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Honey Glazed Ham Recipe

Honey Glazed Ham

iamwinfred
This Honey Glazed Ham is the ultimate holiday centerpiece, featuring a perfectly cooked bone-in ham coated in a sweet and tangy glaze made with honey, brown sugar, Dijon mustard, and warm spices. The glaze caramelizes beautifully in the oven, creating a glossy, slightly crunchy coating that contrasts wonderfully with the moist, tender meat underneath. Despite its impressive presentation, this recipe is surprisingly straightforward and foolproof, making it perfect for both novice and experienced cooks. It feeds a crowd, can be prepared ahead of time, and is versatile enough for Christmas, Easter, Thanksgiving, or any special celebration.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 12 servings
Calories 280 kcal

Equipment

  • Large roasting pan with rack
  • Aluminum foil
  • Medium saucepan
  • Pastry brush or basting brush
  • Sharp knife
  • Meat thermometer
  • Measuring cups and spoons

Ingredients
  

  • 1 bone-in ham 8-10 pounds, fully cooked
  • 1 cup honey 240ml
  • 1/2 cup brown sugar 100g, packed
  • 1/4 cup Dijon mustard 60ml
  • 2 tablespoons apple cider vinegar 30ml
  • 1 teaspoon ground cinnamon 2.5g
  • 1/2 teaspoon ground cloves 1g
  • whole cloves optional, for studding

Instructions
 

  • Remove the ham from the refrigerator and let it sit at room temperature for 30 minutes. Preheat your oven to 325°F (165°C) and line your roasting pan with aluminum foil.
  • Place the roasting rack inside the pan and set the ham cut-side down on the rack. Score the skin in a diamond pattern if desired, and press whole cloves into the intersections.
  • Tent the ham loosely with aluminum foil, making sure the foil doesn't touch the surface of the meat.
  • In a medium saucepan, combine honey, brown sugar, Dijon mustard, and apple cider vinegar. Whisk over medium heat until smooth.
  • Add ground cinnamon and ground cloves, stirring to incorporate. Bring to a gentle simmer and cook for 3-4 minutes until sugar dissolves and glaze thickens slightly. Remove from heat and set aside.
  • Place the foil-tented ham in the preheated oven and roast for approximately 1 hour and 15 minutes (about 10-12 minutes per pound).
  • Remove the ham from the oven and discard the aluminum foil. Brush about one-third of the glaze all over the surface, getting it into the scored cuts. Return to the oven and increase temperature to 375°F (190°C).
  • After 15 minutes, remove the ham and brush on another third of the glaze. Return to the oven for another 15 minutes.
  • Remove once more and apply the remaining glaze. Return to the oven for a final 15-20 minutes until the glaze is bubbling and caramelized. Watch carefully to prevent burning.
  • Insert a meat thermometer into the thickest part of the ham, avoiding the bone. The internal temperature should reach 140°F (60°C).
  • Remove the ham from the oven, tent loosely with fresh aluminum foil, and let it rest for 15-20 minutes before carving.
  • Use a sharp carving knife to slice the ham perpendicular to the bone, cutting slices about 1/4 to 1/2 inch thick. Arrange on a warm serving platter and drizzle with pan juices or remaining glaze.

Notes

  • Choose the right ham: Look for a bone-in, fully cooked ham for the best flavor and texture. Spiral-cut hams work great because the glaze seeps into the cuts.
  • Don't skip the resting period: Letting the ham rest after cooking is crucial. It allows the juices to redistribute and makes carving much easier.
  • Watch the glaze carefully: The sugars in the glaze can burn quickly once the temperature increases. Check the ham every 10-15 minutes during the final glazing stages.
  • Use a meat thermometer: This is the only reliable way to know when your ham is perfectly heated through without overcooking it.
  • Save the drippings: The pan drippings mixed with any leftover glaze make an incredible sauce. Pour them into a small pitcher and serve alongside the ham.
  • Tent properly: When tenting with foil, make sure it's loose and doesn't touch the ham surface. This prevents sticking and allows air circulation.
  • Room temperature matters: Taking the ham out of the fridge 30 minutes before cooking helps it cook more evenly throughout.
  • Make-ahead glaze: The glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before using.
  • Storage: Store leftover ham tightly wrapped in the refrigerator for up to 5 days, or freeze portions for up to 2 months.
  • Variations: Try maple-bourbon, orange-honey, pineapple-brown sugar, spicy-sweet, herb-infused, Asian-inspired, or cherry-glazed variations for a unique twist.

Nutrition

Serving: 1ServingCalories: 280kcalCarbohydrates: 18gProtein: 26gFat: 12gSaturated Fat: 4gCholesterol: 85mgSodium: 1450mgPotassium: 340mgSugar: 17gIron: 1.2mg
Keyword bone-in ham, christmas ham, easy ham recipe, holiday ham recipe, honey glazed ham
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