Honey Glazed Baked Ham with a Crispy Caramelized Crust Step-by-step instructions

Before you start

Before you begin cooking, ensure your ham is out of the refrigerator for about 30 minutes to take the chill off, which promotes even heating. Clean your workspace and prepare your 9x13-inch glass baking dish.

Measure out your honey into a small bowl so it is ready to go. Sharpen your carving knife to make scoring the ham effortless, and preheat your oven to the correct temperature so the cooking process starts immediately.

Instructions

Initial Bake and Prep

1. 1Prep and Score the Ham
   Preheat the oven to 325°F (163°C). Place the fully cooked bone-in ham in a 9x13-inch glass baking dish. Use a sharp knife to score the surface of the ham in a criss-cross diamond pattern, cutting about one-quarter inch deep. Ensure the scoring is even across the top of the ham.
   Look for The diamond pattern should be even across the top.
   Tip Scoring helps the glaze penetrate deeply into the meat.
2. 2Initial Covered Bake
   Cover the baking dish tightly with aluminum foil to retain moisture. Bake in the preheated oven for 1 hour and 15 minutes, allowing the ham to warm through slowly without drying out. This slow-heating process keeps the meat tender.
   Look for The ham should be warm in the center.
   Tip Tightly sealing the foil keeps the steam inside.

At the end of this phase, the ham should be warmed through, and the kitchen will begin to fill with a savory, smoky aroma. The scored diamond pattern on the surface will have opened up slightly, creating perfect pockets ready to receive the glaze.

The bottom of the glass dish will contain a small amount of clear pan juices, indicating that the meat is heating gently under its foil cover.

Glaze Application

3. 3Prepare the Honey Glaze
   In a small saucepan over low heat, warm the honey until it becomes thin, fluid, and easy to brush. Do not let the honey boil or scorch, as this will ruin its natural sweetness. Remove from heat immediately once warmed.
   Look for The honey should be warm and run easily off a spoon.
   Tip Warming the honey makes it much easier to spread evenly.
4. 4First Baste
   Remove the ham from the oven and carefully discard the aluminum foil. Spoon or brush half of the prepared warm honey over the scored surface of the ham, ensuring the sweet glaze gets deep into the cuts.
   Look for The honey should coat the ham evenly.
   Tip Use a pastry brush to push glaze into the crevices.

The honey glaze should be warm, fluid, and glossy after heating in the saucepan. Once brushed over the ham, it should cling to the scored surface and fill the crevices, giving the meat a wet, golden appearance. The sweet fragrance of warm honey will immediately combine with the smoky scent of the ham.

Caramelization and Rest

5. 5Caramelize the Crust
   Return the ham to the oven uncovered. Bake for another 15 to 20 minutes, basting with the remaining honey and pan juices every 10 minutes, until the crust is caramelized and bubbling. Watch closely to prevent the sugars from burning.
   Look for The exterior should turn a deep golden-brown.
   Tip Watch closely during the last few minutes to prevent burning.
6. 6Rest and Slice
   Remove the ham from the oven and let it rest in the baking dish for 15 minutes. Transfer to a cutting board, slice through the caramelized crust, and serve warm with the rich pan drippings.
   Look for The juices will distribute evenly during the rest.
   Tip A sharp carving knife makes clean slices through the crust.

After the final bake, the exterior of the ham will feature a deep, golden-brown crust that is bubbling and caramelized. The pan drippings in the glass dish will have transformed into a rich, mahogany-colored glaze. As the ham rests, these bubbling juices will settle, leaving a glossy, semi-firm crust that crackles slightly when sliced.

Common mistakes

One of the most common mistakes is baking the ham uncovered for the entire duration. This exposes the lean meat to dry heat, resulting in a dry, leathery texture on the outer layers.

Another mistake is applying the honey glaze too early in the cooking process; because honey contains high amounts of sugar, it will burn and turn bitter if exposed to oven heat for more than 30 minutes. Always wait until the final stages of baking to apply the glaze.

How to tell it’s done

Since the ham is already fully cooked, the goal is simply to heat it to an appealing serving temperature. The ham is perfectly warmed when a meat thermometer inserted into the thickest part, without touching the bone, registers 140°F (60°C).

The exterior crust should be deeply caramelized, crisp to the touch, and bubbling with rich, sweet pan drippings. Let the meat rest for 15 minutes before slicing to ensure the juices stay locked inside.