Honey baked ham

    6 hours 55 min

    This pork dish is a great alternative for the classic Sunday lunch or Christmas dinner. A whole ham joint is slow-baked in a sweet and smoky sauce.

    274 people made this

    Serves: 12 

    • 1 (3.6kg) whole ham, bone-in
    • 1 litre water or as needed
    • 175g honey
    • 110g dark brown soft sugar
    • 2 tablespoons liquid smoke flavouring
    • 2 tablespoons Worcestershire sauce
    • 1 pinch ground cloves

    Prep:5min  ›  Cook:6hr40min  ›  Extra time:10min resting  ›  Ready in:6hr55min 

    1. Preheat oven to 140 C / Gas 1. Place ham in a roasting tin. Pour in water to a 5cm depth. Cover with a tight fitting lid.
    2. Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well and return to the roasting tin.
    3. Skim fat from the top of the drippings and discard. In a small bowl, mix 250ml of the drippings with honey, dark brown soft sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
    4. Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.

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    Reviews in English (232)


    This was wonderful!!!! I used a 6 pound double smoked, fully cooked picnic ham and put it in the slow cooker with 1/2 the amount of water in the recipe. I cooked it on low for 8 hours. 2 hours before the time was up I removed the drippings, skimmed the fat of the top and added the honey and brown sugar and cloves. I did not use liquid smoke or worchestershire sauce. I actually doubled the amount of glaze as I had two cups of drippings and didn't see the sense in wasting them. I poured it back over the ham and let it cook for an hour and a half. I then turned the crock setting to high and removed the lid and basted the ham cooked for half an hour more and pulled the ham out to rest. I then took the drippings and boiled them on the stovetop gently to reduce. I served this with baked root vegetables, a salad and some steamed green beans and the glaze reduction on the side which was excellent for adding onto the root veggies and the ham. Everyone loved the ham and I have only enough left to make a casserole with!  -  24 Sep 2007  (Review from Allrecipes US | Canada)


    If I could give more stars than 5, I would. This ham was amazing! It was so tender, I could not pick it up out of the pan without it completely falling apart! Here's some secrets that I did. First, I used a 8-pound smoked picnic ham rather than a shank ham. I put it in a dutch oven without a rack. I put the water in as directed. I PUT THE HAM IN FAT SIDE UP! This allowed for the fat to penetrate and "baste" the ham while cooking. I put the lid on it and forgot about it for 7 hours (1 hour per pound) at 275 degrees. Then I poured all of the liquid out, glazed the ham, anc baked it for another hour. I will definately make this again. It was a hit with my husband who is always looking for that meat to fall off the bone. Now if only I could make a roast this tender.... :-)  -  26 Apr 2006  (Review from Allrecipes US | Canada)


    Wow.. This was AMAZING! I even used a small, boneless, presliced, alredy cooked ham and it was still Amazing! I just cooked it in the water for an hour to get some of the juices in the water and than I followed the directions for the glaze exactly like it's stated and than poured it over the slices and covered it and cooked it for another hour... and like another poster said the meat that was submurged at the bottom of the pan was the best... We were all fighting over those slices! This is definatly a keeper and I can't wait to try it at Easter w/ a real ham. THANKS!  -  25 Mar 2007  (Review from Allrecipes US | Canada)