Classic Honey Roast Ham
This is the best Honey Baked Ham Recipe to make at home! You only need 6 pantry ingredients to make the classic spice rub and honey glaze. Use this showstopping roast ham as the main course for holidays and family dinners.
Servings: 12 to 16 people
Calories: 557kcal
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 to 45 minutes to caramelize the outside and the internal temperature is 140ºF on an instant read thermometer. 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
Ham Tips
- 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
Calories: 557kcal | Carbohydrates: 13g | Protein: 64g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 248mg | Sodium: 3931mg | Potassium: 984mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 79mg | Calcium: 29mg | Iron: 3mg
