Honey-Glazed Ham: A Family Tradition with Sweet Memories
This honey-glazed ham recipe is a timeless holiday favorite. It's sweet, savory, and beautifully caramelized, perfect for family feasts and festive dinners.
Equipment
- 1 Roasting Pan Foil-lined recommended for easy cleanup
- 1 Basting Brush For brushing glaze evenly
- 1 Aluminum Foil For tenting during baking
- 1 Meat Thermometer To ensure proper internal temp
- 1 Saucepan To make and simmer the glaze
- 1 Carving Knife For serving slices
Ingredients
- 1 bone-in spiral ham about 8–10 pounds
- ¼ inch fat layer leave this for roasting
- ½ cup honey preferably raw or local
- ½ cup brown sugar light or dark
- 2 tbsp Dijon mustard or yellow mustard
- 2 tbsp orange juice freshly squeezed
- 1 tbsp apple cider vinegar balances sweetness
- ¼ tsp ground cloves optional, for warmth
- optional whole cloves for studding ham
Instructions
- Prep the Ham- Preheat oven to 325°F (163°C). Line a roasting pan with foil for easier cleanup.- Trim excess fat from the ham, leaving about 1/4 inch to help the glaze stick and enhance moisture.- Score the surface of the ham in a crisscross diamond pattern.- (Optional) Stud whole cloves into the intersections of the scoring for added aroma and tradition.
- Make the Glaze- In a saucepan over medium heat, combine honey, brown sugar, Dijon mustard, orange juice, apple cider vinegar, and ground cloves.- Stir well and bring to a gentle simmer for 5–7 minutes, until slightly thickened. Remove from heat and set aside.
- Bake and Glaze- Place the ham cut-side down in the prepared roasting pan and cover loosely with foil.- Bake for 15–20 minutes per pound, or until the internal temperature reaches 140°F.- In the last 45 minutes of baking, begin brushing the glaze over the ham every 15–20 minutes.- For a caramelized crust, remove the foil and broil for 2–3 minutes at the end. Watch carefully to avoid burning.
- Rest and Serve- Remove the ham from the oven and let it rest for 15–20 minutes before slicing.- Slice and serve warm with your favorite side dishes.
Notes
- For the best flavor, use raw local honey — it adds floral depth and richer caramelization.
- Bone-in spiral hams are easiest to serve and soak up the glaze beautifully.
- Avoid applying glaze too early. Start glazing in the last 45 minutes of cooking to prevent burning.
- If you’re short on orange juice, pineapple juice or apple cider makes a great substitute.
- Leftovers are excellent in sandwiches, soups, or casseroles. Freeze sliced portions for up to 2 months.
- Let the ham rest at least 15 minutes before slicing to retain its juices.