Honey Baked Ham with Brown Sugar Glaze
Nothing beats a honey-glazed ham that’s crispy outside and juicy inside. The trick isn’t just slapping glaze on top.
You need to score the fat properly and time your glaze applications. Get this right and you’ll have ham that actually tastes like honey instead of just looking shiny.
Score Deep for Maximum Flavor
Cut diamond patterns about 1/4 inch deep through the fat layer. Don’t just scratch the surface. Those cuts let the glaze penetrate and create crispy edges. Space your cuts about 1 inch apart. The fat will render out during baking, leaving behind caramelized pockets of sweetness.
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Why Your Glaze Timing Matters
Apply glaze in the final 45 minutes only. Earlier glazing burns the sugars and creates bitter flavors. Brush on three separate coats, 15 minutes apart. Each layer builds depth without overwhelming the ham’s natural taste. The last coat should go on with 15 minutes left.
Internal Temperature Prevents Dryness
Ham reaches perfect doneness at 140°F internal temperature. Insert your thermometer into the thickest part, avoiding bone contact. Most people overcook ham because they guess instead of measuring. A dry ham can’t be fixed, but a properly heated one stays juicy for hours.
Preventing Glaze Burn and Waste
- Save leftover glaze separately instead of using drippings – the pan juices contain too much salt to make good sauce.
- Tent with foil if edges brown too quickly during final glazing, but keep the top exposed for caramelization.
Frequently Asked Questions
Should I soak the ham before baking?
Spiral-cut hams are pre-cured and don’t need soaking. Soaking actually removes flavor and makes the meat bland.
What happens if my glaze gets too thick?
Thin it with apple juice or water, one tablespoon at a time, until it brushes on smoothly.
How long will leftover ham stay fresh?
Properly stored ham lasts 5 days refrigerated. Slice only what you need and keep the rest intact for moisture retention.
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Honey Baked Ham with Brown Sugar Glaze
Ingredients
Glaze
Equipment Needed
- Large roasting pan
- Aluminum foil
- Meat thermometer
- Sharp knife
- Small saucepan
- Pastry brush
Instructions
- Prepare ham: Preheat oven to 325°F. Remove ham from packaging and pat completely dry with paper towels.
- Score fat layer: Score the fat in a diamond pattern, cutting 1/4 inch deep and spacing cuts 1 inch apart. Avoid cutting into the meat.
- Initial baking: Place ham cut-side down in roasting pan. Cover tightly with aluminum foil and bake for 1 hour 45 minutes.
- Make glaze: Combine honey, brown sugar, mustard, vinegar, soy sauce, cloves, and pepper in small saucepan. Heat over medium heat, stirring until smooth, about 3 minutes.
- First glaze application: Remove foil from ham. Brush with 1/3 of the glaze. Return to oven uncovered for 15 minutes.
- Second glaze application: Apply second coat of glaze. Bake another 15 minutes, then apply final glaze coat.
- Final baking: Bake final 15 minutes until internal temperature reaches 140°F and glaze is caramelized and golden.
- Rest and serve: Let ham rest 15 minutes before carving. Serve with any remaining glaze on the side.
Nutrition Facts
Per Serving (1 serving)
