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Baked honey ham recipe

Baked honey ham recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Ham
  • Roast ham

A delicious alternative for the classic Sunday lunch or Christmas dinner. Simple, yet utterly delicious.

1469 people made this

IngredientsServes: 15

  • 1 (2.25kg) ready-to-eat ham
  • 4 tablespoons whole cloves
  • 4 tablespoons golden syrup
  • 700g honey
  • 150g butter

MethodPrep:20min ›Cook:1hr15min ›Ready in:1hr35min

  1. Preheat oven to 170 C / Gas 3.
  2. Score ham and stud with the whole cloves. Place ham in foil lined tin.
  3. In the top half of a double boiler, heat the golden syrup, honey and butter. Keep glaze warm while baking ham.
  4. Brush glaze over ham and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on grill to caramelise the glaze. Remove from oven and let sit a few minutes before serving.

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Reviews & ratingsAverage global rating:(1461)

Reviews in English (1019)

by Cookeratheart

OK folks - hang on for this. I am going to get really detailed in my review. (I noticed when I was reading the reviews that no one really gave finite detail of how they made this) I will say that it is great, and BASTE, BASTE, BASTE. I won't ever pay for a overpriced honeybaked ham again.OK, I had a 8 lb cooked, smoked spiral sliced ham. I halved the glaze and had the perfect amount (but I am a very generous baster). I used (keep in mind I halved it) 1/4 tsp of ground cloves, 1/4 c of brown sugar instead of the corn syrup, 1 cup of honey and I actually did about the same amount of butter as if I made the full amount. Now I also cooked mine in the slow cooker and it ended up a little dry, which was my fault. If you are going to do the slow cooker, give yourself a good 5 hours on low. I panicked with mine about 1/2 way through and upped it to high and it ended up dry. I applied the glaze about every 25 minutes. Make sure you keep the glaze warm and a huge tip! Line that crock pot with foil because the clean up is a bear. Personally, I used the new slow cooker liners and cleanup was a snap becuase you just throw the bag away. Be sure you have a good brush too - the baste is sticky and you will end up with hair all over.Thanks for sharing this recipe. I have never made a ham before and this one was great (also great the next day - my husband and I both liked it on sandwiches).-30 Dec 2006


Absolutely Awesome! However, I did follow some of the other suggestions and use brown sugar instead of the syrup. I used about 1/3 cup butter, 1/2 C of brown sugar, and about 1/4 honey. You could adjust these however you want easy enough. I cooked this in my crockpot with baby carrots on the bottom on high for the afternoon (Had it on high so I could lift lid and baste). I had the ham scored and cloves in it. The carrots were the best I ever had! The ham was excellant! Sooooo juicy. This my new ham recipe!-25 Oct 2005

by LLB21

I made this glaze for Easter and my family thought it was a local bought honey ham. My clean up was a breeze. I put my ham in one of those oven cooking bags. Instead of basting it I just poured it over the ham in the bag, sealed it up and just turned the whole bag it self every 15-20 min. I put it in a 9x13 foiled line pan but never got any glaze on it. Worked for me. I didn't use whole cloves but the ground ones. Good luck and enjoy. MMMM Good.-10 Apr 2007

Baked Honey-Glazed Ham

1) Preheat oven to 250 degrees F. or if pressed for time, 300 degrees F.
Remove the rind from the ham and most of the fat, leaving an even layer about 1/8-inch thick. Place the ham in a roasting pan lined with heavy-duty aluminum foil (this will eliminate a nasty clean-up later).

2) Score the fat on the ham (making a diamond pattern). Hams are usually decorated in the traditional manner of scoring (making diagonal slashes in the fat with a sharp knife to form diamond shapes, studding with whole cloves, and glazing).

3) In a small bowl, combine prepared mustard, brown sugar, and honey. Rub the ham all over with the mustard-honey sauce, pressing sauce into the cut marks. Stick a whole clove in the center of each diamond. Using toothpicks, secure slices of pineapple to the ham. Then in the center of each pineapple ring, secure maraschino cherries with toothpicks.

4) Bake the ham, fat side up, covered in foil from 2 to 4 hours (depending on the size and weight of your ham) or until internal temperature reads 140 degrees F. on a meat thermometer. Glaze and baste every 30 minutes with equal parts wine and ginger ale, or ginger ale only. Later in the cooking, baste with pan juices.

5) When done, remove from oven and transfer to a carving board. Let the ham stand for 30 minutes before carving.

6) When slicing, cut away the rind and any excess fat. Then cut into slices, as thin as possible.

7) Add accumulated carving juices to the remaining sauce and serve separately. Arrange the meat on a warmed serving platter.

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  • Unwrap a 2 pound spiral sliced ham.
  • Tuck whole cloves between the slices in an alternating pattern. You can use 20-40 cloves depending on taste.
  • Place the ham, cut side down in your slow cooker.
  • Whisk together 2 tablespoons Dijon mustard with 1/2 cup of honey then drizzle all over the ham.
  • Cook your ham on low for 6 hours or on high for 3 hours. If your ham is frozen, you’ll need to increase the cooking time. Use a meat thermometer to make sure the internal temperature is at least 140F.


  • If you have a pre-sliced ham, you can snuggle your cloves between the slices in an alternating diamond pattern. If your ham is not sliced, just score it in a diamond pattern, with a sharp knife, and put cloves in the center of several of the diamonds. Here’s a great tutorial on how to make your diamond pattern look professional.

  • Some people are not huge spice lovers, so I try to leave a few sections of ham “uncloved.” The aroma of the roasting cloves will still perfume the ham, but the flavor will be much less intense.
  • When you add the ½ cup of water to the bottom of the slow cooker, be careful not to wash away all your lovely honey mustard and cloves. Ham doesn’t usually give off a lot of moisture like other types of meat, so you want to be sure to add the water to the slow cooker.
  • If you notice things drying out as the ham cooks, you can always add a bit more water. If things seem too wet when it’s getting close to meal time, crack the lid to allow some liquid to evaporate.
  • Since your ham was fully cooked, you’re mostly just looking to warm it through in the slow cooker. When it’s done the exterior will turn a lovely deep shade from the caramelized honey and the interior will transform into a rich pink color.

Cider Glazed Honey Baked Ham

Favorite Restaurant Recipe

Preparation time:ꀐ minutes. Serves 8-10 people

  • ਄-5 pound fully cooked boneless cured ham
  • 1 cup apple cider
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup country-style Dijon mustard
  • 1/4 cup honey
  • 1/2 teaspoon liquid smoke
  • Red, yellow and / or green apple slices for Garnish
  • Preheat oven to 350 degrees F
  • Place ham into ungreased 9 X 13 inch baking pan
  • Pour apple cider over the ham
  • Stir together all remaining ingredients except apple slices in a medium bowl
  • Spoon sauce over ham (or use a baster)
  • Place ham in oven a bake, basting every 15 minutes with pan juices
  • Bake for 60-70 minutes or until ham is heated through
  • Remove ham from oven and carve
  • Garnish ham with apple slices and serve to table with pan juices

You can also prepare your own delicious mustard sauce to serve with your Baked Ham. Just click on Mustard Sauce Recipe. Just do it! Make it! You’ll be pleased!

Enjoy your Glazed Baked Ham and the company of those you share it with!

Did you know? The Hormel Company sold the first canned ham in 1926.

Honey Butter Ham

Honey butter ham is the recipe my mom used whenever we'd have ham when I was little. I did add some Dijon mustard to the basic recipe to give it a little bit of a kick. This is a delicious and simple way to turn a plain cooked ham into something special for Easter or Christmas.

Make sure that the ham you buy is labeled "fully cooked". It can then be cooked to 145 F. If the ham is labeled "cook before eating", you must heat it to 160 F for food safety reasons. Always read package labels carefully when you buy any product, especially any type of meat.

You can add more ingredients to this simple glaze if you'd like. Some sautéed onions or crushed garlic would be good or use herbs such as thyme or marjoram in place of the whole cloves. And when you make a change and you like it, be sure to write it down so you can make it again! Many good recipes are lost because it's so easy to forget how a dish was made.

I love to serve this ham with some scalloped potatoes, sautéed or steamed green beans or asparagus, and some dinner rolls. Add a fruit salad or a cool gelatin salad for a great holiday meal. For dessert, serve Christmas cookies at Christmas, or a lemon pie at Easter.

  • One 8-pound bone-in spiral-cut smoked ham
  • 3 cups apple juice
  • 1/2 cup honey
  • 1/2 cup packed light brown sugar
  • 1/4 cup honey mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)

Preheat the oven to 375°. Place the ham on a rack set in a large roasting pan. Pour 1 cup of the apple juice over the ham, cover with foil and roast for 1 hour, basting with 1/2 cup of apple juice every 15 minutes. Continue roasting for 1 hour longer, basting twice with the pan juices.

In a small bowl, whisk the honey with the brown sugar, mustard, black pepper and cayenne, if using. Remove the foil from the ham and brush it all over with the glaze. Roast the ham for about 30 minutes longer, until the glaze is caramelized and an instant-read thermometer inserted in the thickest part of the meat registers 140°.

Transfer the ham to a platter and let rest for 10 minutes before slicing and serving.

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1. Preheat oven to 325F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

2. With sharp knife, remove skin, if any then score fat into 1-inch diamonds stud each with a clove.

3. Combine honey, sugar, mustard and orange juice in 1-quart sauce pan. Over medium heat bring to a boil while stirring.

4. Brush half of honey glaze over ham bake 30 minutes. Brush with rest of glaze bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving. Makes 18 to 20 servings.

Comment: Try a Butt Ham (about 15lbs.) Buy pre-cooked, or cook it about 3 hours the day before you want to serve it. Let cool, bone it into 1x1 inch (bite size) chunks. Pour stock into container. Set all in refrigerator. On day for dinner, simmer the Ham with about a Quart of water for about 2 hours, drain all but about 8 ounces liquid into other stock. Add the Glaze to Ham & simmer about 1 hour (stir occasionally), serve. Make gravy from stock if desired.

Honey Baked Ham Recipes

  1. Preheat oven to 375 F. In a bowl, mix together all ingredients aside from the ham and 1/4 cup of the brown sugar.
  2. Use a very sharp knife to cut slices into the ham around the bone. Do not cut all the way to the bone so the ham doesn't lose its shape.
  3. Spoon the wet mixture into the crevices and around the ham.

Recipe Summary

  • 1 whole smoked ham (14 to 18 pounds), bone in and rind on
  • 1/2 cup honey
  • 1/3 cup freshly squeezed orange juice
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 large onion, cut into 6 wedges
  • 1 large orange, cut into 6 wedges
  • 4 sprigs rosemary
  • 1/2 cup cider vinegar
  • 3 1/2 cups homemade or low-sodium canned chicken stock
  • 3 tablespoons all-purpose flour
  • Coarse salt and freshly ground pepper

Rinse ham with cool water dry with paper towels. Let stand, uncovered, at room temperature 1 hour. Meanwhile, whisk together honey, orange juice, balsamic vinegar, and mustard set aside.

Preheat oven to 300 degrees, with rack in lower third. Fit a roasting pan with a rack, and place ham, with the thicker rind on top, on rack. Scatter onion and orange wedges and rosemary around ham on rack. Transfer to oven, and cook 1 hour.

Remove pan from oven, and let ham cool slightly. Increase oven temperature to 350 degrees. Trim fat all over the ham to a layer of about 1/4 inch (it does not need to be perfectly even the bottom will have less fat and more skin). Turn ham, bottom side down. Score fat on top of ham in a diamond pattern, each 1 to 2 inches, cutting about 1/4 to 1/2 inch through the fat and into meat. Baste with honey mixture. Add enough water to roasting pan to fill the bottom by about 1/4 inch.

Return ham to oven, and cook 1 hour more, basting often with remaining marinade (do not baste with pan juices). If necessary, add water to pan to keep juices from burning. Remove from oven transfer ham to a serving platter discard orange, onion, and rosemary. Let stand 30 minutes before carving ham.

Meanwhile, make gravy: Strain liquid from roasting pan into a liquid measuring cup or bowl, and skim off fat from surface with a large spoon. Place roasting pan over medium-high heat. Add cider vinegar, and simmer until most of the liquid has evaporated. Return defatted juices to pan along with 2 cups stock. Bring to a boil, and let simmer.

In a small bowl, whisk together remaining 1 1/2 cups stock and the flour whisk into sauce. Continue simmering until liquid is reduced by half and slightly thickened. Season with salt and pepper. Serve hot with ham.

Preheat oven to 350 degrees. Wash and pat dry the ham. Remove the rind, leaving a ¼-inch halo of fat. Mix together the vinegar, mustard, and oil. Spread the boneless ham on a work surface and, with a sharp knife, score the fat in a diamond-shaped pattern and then season with salt and pepper all sides. Pour the marinade over both the inside and outside of the ham. Using kitchen twine, roll and tie the ham, making sure that the fat is on the outside.

Place the ham in the oven and cook for 3 hours. Meanwhile, mix together the brown sugar, honey, and cloves until smooth. Take the ham out of the oven and spread the glaze evenly over the outside of the ham. Put back in the oven for another 30 minutes. Remove and let cool for 20 minutes before carving.

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