Baked honey butter ham

    4 hours 10 min

    An excellent alternative to the classic Sunday lunch or Christmas dinner. Ham is coated in butter, honey and cloves and baked to perfection. The resulting ham is sweet, moist and utterly delicious.

    91 people made this

    Serves: 20 

    • 1 (5.4kg) bone-in ham
    • 175g butter, softened
    • 275g honey
    • 50g whole cloves

    Prep:10min  ›  Cook:4hr  ›  Ready in:4hr10min 

    1. Preheat oven to 180 C / Gas 4. Cut 2.5cm deep criss-crosses into the flat side of the ham.
    2. In a small bowl, mix together the butter and honey. Slather onto the ham, making sure to get in the crevices too. Insert cloves into the ham if desired. Place in a roasting tin.
    3. Bake for 4 hours in the preheated oven or 45 minutes per kilo. The internal temperature should reach 70 degrees C. Baste every 20 minutes with the drippings. Remove, slice, serve and savour.

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    Reviews & ratings
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    Reviews in English (69)


    Beyond perfection - and really easy! I had a 20 lb ham, so I did two sticks of butter and a cup and half of honey. I only really had to baste a handful of times. My company raved and raved and raved about this, asking where I bought the ham, and trying to decide why it was so delicious--everyone wanted to take leftovers. A huge success!  -  08 Apr 2007  (Review from Allrecipes US | Canada)


    Very easy & very good. I had plenty of lefover butter mix for my 10.5 lb ham, so if you don't have all the butter on-hand, don't sweat it. The ham came out wonderfully moist & still a little sweet. I did have to cover the ham with tin foil half-way through as the top was burning quite a bit, but I will definitely use this recipe again!  -  25 Dec 2007  (Review from Allrecipes US | Canada)


    Ham is not my favorite meal. My family loves it so every so often I make it. I have to say this was one of the better hams I've tasted. I would make this again. The butter and honey gave the ham a wonderful flavor. Tender and didn't taste like a sugar glaze. Very good.  -  19 Nov 2006  (Review from Allrecipes US | Canada)