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Honey Baked Ham

Honey baked ham with a crackly honey-sugar crust, baked low and slow, then finished hot for deep golden caramelization. Spiral-sliced, brushed in honey butter, and layered with a spiced sugar blend for a glossy, crunchy exterior.
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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 Recipes
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ham
  • 1 fully cooked bone-in spiral-sliced ham 8-9 pounds
Honey butter glaze
  • 0.5 cup honey
  • 0.25 cup butter
Spiced sugar
  • 1 cup granulated sugar
  • 0.5 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
  • 1 Dutch oven

Method
 

Bake the ham low and slow
  1. Preheat the oven to 325°F. Place the ham cut-side down in a roasting pan and cover tightly with foil, creating a sealed steam environment.
  2. Bake 12-14 minutes per pound, until the center registers 120°F. Keep the foil on during this stage to prevent drying while it warms through.
Make glaze and spiced sugar
  1. Melt the honey and butter together until smooth. Combine the granulated sugar and brown sugar with all spices in a separate bowl to form a dry spiced sugar mix.
Build the crackly honey-sugar crust
  1. Remove the foil and brush the ham generously with the honey butter. Pat on a layer of the spiced sugar to coat the surface.
  2. Raise the oven to 400°F and bake 5 minutes. 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. Let the caramelized sugar set on the outside before slicing.
  4. Rest the ham 15 minutes before serving. This allows juices to redistribute while the crust stays crisp.

Notes

Pro tip: Check temperature in multiple spots near the thickest part of the spiral to avoid under-warming. Store covered in the refrigerator up to 4 days; reheat slices gently in a 300°F oven until warmed through. Freeze cooked leftovers up to 2 months. For a lower-sugar option, use a 1:1 sugar substitute for the granulated and brown sugar while keeping honey as directed.