Irresistible HoneyBaked Ham Glaze

Pulling a glossy, caramel-glazed ham straight out of your own oven just hits different. No busy deli lines, no stress—just that crackled, sticky crust your family can’t get enough of. Plus, you’ll save some good cash and end up with super juicy, beautifully glazed slices.

Honestly, the first try had me shocked at how simple it was. My crew crowded around, snagging crunchy, sugary pieces as soon as I started slicing. It's been the star of our family table every holiday since.

Tasty Ingredients

• Spiral sliced half ham (bone in): That spiral cut makes sure every slice soaks up the flavor. Look for a well-marbled ham without added water for tastier pieces.
• Butter, melted: Lets the glaze stick to every bit. Real butter makes it taste richer, trust me.
• Honey: The real deal for a thick, sticky finish. Clover or wildflower honey keep the taste bright.
• Granulated sugar: Melts up nice for that perfectly crackly coating.
• Seasoned salt: Balances out the sugar with a little salty kick. Find a blend without any weird anti-caking stuff.
• Onion powder: Adds just a hint of depth. Freshly ground gives it a bigger punch.
• Ground cinnamon: Simple warm spice that belongs in every glaze.
• Ground nutmeg: Takes the flavor deeper. If you can, grate your own!
• Ground ginger: Brightens things up and keeps the sweetness in check.
• Ground cloves: Brings cozy, warming vibes—a tiny bit goes far.
• Paprika: Lends a pop of color and smoky flavor. Smoked or Spanish both rock.
• Allspice: Just a sprinkle pulls everything together. Try grinding it fresh for max flavor.

Simple Steps You’ll Follow

Let It Rest After Cooking:

Once it’s finished, let your ham sit for about ten minutes before you cut it. That keeps all those juices where you want them.

Spread Extra Glaze:

Brush or drizzle the sweet syrup all around the outside. Pop it back under the broiler for a minute or two, but watch close—it’ll burn fast.

Create Sticky Sugar Syrup:

Take the leftover spice and sugar mix, toss it into a pot. Add a splash of ham juice or water, and if you want, a bit of bourbon. Let it bubble for a sec—just until thickened.

Get That Caramel Crunch:

Move the ham under the hot broiler. As soon as the sugar on top is bubbling and browned, pull it right out.

Add the Sugar Spice Mix:

Grab your sugar, spices, and a little seasoned salt. Smush half of it on top and down the sides. The warm ham will melt it a bit.

Prep Your Pan and Broiler:

Shift your oven rack up top and turn the broiler way up. A foil-lined roasting pan will catch all drips.

Slow Cook the Ham:

Pop the lid on your slow cooker, set it to low, and let it go four to five hours, until it’s hot all the way through and starting to get soft.

Whip Up the Honey Butter:

Melt the butter, drizzle in honey, and blend ‘em. Use your hands or a brush to cover the ham and work it between the slices for the tastiest bites.

Trim and Place Ham:

Look for extra fat or packaging and fix that if needed. Set the ham cut side down in your slow cooker to help it cook nice and even.

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Honestly, snagging the caramelized, chewy glaze bits off the pan is the best part for me. My kids fight over those, just like my sister and I did every single Easter growing up.

Leftover Storage Ideas

Got extra ham? Wrap it up tight or seal it in a container, and stick it in the fridge—good for about five days. Freeze slices wrapped twice in foil inside a zip bag for even longer. Leftovers are just as tasty cold in sandwiches or slowly reheated in the oven with a splash of broth to keep it soft.

Swaps You Can Make

No honey in the pantry? Maple syrup brings a darker edge that works great. Gluten-free seasoned salt won’t hurt a thing. If you’re low on spices, you can skip ginger or allspice but try not to miss cinnamon, nutmeg, or cloves—they’re what make that classic sweet glaze.

How to Serve It

Stack up slices on a big dish, toss on a few fresh herbs like parsley or rosemary. It’s killer with cheesy potatoes, roasted carrots, or just a green salad. For parties, let folks build their own mini sandwiches on Hawaiian rolls with some mustard.

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Backstory and Traditions

Putting a sweet-glazed ham at the center of the table is an American holiday classic—think Christmas and Easter. The sticky, spiced coating comes from old British habits of sweetening roasts, but Southern cooks have made it their own tradition.

Recipe FAQs

→ What type of ham should I use?

Go for a spiral-cut, bone-in half ham. It heats through evenly, slices up fast, and drinks up all that glaze goodness.

→ Can I bake instead of slow cooking?

For sure. Wrap the ham in foil, set the oven at 275°F, and let it go for 12-15 minutes each pound. Finish with the glaze then coax that crust under the broiler.

→ How do I get a good caramelized crust?

Once you've added the sugar and spices, broil briefly. Keep an eye on it, so it gets crispy without burning.

→ Is it possible to prepare this ahead?

You bet. Tackle the ham and glaze before your event. Warm it gently when needed, or enjoy it chilled. The glaze helps it stay nice and juicy.

→ What’s a tasty alternative to water in the glaze?

Add some pan juices and a splash of bourbon to take your glaze taste up a notch with more depth and aroma.

→ Can I use a boneless ham?

Sure can, though bone-in hams are tastier, juicier, and let the glaze really shine.