There is something magical about a ham that comes out of the oven with a deep amber crust, glossy and bubbling at the edges. The brown sugar and honey melt into a sticky glaze that seeps between every spiral slice, while a little Dijon mustard and cloves add warmth and a gentle tang. The whole kitchen smells like a holiday.
This is the ham to make when you are feeding a crowd and want something that looks impressive without demanding much effort. It is perfect for Easter dinner, Christmas, Thanksgiving, or a big Sunday supper. Because the ham is already fully cooked, you are really just reheating it gently and building layers of glaze, which makes it very forgiving.
SaveI still remember my grandmother basting her ham every twenty minutes, her apron dusted with brown sugar, while everyone hovered in the kitchen sneaking bits of the sticky edges. This version keeps that same comfort and flavor, but the method is simple enough that you can relax and enjoy your family while it bakes.
Brown Sugar Honey Glazed Ham
Ingredients
For the Ham
For the Glaze
Instructions
- Let the ham rest at room temperature
Take the ham out of the refrigerator and remove all packaging, including any plastic disc over the bone and the glaze packet if one is included. Set it on the counter for 30 minutes so it loses its chill. This helps it heat evenly and keeps the outer slices from drying out before the center warms up.
- Heat the oven and prepare the pan
Position a rack in the lower third of the oven and heat it to 325°F. Place the ham cut side down in a large roasting pan. Pour the water and pineapple juice into the bottom of the pan. This liquid creates steam and protects the ham from drying out.
- Cover and begin heating
Cover the pan tightly with aluminum foil, sealing the edges well. Bake the ham for about 10 minutes per pound, which is roughly 80 minutes for an 8 pound ham. You are only reheating it, so the goal is a gentle, steady warm-up rather than browning.
- Make the glaze
While the ham heats, combine the brown sugar, honey, Dijon mustard, butter, and apple cider vinegar in a medium saucepan over medium heat. Stir until the butter melts and the sugar dissolves, then whisk in the cloves, cinnamon, and black pepper. Simmer for 4 to 5 minutes until the glaze is slightly thickened and glossy. Remove from the heat.
- Brush on the first layer of glaze
When the ham has baked for about 60 minutes, carefully remove it from the oven and uncover it. Brush about one third of the warm glaze over the top and sides, gently easing some between the slices with the brush. Spooning is fine too if the glaze is still pourable.
- Bake uncovered and glaze again
Return the ham to the oven uncovered. Bake for 15 minutes, then brush on another third of the glaze and bake for 15 minutes more. The sugar will begin to bubble and turn a deep golden brown at the edges.
- Check the temperature
Slide an instant read thermometer into the thickest part of the ham without touching the bone. It should read 140°F. If it is not there yet, bake in 10 minute increments, checking each time. Total oven time is usually 10 to 15 minutes per pound.
- Add the final glaze and caramelize
Brush the remaining glaze over the ham and bake for 5 to 8 minutes, watching closely, until the surface is lacquered and sticky. If the edges darken too fast, tent them loosely with foil. For extra crackle, you can broil for 1 to 2 minutes, but never walk away from the oven.
- Rest the ham
Transfer the ham to a cutting board or serving platter and tent it loosely with foil. Let it rest for 15 minutes so the juices settle back into the meat. Spoon the pan drippings into a small bowl or gravy boat for serving.
- Slice and serve
Because the ham is already spiral cut, run a sharp knife along the bone to release the slices. Arrange them on a platter and drizzle with some of the warm pan juices. Serve right away while the glaze is still glossy.
Substitutions and variations
- Swap the pineapple juice for orange juice or apple cider if you prefer a different fruity note in the pan.
- Use maple syrup in place of the honey for a deeper, woodsy sweetness.
- Replace the Dijon mustard with whole grain mustard for a more rustic glaze with a little texture.
- Dark brown sugar works instead of light brown sugar and gives a richer molasses flavor.
- For a little heat, stir 1/2 teaspoon of red pepper flakes or a splash of hot sauce into the glaze.
Chloe's tips
- Always buy a fully cooked ham for this recipe. Check the label, and if it says uncooked, follow the package instructions for cooking to 145°F instead.
- Placing the ham cut side down keeps the slices from drying out and holds the juices inside.
- Do not skip the foil for the first part of baking. It traps steam and keeps the ham moist.
- Glaze in layers rather than all at once. Sugar burns quickly, so adding it in the last 30 minutes gives you a deep color without any bitterness.
- If the glaze thickens too much while you wait, warm it gently over low heat with a splash of water.
How to store it
- Refrigerate leftover ham in an airtight container for up to 4 days.
- Freeze sliced ham in freezer bags, with parchment between portions, for up to 2 months and thaw overnight in the refrigerator.
- Reheat slices in a covered skillet or baking dish with a splash of water or juice at 300°F until warmed through, to keep them tender.
- Save the ham bone in the freezer to flavor soups, split pea, and pots of beans.
Serving suggestions
Serve this glazed ham with sides that balance its sweet and salty flavor.
- Creamy scalloped potatoes or mashed potatoes
- Roasted green beans with garlic
- Warm dinner rolls with butter
- Macaroni and cheese
- Honey roasted carrots
- Leftover ham sandwiches on soft rolls with mustard
Frequently asked questions
How long do I cook a spiral ham?
Plan on about 10 to 15 minutes per pound at 325°F for a fully cooked spiral ham. An 8 pound ham usually takes 1 hour 20 minutes to 2 hours. The ham is ready when a thermometer in the thickest part reads 140°F.
Can I make the glaze ahead of time?
Yes. Prepare the glaze up to 3 days ahead and keep it in the refrigerator. Warm it gently on the stove before brushing it on so it spreads easily.
How do I keep my ham from drying out?
Bake it cut side down in a pan with a little liquid, cover it tightly with foil, and avoid overcooking. Because it is already cooked, you only need to heat it to 140°F. A short rest before slicing helps too.
Can I use a boneless ham?
You can. A boneless ham is easier to carve but can dry out more quickly, so check the temperature a little earlier. Plan on about 10 to 12 minutes per pound and glaze it the same way.
Let's get cooking!
Now you have a showstopping ham with a sticky, sweet glaze that tastes like it took all day, even though most of the work happened in the oven. Gather your people, carve those spiral slices, and enjoy every bite of your holiday table.
