Create the ultimate honey glazed ham with this easy recipe – sweet honey, tangy mustard, and savory spices for a flavor explosion!
Serve with mashed potatoes, roasted Brussels sprouts, and homemade dinner rolls for an impressive meal everyone will love.
A perfectly glazed ham is a staple for any holiday feast, and this honey-glazed ham recipe will surely be a crowd-pleaser. The combination of sweet honey, tangy mustard, and savory spices creates a flavor explosion that will have your guests coming back for seconds. Plus, this recipe is easy to make, so you can spend more time enjoying the company of your loved ones and less time stressing in the kitchen.
Why This Recipe Works
- Scoring the ham allows the glaze to seep into the meat, creating a delicious flavor throughout.
- Honey and Brown Sugar provide the sweet base for the glaze that caramelizes during baking, creating a delicious crust on the ham.
- Melted butter adds richness and depth of flavor to the honey glaze, balancing out the sweetness.
- Pineapple and orange juice add a fruity sweetness that perfectly complements the savory ham.
- The soy sauce, mustard, and vinegar add depth and complexity to the glaze that can’t be beat.
- Garlic adds an extra savory note to the glaze, complementing the sweetness of the honey and providing a subtle depth to the dish.
Choosing The Right Size Ham
The number of people a ham will serve depends on the size of the ham and the portion size per person. As a general guideline, a bone-in ham will serve approximately ½ pound per person, while a boneless ham will serve approximately ⅓ pound per person.
So, for example, an 8lb fully cooked ham will serve approximately 16 people with a portion size of ½ lb or 24 with a portion size of ⅓ lb per person.
Keep in mind that if you have a larger crowd or want to have leftovers, you may want to choose a larger ham or plan for additional side dishes to accompany the ham.
Ingredient Notes
Ham: Use a fully cooked smoked or unsmoked ham that is unglazed. Spiral sliced hams can also be used.
Honey: Use good quality honey for the best flavor. Local honey can also add a unique twist to the recipe.
Pineapple juice: Use unsweetened pineapple juice for the best results.
Orange juice: Freshly squeezed orange juice works best, but you can also use store-bought orange juice if needed.
Soy sauce: As ham can be salty, use low-sodium soy sauce to avoid an overly salty dish.
Brown sugar: Light or dark brown sugar both work well in this recipe.
Vinegar: Use white wine or cider vinegar for the best flavor.
Dijon mustard: Any brand of dijon mustard will do.
Garlic: Fresh garlic is recommended for the best flavor, but minced garlic from a jar can be used as a substitute.
Ground cloves: Use fresh ground cloves for the best flavor.
Butter: Use unsalted butter for the best flavor. You can also substitute with margarine or a vegan butter alternative for a dairy-free version of the recipe.
Step By Step Instructions
Preparation
To make honey glazed ham, preheat your oven to 325°F (165°C). While the oven is heating up, remove the ham from its packaging and place it in a roasting pan.
Score the surface of the ham in a diamond pattern, about 1/4 inch deep. The scoring will allow the glaze to penetrate the ham and create a more flavorful end result. Use a sharp knife to make shallow cuts in a diamond pattern, ensuring not to cut too deep.
To Make The Glaze
Add 1/4 cup of unsalted butter over medium heat. Add 1 cup of packed brown sugar, 1/2 cup of honey, 2 tablespoons of low-sodium soy sauce, 3 tablespoons of dijon mustard, 3 tablespoons of pineapple juice, 2 tablespoons of orange juice, 2 teaspoons of white wine or cider vinegar, 2 cloves of minced garlic, and 1/4 teaspoon of ground cloves to a saucepan.
Stir the mixture until it becomes smooth and cook over medium heat for about 5 to 7 minutes, stirring occasionally.
As the glaze mixture cooks, it will thicken and become more syrupy in texture. Keep an eye on it, stirring occasionally to prevent it from burning or sticking to the pan.
Once it thickens slightly, take the saucepan off the heat. Let the glaze stand for a few minutes. It will continue to thicken even more. You want it to become thick enough to brush on.
Glazing & Baking
Brush the ham with the glaze mixture, making sure to get the glaze into the scored cuts. Use a pastry brush or a spoon to coat the ham with the glaze.
Be generous with the glaze, making sure to cover the ham completely. The glaze will add a beautiful shine and sticky texture to the ham.
Cover with foil, and bake for 1 ½ hours. Baste every 30 minutes, then turn oven to 425°F/218°C. Add more glaze as needed, remove the foil, and bake for another 15 to 30 minutes.
Once the glaze crisps up and the internal temperature of the ham reaches 140°F/60°C, remove it from the oven and let it rest for 15-20 minutes before slicing. Use a meat thermometer to check the internal temperature of the ham.
Letting the ham rest will allow the juices to redistribute and make it easier to slice. Cover the ham with aluminum foil to keep it warm while it’s resting.
The extra glaze will add even more sweetness and tanginess to the ham. You can also drizzle the glaze over the sliced ham for an extra burst of flavor.
Slice the ham before serving.
Serve the honey glazed ham with the extra glaze on the side.
You can also reheat the remaining glaze mixed with the pan drippings and serve it alongside the ham.
Spiral Ham Instructions
For a spiral ham, you can follow the same recipe as for a fully cooked unglazed ham, but with a few adjustments.
- Instead of scoring the ham, simply place the spiral sliced ham in a roasting pan, cut side down.
- Brush the glaze mixture over the ham, and get the glaze into the slices.
- Cover the ham with aluminum foil and bake for about 1 hour and 30 minutes.
- Remove the foil and baste the ham with the remaining glaze. Bake for another 30 minutes, basting every 10 minutes, or until the internal temperature of the ham reaches 140°/60°CF.
- Let the ham rest for 10-15 minutes before slicing and serving.
Since spiral hams are pre-sliced, the glaze will seep into the slices as it bakes, creating a more flavorful and tender end result. Covering the ham with foil for the first part of the baking process is important to prevent it from drying out.
Erren’s Top Tips
- Check the label: Ensure the ham you’re buying is fully cooked and does not need additional cooking. This will save you time and effort in the kitchen.
- Glaze early: Since the ham is already cooked, adding the glaze early on in the cooking process is important to allow it to caramelize and create a flavorful crust. Don’t wait until the last minute to add the glaze; it may not have enough time to develop its flavor fully.
- Adjust cooking time: Since the ham is fully cooked, it only needs to be heated in the oven. Be prepared to adjust cooking time based on the size and shape of your ham, and use a meat thermometer to ensure it has reached the proper temperature.
- Cover with foil: Covering the ham loosely with foil during the first hour of baking will help prevent it from drying out while the glaze caramelizes.
- Baste frequently: Basting the honey glazed ham with the glaze and pan juices during the last 30 minutes of baking will help keep it moist and flavorful. Use a basting brush or spoon to coat the ham evenly.
- Let it rest: Letting the ham rest for 10-15 minutes before slicing allows the juices to redistribute throughout the ham, resulting in more tender, juicy meat.
- Use a meat thermometer: It’s important to ensure your ham is heated to the proper temperature. Use a meat thermometer to check that the internal temperature of the ham has reached 140°F (60°C) before serving.
- Experiment with spices: While this recipe uses ground cloves and dijon mustard, experiment with other spices and seasonings to create your unique flavor profile.
Storage & Freezing Instructions ❄
- Store any leftover ham in an airtight container in the refrigerator for up to 3 to 4 days.
- To freeze honey glazed ham, wrap it tightly in plastic wrap and then in aluminum foil. Label the package with the date and store it in the freezer for up to 2-3 months. To thaw, place the ham in the refrigerator for 24-48 hours before reheating.
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Let’s Make Honey Glazed Ham
Ingredients
- ¼ cup unsalted butter
- 1 cup brown sugar packed
- ½ cup honey
- 1 tablespoon low-sodium soy sauce
- 3 tablespoons dijon mustard
- 3 tablespoons pineapple juice
- 2 tablespoons orange juice
- 1 tablespoon vinegar white wine, or cider
- 2 Cloves garlic minced
- ½ teaspoon ground cloves
- Cooking spray
- 8 to 10 lb fully cooked ham unglazed if possible – unsliced or spiral
Instructions
- Preheat your oven to 325°F/163°C. Spray a 9×13 inch roasting pan with baking spray or insert a roasting rack.
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar, honey, soy sauce, mustard, pineapple juice, orange juice, vinegar, garlic, and cloves. Stir until the mixture is smooth.
- Cook the glaze mixture over medium heat for 5 to 7 minutes, stirring occasionally until it bubbles and thickens slightly. Remove from heat.
- Let the glaze stand for a few minutes, and it will continue to thicken even more.
For An Unsliced Ham
- Place the unglazed ham in the pan cut side down or on its side in a rack in a roasting pan. Score the surface of the ham in a diamond pattern, about 1/4 inch deep.
- Brush the ham with the glaze mixture, making sure to get the glaze into the scored cuts.
- Cover with foil and bake, basting every 30 minutes. For a bone-in ham, cook for approximately 15 to 18 minutes per pound. For a boneless ham, cook for approximately 18 to 20 minutes per pound.Remove foil and bake at 425°F/218°C for 15 to 30 minutes to crisp the glaze.
- Once the internal temperature of the ham reaches 140°F/60°C, remove it from the oven and let it rest for 15 to 20 minutes before slicing.
- Serve the ham with the extra glaze on the side.
For a spiral Ham
- Preheat your oven to 325°F/163°C. Prepare a roasting pan with cooking spray.
- Place the spiral-sliced ham in a roasting pan, cut side down.
- Brush the glaze mixture over the ham, making sure to get the glaze into the slices.
- Cover with foil and bake, basting every 30 minutes. For a bone-in ham, cook for approximately 15 to 18 minutes per pound. For a boneless ham, cook for approximately 18 to 20 minutes per pound.Remove foil and bake at 425°F/218°C for 15 to 30 minutes to crisp the glaze.
- Let the ham rest for 10 to 15 minutes before slicing and serving.
- Serve the ham with the extra glaze on the side. You can also reheat the remaining glaze mixed with the pan drippings and serve it alongside the ham.
Tips + Notes
- Check the label: Ensure the ham you’re buying is fully cooked and does not need additional cooking. This will save you time and effort in the kitchen.
- Glaze early: Since the ham is already cooked, adding the glaze early on in the cooking process is important to allow it to caramelize and create a flavorful crust. Don’t wait until the last minute to add the glaze; it may not have enough time to develop its flavor fully.
- Adjust cooking time: Since the ham is fully cooked, it only needs to be heated in the oven. Be prepared to adjust cooking time based on the size and shape of your ham, and use a meat thermometer to ensure it has reached the proper temperature.
- Cover with foil: Covering the ham loosely with foil during the first hour of baking will help prevent it from drying out while the glaze caramelizes.
- Baste frequently: Basting the honey glazed ham with the glaze and pan juices during the last 30 minutes of baking will help keep it moist and flavorful. Use a basting brush or spoon to coat the ham evenly.
- Let it rest: Letting the ham rest for 10-15 minutes before slicing allows the juices to redistribute throughout the ham, resulting in more tender, juicy meat.
- Use a meat thermometer: It’s important to ensure your ham is heated to the proper temperature. Use a meat thermometer to check that the internal temperature of the ham has reached 140°F (60°C) before serving.
- Experiment with spices: While this recipe uses ground cloves and dijon mustard, experiment with other spices and seasonings to create your unique flavor profile.
Lilly says
I made this for Easter dinner. It came out fabulous! The glaze was perfect! It had so much flavor and wasn’t overly sweet! Thanks for sharing!!
Erren Hart says
Thank you for taking the time to comment and share your positive experience with the recipe. I’m delighted that it turned out well for you!
Dianna says
I made these on Easter. They were wonderful and soft! Everyone loved them!
Erren Hart says
Thank you for taking the time to comment and share your positive experience with the recipe. I’m delighted that it turned out well for you!