Honey Baked Ham

21 Mar

I’ll be the first to admit that our family isn’t usually crazy over ham.  During the holidays, we opt for turkey over ham; a big ol’ ham isn’t something we gravitate to.  However, years ago, my girlfriend showed up at a holiday party with a standout Honey Baked Ham that got my attention.  The only homemade ham I’ve ever liked!

Honey Ham

That was neons ago.  These days, I’ll do baked ham about once a year, usually for big gatherings.  Perfect for Easter, coming right up.  This ham is always the one and only recipe that I use, adapted from my friend’s original recipe.  It never fails to impress, and I usually get hit up for the recipe as well.


Just look at the golden brown goodness.  Courtesy of brown sugar, country style mustard, all dripping with honey.  Non-ham eaters may think twice, with this guy on the table.


I’m convinced one reason for ham’s popularity is that it’s super easy to prepare and can feed a crowd.  This Honey Baked Ham tastes like you’ve spent much more time on it than you really did.  Be sure to get the spiral sliced ham if you want ease of slicing; plus, the juices really sink in with the pre-sliced ham cooking in the oven.  Enjoy it!


RECIPE (12-15)


Fully cooked, spiral-sliced ham (4-5 lbs)
1 cup good apple cider
1/4 cup firmly packed brown sugar
1/4 cup coarse ground mustard (the kind with whole mustard seeds in it)
1/4 cup honey


Heat oven to 350F with rack on lower position.

Mix together apple cider, brown sugar, mustard, and honey in a bowl.  Mix well to fully incorporate basting sauce.

Place ham in a 13×9 baking dish.  Coat ham with a generous amount of sauce.  Bake for 60-70 minutes, basting thoroughly  every 15 minutes.

To serve pre-cut slices, arrange slices neatly on a serving dish and brush leftover sauce all over ham slices and serve.  If serving ham whole, be sure to have leftover sauce available for drizzling.  The sauce is what makes this ham so great!

Source:  Chew Out Loud, adapted from my old friend Janice.

16 Responses to “Honey Baked Ham”

  1. barbellsandbuttercream March 22, 2013 at 10:18 am #

    Looks delicious! I love the crispy outer edges!

  2. gottagetbaked March 22, 2013 at 11:14 pm #

    Holy mother of all that is good in this world…this ham looks incredible! I love how it’s sliced apart so that every piece has a crispy edge and is dripping with brown sugar. I’m seriously drooling right now.

  3. thehungrylinguists March 23, 2013 at 7:37 am #

    wow, the pictures make my mouth water! That looks simply amazing!

  4. Simply Tia March 23, 2013 at 7:45 am #

    Oh man!!! this ham looks perfect! I would truly love a few slices. Saving this recipe for when I buy a whole ham. YUM!

  5. Tammy March 23, 2013 at 10:22 am #

    Just wondering if I could use a different kind of mustard with the same yummy results. Thanks so much! I’m thinkin’ this will definently be on the easter menu.

    • chewoutloud March 24, 2013 at 9:48 pm #

      I have always used the mustard with coarse seeds in it, and it makes a difference in texture of sauce. You could try another kind of good mustard, though, and let me know if it turns out 🙂

  6. Janice March 25, 2013 at 12:27 pm #

    Looks so yummmmmmy!!….making it for Easter !….

  7. JoNell Smith March 30, 2013 at 1:57 pm #

    Making this gorgeous looking ham for Easter! I have trouble with the whole fruit/meat thing, so a ham recipe without the pineapple is right up my alley….thank you!

  8. A boy from Germany April 26, 2013 at 8:35 am #

    I wonder how to slice a ham in those spirals.
    Do you buy the ham already sliced? At your butcher?
    I’never seen it before … here in Germany.


    • chewoutloud April 26, 2013 at 10:57 am #

      George, I did buy the pre-sliced ham for this recipe. However, I’ve also used unsliced ham before, too. If using unsliced ham, I like to slice it as thin as I can myself, and then bake it with the sauce over the slices. If you do that, just continue basting every 10-15 minutes so it doesn’t dry out, and bake for less time.

      • A Boy from Germany April 26, 2013 at 11:19 am #

        Hi Amy,
        thanks a lot.
        Fearing to slice the ham by myself … I really don’t know what to do.
        But your ham looks so great … however, I’ll let you know.

        Have a nice weekend

        BTW … you wrote you are a dog-lover.
        So – greetings from my doggie. A Beagle named – of course – Snoopy.


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