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Honey Baked Ham

Honey baked ham with a crackly spiced sugar crust—baked low and slow to 120°F, then glazed and broiled-style caramelized at 400°F. Spiral-sliced, bone-in ham gets repeated honey-butter brushing and a deep golden, slice-fanning finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Honey-butter and spiced sugar coating
  • 0.5 cup honey
  • 0.25 cup butter
  • 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
Ham
  • 1 fully cooked bone-in spiral-sliced ham 8-9 pounds

Equipment

  • 1 Dutch oven

Method
 

Bake covered until heated through
  1. Preheat the oven to 325°F. Place the ham cut-side down in a roasting pan and cover tightly with foil, ensuring a snug seal to trap heat.
  2. Bake for 12-14 minutes per pound, checking for progress but staying with the time guide. Cook until the ham reaches 120°F inside for the best base heat before glazing.
Make glaze and build the spiced sugar crust
  1. Melt honey and butter together until smooth. This creates a glossy honey-butter glaze for sticking the sugar crust.
  2. Mix granulated sugar and brown sugar with cinnamon, cloves, ginger, nutmeg, allspice, and paprika in a separate bowl. Stir until the spices are evenly distributed, creating a uniform coating.
  3. Remove the foil and brush the ham generously with honey butter, catching the curves of the spiral slices. Pat on a layer of the spiced sugar so it adheres and starts to melt into a crust.
  4. Raise the oven to 400°F. Bake for 5 minutes, then look for melted edges and the first signs of caramelization before the next coat.
  5. Brush the ham again with honey butter, then pat on another layer of spiced sugar. Bake 5 more minutes to deepen color and thicken the crackly surface.
  6. Brush once more with honey butter and add a final layer of spiced sugar. Bake until the crust is deep golden and crackly, and the ham reaches 140°F in the center.
Rest and serve
  1. Rest the ham for 15 minutes before serving. This lets juices set so slices stay glossy and hold their shape.

Notes

Pro tip: apply the sugared layers while the honey butter is still wet so the crust clings to every spiral ridge. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months, thaw in the fridge and reheat gently. For a lighter option, you can replace half the butter with an equal amount of low-sugar spread while keeping honey for the signature caramel notes.