Honey Garlic Glazed Christmas Ham (Easy Spiral Ham Recipe)
A big glazed ham in the middle of the table just feels like Christmas. This honey garlic glazed ham is juicy and tender, with a sticky, shiny glaze that tastes sweet, savory and a little garlicky.
It starts with a fully cooked spiral ham, so most of the work is already done. You warm it slowly under foil to keep it moist, then brush on a quick homemade glaze and bake it hot until it caramelizes.
Every holiday I love how easy this is. The oven does the work while I make the sides, and the leftovers are perfect for sandwiches, soups and breakfast all week.
Why You’ll Love This Christmas Ham
- Easy. A fully cooked spiral ham only needs warming and glazing.
- Juicy, not dry. Low heat and foil keep the meat moist.
- Amazing glaze. Honey, brown sugar, garlic and Dijon in one sticky sauce.
- Feeds a crowd. One ham serves about 16 people.
- Great leftovers. Perfect for sandwiches, soups and casseroles.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Spiral-cut ham: Choose a fully cooked, bone-in spiral ham, 8 to 10 pounds. The bone adds flavor.
- Honey and brown sugar: They make the glaze sweet and help it caramelize.
- Garlic and butter: For a rich, savory flavor.
- Dijon, soy sauce and vinegar: A little tang and salt to balance the sweetness.
- Ground cloves: A classic ham spice. Just a pinch.
How to Make Honey Garlic Glazed Ham
- Prep. Let the ham sit out 1 hour. Heat the oven to 325°F (165°C).
- Warm it slowly. Place the ham cut side down with a little water, cover with foil and bake 12 to 15 minutes per pound.
- Make the glaze. Simmer the glaze ingredients for 4 to 5 minutes.
- Glaze and caramelize. Turn the oven up to 400°F (205°C), brush on the glaze and bake uncovered 15 to 20 minutes.
- Check and rest. Heat until the center reads 140°F (60°C), then rest 15 minutes before serving.
My Tips for the Best Glazed Ham
- Use a meat thermometer. Check the thickest part, not touching the bone.
- Keep the foil tight. It traps steam and stops the slices from drying out.
- Glaze only at the end. Sugar burns if it goes on too early.
- Brush the glaze between the slices so every piece gets flavor.
- Check the label. A “cook before eating” ham needs to reach 145°F (63°C) with a 3-minute rest.
Variations to Try
- Maple glaze: Use pure maple syrup instead of honey.
- Pineapple: Use pineapple juice in the pan and add pineapple rings for the last 20 minutes.
- A little heat: Add a pinch of red pepper flakes to the glaze.
- Slow cooker: A smaller ham (up to 7 lb) can warm on low for 4 to 5 hours, then broil with glaze.
Make-Ahead, Storage and Reheating
- Make ahead: Make the glaze up to 3 days ahead and keep it in the fridge.
- Storage: Refrigerate leftovers within 2 hours, covered, for up to 4 days.
- Freeze: Freeze sliced ham up to 2 months. Save the bone for soup.
- Reheat: Cover slices with foil and a splash of water and warm at 325°F (165°C) for 10 to 15 minutes.
What to Serve With It
Ham goes with all the classic holiday sides. I love it with my Creamy Make-Ahead Mashed Potatoes, green bean casserole and warm dinner rolls. Use the leftovers in my overnight Christmas breakfast casserole the next morning.
Frequently Asked Questions
How much ham do I need per person? Plan on about 1/2 to 3/4 pound of bone-in ham per person.
What temperature should ham be? A fully cooked ham should be reheated to 140°F (60°C). A ham labeled “cook before eating” must reach 145°F (63°C) and rest 3 minutes.
Should I use the glaze packet? You can toss it. This homemade glaze tastes much better.
How do I keep spiral ham from drying out? Bake it cut side down, covered tightly with foil, at a low temperature.
One Last Thing
This honey garlic glazed ham makes Christmas dinner easy and delicious. If you make it, please leave a comment and a star rating below. And save it to your Christmas dinner board on Pinterest!
Honey Garlic Glazed Christmas Ham
Ingredients
Ham:
- 8 to 10 lb fully cooked bone-in spiral-cut ham
- 1/2 cup water or apple juice
Honey garlic glaze:
- 1/2 cup honey
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 5 cloves garlic minced
- 2 tbsp Dijon mustard
- 1 tbsp low-sodium soy sauce
- 1 tbsp apple cider vinegar
- 1/4 tsp ground cloves
- 1/4 tsp black pepper
Instructions
- Take the ham out of the fridge 1 hour before baking. Heat the oven to 325°F (165°C).
- Place the ham cut side down in a roasting pan. Pour the water or apple juice into the pan and cover the ham tightly with foil.
- Bake for about 12 to 15 minutes per pound (about 2 hours for a 9 lb ham), until the center reaches 120°F (49°C).
- While it bakes, simmer all the glaze ingredients in a small saucepan for 4 to 5 minutes, stirring, until slightly thickened.
- Raise the oven to 400°F (205°C). Remove the foil and brush half the glaze all over the ham and between the slices.
- Bake uncovered for 15 to 20 minutes, brushing with more glaze halfway, until caramelized and the center reaches 140°F (60°C). Rest 15 minutes, then serve with the pan juices.
Notes
Make ahead: Make the glaze up to 3 days ahead and keep it in the fridge.
Storage: Refrigerate leftovers within 2 hours, up to 4 days. Freeze sliced ham up to 2 months.
Reheat: Warm slices covered with a splash of water at 325°F (165°C) until hot, about 10 to 15 minutes.
Variations: Use maple syrup instead of honey, add pineapple juice to the pan, or add a pinch of red pepper flakes to the glaze.
