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5-Ingredient Honey Baked Ham Recipe

No need to spend a lot of money or time on your favorite holiday ham; this year, make your own version with this 5-Ingredient Honey Baked Ham Recipe. It’s ridiculously easy and always a hit.

honey baked ham on a plate with sauce
Honey Baked Ham is unbelievably easy to make at home; the sauce is a winner!

Honey Baked Ham, IN Action

Easy Honey Baked Ham Recipe

Decades ago, a friend showed up at a holiday party with a standout Honey Baked Ham that got everyone’s attention. It was and continues to be the ONLY homemade honey baked ham recipe I’ve ever liked.

Not only is this honey baked ham unbelievably easy to make, it’s restaurant-quality ham for a fraction of the price. Perfect for Christmas, Easter, or anytime your family craves a simple yet amazing ham.

This Honey Baked Ham tastes like you’ve spent much more time on it than you really did; expect requests for the recipe. This is the easy honey ham recipe you’ll return to over an over again. We love it paired with this Cheesy Scalloped Potatoes or this Garlic-Butter Roasted Potatoes! ✨

Homemade Honey Baked Ham Ingredients

Just look at the golden brown goodness. You’ll need just 5 simple ingredients:

  • Brown Sugar provides a warm molasses sweetness to the sauce. Be sure to pack it down tight when measuring.
  • Whole Grain Mustard, sometimes known as country style mustard, is key to the delectable honey mustard sauce. It’s not your average yellow mustard.
  • Honey works together with the brown sugar to bring a tantalizing sweetness to the salty ham. This honey is my favorite, as it’s raw, unfiltered, organic, and affordable.
  • Apple Cider or Juice brings a sweet acidity to the basting sauce. Be sure you’re getting juice and not vinegar.
  • Spiral-Sliced Ham
  • Here’s a tidbit about coarse ground or country style mustard, with visible mustard seeds within. It makes a notable difference in flavor. We use it for this Honey Mustard Chicken with Curry, which tastes amazing.

How to Make Honey Baked Ham: Key Tips

  • 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.
  • Basting sauce can be made several days ahead of time and reheated when ready to use.
  • Don’t skimp on the basting sessions – baste ham every 15 minutes during baking, for juicy results.
  • If you’d like to serve the ham with slices arranged in a dish for easy serving, simply arrange the slices in your choice of serving dish and brush the sauce in between slices and on top. This ensures that every slice will be juicy and flavorful.
honey baked ham recipe, easy honey ham
Use spiral sliced ham and baste often, for juicy results.

Honey Baked Ham
Commonly Asked Questions

Can I use an unsliced ham instead of a spiral-sliced ham?

For ease of slicing and basting, we do recommend using a spiral-sliced ham. However, you can also thinly slice your own ham prior to cooking.

How long do you bake ham for?

For a 4-5 pound ham, bake at 350F for 60-70 minutes or until edges are nicely browned.

What should you serve ham with?

A few favorite side dishes to serve with ham include Garlic Herb Roasted Potatoes and Best Broccoli Apple Salad.

What can I do with leftover ham?

We love using leftover diced ham in Chinese Fried Rice or making use of the ham bone and ham meat in this Ham Potato Vegetable Soup.

More to Cook and Eat

honey baked ham recipe, easy honey ham

Honey Baked Ham

4.88 from 88 ratings
This is a homestyle Honey Baked Ham, rich with savory sweetness of ham mixed with honey. The sauce is more of an au jus, rather than a gravy. See notes if you want a thick sauce. Spoon plenty of it over the slices of ham, and watch it disappear! Great for holidays.
Prep Time: 10 mins
Cook Time: 1 hr
Servings: 20



  • Preheat: Heat oven to 350F with rack on lower position.
  • Make Sauce: Mix together apple cider, brown sugar, mustard, and honey in a bowl. Mix well to fully incorporate basting sauce.
    Honey Baked Ham Sauce Ingredients
  • Bake: 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.
    Honey Baked Ham with Basting Sauce
  • Serve: To serve pre-cut slices of ham, arrange slices neatly on a serving dish and brush more sauce all over ham slices. Serve with leftover sauce.
    If serving ham whole, be sure to have sauce available for drizzling. The sauce is what makes this ham so great!
    Use spiral sliced ham



  • Honey mustard sauce is more of a saucy au jus consistency, rather than a thicker gravy texture.
  • If you prefer your sauce thicker: place sauce in a saucepan and bring to a low boil. In a small bowl, stir and dissolve 1 TB cornstarch in 2 TB cool water to make a cornstarch slurry. Stir in slurry a little at a time to the boiling sauce, adding only as much as needed until sauce is thickened to your liking. 
  • This ham is amazing with Cheesy Scalloped Potatoes or Garlic-Butter Potatoes!
If you enjoyed this recipe, please come back and give it a rating ♡


Serving: 1g | Calories: 239kcal | Carbohydrates: 4g | Protein: 20g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 56mg | Sodium: 640mg | Potassium: 281mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg
Course: Main Dish
Cuisine: American
Diet: Gluten Free
Method: Bake

Did you make this?

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Recipe Rating


    • Amanda

    Wondering.. I forgot the Apple Cider, can I use something else that would work around the same?

      • chewoutloud

      You could try apple juice, but the cider works best. Enjoy!

    • Heather

    quick question! So for the mustard – it says coarse ground, so does that mean It’s a powder or is it wet like bottled mustard? thanks!

      • chewoutloud

      Heather, it’s the bottle kind, but with whole or partly whole seeds in it. Sometimes also called Country style. It’s thick and textured :). Enjoy!

        • Natasha

        So it’s NOT a powder? I assumed it was because it says “ground” mustard. Would a powder still work? Because that’s what I bought in preparation for making this.

          • chewoutloud

          Natasha, the coarse ground is a type of prepared mustard sold in a jar or bottle. Here’s a linke to the kind I use:

    • Ashley

    Which level in oven should rack be placed? Is the “lower level” the bottom rung? Or just one below middle but not last?

      • chewoutloud

      I put mine on the second to lowest in my oven, but each oven is different. My hams tend to be on the large side, so i need more room up top. You should be great with maybe two notches or so below the middle; just give your ham at least 6 inches or more space up top, to prevent excess browning 🙂

    • Karla

    After looking for weeks before Easter for an easy but delicious looking ham recipe I came across this one and I am soooooo glad I did!!!! This was my first time making ham and this is gonna be my ONLY go to recipe!!!! So easy!!! Followed it exactly and it was so delicious, sweet, savory and better than any packet glaze!!!! Thank you!!!! Thank you!!!!

      • chewoutloud

      Awesome, Karla!! So glad you enjoyed it :). And thanks for coming back to let us know!!

    • ledborg

    Did you buy an uncured ham or was this ham cured with/without seasoning?

      • chewoutloud

      I just bought the regular cured ham that comes already salted but not much else in the way of seasoning. Hope that helps!

    • James

    Hi there. I was wondering where you get your mustard? Looked at our grocery store and couldn’t any. Is it with the mustard section or spices section? Thanks, looking forward to making this for Easter brunch.

      • chewoutloud

      I get my mustard with the whole seeds in it from any grocery store. I usually can even find it at Target. It is located in the mustard section, and there’s usually just 1 or 2 choices that have whole mustard seeds within. If you can’t get whole mustard seed mustard, go for the mustard that has the most coarse-looking texture to it. Hope that helps, and hope your Easter is delicious! 🙂

    • Kai

    So good, and I don’t even like ham. I used a hickory smoked ham (Costco), and it was pretty much like eating bacon for dinner. I do like to heat the sauce ingredients in a saucepan as opposed to just mixing them together. I love that this recipe doesn’t require the elusive blowtorch (who has that around?) like all the honey baked ham type recipes all over the Internet. This ones a keeper- thanks for posting.

      • chewoutloud

      You’re welcome, Kailey! So glad you came over to let us know how much you liked this recipe… we definitely love it 🙂 Hope you’ll check back often 🙂

    • Carrie

    Making this for the second time now, the first was thanksgiving and it disappeared so quickly that there were no leftovers. I had trouble finding a smaller ham but found with an 8-9 pound ham I just increased my baking time by about 20 minutes or so and still basted it every 15. It turned out delicious. Thank you!!

      • chewoutloud

      Yay, Carrie! So glad to hear it 🙂

    • Lynn

    The ham is in the oven right now and it smells heavenly. I can’t wait to dig into it.

      • chewoutloud

      Way to go, Lynn! Enjoy 🙂

    • Susan

    Do you think this could be made in a crock pot?

      • chewoutloud

      That might be tricky, since the crock pot will not give the nice browned top/sides. I would recommend sticking with the oven on this one, though I do love my slow cooker for many other recipes! You can find a bunch of other awesome slow cooker recipes here 🙂 Thanks so much for writing, Susan!!

    • Melody

    Why did my “sauce” come out so watery when I followed the instruction directly?… 🙁

      • chewoutloud

      The sauce is supposed to be on the thinner side, somewhat of an “au jus.” Did you use pure apple cider, rather than apple juice? You can always thicken it to your liking by boiling the sauce in a saucepan and adding 1-2 tsp cornstarch dissolved in a little bit of water to the boiling sauce. Stir until thickened. Hope that helps, Melody! 🙂

    • rachael lochridge

    does the ham need to be covered with foil while baking??

      • chewoutloud

      Hi, Rachael! No, the ham should not be covered; that is what gives it the nice golden glow 🙂 Just be sure to baste every 15 min. or so, to ensure it doesn’t dry out. If your oven is such that it does start to brown too quickly, you could always throw a loose sheet of foil on top to prevent further browning. I’ve never had to do that, though. Hope you love this! Thanks for coming by 🙂

    • A boy from Germany

    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

      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

        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.

    • JoNell Smith
    • 5 stars

    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!

    • Janice

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

    • Tammy

    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

      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 🙂

        • Jessica

        Did u use apple cider vinegar out apple cider juice?

          • chewoutloud

          Jessica, it’s apple cider juice. Not vinegar. Thanks for coming over today! 🙂

            • Sarah Caplette

            Can you cook it with lid on or off ? How did it work out I’m not getting crispness …

              • chewoutloud

              No lid; the top and edges should get slightly crisp. Happy spring and soon-to-be Easter! 🙂

        • Simply Tia

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

        • thehungrylinguists

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

        • gottagetbaked

        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.

        • barbellsandbuttercream

        Looks delicious! I love the crispy outer edges!

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