I Make This Honey Baked Ham Recipe Every Christmas (And Sometimes On Thanksgiving)
There is truly nothing that says “special occasion” quite like a glistening, warm honey baked ham sitting at the center of the table.
I remember the first Easter I hosted for my husband’s family. I was a bundle of nerves, wanting everything to be just perfect, especially for my mother-in-law, who is a phenomenal cook. I bought a beautiful spiral-cut ham, ready to follow the classic glaze instructions that came with it. As I stood in my kitchen, the familiar scent of cloves and brown sugar filled the air, but something felt… plain.
It was good, but it wasn’t *me*. I wanted to add my own little signature, a touch of warmth and personality that would make folks remember it long after the last slice was gone. My eyes landed on my husband’s small collection of Kentucky bourbon he keeps for special occasions. A little lightbulb went off.
With a bit of courage, I added a generous splash of that smooth bourbon and a pinch of smoky paprika to the glaze. The aroma instantly changed, becoming richer, deeper, and infinitely more interesting. That ham was the talk of the dinner table, and my mother-in-law even asked for the recipe. This Bourbon and Smoked Paprika honey baked ham is now my go-to, the recipe that turned a classic dish into a family legend.
Why This Honey Baked Ham Recipe Works
A baked ham is a cornerstone of American holiday meals, from Easter Sunday to Christmas dinner. Its popularity comes from a few simple truths. It’s a generous cut of meat that can feed a crowd with minimal fuss, it pairs beautifully with a huge variety of side dishes, and that irresistible combination of sweet glaze and salty pork is just pure comfort.
The original concept of a honey-glazed ham has been around for ages, but it was perfected and popularized into the spiral-sliced version we know and love today, which made serving a breeze. No more awkward carving at the table. Just perfectly uniform slices ready to be pulled away.
This particular honey baked ham recipe works so well because it honors that classic tradition while elevating the flavor profile. The standard glaze ingredients like honey, brown sugar, and Dijon mustard create a familiar and beloved base. They provide that sticky, caramelized sweetness that everyone expects and enjoys.
But the magic, the real reason this recipe stands out, is the addition of bourbon and smoked paprika. The bourbon doesn’t make it taste boozy. Instead, its oaky, vanilla, and caramel notes cook down and concentrate, adding a sophisticated depth that cuts through the sweetness of the honey and sugar. The smoked paprika lends a subtle, earthy smokiness that complements the ham’s own cured flavor. It’s a simple twist, but it transforms the glaze from one-note sweet to a complex, savory, and utterly memorable experience.
Ingredients for Honey Baked Ham
The beauty of this recipe is its simplicity and reliance on a few high-quality ingredients to create a truly spectacular main course. Here is everything you will need to make this unforgettable ham.
- 1 fully cooked, spiral-cut, bone-in smoked ham (about 8 to 10 pounds)
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup good quality Kentucky bourbon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
A note on the key ingredients. While any ham will work, a bone-in, spiral-cut ham truly gives the best results. The bone adds a tremendous amount of flavor and moisture during heating, and the pre-slicing allows that gorgeous glaze to seep down between every single slice.
And now for our star ingredient, the bourbon. This is where you can really make the recipe your own. You don’t need to use a top-shelf, expensive bottle, but I do recommend using a Kentucky bourbon you’d actually enjoy sipping. Its distinct flavor profile with notes of vanilla and oak is what gives this honey baked ham glaze its signature warmth and complexity. The alcohol content cooks off completely, leaving behind nothing but incredible flavor.
Finally, please use real butter, not margarine. The fat content and flavor of real butter are essential for creating a rich, luscious glaze that will cling to the ham and caramelize perfectly in the oven’s heat.
Step-by-Step Instructions For Making Honey Baked Ham
Bringing this showstopper to your table is easier than you might think. Just follow these steps, and you will have a perfectly glazed, juicy ham every time. Remember, the ham is already cooked, so our job is simply to heat it through and build those incredible layers of flavor.
1. Prepare the Ham: Start by preheating your oven to 325°F (165°C). Take your ham out of the refrigerator about 30 minutes before you plan to bake it to let it come to room temperature. This helps it heat more evenly. Place the ham, cut-side down, in a sturdy roasting pan. Pour about a cup of water or chicken broth into the bottom of the pan to create steam and keep the ham moist. Cover the pan tightly with heavy-duty aluminum foil.
2. Initial Baking: Place the covered ham in the preheated oven. Bake for about 10 to 12 minutes per pound, or until a meat thermometer inserted into the thickest part (without touching the bone) reads 110°F. For an 8-pound ham, this will be around 80 to 90 minutes.
3. Make the Bourbon Glaze: While the ham is in its initial baking stage, you can prepare the star of the show. In a medium saucepan over medium heat, melt the 1/2 cup of unsalted butter. Once melted, stir in the 1 cup of brown sugar, 1/2 cup of honey, and 1/4 cup of Dijon mustard. Whisk until the sugar has dissolved and the mixture is smooth. Bring it to a gentle simmer.
4. Finish the Glaze: Once simmering, carefully whisk in the 1/4 cup of bourbon, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder. Let the glaze simmer for another 2 to 3 minutes, stirring occasionally, until it has thickened slightly. Remove it from the heat and set it aside.
5. Glaze and Finish Baking: After the initial baking time, carefully remove the ham from the oven and take off the aluminum foil. Increase the oven temperature to 400°F (200°C). Using a good basting brush, generously brush about half of the prepared glaze all over the surface of the ham, making sure to get it between the slices. Return the ham to the oven, uncovered, and bake for 10 minutes. Remove it, baste it again with the remaining glaze, and bake for a final 10 to 15 minutes, or until the glaze is bubbly, caramelized, and the ham’s internal temperature reaches 140°F. Let the ham rest for 15 minutes before serving to allow the juices to redistribute.
How To Serve Honey Baked Ham
Once your beautiful honey baked ham has rested, it’s ready for its moment of glory at the center of the table. Serving this dish is all about surrounding it with accompaniments that complement its sweet and savory character. You can go the traditional route or try a few creative pairings to surprise your guests.
For a classic holiday spread, you can never go wrong with a lineup of Southern comfort food sides. The salty, rich ham is just begging to be served alongside creamy, fluffy mashed potatoes and a savory gravy. Here are a few can’t-miss traditional pairings.
- Creamy Potato Dishes: Southern mashed potatoes, scalloped potatoes, or a cheesy potato gratin are all perfect for soaking up any extra glaze from the plate.
- Green Vegetables: Classic Southern green beans with bacon, roasted asparagus with a little lemon, or a simple green salad with a sharp vinaigrette will provide a fresh, welcome contrast.
- Breads and Biscuits: You absolutely need something to sop it all up. Fluffy yeast rolls, classic buttermilk biscuits, or my personal favorite, sweet potato biscuits, are all wonderful choices.
- Sweet and Tangy Sides: A sweet potato casserole with a pecan crumble or a tangy cranberry sauce can balance the richness of the ham beautifully.
If you want to think a little outside the box, consider serving slices of the ham on a platter with different mustards, jams, and cheeses for a more interactive experience. It’s also divine when thinly sliced and tucked into a warm biscuit with a dollop of apple butter. No matter how you serve it, this ham is sure to be the star of the show.
How To Store & Reuse Honey Baked Ham Leftovers
One of the very best parts of making a large honey baked ham is the promise of delicious leftovers for days to come. Proper storage is key to making sure every last bit is just as tasty as it was on the first day. Once the ham has cooled completely, you can store it in the refrigerator or freezer.
For refrigeration, I recommend removing the meat from the bone. It’s much easier to store this way. Place the sliced or chunked ham in airtight containers or wrap it tightly in plastic wrap or foil. It will stay fresh and delicious in the refrigerator for 3 to 5 days. You can also save the ham bone, it’s pure gold for making soups and stocks later on.
To reheat slices, you can warm them gently in a skillet over low heat or in the microwave. I like to add a splash of water or broth to the skillet to keep the ham from drying out. When you have amazing leftovers, the possibilities are nearly endless.
- Hearty Soups and Stews: The ham bone is the perfect base for a classic split pea soup, a hearty navy bean soup, or a flavorful collard green stew. Just simmer it with aromatics to create a rich, smoky broth.
- Breakfast Favorites: Dice up leftover ham and toss it into scrambled eggs, an omelet, or a breakfast casserole. It’s also wonderful alongside fried potatoes for a truly satisfying morning meal.
- Classic Sandwiches: You can’t beat a simple ham sandwich on soft white bread with a little mustard. Or, you can whip up a classic ham salad with mayonnaise, celery, and onion to serve on croissants or with crackers.
- Quick Dinners: Diced ham is a fantastic addition to fried rice, pasta dishes like macaroni and cheese, or as a topping for a homemade pizza.
Freezing is also a great option for longer-term storage. Wrap the ham tightly in plastic wrap and then a layer of heavy-duty foil or place it in a freezer-safe bag. It will keep well for up to 2 months. Just thaw it in the refrigerator overnight before using.
Substitutions & Variations For Honey Baked Ham
While I believe this recipe is perfect as is, I know that every cook likes to put their own spin on things, or sometimes you just have to work with what you have in the pantry. This honey baked ham recipe is wonderfully flexible. Here are a few tried-and-true substitutions and variations you can try.
The glaze is the easiest place to get creative. The foundational elements are a fat, a sugar, and an acid, so you can play with those components to change the flavor profile. Just remember to keep the ratios similar to ensure the glaze has the right consistency.
- Sweetener Swaps: If you’re out of honey or just prefer a different flavor, pure maple syrup is a fantastic substitute. It will give the glaze a slightly different, but equally delicious, rich flavor. You could also use all brown sugar and a little molasses for a deeper, more robust sweetness.
- Bourbon Alternatives: If you prefer not to use alcohol, you can easily substitute the bourbon. An equal amount of apple cider or even pineapple juice will work well, adding a nice fruity tang. For that smoky depth, you can add a half teaspoon of liquid smoke to the non-alcoholic version. Spiced rum or brandy would also be wonderful alcoholic substitutions.
- Mustard Variations: Dijon is my go-to for its balanced flavor, but you can certainly experiment. A coarse-grain mustard would add great texture, while a spicy brown mustard would give the glaze a bit more of a kick.
- Spice It Up: Feel free to play with the spices. A pinch of ground cloves or allspice will lean into the traditional holiday flavors. For a little heat, a dash of cayenne pepper or a teaspoon of hot sauce in the glaze can be a delightful surprise that balances the sweetness.
No matter what little tweaks you make, the core technique of slow heating and then glazing at a higher temperature will still give you a juicy, flavorful ham. Don’t be afraid to make this recipe your own family’s tradition.
Easy Honey Baked Ham With Bourbon & Smoked Paprika
This Bourbon & Smoked Paprika Honey Baked Ham is a stunning centerpiece for any holiday table.
Ingredients
- 1 fully cooked, spiral-cut, bone-in smoked ham (8–10 pounds)
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup Kentucky bourbon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup water or chicken broth (for roasting pan)
Instructions
- Preheat oven to 325°F. Let ham sit at room temperature 30 minutes. Place ham cut-side down in a roasting pan. Add 1 cup water or broth to the pan. Cover tightly with heavy-duty foil.
- Bake 10–12 minutes per pound, until a thermometer in the thickest part reads about 110°F.
- Make the glaze: In a saucepan over medium heat, melt butter. Whisk in brown sugar, honey, and Dijon until smooth and simmering.
- Add bourbon, smoked paprika, black pepper, and garlic powder. Simmer 2–3 minutes until slightly thickened. Remove from heat.
- Increase oven temperature to 400°F. Uncover ham and brush generously with half the glaze, getting between slices. Bake 10 minutes.
- Brush with remaining glaze and bake 10–15 minutes more, until caramelized and the internal temperature reaches 140°F.
- Rest 15 minutes before serving.
Notes
Use a bone-in spiral ham for best flavor and moisture. A mid-range Kentucky bourbon works well, the alcohol cooks off, leaving warm vanilla and oak notes. Nutrition is estimated for 12 servings and assumes about two-thirds of the glaze adheres to the ham. Actual values will vary with ham brand, size, and how much glaze is consumed.
Nutrition Information:
Amount Per Serving: Calories: 456 Total Fat: 20g Carbohydrates: 22g Protein: 44g
5 FAQs About Honey Baked Ham
Here are some straightforward answers to the most common questions I receive about this honey baked ham recipe.
How do I choose the best honey baked ham at the store?
Choosing the right ham at the grocery store can feel a little overwhelming, but it’s pretty simple once you know what to look for. First, you’ll want to find a ham that is labeled “fully cooked” or “ready to eat.” This is crucial, as our recipe is for reheating and glazing, not cooking a raw ham from scratch. Next, you have the choice between bone-in and boneless. I will always, always advocate for a bone-in ham. The bone imparts so much extra flavor and helps the meat stay incredibly moist as it heats up. Plus, you get that wonderful ham bone for making soup later.
You might also see “shank end” or “butt end” on the label. The butt end (which comes from the upper part of the leg) is generally leaner and more tender, but can be a bit trickier to carve around the hip bone. The shank end is what you typically picture for a classic ham, with that tapered shape. It has a bit more fat, which means more flavor, and a single, straight bone that makes carving a breeze. For this honey baked ham recipe, a spiral-cut shank end ham is my top recommendation for ease and flavor.
Can I make this honey baked ham recipe ahead of time?
Absolutely! Preparing for a big holiday meal is all about managing your time, and thankfully, this recipe has a few steps you can handle in advance. The glaze itself can be made up to three days ahead of time. Just prepare it on the stovetop as directed, let it cool completely, and then store it in an airtight container in the refrigerator. When you’re ready to bake the ham, you can gently reheat the glaze on the stove or in the microwave until it’s pourable again. This is a great way to get one component completely out of the way.
While you can’t fully bake and glaze the ham a day ahead without risking it drying out upon reheating, you can get it prepped. You can have the ham situated in its roasting pan, ready to go into the oven. When it’s time to cook, you just pull it out, let it sit on the counter for 30 minutes, and pop it in the oven. This way, all you have to focus on during the main event is the baking and glazing process, which is mostly hands-off anyway. This little bit of prep can make a huge difference on a busy cooking day.
What is the best way to keep my honey baked ham from drying out?
This is probably the biggest fear when it comes to serving ham, and rightfully so. Nobody wants a dry holiday ham. The most important thing to remember is that the ham is already cooked, so we are just gently reheating it. The key is to do this “low and slow” and to create a steamy environment. Placing a cup of water, broth, or even apple juice in the bottom of the roasting pan is a non-negotiable step. This creates steam that keeps the entire ham moist from the inside out.
Covering the ham tightly with heavy-duty aluminum foil for the majority of the baking time is also critical. This traps that steam inside the pan, ensuring the ham heats through without its surface getting tough or dry. Only remove the foil for the final glazing stage when you want that beautiful, caramelized crust to form. Lastly, don’t be tempted to crank up the oven temperature to speed things up. A steady 325°F is perfect for a gentle reheating process. A meat thermometer is your best friend here, as you can pull the ham right when it hits the target temperature of 140°F, preventing any chance of overcooking.
Why isn’t the glaze for my honey baked ham getting crispy?
Achieving that perfectly sticky, slightly crispy, caramelized glaze is the goal, and it can be frustrating if it stays runny. There are a few factors at play here. First is the thickness of the glaze itself. If your glaze seems too thin after simmering on the stovetop, you can let it reduce for a few more minutes to thicken up. The high sugar content from the honey and brown sugar is what creates that beautiful crust, so make sure your measurements are accurate.
The second, and most important, factor is the oven temperature during the final stage. After the initial slow heating, you need to increase the oven temperature to 400°F. This higher heat is what allows the sugars in the glaze to truly caramelize and bubble up. If the heat is too low, the glaze will just warm up and slide off. Applying the glaze in a couple of thin layers, as the recipe directs, also helps build up that crust. If you’ve done everything right and it’s still not as crisp as you’d like, you can place the ham under the broiler for just a minute or two at the very end. But watch it like a hawk, as the sugar can go from caramelized to burned in a matter of seconds.
Can I use a different type of ham for this honey baked ham recipe?
Yes, you can adapt this recipe for other types of ham, but you will need to make some adjustments to the cooking method and timing. If you use a fully cooked, bone-in ham that isn’t spiral-cut, the process is very similar. I recommend scoring the surface of the ham in a diamond pattern, about a quarter-inch deep. This allows the glaze to penetrate the meat more effectively. The baking time per pound will be the same.
If you purchase an uncooked or partially cooked ham, you must follow the cooking instructions on the ham’s packaging to cook it to a food-safe internal temperature first. This will take significantly longer. Once the ham is fully cooked, you can then apply the glaze and finish it at the higher temperature as described in my recipe. For a boneless ham, you will want to reduce the overall cooking time, as they tend to heat through more quickly. Always rely on a meat thermometer to tell you when the ham is ready, rather than just the clock.
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