Sundays have a special kind of magic when the house fills with the scent of something rich, sweet, and smoky wafting from the oven. This baked BBQ ham is the kind of dish that turns a quiet afternoon into a memory you’ll talk about for years. It’s simple, hearty, and feels like a hug from the kitchen — the kind of recipe that reminds you of family dinners, laughter echoing down the hall, and someone’s favorite old apron hanging by the stove.
Why This Recipe Works
- Slow baking builds deep flavor. Letting the ham bake low and steady allows the fat to melt slowly, soaking the meat with its own juices and the tangy BBQ glaze for a moist, tender bite every time.
- Homemade glaze means control. A mix of brown sugar, honey, apple cider vinegar, and your favorite BBQ sauce gives a perfect blend of sweet and smoky that no store-bought version can match.
- Perfect for leftovers. Cold slices the next day make incredible sandwiches, omelets, or breakfast hash — nothing goes to waste in this recipe.
- Low-effort, big reward. Most of the time is hands-off baking, so you can enjoy the day while your kitchen fills with warmth and aroma.
- Crowd-pleaser appeal. Whether it’s Easter, Christmas, or just a lazy Sunday, baked BBQ ham has that old-fashioned charm that brings everyone to the table.
Ingredients
- 1 fully cooked bone-in ham (about 8–10 lbs)
- 1 cup BBQ sauce (your preferred brand or homemade)
- ½ cup brown sugar, packed
- ¼ cup honey
- ¼ cup apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp ground cloves (optional for warmth)
- Whole cloves for studding (optional)
Equipment Needed
- Large roasting pan with rack
- Aluminum foil
- Medium saucepan
- Basting brush
- Meat thermometer
- Sharp carving knife
- Serving platter
Instructions
Step 1: Prepare the Ham and Oven
Start by preheating your oven to 325°F. Line your roasting pan with foil for easy cleanup, then place the rack inside. If the ham has a thick rind or skin, trim it off carefully with a sharp knife, leaving about ¼ inch of fat to keep the meat juicy as it bakes. Score the surface of the ham in a diamond pattern, cutting about ¼ inch deep. If you like the classic touch, stud each diamond with a whole clove — not just for aroma, but also that nostalgic farmhouse look. Place the ham cut-side down on the rack. Tip: scoring the surface helps the glaze seep in deeply, giving that beautiful caramelized crust everyone loves.
Step 2: Create the Sweet and Tangy Glaze
In a medium saucepan, combine BBQ sauce, brown sugar, honey, apple cider vinegar, Dijon mustard, garlic powder, onion powder, and ground cloves if you’re using them. Bring the mixture to a gentle simmer over medium heat, stirring constantly for about 5–7 minutes until the sugar dissolves completely and the glaze thickens slightly. You’ll notice a glossy, syrup-like consistency that clings to the spoon. Take it off the heat and let it cool for about 10 minutes so it sets just enough to brush smoothly over the ham. Tip: if your BBQ sauce is already very sweet, reduce the honey a bit for a balanced glaze.
Step 3: Coat the Ham with the First Layer of Glaze
Brush the entire surface of the ham with about half of your glaze mixture, making sure it drips into every scored line. Tent the ham loosely with foil to prevent the top from browning too quickly. Slide the roasting pan into the preheated oven and bake for 1½ hours, or roughly 15 minutes per pound if your ham is on the smaller side. Every 30 minutes, baste the ham with the pan juices to keep it moist. During this time, the sweet glaze will start to mingle with the natural fat of the ham, creating a shiny, mahogany-colored crust that smells downright heavenly.
Step 4: Re-Glaze and Uncover for Caramelization
After that first baking period, remove the foil and brush the ham again with the remaining glaze. Return it to the oven uncovered and bake for another 30–45 minutes, until the internal temperature reaches 140°F. The glaze should bubble and caramelize, forming a sticky coating that’s irresistible. Keep an eye on it during the last 15 minutes — if it looks like it’s getting too dark, tent it loosely again with foil. Tip: for a glossy finish, baste one last time right before removing the ham from the oven.
Step 5: Rest, Slice, and Serve
Once baked, transfer the ham to a cutting board and loosely tent with foil for 15–20 minutes before carving. This rest allows the juices to redistribute, keeping each slice tender and flavorful. Slice thinly along the grain with a sharp knife, and serve with spoonfuls of the pan drippings or extra BBQ sauce on the side. The first bite — sweet, smoky, with a gentle tang — tells you exactly why this recipe has stood the test of time. Serve it with baked beans, buttery mashed potatoes, or cornbread for that classic farmhouse meal your guests won’t forget.
Tips and Tricks
Master the Balance of Sweet and Smoke
One secret to perfect BBQ ham lies in the glaze ratio. If your BBQ sauce is heavy on molasses, balance it with extra apple cider vinegar for brightness. On the other hand, if your sauce leans tangy, add a touch more honey. Taste before brushing — that’s the old-school way to guarantee harmony in flavor. Remember, the glaze intensifies as it bakes, so don’t over-sweeten at the start.
Keep the Ham Moist
Covering the ham with foil during the early stage is essential. It traps steam, helping the meat stay succulent. When you remove the foil later, you get that perfect balance — juicy inside, caramelized outside. If your oven tends to run hot, consider placing a small pan of water on a lower rack to maintain humidity.
Glaze Like a Pro
Don’t dump all your glaze at once. The magic comes from layering. The first brush helps season the fat, while the second layer adds that glossy, sticky finish. If you want an extra punch, reserve a few tablespoons of glaze to brush on just before serving. It catches the light beautifully and makes your ham look straight out of a country cookbook.
Make It Ahead
If you’re hosting, bake the ham a day early and refrigerate it. Before serving, reheat slices in a covered dish at 275°F for about 20 minutes with a splash of chicken broth or apple juice to keep them moist. The flavors deepen overnight — a little trick every grandmother swears by.
Leftover Magic
Don’t let any of it go to waste. Dice leftovers into omelets, toss with macaroni and cheese, or stir into bean soup. The smoky flavor turns simple dishes into comfort food gold. A farmhouse kitchen never wastes good ham.
Recipe Variations
- Pineapple BBQ Ham: Replace half the honey with pineapple juice and tuck pineapple rings between the scored sections for a sweet tropical twist that still feels classic.
- Maple Bourbon Glaze: Swap honey for maple syrup and add a tablespoon of bourbon to the glaze for a deep, aromatic flavor — ideal for holiday tables.
- Spicy BBQ Ham: Mix in 1–2 teaspoons of chipotle powder or hot sauce to the glaze for a smoky heat that pairs beautifully with cornbread.
- Mustard-Brown Sugar Ham: Double the Dijon mustard and cut back slightly on BBQ sauce for a sharper, tangier bite that feels old-fashioned and hearty.
- Applewood-Smoked Twist: After baking, brush one more thin layer of glaze and finish under a broiler for 2–3 minutes for a crisp edge reminiscent of smokehouse ham.
Frequently Asked Questions
How do I prevent the ham from drying out?
The key is temperature control and moisture retention. Always bake the ham covered with foil for most of the cooking time, only removing it during the final glazing phase. The steam trapped under the foil keeps the meat juicy, while the final uncovered stage caramelizes the surface. Using a meat thermometer ensures you stop baking when the ham hits 140°F — any higher, and it begins to lose moisture.
Can I use spiral-cut ham for this recipe?
Absolutely. Spiral-cut hams are convenient and soak up the glaze beautifully since the slices allow it to seep between layers. Just shorten the baking time by about 20–30 minutes and brush the glaze carefully into the cuts to ensure even coating. It’s a time-saving option that still delivers the same comforting, farmhouse flavor.
What’s the best BBQ sauce to use?
It depends on your taste. A smoky Kansas City-style BBQ sauce brings depth and sweetness, while a Carolina vinegar-based sauce offers more tang. Many cooks mix the two to get the best of both worlds. The key is balance — a sauce that’s not too thick or sugary, so it caramelizes instead of burning.
Can I freeze leftover ham?
Yes. Slice the ham, wrap portions tightly in plastic wrap and foil, and freeze for up to three months. Thaw overnight in the fridge before reheating gently. The flavor holds beautifully, and it’s perfect for adding to casseroles, soups, or sandwiches later. Labeling the packages with the date helps you keep track like any organized home cook.
How do I reheat the ham without losing flavor?
Place slices in a baking dish, cover them with foil, and warm at 275°F with a splash of broth or apple juice. The added liquid keeps the ham moist while reheating. Avoid microwaving thick slices, as it can toughen the texture. Slow reheating preserves that tender, melt-in-your-mouth quality that makes this dish shine.
Summary
This baked BBQ ham is the definition of comfort — simple ingredients, slow heat, and time doing most of the work. Every slice captures that blend of sweet, smoky, and savory that belongs at family tables. It’s a recipe built on love, patience, and the kind of flavors that make a house feel like home.
Best Baked BBQ Ham Recipe for Family Gatherings
Course: Cooking4
servings20
minutes2
hours300
kcalIngredients
1 fully cooked bone-in ham (8–10 lbs)
1 cup BBQ sauce
½ cup brown sugar
¼ cup honey
¼ cup apple cider vinegar
1 tbsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
¼ tsp ground cloves (optional)
Whole cloves (optional)
Directions
- Preheat oven to 325°F and prepare roasting pan with foil and rack. Score ham in diamond pattern and stud with cloves if desired.
- Combine BBQ sauce, brown sugar, honey, vinegar, mustard, garlic, onion powder, and cloves in saucepan. Simmer 5–7 minutes until thickened.
- Brush half the glaze on ham, tent with foil, and bake 1½ hours, basting every 30 minutes.
- Remove foil, brush remaining glaze, and bake 30–45 minutes more until 140°F internal temperature.
- Let rest 15–20 minutes, slice thinly, and serve with pan juices or extra glaze.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
