Honey Baked Ham
Dinner, American, Favorite, Featured, Holiday

Honey Glazed Ham: The Perfect Holiday Meal

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Today we are keeping with our Thanksgiving theme. As the holiday approaches we all are deciding what we are going to have for the main course. Do we have turkey, ham, or another favorite dish?

Honey Baked Ham

Thanksgiving is right around the corner. Are you looking for a delicious dish to serve at Thanksgiving dinner? This is it! I have never had a Baked Honey Glazed Ham recipe that has been more flavorful and delicious.

Well in our house we have decided we are going to go with a ham this Thanksgiving. And we have chosen to have a baked ham with a brown sugar-honey glaze.

This recipe will be using this Honey Baked Ham Glaze for the topping.

Do you know how to pick the perfect ham? Well this guide from MidWestLiving can assist you with that, and ensure that you have the best ham possible for the coming holidays.

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Without further ado, here is the recipe.

Thanksgiving Baked Honey Glazed Ham

Baked Ham with Brown Sugar-Honey Glaze

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Recipe by Don Carroll Course: DinnerCuisine: AmericanDifficulty: Medium


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Are you looking for a delicious dish to serve at Thanksgiving dinner? This is it!


  • 1 10 lb. Ham

  • 1 c Chicken Broth


  • Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
  • Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Pour chicken broth over the ham. Cover with foil and bake 1 hour 40 minutes.
  • When the timer is close to finished, prepare your brown sugar-honey glaze.
  • Pour the brown sugar-honey glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
  • Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)

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