Honey Glazed Ham
This honey glazed ham is the ultimate holiday centerpiece — a bone-in, pre-cooked spiral-sliced ham roasted low and slow until perfectly heated through, then finished with a rich, sticky glaze made from honey, brown sugar, butter, Dijon mustard, and warm spices. The glaze caramelizes into a gorgeous deep amber lacquer that gets slightly crispy at the edges of every spiral slice, making each bite sweet, savory, and absolutely irresistible. It's an impressively easy recipe that feeds a crowd and fills your kitchen with the most incredible aroma.
Equipment
- Large roasting pan with rack - At least 15x12 inches (38x30 cm); rack keeps ham elevated for even heat circulation
- Heavy-duty aluminum foil - For tenting the ham during the initial roasting phase
- Instant-read meat thermometer - Essential for checking internal temperature accurately
- Pastry brush or basting brush - Silicone recommended; for applying glaze layers
- Small saucepan - For making the honey glaze on the stovetop
- Wooden spoon or heat-safe spatula - For stirring the glaze
- Sharp carving knife - For releasing spiral slices from the bone
- Large cutting board - For resting and carving the ham
- Ladle - For basting with pan drippings
- Oven mitts - For safely handling the hot roasting pan
Ingredients
For the Ham
- 1 bone-in pre-cooked spiral-sliced ham - 8–10 lbs (3.6–4.5 kg)
For the Honey Glaze
- 3/4 cup pure honey - 255 g; use raw or unfiltered honey for best flavor
- 1/2 cup packed brown sugar - 110 g; light or dark brown sugar both work
- 3 tablespoons unsalted butter - 42 g
- 2 tablespoons Dijon mustard - 30 ml
- 1 tablespoon apple cider vinegar - 15 ml
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
Instructions
- Remove the spiral ham from the refrigerator 30–45 minutes before baking and unwrap all packaging, including any plastic disk covering the bone end. Preheat your oven to 325°F (163°C) and position the rack in the lower third of the oven.
- Place the roasting rack inside the pan and set the ham cut-side down on the rack. Tent the ham loosely with heavy-duty aluminum foil, crimping the edges around the pan to seal in steam and moisture.
- Roast the foil-covered ham for 12–15 minutes per pound (26–33 min per kg) until the internal temperature reaches 120–125°F (49–52°C). Check the temperature with an instant-read thermometer inserted into the thickest part, away from the bone.
- In a small saucepan over medium heat, combine the honey, brown sugar, and butter, stirring until the butter melts and sugar dissolves, about 2–3 minutes. Add the Dijon mustard, apple cider vinegar, cinnamon, cloves, garlic powder, black pepper, and kosher salt, then simmer for 1–2 minutes until the glaze thickens slightly and turns glossy. Remove from heat.
- Remove the ham from the oven and carefully peel back the foil. Use a basting brush to apply a generous layer of the warm glaze all over the surface, working it down into the spiral slices.
- Return the ham uncovered to the oven for 20 minutes, then apply a second generous layer of glaze and roast uncovered for another 15–20 minutes until the glaze is caramelized, sticky, and deep amber in color, and the internal temperature reaches 140–145°F (60–63°C). For extra caramelization, broil for 2–3 minutes, watching closely to prevent burning.
- Remove the ham from the oven and let it rest, loosely tented with foil, for 15–20 minutes before carving. Run a sharp knife along the bone to release the spiral slices, arrange on a platter, and drizzle with any remaining glaze or pan juices before serving.
Notes
- Don't skip the foil tent during the initial roast — it traps steam and keeps the ham moist throughout the long heating phase.
- Apply the glaze in multiple thin layers during the last 30–40 minutes of cooking for the best lacquered, caramelized finish. One thick coat is more likely to burn.
- Use a bone-in ham whenever possible — the bone adds flavor and helps conduct heat evenly through the center of the meat.
- Save every drop of the pan drippings to spoon over the sliced ham when serving, or use as a base for a simple pan sauce.
- For a bourbon variation, add 2 tablespoons of bourbon to the glaze when you add the apple cider vinegar — the alcohol cooks off and leaves a rich, smoky depth.
- For a maple version, swap the honey for an equal amount of pure maple syrup for a woodsy, caramel-forward glaze.
- Store leftover ham wrapped tightly in the refrigerator for up to 4–5 days, or freeze sliced portions in freezer bags for up to 3 months.
- To reheat, place slices in a covered baking dish with a splash of broth or water and warm at 300°F (149°C) for 10–15 minutes until heated through.
- If you want extra glaze penetration, score the fat cap in a diamond pattern before applying the glaze — this allows it to seep deeper into the meat.
- Leftover ham is perfect for ham and potato soup, fried rice, scrambled eggs, pasta, or sandwiches — the bone also makes an excellent stock base.
Nutrition
Serving: 1ServingCalories: 380kcalCarbohydrates: 28gProtein: 32gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 1450mgPotassium: 420mgSugar: 26gVitamin A: 3IUCalcium: 2mgIron: 8mg
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