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Honey Baked Ham

Honey baked ham with a crackly spiced sugar crust is baked low-and-slow, then glazed and broiled in quick high-heat bursts for deep golden caramelization. This method finishes at 140°F with multiple honey-butter and spiced-sugar layers for a glossy, sliceable finish.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 14 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Honey glaze and spiced sugar
  • 1 fully cooked bone-in spiral-sliced ham 8-9 pounds, cut-side down
  • 1 cup honey
  • 1 tbsp butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 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
 

Bake low and warm the ham
  1. Preheat the oven to 325°F. Place the ham cut-side down in a roasting pan and cover tightly with foil.
  2. Bake for 12-14 minutes per pound, until the internal temperature reaches 120°F. Keep the foil on throughout this stage.
Make glaze and spiced sugar
  1. Melt the honey and butter together in a small saucepan until smooth and pourable. Set aside warm.
  2. In a separate bowl, mix the granulated sugar, brown sugar, cinnamon, cloves, ginger, nutmeg, allspice, and paprika. Stir until evenly combined.
Glaze, sugar, and caramelize
  1. Remove the foil and brush the ham generously with the honey-butter. Pat on a layer of the spiced sugar so it clings to the glaze.
  2. Raise the oven temperature to 400°F and bake for 5 minutes, until the surface begins to caramelize. Repeat brushing with honey-butter and patting on spiced sugar two more times.
  3. Bake until the crust is deep golden and crackly, and the ham reaches 140°F. Check the temperature in the thickest part without hitting the bone.
Rest and serve
  1. Rest the ham for 15 minutes before serving. Slice through the spiral for neat, glossy pieces.

Notes

Pro tip: For the most crackly crust, keep re-glazing and re-sugaring quickly after each high-heat bake so the sugar adheres before it cools. Refrigerate leftovers in a sealed container for up to 4 days. Freeze up to 2 months (thaw in the fridge overnight). For a lighter option, replace the butter with a lower-fat butter substitute and use a reduced-sugar brown sugar alternative.