How to glaze a honey baked ham

Written by elizabeth arnold
  • Share
  • Tweet
  • Share
  • Pin
  • Email
How to glaze a honey baked ham
Use honey to give baked ham a sweet touch. (Jupiterimages/BananaStock/Getty Images)

If you like sweet-tasting baked ham, coat it with a honey glaze before cooking it. The glaze will caramelise as it bakes, giving the ham a sweet coating. Make your own honey glaze so you can customise it to your tastes. Experiment with a variety of ingredients, such as mustard or cinnamon, until you create a glaze that you and your family love. Honey-glazed baked hams make tasty holiday dinner main courses, and you can enjoy the leftovers for several days after the event.

Skill level:

Other People Are Reading

Things you need

  • Roasting pan
  • Small saucepan
  • 1/2-cup honey
  • 1/2-cup brown sugar
  • 1/4-tsp ground cinnamon
  • 1-tbsp orange juice
  • Pastry brush
  • Food thermometer

Show MoreHide


  1. 1

    Preheat your oven to 163 degrees Celsius. Set the fully cooked bone-in ham on a roasting pan rack fat-side up. Cook the ham uncovered for two hours.

  2. 2

    Create a ham glaze by blending a 1/2-cup of honey, 1/2-cup of brown sugar, 1/4-tsp of ground cinnamon and 1-tbsp of orange juice in a small saucepan. Turn the heat to "medium-high" and bring the mixture to a boil, stirring constantly. Remove the pan from the heat.

  3. 3

    Remove the ham from the oven and cover it with half of the honey glaze. Use a pastry brush to spread the glaze evenly over the ham. If the ham is pre-sliced, be sure to spread the glaze into the cuts as well. Continue baking the ham for 30 minutes.

  4. 4

    Remove the ham from the oven and brush it with the remaining honey glaze. Bake the ham for another 30 minutes, or until its internal temperature registers 60 degrees Celsius on a food thermometer.

Don't Miss

  • All types
  • Articles
  • Slideshows
  • Videos
  • Most relevant
  • Most popular
  • Most recent

No articles available

No slideshows available

No videos available

By using the site, you consent to the use of cookies. For more information, please see our Cookie policy.