move that people always ask about.

Give this a shot next time you’ve got a crowd coming over. It’s way simpler than it looks.

More holiday and dinner centerpiece recipes:

• Garlic Brown Sugar Pork Tenderloin, another glazed showstopper
• Honey Garlic Slow Cooker Pork Tenderloin, set it and forget it
• Crockpot Turkey Breast Recipe, easy holiday protein
• One-Pan Garlic Butter Chicken, weeknight centerpiece
• Steak and Baked Potato Loaded, indulgent dinner
• Candied Yams with Marshmallows, the classic holiday side

If you liked this one, come hang out with us on Facebook and Pinterest. We’re always sharing holiday mains, easy weeknight dinners, and stuff like this that looks way harder than it actually is.