This year's Christmas saw the replacement of some of the long-standing traditions with some new ones. Life events over the course of the past year were responsible these changes. Ones that turned out to be saving graces on so many different levels.
Growing up and continuing into my adult life, Christmas always meant having an afternoon, elaborate Christmas Dinner. Usually, one where the main course was a prime rib roast, beef tenderloin or turkey and all of the fixings. However, a hearty, mid-afternoon Brunch, only slightly less elaborate than a dinner, was going to be our main, the only meal of the day. In addition to the homemade cinnamon rolls, an egg, cheese & sausage breakfast casserole, a cheesy hash brown potato casserole, bowls of fresh berries, and a chocolate peppermint cake, I made this scrumptious, moist, tender Honey and Brown Sugar Baked Ham. This significant departure to the Christmas holiday meal turned out to be a well-received change. And to be perfectly honest, I think a slightly epic Brunch, one to include this incredibly delicious baked ham, will be the meal repeated on every Christmas going forward. The pivotal change to this and all future holiday meals may be one of the few good things to come out of a year characterized by grief, exhaustion, and sadness.
Like some of you, we generally had a baked ham for our New Year's Day meal. Not because it was traditionally believed to bring good luck or prosperity for the year ahead, but usually because after the holidays a much simpler to make meal was preferred. And nothing could be simpler to make than a baked ham. As an added bonus, any leftover baked ham was great for sandwiches, soup, ham salad, quiches, and/or omelets in the week following.
Almost every baked ham recipe calls for some kind of a glaze. The glaze for this baked ham is honey. Yes, honey. It not only adds flavor, but it serves as the 'glue' for the dark brown sugar/spice mixture that covers the entire surface of the ham. Both the glaze and the brown sugar/spice mixture get added after the ham has baked for almost 2/3's of the way. Adding it later in the game will not only prevent burning, but it will result in a more beautiful, rich, flavorful finish to the ham.
What makes this baked ham so addictively delicious is the honey glaze and dark brown sugar/spice mixture. Cinnamon, nutmeg and cloves add a deeply spiced flavor to the ham. Instead of the traditional studding of the ham with cloves, ground cloves are used instead along with the slightly atypical spices of cinnamon and nutmeg. (Note: I have made this baked ham with and without the use of the cloves. Both options are equally delicious.)
In general, baking time for a bone-in (non-spiral cut) ham takes 18-25 minutes per pound when baked at 325 degrees (F). Boneless hams take slightly more time per pound. The key reasons for baking the ham at 325 degrees (F) are: (1) the lower heat will prevent toughness and dryness, (2) the lower heat will allow for even heating, especially to the center, more dense section of the ham, and (3) the lower heat helps the ham to reach its' baked internal temperature of 145-148 degrees safely. Note: To ensure a ham is perfectly and fully cooked, I highly, highly recommend using a meat thermometer.
With New Year's Eve and New Year's Day less than a week away, I thought it was the perfect time to share this recipe with you! Just in case you believe that eating ham on New Year's Day will bring you good luck in the year ahead! And if you are looking to change some of your Christmas traditions next year, make sure to remember this baked ham recipe!!
I wish you all peace, good health, good fortune, happiness in the year ahead. May 2026 bring you many unexpected blessings.
Recipe
Honey and Brown Sugar Baked Ham
Serves 10-12, depending on the size of the ham
Ingredients
7-9 pound ready to cook, bone-in ham shank (found in the refrigerator section of the meat department in your grocery store)
3/4 cup good quality honey
1 cup (200g) dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves (optional, but really good)
Directions
1. Preheat the oven to 325 degrees (F). Line a large baking sheet or baking pan with aluminum foil. Set aside.
2. Mix together the dark brown sugar, cinnamon, nutmeg and cloves (if using). Set aside.
3. Score the top of the ham in a diamond pattern.
4. Place the ham on the baking sheet or pan, placing the fat side up, and bake on the low oven rack for 1 hour 20 minutes.
5. Remove from the oven and evenly pour the honey all over the ham. Use a pastry brush to ensure the entire ham is coated in honey.
6. Press and pat the brown sugar/spice mixture onto the ham. Press firmly and coat the entire ham.
7. Return the ham to the oven and continue to bake for at least another 35-45 minutes (see notes). Check the ham after 20 minutes, if the crust is starting to burn (it shouldn't but anything is possible), loosely cover with aluminum foil and continue baking until it is done.
8. The ham is done when it reaches an internal temperature of 145-148 degrees (F). Make certain to take the ham's temperature in the middle as well as along the ends of the ham.
9. Remove from the oven. Allow the ham to rest for at least 15 minutes before slicing.
10. Store any leftover ham in the refrigerator. Use for sandwiches, omelets, quiches, soup, ham salad, breakfast sandwiches, etc.
Notes: (1) Some will remove the hard outer skin of the ham, exposing the thin layer of fat, before scoring. I do not. However, if my ham hand an extraordinarily thick outer skin layer, I would remove some of it. (2) Some with freezer leftover cooked ham meat. I do not. (3) Use a good quality honey. I used Tupelo Honey from the Savannah Bee Company. (4) Baking time for the ham will vary slightly based on the weight of the ham. A large ham (9-10 pounds) could take as long as 2 hours 30 minutes to bake.
Christmas Brunch 2025