Go Back
A fully cooked boneless baked ham made in the oven.

Honey Baked Boneless Ham

This is the best Honey Baked Boneless Ham recipe that has a wonderfully sweet and crunchy exterior with all the tenderness of a traditional baked boneless ham.
Servings: 12 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes

Save this Recipe

Get the recipe emailed to you + sign up for all our latest!

Ingredients
 

  • 4 pound boneless, buffet ham, fully cooked or smoked (label will say water-added, too)
  • 1 cup orange or pineapple juice
  • 1/3 cup melted butter
  • 1/2 cup dark brown sugar
  • 1 teaspoon pumpkin pie spice (which is a blend of cinnamon, nutmeg, cloves, allspice and ginger)
  • 1 tablespoon spicy brown mustard (or use your favorite mustard)
  • 1/2 cup honey

Instructions
 

  • Remove the ham from refrigeration and unwrap. Let the unwrapped ham rest on the kitchen counter for at least 1 hour to help remove some of the chill on the meat.
    Preheat the oven to 350 degrees F.
    4 pound boneless, buffet ham, fully cooked or smoked (label will say water-added, too)
  • In a roasting pan or large casserole dish, add the juice (may substitute water or broth, if desired).
    Place the ham into the juice in the pan; cover with foil and bake for 1 - 1 1/2 hours or until the ham is 140 degrees F. at the center when tested with an instant read meat thermometer. (Don't overcook!)
    Remove the ham from the oven and uncover. Increase the oven temperature to 425 degrees at this point.
    1 cup orange or pineapple juice
  • Meanwhile, make the glaze by combining the butter, brown sugar, pumpkin pie spice, mustard and honey in a bowl until well combined.
    1/3 cup melted butter, 1/2 cup dark brown sugar, 1 teaspoon pumpkin pie spice (which is a blend of cinnamon, nutmeg, cloves, allspice and ginger), 1 tablespoon spicy brown mustard (or use your favorite mustard), 1/2 cup honey
  • Now it's time to score the ham. Using a sharp utility knife and beginning at one end of the ham, score the ham by cutting across the meat diagonally, about 1/4-inch to 1/3-inch deep, making the cuts across the ham about 1-inch apart.
    Work your way towards the end of the ham, continuing to score the meat, then repeat the same process working diagonally in the opposite direction, slicing across the cuts you've already made. You will see this makes a cross-hatch pattern, creating diamond-shaped sections all over the ham.
  • Slowly pour the prepared glaze over the ham, allowing it seep down into where it is scored, gently pulling the ham apart with your other hand, if possible. **It's really handy if you can find another set of hands to help you do this part so the glaze can really get down into where you've scored the ham.
  • Return the ham to the oven, uncovered this time, and continuing to bake the ham at 425 degrees F. for an 15-20 minutes, or until the ham is nicely caramelized all over.
  • Remove the ham from the oven and cover loosely with foil; let the ham rest for 10 minutes, then slice and serve.

Nutrition

Calories: 468kcalCarbohydrates: 14gProtein: 33gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 107mgSodium: 1813mgPotassium: 466mgFiber: 1gSugar: 13gVitamin A: 160IUVitamin C: 1mgCalcium: 31mgIron: 1mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

Tried this recipe?Let us know how it was!