Picture this: you carry a golden, shiny honey glazed ham to the table. The sweet aroma fills the room. Everyone gasps. Cameras come out. Someone whispers, “Did you really make this yourself?” And you get to smile and say, “Yes – and it was easy!”
For years I thought perfect glazed ham was something only grandmothers or professional chefs could pull off. Then I discovered the secret: start with a fully-cooked spiral ham and treat it with love (and a killer glaze). That’s literally it.
Today I’m handing you my all-time favorite, most-requested recipe that I’ve made for over a decade. It has never – not once – let anyone down. Follow these steps and you’ll create holiday memories that taste as good as they look. Ready? Let’s make magic together.
Why This Recipe Is Different (and Better)
I’ve tried dozens of glazed ham recipes. Some were too sweet, some dried out the meat, some took forever. This one checks every box:
- Perfectly balanced sweet-tangy flavor
- Juicy meat with a crackly, caramelized exterior
- Foolproof timing and temperature guide
- Works every single time, even for first-timers
- Budget-friendly (often cheaper per serving than turkey!)
- Leftover-friendly for days of meals
Everything You Need to Know Before You Start
Choosing the Best Ham for Glazing
Not all hams are created equal. Here’s what to look for in the store:
| Type | Best For Glazing? | Why |
|---|---|---|
| Spiral-sliced, bone-in, fully cooked | YES – the winner! | Pre-sliced so glaze gets between every layer |
| Bone-in, fully cooked (not sliced) | Very good | Score the fat yourself for pretty diamond pattern |
| Boneless ham | Okay | Drier texture, less flavor from bone |
| Uncooked / “cook before eating” ham | No – different recipe | Requires much longer, slower cooking |
Pro tip: Look for “natural juices” or “water added” on the label – avoid “ham with water product” if possible (it’s lower quality).
Understanding Ham Labels (So You Never Buy the Wrong One)
- Fully cooked / Ready-to-eat → This is what we want!
- Cook-before-eating / Fresh ham → Needs 3–4 hours low-and-slow
- Spiral sliced → Easiest for beginners
- Hickory smoked → Amazing flavor
According to the USDA, a fully-cooked ham is safe straight from the package, but warming it to 140°F gives the best texture and flavor: USDA Ham Basics.
Full Shopping List (Copy and Paste into Your Phone)
Main Ingredients
- 1 spiral-sliced bone-in ham (7–10 pounds) – fully cooked
- 1 cup real honey (local is wonderful!)
- ¾ cup packed brown sugar (light or dark)
- ½ cup (1 stick) unsalted butter
- 2 tablespoons Dijon mustard (or regular yellow if that’s what you have)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves or nutmeg
- Optional: whole cloves, pineapple rings, maraschino cherries
Pantry Check
- Aluminum foil
- Black pepper (optional)
- Cornstarch (for thickening extra glaze into sauce)
Equipment – You Probably Already Own Everything
- Large roasting pan OR rimmed baking sheet
- Heavy-duty aluminum foil
- Small saucepan
- Whisk or spoon
- Basting brush (a spoon works too)
- Meat thermometer (digital instant-read is life-changing)
- Sharp carving knife
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The Famous 5-Minute Honey Glaze Recipe
This glaze is liquid gold. Sweet, tangy, spiced, and it hardens into that gorgeous shiny coating everyone loves.
- Melt butter in a small saucepan over medium heat.
- Add honey, brown sugar, Dijon, vinegar, garlic powder, cinnamon, and cloves.
- Whisk constantly until sugar dissolves (3–4 minutes).
- Bring just to a simmer, then remove from heat.
- Let cool 5 minutes – it will thicken slightly.
Make-ahead tip: Prepare up to 5 days ahead and store in the fridge. Warm gently before using.
Detailed Step-by-Step Instructions (With Exact Timing)
Step 1: Room Temperature Rest (30–60 minutes)
Remove ham from fridge 30–60 minutes before baking. This helps it heat evenly.
Step 2: Preheat Oven
Preheat to 325°F (165°C). Move oven rack to lower third.
Step 3: Prep the Pan
Line roasting pan with foil (shiny side down). Add a roasting rack if you have one – it’s not required.
Step 4: Prepare the Ham
- Remove all packaging, including plastic disc on bone.
- Pat dry with paper towels.
- Place cut-side down in pan.
- Optional classic look: insert whole cloves into intersections of slices.
- Cover tightly with foil, sealing edges.
Step 5: Initial Low-and-Slow Bake (Covered)
Bake at 325°F for 10–12 minutes per pound. Example:
| Ham Size | Covered Time at 325°F |
|---|---|
| 7 lb | 70–84 minutes |
| 8 lb | 80–96 minutes |
| 9 lb | 90–108 minutes |
| 10 lb | 100–120 minutes |
Step 6: The Glazing Magic (This Is Where It Gets Gorgeous)
- Remove ham from oven. Increase temperature to 400°F (200°C).
- Carefully remove foil (lots of steam!).
- Brush generously with glaze – get deep between slices.
- Return uncovered to oven for 15 minutes.
- Brush again (use about ⅓ of remaining glaze).
- Bake another 10–15 minutes until deeply golden and caramelized.
- Final brush with remaining glaze right when it comes out.
Target internal temperature: 140°F in thickest part (not touching bone).
Step 7: Rest – The Most Important Step!
Tent loosely with foil and rest 15–20 minutes. Juices redistribute = maximum tenderness.
Step 8: Carve and Serve Like a Pro
Transfer to cutting board. Cut along the bone to release slices. Arrange beautifully on platter and drizzle with any remaining glaze warmed into a sauce.
Complete Timing Chart for Every Ham Size
| Ham Weight | Covered (325°F) | Uncovered Glazing (400°F) | Resting | Total Time |
|---|---|---|---|---|
| 6–7 lbs | 60–80 min | 25–35 min | 15 min | 1.75–2 hrs |
| 7–8 lbs | 70–95 min | 30–40 min | 15 min | 2–2.5 hrs |
| 8–9 lbs | 80–110 min | 30–40 min | 20 min | 2.25–2.75 hrs |
| 9–10 lbs | 90–120 min | 35–45 min | 20 min | 2.5–3 hrs |
Make It Even More Stunning: Optional Garnishes
- Pineapple rings + maraschino cherries secured with toothpicks (last 20 minutes)
- Fresh rosemary sprigs tucked between slices
- Orange slices for a citrus twist
- Drizzle of hot honey right before serving
15 Perfect Side Dishes for Honey Glazed Ham
- Creamy Garlic Mashed Potatoes
- Roasted Garlic Butter Green Beans
- Sweet Potato Casserole with Pecan Streusel
- Classic Mac and Cheese
- Honey Roasted Carrots
- Creamed Spinach
- Pineapple Casserole (Southern classic!)
- Cornbread Stuffing
- Brussels Sprouts with Bacon and Balsamic
- Cranberry Pineapple Salad
- Soft Yeast Dinner Rolls
- Cheesy Hashbrown Casserole
- Deviled Eggs
- Ambrosia Salad
- Scalloped Potatoes
Flavor Variations to Match Your Taste
| Variation | Swap or Add | Result |
|---|---|---|
| Bourbon Honey | 2–3 tbsp bourbon | Deeper, adult flavor |
| Maple Brown Sugar | Maple syrup instead of honey | Cozy breakfast vibes |
| Spicy Kick | ½ tsp cayenne or chili flakes | Sweet heat! |
| Orange Ginger | Orange zest + 1 tsp grated ginger | Bright and fresh |
| Mustard Lover | Extra 2 tbsp grainy mustard | Tangy and bold |
How to Store, Freeze, and Reheat Leftovers Like a Pro
Fridge
Up to 5 days in airtight container or tightly wrapped.
Freezer
Up to 2 months. Slice first for easy portions.
Best Reheating Methods
- Oven: 275°F covered with a little broth, 10 minutes per pound
- Microwave: 50% power with damp paper towel
- Stovetop: In a skillet with a splash of water, covered
10 Genius Leftover Honey Ham Recipes
- Ham and Cheese Sliders
- Ham and Bean Soup
- Ham Fried Rice
- Monte Cristo Sandwiches
- Ham and Potato Soup
- Ham Quiche
- Ham and Pineapple Pizza
- Cuban Sandwich
- Ham Salad
- Breakfast Casserole
Troubleshooting: Common Problems and Fixes
- Glaze too thin? Simmer longer or add 1 tsp cornstarch slurry
- Ham drying out? You skipped the foil cover or overcooked – use thermometer next time
- Too salty? Serve with sweet sides like pineapple or sweet potatoes
- Not caramelized enough? Final 5 minutes under broiler (watch carefully!)
Frequently Asked Questions (Everything Beginners Ask Me)
Do I have to use a spiral sliced ham?
No, but it’s by far the easiest. Non-spiral hams need scoring (shallow diamond cuts) so glaze can penetrate.
Can I make this in a slow cooker?
Yes! 3–4 hours on low, glaze during last 30 minutes under broiler for shine.
Is the ham already cooked when I buy it?
Yes – fully-cooked hams just need reheating to 140°F for best texture (USDA guideline).
Can I use a boneless ham?
You can, but bone-in has more flavor and stays juicier.
How much ham per person?
Plan ¾ pound bone-in per person (or ½ pound boneless).
My glaze crystallized – what happened?
Too much sugar or cooled too fast. Warm gently with a splash of water next time.
Can I double the glaze?
Absolutely – extra sauce for drizzling is never a bad idea!
Will this work with a fresh (uncooked) ham?
No – fresh ham needs low, slow cooking (275°F for hours). This recipe is only for fully-cooked hams.
Final Words from My Kitchen to Yours
Every time I make this honey glazed ham, I’m reminded why I fell in love with cooking in the first place. It’s not about fancy techniques or expensive ingredients – it’s about creating something that brings people together, makes them close their eyes after the first bite, and say, “Wow.”
You now have everything you need to create that moment. The recipe is tested, the steps are clear, and I’m cheering for you from afar.
So preheat that oven, pour yourself a glass of something festive, and get ready to make the best ham of your life. You’ve totally got this.
Happy holidays, happy cooking, and may your table be filled with love, laughter, and the sweet smell of honey glazed perfection.
With full plates and full hearts,
MD Ashraf Ahmed