Honey Ham
This Honey Ham is tender, juicy and coated in a glossy brown sugar-honey glaze that caramelizes beautifully in the oven. The Dijon and fresh orange juice add a subtle tang that balances the sweetness and makes every slice irresistible.
It's the kind of holiday ham that steals the show, perfect for Christmas dinner, Easter brunch or any cozy gathering where you want a no-fuss main that still feels special. Whether you're carving for a crowd or planning for leftovers, this recipe delivers every time.
For more holiday-worthy mains, our Herb Butter Turkey and Reverse Sear Beef Tenderloin offer the same blend of simplicity and big flavor.
Jump to:
Why You Will Love This Recipe
- Sweet & Savory Glaze: A mix of honey, brown sugar, Dijon and orange juice melts into the ham for the perfect balance of sweet and tangy.
- Holiday-Worthy Presentation: Scoring and glazing create that classic, baked ham look with ease.
- Effortless Prep: Since this recipe starts with a precooked ham, the oven does most of the work.
- Perfect for Leftovers: The flavor is even better the next day, ideal for sandwiches, soups, quiche or adding to casseroles.
Ingredients
This simple glaze transforms into a show-stopping honey baked ham.
See the recipe card below for the exact quantities of each ingredient.
- Bone-In Ham: A bone-in ham stays tender, flavorful and reheats beautifully.
- Honey: Creates that sweet signature sticky, golden glaze.
- Brown Sugar: Helps the glaze thicken and cling to the ham.
- Orange Juice: Balances the richness.
- Dijon Mustard: Brings a subtle tang and depth of flavor.
Break out your roasting pan, basting brush, a small saucepan and instant-read thermometer for this simple recipe.
Variations
- Spiced Glaze: Add cinnamon, cloves or allspice to the glaze for a warm holiday twist.
- Maple Ham: Swap honey for pure maple syrup for a deeper sweetness.
- Brown Butter Glaze: Brown some butter, then mix the glaze for a nutty profile.
- Pineapple Version: Add crushed pineapple to the glaze for a vintage, tropical spin.
- Spiral Ham: Use a spiral cut ham and brush glaze between the slices for extra flavor.
How to Make a Honey Ham
This recipe is so simple, score, glaze and bake until warmed and golden.
Allow the ham to come to room temperature before starting.
Preheat 325F and lower the rack 1 from the center.
Score ham in a criss-cross pattern ½ inch deep, then place it flat side down on a roasting pan or a sheet pan with a rack insert.
Bake for 1 hour preheated oven then start your glaze.
Add everything to a small saucepan and cook for about 3-5 minutes over medium heat.
Remove ham and baste with ½ glaze, getting it between all the cuts. Cook for an additional 30 minutes, then baste in the remaining glaze.
Cook until an internal temperature of 125F is reached, then rest tented under aluminum foil for 20 minutes.
Hint: Cutting ½-inch diamonds lets the glaze seep into the ham for maximum flavor.
Recipe Tips
- Use a Roasting Rack: Lifting the ham prevents steaming and helps the edges caramelize.
- Warm the Glaze: Heating brings the ingredients together so it brushes on smoothly.
- Avoid Overcooking: A precooked ham only needs to reach about 125-130F for juicy slices.
- Rest Before Carving: Letting it sit tented helps the juices redistribute.
If you have leftovers, our Ham and Swiss Quiche is a delicious way to give them new life.
More Mains
Storage Instructions
- Refrigerator: Store sliced ham in an airtight container for 4-5 days.
- Freezer: Wrap slices or chunks tightly and freeze up to 2 months.
- Reheating: Gently warm slices in a covered dish at 300F with a spoonful of water or leftover glaze.
Serving Suggestions
- Holiday Sides: Green Bean Casserole, Idahoan Mashed Potatoes, Sautéed Green Beans with Shallots, Brussels Sprouts Casserole and Honey and Brown Sugar Glazed Carrots.
- Leftover Ham Recipes: Ham and Swiss Quiche, Spinach Ham Quiche Lorraine, Crockpot Split Pea Soup or Ham and Cheese Sliders.
Baked Honey Ham Recipe FAQs
Heat it low and slow, and don't go above the internal temperature of 125F.
No, the slices act as natural "slits" for the glaze.
Absolutely, I often do this to use half for basting and half for the side.
More Recipes
Check out some more you will want to try!
Ready to get cooking? Save time by having a grocery list automatically generate for you by clicking the "Add to Shopping List" below.
Honey Ham
Equipment
- Roasting Pan
- Basting Brush
- Internal Thermometer
- Small Saucepan
Ingredients
- 3.8 kg bone in ham butt or shank, cooked
- 100 grams brown sugar about ½ cup, light or dark
- ¼ cup honey
- 2 tablespoon orange juice about half orange, freshly squeezed
- 2 tablespoon Dijon mustard
Instructions
- Allow the ham to come to room temperature before starting.
- Preheat 325F and lower the rack 1 from the center.
- Score ham in a criss-cross pattern ½ inch deep, then place it flat side down on a roasting pan or a sheet pan with a rack insert.
- Bake for 1 hour preheated oven then start your glaze.
- Add everything to a small saucepan and cook for about 3-5 minutes over medium heat.
- Remove ham and baste with ½ glaze, getting it between all the cuts. Cook for an additional 30 minutes, then baste in the remaining glaze.
- Cook until an internal temperature of 125F is reached, then rest tented under aluminum foil for 20 minutes.
Notes
- Cutting ½-inch Cuts: Allows the glaze seep into the ham for maximum flavor.
- Use a Roasting Rack: Lifting the ham prevents steaming and helps the edges caramelize.
- Warm the Glaze: Heating brings the ingredients together, so it brushes on smoothly.
- Avoid Overcooking: A precooked ham only needs to reach about 125-130F for juicy slices.
- Rest Before Carving: Letting it sit tented helps the juices redistribute.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you customize the recipe to your preferences, let us know how they turned out.
I tried this recipe today. It was delicious.
Quite juicy. I enjoyed seconds.
That is wonderful to hear - thanks for the review. Glad you enjoyed it.
This is such a simple recipe, and it always turns out so juicy with so much flavor!