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Honey Baked Ham

Honey baked ham with a crackly caramel honey-sugar crust baked in layers. Start at 325°F to warm to temperature, then finish at 400°F for deep golden, shatter-like caramelized edges.
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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 glaze and spiced sugar crust
  • 1 fully cooked bone-in spiral-sliced ham (8-9 pounds) Use a bone-in spiral-sliced ham so slices can fan open and hold the glaze.
  • 0.5 cup honey For brushing and building a caramelized top crust.
  • 0.25 cup butter Melted with honey to help sugar adhere and brown.
  • 1 cup granulated sugar Plays with sweetness and crunch in the crust.
  • 0.5 cup brown sugar Adds deeper color and molasses notes.
  • 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
 

Preheat and bake to first temperature
  1. Preheat the oven to 325°F. Place the ham cut-side down in a roasting pan and cover tightly with foil.
  2. Bake at 325°F for 12-14 minutes per pound until the internal temperature reaches 120°F, then keep covered if you are waiting before glazing.
Make honey butter and spiced sugar
  1. Melt the honey and butter together until smooth. Mix the granulated sugar and brown sugar with the cinnamon, cloves, ginger, nutmeg, allspice, and paprika in a separate bowl.
Glaze in layers for a crackly crust
  1. Remove the foil and brush the ham generously with the honey butter. Pat on a layer of the spiced sugar so it adheres to the surface.
  2. Raise the oven to 400°F and bake for 5 minutes until the glaze starts to set. Repeat by brushing with honey butter and patting on more spiced sugar two more times.
  3. Bake until the crust is deep golden and crackly and the ham reaches 140°F inside. Use the temperature probe in the thickest part, avoiding the bone.
Rest and serve
  1. Rest the ham for 15 minutes before serving so juices redistribute and the crust firms up slightly. Slice and fan out the spiral cuts to show the caramelized glaze.

Notes

For the best crackly crust, keep each sugar layer pressed lightly into the honey butter right after brushing, then bake briefly at 400°F so the sugar caramelizes instead of dissolving. Refrigerate leftovers in a sealed container for up to 4 days; reheat covered at 325°F until warmed through. Freezing is yes—freeze sliced portions up to 2 months and thaw overnight in the fridge before reheating. For a lower-sugar option, use a 1:1 brown sugar substitute for the spiced sugar while keeping the honey for proper caramelization.