This make-at-home Honey Baked Ham Recipe uses a simple spice rub with a caramelized honey glaze to create a glossy, flavorful dinner centerpiece that feeds a crowd! You only need 6 pantry ingredients to make a classic spice rub and honey glaze. Use this showstopping roast ham as the main course for holidays and family dinners.
In this article you'll learn:
- Tips for making a spiced honey baked ham with a pepper, garlic, and mustard rub finished with a caramelized honey, cinnamon, and clove glaze for deep, balanced flavor.
- The simple roasting method for a fully cooked bone-in ham, including timing, temperature, and glazing techniques for a glossy, tender finish.
- Portion planning guidance, including how much ham to buy per person for holidays and large gatherings.
- How to choose the right cut, avoid pre-glazed hams, and plan for leftovers.
- Storage and leftover ideas that turn one holiday roast into multiple meals throughout the week.
Generated with AI and experts from the Tara Teaspoon team.
A holiday ham, perfectly seasoned and glazed, is one of my favorite main dish options for special occasions like Easter, Christmas, or Sunday dinners with the fam. My mouth starts watering just thinking about a big family dinner with the sweet, fruity tang of a Brown Sugar Glazed Ham with Pomegranates or Pineapple Ham.
However, when it comes to tradition, a honey roast ham is the classic choice for a big celebration. Many of us grew up with this gorgeous centerpiece on the table around the holidays. Sweet honey is the perfect companion for salty, savory ham. Pure bliss.
Why this isn't just a copycat recipe
I'd like to say this is a copycat HoneyBaked Ham recipe, but the truth is, this recipe is way better that, just ask my family! Plus, it's cheaper to make it at home with simple ingredients from your pantry.
Prior to being roasted, the ham is rubbed with my signature spice blend of ground black pepper, garlic powder, and mustard powder.
The ham roast is finished with a classic honey glaze made from honey, ground cinnamon, and ground cloves. As the glaze caramelizes in the final minutes of baking, it melds with the rub into a deep, rich honey mustard. Talk about scrumptious depth of flavor!
My family asks me to make this upgraded honey baked ham recipe year after year, and it's not hard to see why:
- Economical: Roast ham is super economical and surprisingly easy to make. A 7- to 9-pound cooked ham can feed 12 to 16 people, with plenty of tasty leftovers. Plus, other than the ham, you'll only need 6 simple ingredients.
- Easy to pair: The salty, juicy flavor of a baked ham goes with just about any side dish! This collection of 45 Side Dishes to Serve with Ham will help you plan the perfect menu.
Perfect for leftovers
A roasted ham is the gift that keeps on giving! You can use the leftovers in other dishes like Ham and Pea Pasta, Ham and Gruyere Turnovers, and Ham Biscuit Sandwiches for brunch.
Jump to:
- In this article you'll learn:
- Why this isn't just a copycat recipe
- Perfect for leftovers
- Ingredients and variations
- Type of ham to buy
- How to make this honey baked ham recipe
- Tara's top tips
- What to serve with the glazed roast
- Equipment
- Storage & reheating
- FAQ
- More entertaining main course recipes
- 📖 Full Recipe
- 💬 Comments & Reviews
Ingredients and variations
You'll be amazed at how short the ingredient list is for such an incredible looking main dish. See recipe card for full list of ingredients and quantities.
- Ham: You'll need 7-to-9-pound, bone-in, shank-end cooked ham. Check the ham buying tips in the next section for more specific details.
- Spice rub: Prior to being roasted, the ham is rubbed with a spice blend of ground black pepper, garlic powder, and dry mustard powder. Dry mustard powder mixes well with the spices and won't burn like prepared mustard.
- Honey glaze: I used a classic glaze for this recipe made from real honey, ground cinnamon, and ground cloves. Use your favorite honey.
- Water or broth: To prevent the ham juices from scorching, add water or broth to the bottom of the pan. I add at least 1 cup, but don't be afraid to add more if you notice the liquid has dried up.
- Garnish: If you want to make an extra special presentation, garnish your dish with fresh herbs and fruit. The cooking juices can also be spooned over the meat or turned into a savory gravy.
Make this recipe your own! Other flavors that are delicious with this recipe are ground ginger, oranges or orange juice, and maple syrup.
Type of ham to buy
Depending on your location and what your store stocks, you may find a variety of roasting hams. Even after reading the labels, it can be overwhelming to know what to choose! Here's what you should know:
- Fully cooked, partially cooked, or uncooked/fresh: It is best to use cooked ham for this recipe. It is easier to work with and much more accessible. If you want to use a partially cooked or uncooked/fresh ham, the honey glaze and rub will work great. However, you'll need to follow the package or butcher's directions for cooking it properly (they will likely be different than what is detailed in the recipe card below). When in doubt, head over to the meat counter for guidance.
- Bone-in or boneless: You should use a bone-in ham. Not only does it make a beautiful presentation, it also has superior flavor and a meaty texture.
- Spiral-cut or uncut: Some people think an uncut ham stays moister, but I find that both spiral-cut and whole hams do well. If you use an uncut ham, you will need to score it with a crisscrossed pattern on the outside edge before baking so the spices and glaze stick.
- Full leg, shank-end, or butt-end: Although you can technically purchase a full leg of ham, it is usually divided and sold as either the shank-end (lower leg) or butt-end. The butt-end of a ham is generally meatier, but can be more difficult to cut. My personal favorite is the shank-end, because it is fattier and more tender.
- Plain or pre-glazed: Avoid pre-glazed hams. You'll be making an incredible homemade glaze that tastes best on a plain smoked ham. If the ham comes with a packet of glaze you can discard it.
Look for ham to go on sale around the holidays. You can get an extra and freeze it whole for special occasions! Simply thaw it in the fridge for several days before using.
How to make this honey baked ham recipe
If making this dish intimidates you, trust me when I say this is the best recipe for glazed ham! It's incredibly easy to make since we are using a fully cooked spiral ham; essentially, you're just reheating it. In total, reheating a 7-to-9-pound cooked ham will take about 2 hours in a 325ºF oven (1 to 1 ½ hours for roasting, plus an additional 30 minutes to caramelize the glaze).
Follow these step-by-step instructions to make an exquisite glazed ham! See recipe card for comprehensive directions.
Prepare ham for roasting
- Step 1: Set your room temperature or refrigerated ham on a rimmed baking sheet. Carefully cut away the wrapping.
- Step 2: Discard the wrapping with the excess juices. You don't need to pat it dry.
For uncut ham: I used a spiral cut ham for this tutorial. If you are using an uncut ham, score the fat rind on the ham at 1-inch shallow intervals with a knife. Then place the entire ham, scored-side up, in your roasting pan as pictured in step 3.
- Step 3: Place the ham into a roasting pan with the cut flat surface down so you can eventually glaze the entire outside.
- Step 4: Pour 1 cup of water (or broth) into the bottom of the roasting pan.
- Step 5: Mix together the ingredients for the spice rub.
- Step 6: Use your hands to pat the rub all over the outside of the ham.
- Step 7: Use foil to cover the ham and seal in moisture.
- Step 8: Place the roasting pan in the center of the oven and roast for an hour and a half.
Cooking tip: You'll want to cook the ham to an internal temperature of 115ºF to 120ºF on an instant read thermometer. If roasting a refrigerated (cold) ham, it will take about 1 to 1 ½ hours in a 325ºF oven. A room temperature ham will need less time; check the temperature after 45 minutes.
Finish with glaze
- Step 1: Mix together the honey, cinnamon, and cloves.
- Step 2: Take the ham from the oven and remove the foil. Use a basting brush to cover the outside of the ham with glaze.
- Step 3: Roast the ham uncovered for an additional 30 minutes to caramelize the glaze. Baste again after 15 minutes if you have extra glaze.
- Step 4: After letting the ham rest in the pan for 20 minutes, transfer it to a platter and garnish with fruit and herbs if desired.
Tara's top tips
Bring to room temperature: To make the juiciest, most tender ham, bring it almost to room temperature before roasting (1 to 2 hours). It will take less time to reheat the center of the ham and thus reduce the possible drying effects of a hot oven on the outside layer. If you don't have time to bring it to room temperature, it's fine to roast it straight from the fridge.
Temperature matters: Reheat the ham low and slow in a 325ºF oven to make sure it doesn't get dried out.
Score uncut ham: Making shallow cuts into the outer fat layer on an unsliced ham will allow the seasonings and glaze to stick on the outside.
Once glazed, cook uncovered: During the initial roasting period the tin foil tent helps to keep moisture circulating around the ham. Once the glaze is applied, we want it to caramelize on the outside of the meat. Direct heat from the oven is the best way to get the glaze to caramelize.
What to serve with the glazed roast
When making a roast ham recipe, I like to serve the leftover juices from the roasting pan with the meal. Pour the juices into a small serving bowl or use them to make a gravy if you'd like.
Depending on the time of year (Easter, Christmas, or Sunday dinner), serve seasonal sides with honey baked ham. Here are some of my favorites:
Storage & reheating
Refrigerate: You can store leftover cooked and reheated ham in an airtight container in the refrigerator for up to a week.
Freeze: Leftover roasted ham can also be frozen for up to 4 months. I suggest slicing the ham and portioning it before freezing so it's easy to thaw and use.
Reheat: Wrap leftover ham in foil and heat in a 350ºF oven, or even in an airfryer on low heat. You can also wrap in parchment paper and place on a plate, and reheat in the microwave for a minute or so.
FAQ
Yes! The honey glaze is applied near the end of roasting so it caramelizes without burning and creates a glossy, flavorful crust.
Apply the glaze after the ham has mostly finished baking. Once the ham is heated through, brush it with the honey glaze and return it to the oven for about 30 minutes so the glaze can caramelize and form a glossy outer crust. Glazing at the end prevents burning and creates the best flavor and gorgeous lacquered look.
Plan for ½ to ¾ pound of bone-in ham per person (that's the raw weight before cooking). A 7-pound ham serves about 10 to 12 people, and a 9-pound ham serves 14 to 16 people. Choose the higher amount if you want leftovers for sandwiches, breakfast hash, or additional meals.
More entertaining main course recipes
Ham isn't the only way to make a big impression for special occasions. These classic main dishes always bring the oohs and aahs:
Rate this recipe! ⭐⭐⭐⭐⭐
Scroll to the bottom of the page to rate and comment on this recipe. Leaving comments, questions, and ratings helps other too!
📖 Full Recipe
Classic Honey Roast Ham
Ingredients
- 1 7- to 9-pound bone-in, shank-end cooked ham*
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard powder
- ½ cup honey
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- Herbs and fruit for garnish (if desired)
Instructions
- Heat oven to 325ºF. Remove ham from packaging and discard juices. Place spiral-cut ham in roasting pan, with the flat side pointing downward. (If using an uncut ham, score fat rind at 1-inch intervals with a knife. Place ham, scored-side up, in roasting pan.) Pour 1 cup water or broth in the bottom of the pan.
- Combine black pepper, garlic powder, and mustard powder in a small bowl and then rub all over the surface of the ham. Tent ham with foil and roast for 1 to 1½ hours until internal temperature reads 115ºF to 120ºF on an instant read thermometer.
- Combine honey, cinnamon and ground cloves. Remove foil from ham and drizzle or brush honey glaze over the ham. Continue roasting, uncovered for 30 minutes to caramelize the outside. If there is leftover glaze, re-glaze the ham after 15 minutes and return to the oven.
- Remove ham from oven and let rest 20 minutes. Transfer to a cutting board to carve or present on a platter, garnished with herbs and fresh fruit if desired.
- Serve any juices from pan, in a bowl on the side, if desired.
- Leftovers can be stored in the fridge for up to a week or in the freezer for up to 4 months.
Video
Notes
- It is best to use cooked ham for this recipe. If you want to use a partially cooked or uncooked/fresh ham, the honey glaze and rub will work great. Just adjust the cooking time to the package or butcher's directions.
- Use a bone-in ham.
- You can use spiral-cut ham or uncut ham for this recipe. If you use an uncut ham, make sure to score the outside edge for the best flavor.
- I prefer to use the shank-end over the butt-end of a ham because it is fattier and more tender. The butt-end of the ham is generally meatier, but can be more difficult to cut.
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Mia says
Beautiful! Can't wait for Easter!
Moriah says
I've never added garlic powder to my baked ham glaze. I can't wait to try this recipe this weekend for Easter.
Julie says
I rarely eat ham, but when I do, I remember how much I love it! This recipe is a great reason to add it into our dinner rotation.