Honey Glazed Ham
Honey glazed ham is a fully cooked spiral ham warmed gently in the oven, then lacquered with a glaze of honey, brown sugar and Dijon until sticky and caramelized. It is the centerpiece of holidays and big family dinners.
- 2 h 25 minTotal time
- 12Servings
- 330kcal / serving
- 30 gProtein
Most of the work is simply warming it slowly without drying it out. The glaze goes on at the end, so the sugar browns without burning.
The science: why this works
- A fully cooked ham only needs to be reheated, so a gentle 325°F (160°C) oven warms it without drying it.
- Covering the pan with foil traps steam and keeps the meat from losing moisture.
- Waiting to glaze until the end lets the sugar caramelize without scorching during the long bake.
- Dijon and vinegar add tang that balances the sweetness of honey and brown sugar.
- Brushing the glaze between the slices flavors every serving.
Reheating cured meat
Ham is cured, so it is already safe and flavorful when cooked. The goal is to warm it to 140°F (60°C) without driving out moisture. Low heat and a covered pan keep the water inside the meat fibers instead of evaporating.
Learn: Salt draws water out of food →Glazing at high heat
Sugars brown quickly above 320°F (160°C) and burn soon after. Brushing the glaze on during the final 20 minutes at 400°F (200°C) gives time for the sugars to caramelize into a glossy coat without turning bitter.
Learn: Honey and maple →Honey Glazed Ham
2 h 25 min · 12 servings · American · Main course
Ingredients
Makes 12 servings
- 4 kgfully cooked bone-in spiral-cut ham (half ham)
- 170 ghoney (about 1/2 cup)
- 100 gbrown sugar, packed (about 1/2 cup)
- 3 tbspbutter
- 2 tbspDijon mustard
- 60 mlapple juice
- 1 tbspapple cider vinegar
- ½ tspground cinnamon
- ¼ tspground cloves
- 120 mlwater, for the pan
Method
Tips for the best result
- Cook the ham cut side down so the slices stay moist.
- Use a thermometer and keep it away from the bone to read the real temperature.
- Save the bone for split pea soup or beans.
Mistakes to avoid
- Baking uncovered the whole time, which dries the ham; cover it until the glaze.
- Glazing too early, which burns the sugar; wait until the last 20 to 25 minutes.
- Skipping the rest, which lets juices pour out when you slice; rest 15 minutes.
Variations and swaps
- Add a splash of bourbon or orange juice to the glaze.
- Add a tablespoon of grainy mustard and a pinch of cayenne for a sweet-spicy glaze.
- Stud the ham with whole cloves before glazing for a traditional look.
- Swap honey for maple syrup or pineapple juice concentrate.
- Swap brown sugar for dark brown sugar for a deeper flavor.
- Swap spiral ham for a bone-in or boneless ham of similar weight; adjust time to 15 minutes per pound for uncut.
Storing and reheating
Refrigerate ham within 2 hours and eat within 3 to 4 days. Freeze sliced ham up to 2 months and reheat leftovers to 165°F (74°C).
Honey Glazed Ham: questions
How long do I bake a spiral ham?
Bake about 10 to 12 minutes per pound (22 to 26 minutes per kg) at 325°F (160°C) covered, then glaze for the last 20 to 25 minutes at 400°F (200°C).
What temperature should a fully cooked ham reach?
The USDA says to reheat fully cooked, packaged ham to 140°F (60°C). If it was not packaged in a USDA-inspected plant, or for leftovers, reheat it to 165°F (74°C).
Why is my ham dry?
It was probably baked too long or uncovered. Keep the ham covered with foil and water in the pan, and stop as soon as it reaches 140°F (60°C).
When should I add the glaze to a ham?
In the last 20 to 25 minutes, after raising the oven to 400°F (200°C). Applying it earlier lets the sugar burn.
How much ham do I need per person?
Plan on 1/2 pound (225 g) per person for bone-in ham, which gives some leftovers. A 4 kg (9 lb) ham serves about 12.
