Many readers agree that this Honey Baked Ham recipe is “better than Honey Baked store’s ham!” and it costs a lot less! This recipe makes a ham that is unbelievably juicy, full of flavor, and has a delicious caramelized sugar coating. Even though it’s not an exact copy of the popular store-bought ham, I dare say it’s the BEST Honey Baked Ham you’ll ever eat, store-bought or homemade.
When it comes to honey baked ham, one of the biggest dilemmas is whether to go for bone-in or boneless. Both have their merits, but is one ultimately better than the other? In this article, we’ll break down the pros and cons to help you decide.
Overview of Bone-In and Boneless Honey Baked Ham
First let’s clarify what bone-in and boneless refer to
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Bone-in ham has the thigh or leg bone intact. This is considered the more classic preparation.
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Boneless ham has had the bone removed before being cured and smoked. This makes it easier to carve and serve.
Both types are rubbed with honey and spices, slow-cooked, and glazed to deliver Cajun honey baked ham’s signature sweet and savory flavor. But the bone makes a noticeable difference.
Now let’s compare them across some key factors
Flavor
One of the biggest arguments in favor of bone-in ham is the superior flavor. The bone infuses the meat with extra savory, smoky, and salty notes that boneless ham lacks.
As the ham cooks, the bone marrow, connective tissues, and fat break down. This adds rich umami flavors. The bone also conducts heat more efficiently to distribute flavors evenly.
However, boneless ham still delivers robust honey baked flavor. The curing process ensures the seasonings penetrate deeply. For many, the convenience of boneless outweighs a modest flavor advantage.
Tenderness and Texture
The bone also affects tenderness and moisture. As it cooks, the bone bastes the meat and seals in natural juices. This makes bone-in ham notably more succulent and tender.
Boneless ham can dry out faster since moisture evaporates freely. Proper cooking controls this, but bone-in retains moisture with less effort.
In terms of texture, bone-in ham tends to be more fibrous yet silky. Boneless has a tighter, denser consistency. Again, personal taste determines what you find more appealing.
Carving and Serving
Carving around the bone takes more effort and skill, especially for holiday hams with intricate shapes. Bones get in the way of clean slicing.
Boneless ham lets you neatly carve symmetrical slices that look sharp on a serving platter. It’s certainly easier to plate and serve.
For those less adept with a carving knife, boneless saves hassle and stress when serving a crowd. There’s no wrestling to cut perfect portions.
Cost Comparison
Bone-in ham comes at a lower price per pound since you pay for the weight of the bone. With boneless, you only pay for meat.
However, smaller boneless hams usually cost less overall than a large bone-in ham. You get portions with less waste from the bone.
Consider the number of servings needed and total cost, not just the price per pound. Either can provide cost savings.
The Verdict
For premium flavor, moisture, and texture, bone-in wins out. It brings a more authentic, old-fashioned ham experience many diners relish.
But boneless matches the flavors closely while adding convenience for carving, plating, and serving. This makes it ideal for larger gatherings with less expert carvers.
Consider your priorities, from holiday perfection to everyday ease, and let your taste preferences guide you. Any way you slice it, honey baked ham always promises a spectacular meal.
Other Considerations When Buying Honey Baked Ham
Beyond the bone, a few other buying tips for honey baked ham:
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Seek out high-quality heritage breed pork for richer flavor in any ham. Berkshire pork makes exceptional honey baked ham.
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Opt for hams with natural wood smoking, not liquid smoke flavoring. This brings nuanced, authentic smoky notes.
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Look for ham with an even shape and trim to ensure uniform slicing. Avoid hams with irregular contours or large sections of fat.
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For a crowd, estimate 3/4 pound of boneless ham per person, or 1/2 pound of bone-in.
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Let ham rest 15 minutes before carving so juices redistribute evenly. Always slice against the grain for tenderness.
Enjoying Leftover Honey Baked Ham
Leftover honey baked ham stays delicious for 3-4 days refrigerated. Keep the bone in if included to retain moisture.
Some delicious ways to use up leftovers:
- Dice for ham salad sandwiches or wraps
- Fill omelets, quiches, and frittatas
- Fold into pasta or fried rice
- Top pizza, flatbreads, and crostinis
- Simmer in soups like bean, potato, or split pea
- Mix into hash with vegetables
- Make ham sliders on buns or biscuits
With endless possibilities for leftovers, honey baked ham satisfies cravings well beyond the holiday table. Dig into the decadence of honey baked ham and savor its sweet, smoky comfort.
Frequently Asked Questions
Does bone-in ham take longer to cook than boneless?
Yes, bone-in ham requires more time in the oven, usually about 20 minutes longer per pound. The bone conducts heat slower to the inner meat. Monitor temperature carefully and adjust cooking time as needed.
Can I still get juicy boneless ham?
Yes, through proper cooking. Cook at lower heat, baste during baking, and tent with foil to retain moisture. Brining or marinating also keeps it juicy. Avoid overcooking boneless ham.
Should I buy ham with or without the rind/skin?
For bone-in hams, rind on will enhance flavor and moisture. For boneless, the rind is usually removed but doesn’t affect flavor much. Rindless boneless hams are easier to slice neatly.
How long does leftover honey baked ham last?
Refrigerated, sliced honey baked ham lasts 3-5 days. Keep whole bone-in ham 5-7 days. Freeze ham up to 2 months in an airtight container. Reheat fully when ready to eat.
What’s the best way to reheat honey baked ham?
For reheating, thinly sliced ham can be fried in a pan. Thicker slices and whole hams are best warmed in the oven wrapped in foil at 300°F until heated through, about 20 minutes per pound.
HOW LONG TO COOK HONEY GLAZED HAM
We want to cook our Honey Baked Ham to an internal temperature of 135 degrees F. This temperature is just enough to warm it through and will take about 10-13 minutes per pound. If we overcook the ham, it will be dry. In fact, it’s better to “under cook” the ham than to over cook it, because this ham is safe to eat at any temperature and tastes great at room temperature too. Allow approximately two hours for your 8-11-pound Honey Glazed Ham.
This Honey Baked Ham recipe starts with a fully cooked, ready-to-eat ham. Keep in mind that we are not cooking the ham; we are just reheating it, so we need to cook it at a lower temperature, 325 degrees F. This warms our ham without drying it out. Then, we’ll raise the heat to 400 degrees F for about 20 minutes to make the outside caramelize.
- Bring ham to room temperature: Take your ham out of the fridge two to three hours before you want to cook it so it can cook evenly.
- Don’t make the glaze too thick. The glaze is done when it’s smooth like syrup and just thick enough to stick to the ham. After the glaze gets thick for the second glaze, you can heat it over low heat in the same saucepan or put it in the microwave for 30 seconds, or until it gets back to the consistency of syrup. If you need to, you can add a splash of water to help thin it out.
- Since the ham is already cooked, don’t cook it too long. If you do, it will dry out quickly. Put your meat thermometer on your ham and check it at 10 minutes per pound. If it needs more time, do so until it reaches the right temperature. Even better, set the temperature you want with a digital probe thermometer.
- Let the ham rest. Once the spiral ham is taken out of the oven, DO NOT skip the resting time. Letting the pineapple ham rest makes the ham ultra juicy! .
MY FAVORITE THERMOMETER FOR BAKED HAM
I recommend this digital probe thermometer for cooking spiral ham perfectly without having to keep an eye on it. It gives you the temperature to within ±1 degree. 8°f (±1°c )! I use it on baked chicken, pork tenderloin, pork loin, beef tenderloin, steak, etc. the thermometer lets you set the temperature you want, and an alarm will go off when it reaches that temperature. You can use it in the oven or on the grill. If you’ve never used a probe thermometer before, keep in mind that the LCD screen does NOT go in the oven or barbecue. Instead, you put the probes into the meat and weave the cables out of the oven. The magnetic back lets you stick it on the oven door, or you can use the flip-out stand on the counter.