Honey Baked Ham BBQ Recipe: Sweet & Smoky Glazed Perfection

I’m excited to share my twist on the classic honey baked ham, infused with a sweet and smoky BBQ glaze that’s sure to be the star of your next gathering. 🔥 This recipe combines the tender, juicy texture of traditional honey baked ham with the deep, complex flavors of a homemade BBQ sauce.

The result is a perfectly glazed ham that’s both sweet and tangy, with a rich, velvety texture that’s sure to impress. By combining the best of both worlds – honey baked ham and BBQ – we create a dish that’s greater than the sum of its parts, perfect for holidays, special occasions, or whenever you want to elevate your meal.

Ingredients for Honey Baked Ham Bbq

Gather these simple ingredients to create a show-stopping honey baked ham BBQ recipe.

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For the best ham, look for a bone-in, pre-cooked ham at Costco or your local butcher. Spiral-cut makes glazing easier. If you’re feeling fancy, try a Maple-glazed ham for an extra layer of sweetness. The brown sugar and honey create a rich, caramelized crust that’s simply irresistible.

No apple cider vinegar? White wine vinegar or lemon juice works as a substitute. For an extra smoky kick, add liquid smoke (about 1 tablespoon). If you prefer a less sweet glaze, reduce the honey to 1/4 cup. The smoked paprika gives it that authentic BBQ flavor—don’t skip it unless you’re going for a pure honey baked style.

This glaze keeps beautifully in the fridge for up to 2 weeks. The leftover ham? Slices keep for 5 days or freeze for 3 months. I like to portion mine into containers so lunches are sorted for the week. When reheating, add a splash of pineapple juice to keep it moist.

Step-by-Step Instructions for Honey Baked Ham BBQ

Let’s create this sweet and smoky masterpiece together – follow these steps for perfect results.

🔥 Step 1: Prepare the Ham and Glaze

Preheat your oven to 325°F. If you have a 5 lb bone-in ham, place it in a roasting pan fat-side up. I like to score the fat in a diamond pattern to help the glaze penetrate. In a medium bowl, whisk together the 1 cup brown sugar, 0.5 cup honey, 0.25 cup apple cider vinegar, 2 tbsp Dijon mustard, 1 tbsp smoked paprika, 1 tsp garlic powder, 0.5 tsp black pepper, and 0.25 tsp cloves until well combined. You’ll notice the mixture thickens slightly as the sugar dissolves.

The aroma of the smoked paprika and garlic powder will fill your kitchen, building anticipation for that first bite. Make sure to whisk thoroughly to avoid any lumps in the glaze. If you’re using a spiral-cut ham, you can still apply the glaze between the slices for maximum flavor penetration.

🍳 Step 2: Glaze and Bake the Ham

Brush the prepared glaze evenly over the surface of the 5 lb bone-in ham, making sure to get some into the scored lines. I like to use a silicone brush for this job as it helps distribute the glaze smoothly. Place the ham in the preheated oven and bake for 15 minutes per pound, or until it reaches an internal temperature of 140°F. For our 5 lb ham, this will be about 1 hour and 15 minutes.

Every 20 minutes, baste the ham with the pan juices to keep it moist and promote even browning. You’ll start to see the glaze caramelize and form a beautiful crust on the ham’s surface. The kitchen will fill with the irresistible aroma of caramelized sugar and spices – it’s a sign that your ham is ready!

🥘 Step 3: Add Pineapple Juice and Finish

During the last 30 minutes of baking, pour 0.25 cup pineapple juice over the ham. This adds a touch of sweetness and helps balance the savory flavors. If you’re using 1 tsp brown mustard seeds, sprinkle them over the ham now for an extra depth of flavor. The mustard seeds will add a nice texture and a slightly spicy kick to your dish.

Continue baking until the ham is done, then remove it from the oven. Let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, ensuring that every slice is moist and flavorful. You’ll be rewarded with a beautifully glazed ham that’s sure to impress your guests.

🔪 Step 4: Slice and Serve

Using a sharp knife, slice the ham against the grain into ¼-inch thick slices. I find that slicing against the grain makes the ham more tender and easier to chew. Arrange the slices on a serving platter, spoon some of the remaining pan juices over the top, and serve. Your honey baked ham is now ready to be the star of your BBQ or family gathering!

The combination of the sweet honey and pineapple juice, the tangy apple cider vinegar, and the smoky smoked paprika creates a complex flavor profile that will have everyone coming back for seconds. Enjoy the praise and compliments – you’ve earned them!

Pro Cooking Tips for honey baked ham bbq

Mastering the Glaze

The key to a perfect honey baked ham lies in its glaze. I whisk together 1 cup brown sugar, 0.5 cup honey, 0.25 cup apple cider vinegar, and 2 tbsp Dijon mustard for a balanced sweet and tangy flavor. The 1 tbsp smoked paprika adds a deep, smoky note that complements the ham beautifully. 🔥

Temperature Control

Preheat your oven to 325°F for even cooking. Place the 5 lb bone-in ham in a roasting pan fat-side up and bake for 15 minutes per pound, or until it reaches an internal temperature of 140°F. For a 5 lb ham, this will take about 1 hour and 15 minutes. Use a meat thermometer to ensure accuracy.

Basting for Moisture

Every 20 minutes, baste the ham with the pan juices to keep it moist and promote even browning. This step is crucial for achieving that tender, juicy texture. I like to use a silicone brush for basting as it helps distribute the juices smoothly.

Adding the Finishing Touches

During the last 30 minutes of baking, pour 0.25 cup pineapple juice over the ham. This adds a touch of sweetness and helps balance the savory flavors. If you’re using 1 tsp brown mustard seeds, sprinkle them over the ham now for an extra depth of flavor.

Resting for Perfection

Once the ham is done, remove it from the oven and let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, ensuring that every slice is moist and flavorful. Slice the ham against the grain into ¼-inch thick slices for the best texture.