The Best Honey Baked Ham

Ingredients

• 1 (11 lb) Kirkland Signature Spiral Sliced Ham, hickory smoked
• 4 tbsp melted grass-fed butter
• 4 tbsp hot honey
• 1 cup pineapple juice
• 1.5 cups granulated sugar
• 3 cups dark brown sugar
• 1.5 tsp Lawry's seasoned salt
• 1.5 tsp garlic powder
• 1 tbsp cinnamon
• 1.5 tsp nutmeg
• 1.5 tsp cloves
• 1.5 tsp ground ginger
• 1.5 tsp sweet paprika
• 1 tsp allspice
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar (APV)

Instructions

1. 1Preheat your oven to 2750F (1350C).
2. 2Unpack the pre-sliced, smoked spiral ham and discard any included brown sugar packet.
3. 3Lay the ham flat side down in a roasting pan.
4. 4In a measuring cup, mix together the 4 tablespoons of melted grass-fed butter and 4 tablespoons of hot honey. Baste the ham generously with this mixture.
5. 5Pour 1 cup of pineapple juice into the bottom of the roasting pan, around the ham. This will infuse the ham with flavor and contribute to the glaze later.
6. 6Cover the ham with foil and bake at 2750F (1350C) for approximately 1 hour and 50 minutes (for an 11-pound ham, about 10 minutes per pound).
7. 7While the ham bakes, prepare the sugar crust mixture: In a large bowl, combine the 1.5 cups granulated sugar, 3 cups dark brown sugar, 1.5 teaspoons Lawry's seasoned salt, 1.5 teaspoons garlic powder, 1 tablespoon cinnamon, 1.5 teaspoons nutmeg, 1.5 teaspoons cloves, 1.5 teaspoons ground ginger, 1.5 teaspoons sweet paprika, and 1 teaspoon allspice. Mix thoroughly.
8. 8Once the initial baking is complete, remove the ham from the oven and carefully split the sugar mixture into three equal portions.
9. 9Smother one-third of the sugar mixture all over the ham, pressing it nicely into the crevices.
10. 10Increase oven heat to broil on high. Place the ham back into the oven and broil for 2 minutes.
11. 11Remove from the oven, then cover the ham again with the second portion of the sugar mixture.
12. 12Put it back into the broiler for another 2 minutes, until the sugar crust is bubbly and crispy.
13. 13Before the final broil, reserve 1 cup of the ham drippings from the roasting pan.
14. 14Prepare the final glaze: In a saucepan, mix the reserved 1 cup ham drippings, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and the remaining one-third of the sugar mixture. Bring this mixture to a boil over the stove, then remove from heat.
15. 15Pour the hot glaze evenly all over your ham.
16. 16Place the ham back into the broiler for one last time for 2 minutes. The ham should be glistening with a beautiful caramelized crust.
17. 17Let the ham rest for a few minutes before serving.