This honey glazed ham is a coated in honey and spices, and then baked to perfection. It is so tender and juicy and is ideal for your holiday meal. This will soon be your go to ham recipe for all holiday meals or just a Sunday dinner as it is so easy to make.
There seem to be all kinds of recipes to imitate a honey baked ham recipe. There is good reason for that. It is really good. I like to balance out the sweet with adding additional savory flavors. Within 90 minutes you will have a perfectly cooked ham. Oh and it makes the best ham for sandwiches.
Making the honey glazed ham
One of the things about this recipe is going to be the variable cooking time. Since every ham is not cut to the same size and can range from 7-13 lbs or more. Also another thing to consider is if it is spiral cut or not. Spiral cut hams will take less time as there is more surface area exposed to heat than a ham that is not cut.
These are important to consider because with smaller spiral cut hams you will run the risk of drying out your ham faster than larger unsliced hams. A good rule of thumb is to cook about 10-13 min per pound however a meat thermometer is your friend. You want to ham to reach an internal temperature of 140F or 60C if the ham has already been cooked. For smaller hams err on the side of 10 minutes per pound and check internal temp about 10 minutes before it should be done to gauge how long to continue cooking.
The glaze has very little liquid in it. In order to dissolve the sugar in the honey you will need to heat it in a sauce pan. After the honey and maple syrup are boiling if the sugar has not dissolved add a few tablespoons of water. You want to just thin it out a little bit. The reason for this is when the ham is done cooking you can use the dripping in the remaining glaze to use as a sauce to pour over the ham when serving.
You will want to bake the ham for half of its time covered without the glaze. The brush it on two time using about 2/3 of the total amount of the glaze. This will give the glaze the time to get in-between each slice of the ham. Once the ham is out of the oven you can add the drippings to the remaining third of the glaze and bring to a boil. Use as a sauce for the ham.
Baked Maple and Honey Glazed Ham
- Roasting pan or lined sheet pan with rack
- Basting brush
- 8 pound ham bone in, sprial cut
Maple Honey Glaze
- 1 cup brown sugar
- ½ cup honey
- 3 tbsp maple syrup
- 2 tbsp dijon mustard
- ½ tbsp paprika
- ½ tbsp garlic powder
- ½ tbsp pepper
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves ground
- Preheat the oven to 325°F or gas mark 3.
- Place ham in roasting pan or lined sheet pan with rack and cover the ham with foil.
- Bake for 10-13 minutes per pound, or until internal temperature reaches 140°F or 60°C.
- While the ham is cooking combine all of the glaze ingredients in a saucepan and bring to a boil. Add a couple tablespoons of water if the sugar will not dissolve. Once the ham is halfway through cooking remove the foil, brush ⅓ of the glave on the ham and continue to bake. About 10 minutes before the ham is done brush with another ⅓ of the glaze.
- Once the ham is cooked and transferred to a platter return the saucepan with the remaining glaze to the stove and heat. Add the drippnings from the roasting pan and bring to a boil. Use this as a sauce to pour over the ham.