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Honey Baked Ham

Honey baked ham with a crackly spiced honey sugar crust—baked to temperature and finished under high heat for deep golden caramelization. Spiral-sliced slices fan out and glisten after a short rest for clean, juicy serving.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
resting 15 minutes
Total Time 3 hours
Servings: 14 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ham
  • 1 fully cooked bone-in spiral-sliced ham about 8-9 pounds
Honey butter & glaze
  • 0.5 cup honey
  • 0.25 cup butter
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
Spices
  • 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
 

Preheat and bake the ham
  1. Preheat the oven to 325F. Place the ham cut-side down in a roasting pan and cover tightly with foil, creating a sealed cooking environment.
  2. Bake for 12-14 minutes per pound until the center reaches 120F. Keep the foil on the whole time so the ham stays moist while warming through.
Make the honey butter and spiced sugar
  1. Melt the honey and butter together until smooth and pourable. Watch for a glossy consistency that will cling to the ham.
  2. Mix the granulated sugar, brown sugar, cinnamon, cloves, ginger, nutmeg, allspice, and paprika in a separate bowl. Stir until the color looks evenly speckled with spices.
Glaze and caramelize
  1. Remove the foil, then brush the ham generously with the honey butter. Coat the spiral ridges so the crust can form in every crease.
  2. Pat the spiced sugar layer onto the brushed ham. Press lightly so the sugar adheres and doesn’t fall off.
  3. Raise the oven temperature to 400F and bake for 5 minutes. Look for the sugar to start melting and turning slightly darker at the edges.
  4. Brush with honey butter again and pat on another layer of spiced sugar. Aim for an even coating for a uniform crackly crust.
  5. Bake for 5 minutes at 400F. Continue watching for deepening color and early crackling.
  6. Brush once more with honey butter and pat on the remaining spiced sugar. Keep the coat thicker over the top-facing spiral ridges.
  7. Bake until the crust is deep golden and crackly and the ham reaches 140F. The finish should look caramelized with crisp, textured sugar.
Rest and serve
  1. Rest the ham for 15 minutes before serving. The glaze will set and the slices will cut more cleanly.

Notes

For the crispiest, most even crackle, pat the spiced sugar firmly right after brushing so it grips the honey butter. Refrigerate leftovers in a covered container for up to 4 days; freeze up to 2 months. To make it less sweet, reduce granulated sugar by 1/4 cup and keep the brown sugar for caramel notes—flavor will still be rich.