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A whole spiral-cut honey glazed ham on a platter with a glossy, caramelized crust, orange slices and fresh rosemary tucked around it

Honey Glazed Ham

A fully cooked spiral ham gently reheated until juicy and finished with a sticky honey, brown sugar, orange and Dijon glaze.
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Prep Time 15 minutes
Cook Time 2 hours
resting 15 minutes
Total Time 2 hours 30 minutes
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.