Honey Glazed Ham

I absolutely love glazed ham — I just can’t get enough of it! It’s not only super easy to make, but also elegant and packed with flavor, the kind that really impresses at family dinners or on special occasions. With its golden, shiny crust, that sweet touch of honey, and the warm aroma of spices, you’ll fall in love with its irresistible combo that turns any gathering or holiday meal into a perfect memory. So come on, let’s make it!

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Honey Glazed Ham

Ingredients

• 1 whole pre-cooked ham, about 8 lb (3.6 kg)
• 1 cup (240 ml) pure honey
• 1 cup (220 g) brown sugar
• 1/4 cup (60 ml) fresh orange juice
• 2 tablespoons (30 ml) Dijon mustard
• 2 tablespoons (30 g) unsalted butter, melted
• 1 tablespoon (15 ml) apple cider vinegar
• 1/2 teaspoon (2 g) ground cinnamon
• 1/2 teaspoon (2 g) freshly ground black pepper
• Whole cloves to taste (for decorating the ham)

Equipment

• Roasting pan with rack
• Basting brush
• Meat thermometer
• Sharp knife
• Aluminum foil

See 5 variations of the recipe at the end.

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Instructions

1. Let’s get started! First things first — preheat your oven to 325°F (165°C). While it heats up, place your ham on a roasting pan with a rack so the heat circulates evenly and the fat melts without the ham sitting in its own juices. Now, with a sharp knife, score the surface in a diamond pattern (but careful not to cut into the meat). This not only helps the glaze soak in better, but also gives you that gorgeous golden, crispy crust everyone loves.

2. Insert a few whole cloves right where the lines cross. You don’t need to cover the whole ham — just a few here and there will give it that subtle, classic holiday aroma. Remember, cloves have a strong flavor, so a little goes a long way.

3. Next, in a small saucepan, combine the honey, brown sugar, orange juice, Dijon mustard, melted butter, apple cider vinegar, cinnamon, and black pepper. Cook it over medium heat for about 3 to 5 minutes, stirring constantly until the sugar dissolves completely and the glaze thickens slightly. You’re looking for a syrupy, glossy texture — that’s when you know it’s ready.

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4. Using a basting brush, coat the ham generously with the warm glaze, making sure to get into all the corners and edges. This first layer will give you that beautiful caramelized base later on.

5. Loosely cover the ham with aluminum foil (don’t seal it completely) to keep the top from burning too soon. Roast it for 1 hour, carefully taking it out every 20 minutes to brush on more glaze. You’ll notice the color deepening and the aroma filling your kitchen — that’s the magic happening!

6. After the first hour, remove the foil and continue baking for another 30 to 45 minutes so the glaze caramelizes fully. You’ll know it’s perfect when it’s shiny, golden, and beautifully sticky. Check the internal temperature — it should reach 140°F (60°C) at the center, which means it’s hot and juicy without drying out.

7. And there you go! Take the ham out of the oven carefully and let it rest for 10 to 15 minutes before slicing. Don’t skip this step — it helps the juices settle back into the meat, making every slice tender, moist, and flavorful. Once it’s rested, carve thin slices and drizzle a bit of that leftover glaze from the pan on top. Get ready for compliments — they’re coming your way!

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Ingredient Substitutions

• Honey: If you don’t have honey, just go with pure maple syrup or agave in the same amount.
• Brown sugar: No brown sugar? Mix 1 cup (200 g) of white sugar with 1 tablespoon (15 ml) of molasses — works like a charm.
• Dijon mustard: You can swap it for regular yellow mustard or 1 teaspoon (5 ml) of dry mustard powder.
• Orange juice: Replace it with pineapple juice or 2 tablespoons (30 ml) of orange concentrate mixed with 2 tablespoons (30 ml) of water.
• Apple cider vinegar: White vinegar or lemon juice works perfectly fine in the same ratio.
• Butter: No butter? Use ghee or a bit of neutral vegetable oil instead.
• Whole cloves: They’re important for aroma, but if you’re out, go with a pinch of pumpkin spice mix or ground cinnamon.
• Pre-cooked ham: You can also use a spiral-cut smoked ham — just keep an eye on the internal temperature and adjust the cooking time.

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Preparation Tips

• Pat it dry: Use paper towels to dry the ham well before glazing so the glaze sticks better.
• Score it right: Cut the fat in 1-inch (2.5 cm) diamonds, but don’t go too deep — you don’t want to pierce the meat.
• Thicken the glaze: Heat it until it gently bubbles — that’s when it gets that shiny, syrupy texture you’re looking for.
• Brush in layers: This part’s key — one coat at the start, another halfway through, and one final layer uncovered for caramelizing.
• Use a thermometer: It’s your best friend here. Remove the ham when the center hits 140°F (60°C) to keep it juicy, not dry.
• Let it rest: Always, always let it rest 10 to 15 minutes before slicing so the juices settle back into the meat.
• Watch the browning: If the edges start to brown too quickly, loosely cover them with foil shaped like a tent.

Common Mistakes (What Not to Do)

• Don’t bake at high heat: You’ll end up burning the sugar in the glaze — not worth it.
• Don’t skip the thermometer: Guessing usually means a dry ham — and nobody wants that.
• Don’t cut too deep: Piercing the meat will make it lose all those tasty juices.
• Don’t pour all the glaze at once: Doing that will just make it drip off and burn on the pan — total waste.
• Don’t use crystallized honey: Melt it first so you don’t get a grainy, dull coating.
• Don’t trim off all the fat: Let’s be honest — that’s where the flavor and juiciness come from.
• Don’t forget to rotate the pan: Every oven heats differently, so turning it helps everything cook evenly.

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Frequently Asked Questions

• Can I use a boneless ham? Yes, but keep a closer eye on the temperature — boneless hams tend to dry out faster.
• How do I keep the glaze from burning? Bake it covered at first and crank up the heat only at the end to caramelize.
• How much honey is too much? Stick with 1 cup (240 ml) per 8 lb (3.6 kg) of ham — sweet but not overwhelming.
• Can I make the glaze ahead of time? Absolutely! It keeps up to 5 days in the fridge. Just warm it up before using.
• Can I make it in a slow cooker? Sure thing! Warm the ham there and finish it under the broiler to glaze and brown it.
• Can I skip the cloves? You can — they’re mostly decorative and aromatic, not essential.
• How do I slice it nicely? Always face the bone toward you and cut thin slices against the grain for best texture.
• What do I do with the pan juices? Mix them with a bit of glaze and water for a quick, flavorful sauce.
• Is it too salty? Not really, but you can rinse and pat dry the ham before glazing — the sweetness balances the salt anyway.
• Can I make it spicy? Totally! Add 1 to 2 teaspoons (2 to 4 g) of chili flakes or a little sriracha for a kick.

Storing & Reheating

• Refrigeration: You can keep sliced ham in airtight containers for up to 4 days, no problem.
• Freezing: Wrap portions in two layers and freeze for up to 3 months — label them so you don’t forget what’s inside.
• Reheating in the oven: Cover with foil and warm at 300°F (150°C) for 10 to 15 minutes, sprinkling a little water or juice to keep it moist.
• Reheating in the microwave: Use medium power in 30–45 second intervals so it doesn’t dry out.
• Creative leftovers: Use the extra ham for sandwiches, omelets, mac and cheese, rice bowls, or warm salads — trust me, you’ll love it every way.

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Serving Suggestions

• Think of a delicious, buttery mashed potato — smooth, creamy, and perfect next to that sweet ham.
• Some sautéed green beans with garlic and almonds always pair beautifully.
• A light apple and cabbage salad adds a fresh, crunchy touch to balance the flavors.
• Enjoy it with a warm apple cider or a chilled cranberry spritzer — both are perfect picks.
• And for dessert? How about a slice of pecan pie or a classic vanilla cheesecake? You just can’t go wrong.

Suggestions for Kids and Teens

• Serve them mini ham and cheddar sliders — they’ll disappear in seconds!
• Make some ham and pineapple quesadillas; trust me, they’ll love them.
• Mac and cheese with little ham cubes? Total comfort food win for kids and grown-ups alike.
• Try some wraps with ham, lettuce, and a mild honey-mustard sauce for something fun and easy to eat.
• Or go for mini skewers with ham, grapes, and cheese cubes — super tasty and great for snacks or lunchboxes.

Recipe Variations

• Maple-Bourbon: For a smoky, elegant twist with deep flavor, swap 1/4 cup (60 ml) of honey for maple syrup and add 2 tablespoons (30 ml) of bourbon.
• Chipotle-Orange: Love a little heat? Add 1 to 2 teaspoons (2 to 4 g) of chipotle powder to your glaze for a bold balance between sweet and mildly spicy.
• Mustard & Herbs: Just stir in 1 tablespoon (4 g) of chopped thyme and rosemary — it gives the ham a rustic, fresh aroma and a cozy flavor.
• Classic Pineapple: Go old-school and decorate with pineapple rings and cherries held by toothpicks. During the final bake, the juices caramelize beautifully for that irresistible tropical touch.
• Low Sugar: If you’re watching your sugar, simply cut the brown sugar in half and balance it with extra orange or pineapple juice — lighter, but still absolutely delicious.

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Nutritional Information (per serving)

• Energy: 410 kcal
• Protein: 33 g
• Healthy fats: 12 g
• Carbohydrates: 38 g
• Natural sugars: 34 g
• Fiber: 0 g
• Sodium: 1020 mg

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