Dig into this tender, sweet, and savory masterpiece at your next holiday party.
One Easter Sunday, I sought solace from the cold northern wind in a cozy house that smelled like honey. While outdoors it was blustery with leftover winter air, the front hall and kitchen were thick with a sweet aroma that reminded me of cinnamon rolls. So, you can imagine my surprise when I saw a huge hunk of honey-baked ham come out of the oven, glistening golden brown and steaming. This was Easter brunch at my grandma’s house, back when everything felt simple and sweet.
It has been over a decade since we’ve had a gathering like that, especially with honey-baked ham, but the recipe still has a warm place in my heart. Each slice flakes deliciously off the bone, tender and juicy, with a lightly spiced honey glaze that still makes me drool. Garnished with fresh herbs, honey-baked ham can be the perfect centerpiece at a dining table. In my family, we served it with brown sugar-raisin sauce, but it’s just as sweet by itself because of the glaze. But honey-baked ham isn’t exclusive to my brood. This iconic main dish has become a holiday favorite all over North America because it’s easy, beautiful, and satisfying.
Why is it called “spiral ham”?
As you can see, this recipe calls for spiral ham, which is special only because of how it’s been pre-sliced. A high-tech machine cuts the ham in one continuous spiral, leaving it evenly sliced and ready to be cooked. This allows for each slice to soak up a lot more seasonings while also providing an easy and beautiful serving method. Don’t you just love a low-effort main dish that looks this extravagant? It allows you to put your carving tools aside and enjoy the helpful benefits of this spectacular spiral ham.
How do I store leftovers?
Make sure your leftover ham has cooled to room temperature, and then transfer it to an airtight container. Refrigerate it for 3-4 days, or freeze some slices in a freezer-safe bag for up to 2 months. Thaw it in the fridge overnight, and then reheat it in the oven at 350°F for 15-20 minutes, until it’s completely warm. If the portion is larger and you need a longer cooking time, you may want to add a splash of water so that it doesn’t dry out while heating up.
Serving suggestions
Back in the good ol’ days, my grandma would serve honey-baked ham with cheesy Scalloped Potatoes and Charred Broccoli, but you can mix and match almost any of your favorite sides. When it comes to the holidays, cooking is a team effort that the whole family can participate in, so get your loved ones’ feedback to craft the most satisfying spread. For those who like it light and bright, pair honey-baked ham with Rice Cooker Brown Rice and Fennel-Apple Salad. On the other hand, if you want to keep it hearty and sweet, try Roasted Sweet Potatoes And Carrots and Pull-Apart Garlic Bread.
Honey-Baked Ham Recipe
Ingredients
- 1 fully cooked bone-in spiral ham 8-10 pounds
- 1 cup honey
- 1/2 cup brown sugar
- 1/3 cup butter
- 2 1/2 tablespoons spicy brown mustard
- 3/4 teaspoon onion powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cloves
- 1 teaspoon paprika
- Fresh herbs for garnish (such as thyme, rosemary, or parsley)
Instructions
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Preheat the oven to 275°F. Line a roasting pan with foil. Remove any netting from the ham and place it in the pan.
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In a small saucepan, combine the honey, brown sugar, butter, mustard, onion powder, cinnamon, nutmeg, cloves, and paprika. Heat over medium-low, stirring until the sugar is dissolved.
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Baste the ham with about 1/3 of the glaze. Make sure to work the glaze in between the slices.
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Cover the pan with foil and bake for 2-3 hours. Check that the ham reaches an internal temperature of 140°F. About halfway through, baste the ham again with another half of the remaining glaze.
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Preheat the broiler. Brush the remaining glaze over the ham and return it to the oven, placing it under the broiler for 1-2 minutes until the glaze bubbles and caramelizes.
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Remove from the oven and let the ham rest for 5 minutes before serving. Garnish with fresh herbs, such as such as thyme, rosemary, or parsley.
Nutrition
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