Honey Baked Ham Recipe and Serving Tips for Holiday Meals

Honey Baked Ham

Honey Baked Ham—who doesn’t love it? For our community Christmas party we prepared two 10 lb spiral-sliced hams using only three simple ingredients for the glaze. We served Honey Baked Ham for about 50 people and added a light smoke using a small smoke tube filled with pecan/peach pellets, while the hopper held mountain maple pellets. The result was a delicious, slightly smoky ham that everyone enjoyed.

Patti and I reserve one evening a week as our date night. Often we fire up the Green Mountain wood pellet grill and eat on our patio, which we’ve styled like a rainforest with heater, lights, candles and music. It’s relaxing—good food, a glass of wine or a strawberry margarita, some music, and sometimes a little dancing.

Honey Baked Ham
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 4 hours @ 275°F (135°C)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pecan/Peach for smoke; Mountain Maple for the hopper

Ingredients: Honey Baked Ham

• 2 — 10 lb spiral-sliced hams
• 1 cup honey (we used orange blossom)
• 1 cup Dijon mustard
• 1 cup brown sugar

Honey Baked Ham
A Wood Pellet Grill Recipe

Our Ingredients

Cooking Directions: Honey Baked Ham

In a saucepan, whisk together the honey, Dijon mustard and brown sugar. Bring the mixture to a gentle boil and simmer about five minutes, just long enough for the ingredients to combine and the glaze to smooth out.

Place each ham in a disposable roasting pan for easy clean up. Use a turkey baster or spoon to work the warm glaze between the slices as much as possible. Once you’ve worked the glaze in, place each ham with the large side down and rub additional glaze over the exterior.

Preheat the pellet grill to 275°F (135°C). Place the hams (still in their pans) directly on the grill and cook for approximately four hours, basting every hour. Remember these hams are fully cooked; you’re reheating, baking the glaze and delivering a mild smoke flavor. Aim for an internal temperature of about 140°F (60°C) before serving—use an instant-read thermometer to check temps.

Note: Pellet choice affects smoke character but recipes are guidelines more than rules. Feel free to experiment with blends and flavors. At low smoking temperatures (below about 250°F / 122°C) you’ll get the most smoke flavor; above that the cooking process dominates and smoke impact is reduced.

Honey Baked Ham
A Wood Pellet Grill Recipe

Work the Glaze into the Ham

Ready For the Grill

That “Kiss of Smoke”

Honey Baked Ham
A Wood Pellet Grill Recipe

Cooking in the Oven

If you prefer to use a conventional oven, the procedure is the same: prepare and apply the glaze, place the ham in a pan, and bake at 275°F (135°C) for about four hours, basting periodically. Time and temperature are the keys—whether using a pellet grill or an oven.

Honey Baked Ham
A Wood Pellet Grill Recipe

Time to Bring It Home

Off to the Club House

Let’s Eat!!!

About our Recipes

We test recipes on our patio across a variety of grills and smokers. Our approach emphasizes straightforward, lower-fat cooking that adapts to pellet, gas, wood or charcoal methods. Most recipes translate easily between grill and oven—time and temperature are the guiding principles. When weather forces you inside, the oven is a fine backup, though outdoor cooking adds extra flavor.

A recipe is an outline, not a rulebook—modify seasonings, pellet blends and times to suit your taste. Cooking should be creative and enjoyable.

Live your passion and do what you love.
Ken & Patti