Brown Sugar Honey Glazed Ham (Easy Spiral Ham for the Holidays)
A brown sugar honey glazed ham is one of the easiest holiday main dishes you can make. The ham is already fully cooked, so all you do is warm it gently and brush on a sticky, shiny glaze.
The glaze is a simple mix of brown sugar, honey, butter, Dijon and a little orange juice with warm spices. It soaks into every spiral slice and turns caramelized and glossy in a hot oven.
I love serving ham at Christmas because it leaves me free to focus on the sides. And the leftovers are the best part, from breakfast eggs to soup to sandwiches.
Why You’ll Love This Glazed Ham
- Almost no work. About 10 minutes of hands-on time.
- Sticky, sweet glaze. Brown sugar and honey with a little tang.
- Stays juicy. Low, covered heating keeps the ham from drying out.
- Feeds a crowd. Serves about 14 with leftovers.
- Works for any holiday. Christmas, Easter or Thanksgiving.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Spiral ham: A fully cooked, bone-in spiral ham of 8 to 10 pounds. Throw away the seasoning packet.
- Brown sugar and honey: The sweet base of the glaze. Maple syrup can replace the honey.
- Butter and Dijon: Butter makes the glaze rich, and Dijon balances the sweetness.
- Orange juice: Adds brightness. Pineapple juice is a classic swap.
- Cinnamon and cloves: Just a little for warm, festive flavor.
How to Make Brown Sugar Honey Glazed Ham
- Prep. Heat the oven to 325°F (165°C). Place the ham cut side down in a pan with water and cover with foil.
- Warm. Bake 12 to 15 minutes per pound, until the center reaches about 120°F (49°C).
- Make the glaze. Simmer the glaze ingredients for 3 to 4 minutes until smooth.
- Glaze. Raise the oven to 400°F (200°C). Brush on the glaze in two coats and bake uncovered until caramelized.
- Serve. The ham is ready at 140°F (60°C). Rest 10 to 15 minutes and serve.
My Tips for the Best Glazed Ham
- Place the ham cut side down. It keeps the slices from drying out.
- Keep it covered tightly with foil until it is time to glaze.
- Add the glaze only at the end. Sugar burns if it bakes too long.
- Spoon some glaze between the slices so every piece gets flavor.
- Use a thermometer. A fully cooked ham only needs to be heated to 140°F (60°C). A fresh, uncooked ham must reach 145°F (63°C) and rest 3 minutes.
Variations to Try
- Pineapple: Use pineapple juice and add pineapple rings for the last 15 minutes.
- Maple: Replace the honey with pure maple syrup.
- Spicy: Add a pinch of cayenne or a spoonful of hot honey.
- Bourbon: Add 2 tablespoons of bourbon to the glaze for adults.
Make-Ahead, Storage and Reheating
- Make ahead: Make the glaze up to 5 days ahead and keep it in the fridge.
- Storage: Refrigerate leftover ham up to 5 days, or freeze up to 2 months.
- Reheating: 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
Glazed ham loves creamy, cheesy sides. Serve it with my Cheesy Au Gratin Potatoes or my Garlic Parmesan Roasted Potatoes, plus a green vegetable and soft rolls.
Frequently Asked Questions
How much ham do I need per person? Plan about 3/4 pound of bone-in ham per person.
Is spiral ham already cooked? Most are fully cooked. Check the label. If it says fresh or cook before eating, it must reach 145°F (63°C).
How do I keep the ham from drying out? Heat it low, covered and cut side down, and do not overcook it.
Can I make this in a slow cooker? Yes, for a ham that fits. Cook on low 4 to 5 hours with the glaze poured over, until it reaches 140°F (60°C).
One Last Thing
I hope this brown sugar honey glazed ham becomes the star of your holiday table. If you make it, please leave a comment and a star rating below. And save it to your Christmas dinner board on Pinterest!
Brown Sugar Honey Glazed Ham
Ingredients
Ham:
- 1 fully cooked bone-in spiral ham (8 to 10 lb) discard the seasoning packet
- 1/2 cup water for the pan
Glaze:
- 1 cup packed brown sugar
- 1/3 cup honey
- 1/4 cup butter
- 2 tbsp Dijon mustard
- 2 tbsp orange juice or pineapple juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
Instructions
- Take the ham out of the fridge about 1 hour before baking. Preheat the oven to 325°F (165°C).
- Place the ham cut side down in a roasting pan and add the water. Cover tightly with foil.
- Bake about 12 to 15 minutes per pound (1 3/4 to 2 hours), until the center reaches about 120°F (49°C).
- Meanwhile, simmer the brown sugar, honey, butter, Dijon, orange juice, cinnamon and cloves in a small saucepan for 3 to 4 minutes, stirring, until smooth and slightly thick.
- Raise the oven to 400°F (200°C). Remove the foil and brush half the glaze over the ham and between the slices. Bake uncovered 10 minutes, brush with the rest, and bake 5 to 10 minutes more, until caramelized.
- A fully cooked ham is ready when the center reaches 140°F (60°C). Rest 10 to 15 minutes, then serve with the pan juices.
Notes
Storage: Refrigerate leftover ham up to 5 days, or freeze up to 2 months.
Reheat: Cover slices with foil and a splash of water and warm at 325°F (165°C) for 10 to 15 minutes.
Variations: Use maple syrup instead of honey, pineapple juice instead of orange, or add a pinch of cayenne. Note: this recipe is for a fully cooked ham. A fresh or uncooked ham must be cooked to 145°F (63°C) and rested 3 minutes.
