Honey Baked Ham Green Bean Casserole Recipe: Sweet and Savory Holiday Feast

This holiday centerpiece combines tender, glazed ham with a creamy green bean casserole for a complete meal that impresses every time. The sweetness of the honey-baked ham pairs perfectly with the savory, crispy-topped casserole, creating a balance that defines festive dining.

Both components come together in the oven, with the ham baking to a golden brown finish while the casserole develops its signature crunchy onion topping. The timing aligns so you can serve everything hot, straight from the kitchen.

The ham’s sticky glaze caramelizes beautifully, and the green beans stay tender under their buttery, toasted breadcrumb layer. Together, they deliver a dish that feels special without requiring all-day preparation.

Ideal for gatherings, this recipe turns a classic duo into a seamless, showstopping feast.

Ingredients for Honey Baked Ham Green Bean Casserole

A festive spread of glazed ham and creamy green bean casserole requires these quality ingredients.

The ham is the star here. Spiral-cut bone-in from HoneyBaked Ham Company or your local butcher saves carving time and ensures even cooking. Look for a ham labeled “fully cooked” (most are) with good marbling—this means it’ll stay juicy. For the glaze, local honey adds depth, but any pure honey works. Brown sugar should be dark for that molasses note that pairs perfectly with the honey.

No spiral-cut ham? Half a shank-end ham (bone-in) works too—just score the surface yourself. Fresh green beans are ideal, but frozen (thawed) can substitute in a pinch. For the topping, Durkee French Fried Onions are the gold standard, but panko mixed with 1 tsp onion powder gets you close. The cream of mushroom soup can be low-sodium if you’re watching salt.

Leftovers keep beautifully. Ham stays moist for 4-5 days wrapped tightly, while the casserole reheats best covered with foil for 3-4 days. Both freeze well for up to 3 months—portion before freezing for easy serving later.

Step-by-Step Instructions for Honey Baked Ham and Green Bean Casserole

Achieve perfect balance of sweet and savory with this professional technique for your holiday centerpiece.

Step 1: Prepare the Honey Glaze for the Ham

Preheat your oven to 325°F. In a medium bowl, combine the 1 cup honey, 0.75 cup dark brown sugar, 2 tbsp Dijon mustard, and 1 tsp cloves. Whisk until the mixture is smooth and fully incorporated. The brown sugar should dissolve completely into the honey, creating a thick, glossy glaze.

Place the 8 lb fully cooked bone-in ham cut-side down in a roasting pan. Brush generously with half of the honey glaze, ensuring it coats the entire surface. This initial layer will caramelize as it bakes, creating a sticky, flavorful crust.

Step 2: Bake the Ham to Caramelized Perfection

Cover the ham loosely with foil and bake for 1 hour and 30 minutes. This low-and-slow approach allows the flavors to penetrate deeply without drying out the meat. Remove the foil and brush with the remaining glaze.

Increase the oven temperature to 375°F and bake uncovered for an additional 30 minutes, basting every 10 minutes with the pan juices. The ham is ready when the internal temperature reaches 140°F and the surface is deep golden brown with a glossy finish.

Step 3: Prepare the Green Bean Casserole Base

While the ham bakes, blanch the 2.5 lb fresh green beans in boiling salted water for 4-5 minutes until tender-crisp. Drain and immediately plunge into ice water to stop the cooking process. This preserves their vibrant color and snap.

In a large bowl, combine the 2 cans cream of mushroom soup, 1.5 cups whole milk, 1 tbsp soy sauce, 0.5 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Stir until smooth and fully blended. The mixture should be creamy but pourable.

Step 4: Assemble and Bake the Casserole

Melt the 0.5 cup unsalted butter in a small saucepan over medium heat. Stir in the 0.25 cup all-purpose flour to create a roux, cooking for 1-2 minutes until light golden brown. Gradually whisk in the soup mixture until smooth and thickened.

Combine the blanched green beans with the sauce in a large baking dish. Top with the 6 oz French fried onions, pressing them lightly into the sauce. Bake at 375°F for 25-30 minutes until the casserole is bubbling and the onions are golden brown.

Wine and Beer Pairings for This Recipe

White Wine Pairings

An off-dry Riesling from Washington state cuts through the dish’s richness beautifully—the honey glaze and creamy casserole need that acidity. I love Chateau Ste. Michelle for its balance of sweetness and crisp finish. Serve chilled at 45-50°F. 🍷

Red Wine Options

A light-bodied Pinot Noir from Oregon’s Willamette Valley complements the ham’s sweetness without overpowering. Domaine Serene offers excellent options. Avoid heavy Cabernets—they’ll clash with the honey glaze.

Sparkling Choices

For celebrations, a dry Prosecco like La Marca provides refreshing bubbles that cleanse your palate between bites. The effervescence also highlights the caramelized ham crust.

Beer Pairings

A malty Amber Ale such as Fat Tire from New Belgium Brewing matches the dish’s sweet-savory profile. The caramel notes in the beer echo the brown sugar glaze. Serve at 45°F. 🍺

A Brown Ale like Samuel Smith’s Nut Brown also works well, with its toasty, nutty flavors complementing the French fried onions.

Frequently Asked Questions