Honey Glazed Ham with Brown Sugar and Dijon

This honey glazed ham is the easiest holiday centerpiece you will ever make, and it always looks like a showstopper. A fully cooked spiral ham warms slowly under foil so it stays juicy, then gets brushed with a sticky glaze of honey, brown sugar, orange juice and Dijon mustard and baked until the edges are glossy and caramelized. It is sweet, salty, a little tangy and perfect for Christmas, Easter or any big family dinner.

In this post I cover how to choose the right ham, the simple glaze ingredients, step-by-step baking directions with timing per pound, the safe reheating temperature, tips, variations, common mistakes and what to do with the leftovers. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.

Why This Honey Glazed Ham Works

Most hams sold in American grocery stores are already fully cooked, so your job is really to warm the ham through without drying it out and to give it a beautiful, flavorful glaze. This method does both.

• Low and slow reheating. Baking at 325°F (165°C) under foil with a little water in the pan keeps the meat moist all the way to the bone.
• Cut side down. Placing the spiral ham flat side down protects the slices from drying out and keeps them tight together.
• A balanced glaze. Honey and brown sugar caramelize, orange juice adds brightness, and Dijon and a pinch of cloves keep it from tasting one-note sweet.
• Glazing at the end. The glaze goes on only during the last stretch of baking at a higher temperature, so it caramelizes instead of burning.
• Double glaze. Brushing the ham twice in the oven and once more before serving builds a thick, glossy coating.

Skip the little glaze packet that comes with many hams. This homemade version takes five minutes on the stove and tastes far better.

How to Choose the Right Ham

Standing at the meat counter can be confusing, so here is what to look for. For this recipe you want a fully cooked, bone-in, spiral-cut half ham, about 8 to 10 pounds (3.6 to 4.5 kg).

• Fully cooked vs. cook-before-eating: The label will say fully cooked, ready to eat or heat and serve. Fresh hams and hams labeled cook before eating need a different method and must reach 145°F (63°C) with a 3-minute rest.
• Bone-in vs. boneless: Bone-in ham has more flavor and gives you a ham bone for soup. Boneless ham is easier to slice but can be a bit more processed.
• Spiral-cut: Pre-sliced around the bone, so the glaze seeps between the slices and carving takes seconds.
• Shank or butt portion: The shank end is easier to carve and looks classic; the butt end has slightly more meat but a trickier bone.

Plan on about 1/2 pound (225 g) of bone-in ham per person, or a little more if you want plenty of leftovers. An 8- to 10-pound ham comfortably serves 14 to 16 people.

Ingredients You Will Need

The glaze uses simple pantry ingredients you probably already have.

• Spiral-cut ham: Fully cooked, bone-in, 8 to 10 pounds.
• Honey: Half a cup. A mild clover or wildflower honey lets the ham shine.
• Light or dark brown sugar: Half a cup, packed, for deep caramel flavor.
• Butter: Four tablespoons give the glaze body and shine.
• Dijon mustard: Two tablespoons of tangy balance.
• Orange juice: One quarter cup, plus a little orange zest if you like.
• Warm spices: Ground cinnamon and a small pinch of ground cloves for a classic holiday aroma.
• Water: Half a cup in the bottom of the pan to create gentle steam.

How to Make Honey Glazed Ham

Arrange an oven rack in the lower third of the oven so the ham fits comfortably, and heat the oven to 325°F (165°C). You will need a roasting pan or a large baking dish and heavy-duty foil.

1. Prepare the pan. Pour the water into the roasting pan. Unwrap the ham, discard the glaze packet and set the ham cut side down in the pan.
2. Cover tightly. Wrap the pan tightly with foil so the steam stays in.
3. Warm the ham. Bake for about 10 to 12 minutes per pound, roughly 1 1/2 to 1 3/4 hours for a 9-pound ham, until the center reads about 120°F (49°C).
4. Make the glaze. While the ham bakes, combine the honey, brown sugar, butter, Dijon, orange juice, cinnamon and cloves in a small saucepan. Simmer for 3 to 4 minutes, stirring, until smooth and slightly thickened.
5. Glaze the ham. Remove the foil and raise the oven to 400°F (200°C). Brush about half of the glaze all over the ham, letting it drip between the slices.
6. Caramelize. Bake uncovered for 10 minutes, brush with more glaze and bake for 5 to 10 minutes more, until the glaze is bubbling and the ham reaches 140°F (60°C) in the thickest part, away from the bone.
7. Rest and serve. Let the ham rest for 15 minutes, brush with the remaining glaze, then carve along the bone to release the spiral slices.

Watch the ham closely during the high-heat finish. Sugar can go from caramelized to scorched quickly, especially on the thin outer edges of the slices. If the edges darken too fast, tent them loosely with foil.

Safe Reheating Temperature for Ham

A thermometer is the most reliable way to know your ham is ready. According to the USDA, a fully cooked ham packaged in a USDA-inspected plant should be reheated to 140°F (60°C). If the ham was repackaged elsewhere, or you are reheating leftover cooked ham, heat it to 165°F (74°C).

Insert an instant-read or probe thermometer into the thickest part of the meat without touching the bone, since bone conducts heat and can give a falsely high reading. A probe thermometer with an alarm is especially handy here, because you can leave it in through the foil and never open the oven to check.

Spiral Ham Baking Time Chart

Use this chart as a starting guide for a fully cooked, bone-in spiral ham baked covered at 325°F (165°C), then glazed at 400°F (200°C). Always confirm with a thermometer, because the shape of the ham and your oven both affect timing.

A boneless ham of the same weight usually heats a little faster, so start checking it about 15 minutes earlier.

Tips for the Best Baked Ham with Honey Glaze

• Do not overheat. Fully cooked ham only needs warming. Going far past 140°F (60°C) dries out the slices.
• Keep it covered. Foil traps steam during the long first stretch, which is the secret to juicy spiral ham.
• Use the drippings. Spoon the pan juices over the carved slices on the platter for extra moisture.
• Glaze generously. Work the brush gently between the slices so the flavor gets inside.
• Plan the oven. The ham can rest under foil for up to 30 minutes, which frees the oven for sides.

Round out your holiday menu with my loaded twice baked potato casserole, maple roasted root vegetables and a basket of soft homemade dinner rolls. For dessert, a classic pumpkin pie never disappoints. More menu ideas are waiting on my holiday recipes page.

Easy Glaze Variations

• Pineapple honey: Swap the orange juice for pineapple juice and tuck pineapple rings onto the ham for the last 15 minutes.
• Maple mustard: Replace half of the honey with pure maple syrup and use whole-grain mustard.
• Spicy honey: Add 1/2 teaspoon of red pepper flakes or a tablespoon of hot sauce to the glaze.
• Bourbon glaze: Simmer 2 tablespoons of bourbon with the glaze for a deeper, oaky flavor.
• Cranberry orange: Whisk 1/2 cup of whole berry cranberry sauce into the glaze for a festive red color.

Whichever glaze you choose, keep the total amount of sweetener about the same so it thickens and caramelizes just like the original.

Common Mistakes and How to Fix Them

Leftovers, Storage and Freezing

Refrigerate leftover ham within 2 hours of serving. Wrap it tightly or store it in airtight containers for 3 to 5 days, and reheat slices to 165°F (74°C). The USDA guide to ham and food safety covers storage times for every type of ham.

Freeze sliced or diced ham in freezer bags for 1 to 2 months for the best quality. Save the bone too, because it is the base for a pot of my hearty ham and bean soup. Leftover slices are also perfect for sandwiches, omelets and breakfast casseroles.

Frequently Asked Questions

Ready to cook? Here is the full printable honey glazed ham recipe with exact measurements and estimated nutrition.

Honey Glazed Ham

A fully cooked spiral ham gently reheated until juicy and finished with a sticky honey, brown sugar, orange and Dijon glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

resting 15 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 16 servings

Course: Main Course

Cuisine: American

Calories: 265

Ingredients Method Notes

Ingredients

  

Ham

• 1 fully cooked bone-in spiral-cut half ham 8 to 10 pounds (3.6 to 4.5 kg)
• 1/2 cup water (120 ml)

Honey glaze

• 1/2 cup honey (170 g)
• 1/2 cup packed brown sugar (100 g)
• 4 tablespoons unsalted butter (57 g)
• 2 tablespoons Dijon mustard
• 1/4 cup orange juice (60 ml)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

Method

 

1. Let the ham sit at room temperature for 1 hour. Heat the oven to 325°F (165°C) with a rack in the lower third.
2. Pour the water into a roasting pan, set the ham cut side down in the pan and cover tightly with foil.
3. Bake for 10 to 12 minutes per pound, until the center reaches about 120°F (49°C).
4. Meanwhile, simmer the honey, brown sugar, butter, Dijon, orange juice, cinnamon and cloves in a small saucepan for 3 to 4 minutes until slightly thickened.
5. Uncover the ham and increase the oven to 400°F (200°C). Brush with half of the glaze and bake for 10 minutes.
6. Brush with more glaze and bake for 5 to 10 minutes more, until caramelized and 140°F (60°C) in the thickest part, away from the bone.
7. Rest for 15 minutes, brush with the remaining glaze, carve along the bone and serve with the pan juices.

Notes

Safe temperature: Reheat fully cooked ham from a USDA-inspected plant to 140°F (60°C); repackaged or leftover ham to 165°F (74°C).

Make ahead: The glaze keeps in the refrigerator up to 5 days.

Storage: Refrigerate leftovers 3 to 5 days or freeze 1 to 2 months.

Nutrition is an estimate per serving of about 4 ounces of ham with glaze; sodium varies by brand.

I hope this sticky, juicy ham earns a spot at your holiday table. If you make it, please leave a comment and a star rating below and tell me which glaze variation you tried. Happy holidays, friends!