There’s something magical about a honey-glazed bone-in ham coated in a sticky honey-mustard glaze and kissed by cinnamon and cloves as it roasts to a golden finish. This spiced brown sugar glaze caramelizes to sticky perfection, filling your kitchen with warm, festive notes that make every slice irresistible. Whether you’re feeding a family gathering or treating yourself to a special dinner, this recipe will have everyone asking for seconds—trust me, you’ll want to dive in right away!
Key Ingredients
Before we dive into the cooking process, let’s gather everything we need to create that irresistible honey-mustard glaze and perfectly baked ham.
- 1 fully cooked bone-in ham (8 to 10 pounds): A hearty centerpiece that absorbs the glaze and stays juicy thanks to the bone.
- 1 cup honey: Adds natural sweetness and helps form a glossy, sticky coating.
- 1/2 cup brown sugar, packed: Deep, molasses-rich sweetness that caramelizes beautifully.
- 1/4 cup Dijon mustard: Provides tangy depth and balances the sweetness.
- 1/4 cup apple cider vinegar: Bright acidity that cuts through richness and enhances flavor.
- 1 teaspoon ground cinnamon: Warm spice that complements the honey-glaze aroma.
- 1/2 teaspoon ground cloves: Earthy spice delivering festive warmth.
- 1/2 teaspoon ground nutmeg: Nutty, sweet-spicy notes for extra complexity.
- 1/4 teaspoon black pepper: A hint of heat and depth to balance the sweetness.
- Whole cloves (optional, for studding): Stud into the scored ham for decoration and extra spice.
How To Make Honey Glazed Ham
This recipe is all about layering flavors and taking simple steps to achieve a show-stopping holiday ham. You’ll start by scoring and optionally studding the rind, simmering a deeply spiced glaze, and then brushing and baking to create a caramelized crust. Frequent basting keeps the meat moist as it reaches the perfect internal temperature, and a final rest period locks in juices before carving. Ready to get cooking?
1. Preheat your oven to 325°F (165°C) to ensure even cooking.
2. Remove the ham from its packaging and place it on a cutting board. If there’s a rind, score it in a shallow diamond pattern—don’t cut too deeply into the meat.
3. If you like an extra spiced touch, stud the intersections of the diamond cuts with whole cloves.
4. In a medium saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, nutmeg, and black pepper. Stir over medium heat until the sugar dissolves and the mixture becomes a smooth glaze, about 5 minutes.
5. Place the ham, cut side down, in a large roasting pan. Generously brush the entire surface with the warm glaze.
6. Loosely cover the ham with aluminum foil to lock in moisture, then transfer to the oven.
7. Bake for 1½ to 2 hours, basting with remaining glaze every 30 minutes. The ham is ready when a meat thermometer reads 140°F (60°C) in the thickest part (avoiding bone).
8. In the last 20–30 minutes, remove the foil to let the glaze caramelize and brown on top.
9. Once beautifully glazed, remove the ham from the oven and let it rest for 15–20 minutes before slicing and serving.
Serving Suggestions
A well-glazed ham deserves sides that complement its sweet, spiced notes and soak up every drop of glaze. These pairings create balance, color, and texture—perfect for making your meal complete.
- Creamy Mashed Potatoes: Pillowy potatoes tossed with butter and cream are ideal for catching extra glaze.
- Garlic Butter Green Beans: Lightly sautéed green beans with garlic add freshness and a subtle crunch.
- Crisp Garden Salad: Mixed greens with a tangy vinaigrette cut through the ham’s sweetness for a refreshing bite.
- Warm Dinner Rolls: Soft rolls are perfect for mopping up pan juices and making mini ham sandwiches.
Tips For Perfect Honey Glazed Ham
Nailing this honey-glazed ham is all about timing, temperature, and a few smart shortcuts. Keep your glaze ready, monitor the oven, and use that foil strategically for a juicy, caramelized finish.
- This dish shines at holiday gatherings, potlucks, or family dinners thanks to its show-stopping glaze.
- Make the glaze up to one week in advance and store it in an airtight container in the fridge.
- Repurpose leftover ham in sandwiches, soups, or salads for quick, flavorful meals.
- For a spicier kick, stir in 1 teaspoon of cayenne pepper to the glaze before brushing.
- Pair with mashed potatoes, green beans, or a crisp salad for a complete feast that hits every flavor note.
How To Store It
Proper storage keeps your ham juicy and flavorful for days of delicious leftovers. Follow these methods to maintain optimal taste and texture.
- Refrigerate: After slicing, place ham in an airtight container or wrap tightly in foil. Store in the fridge for up to 4 days, adding a spoonful of pan juices to retain moisture.
- Freeze: Portion slices into freezer-safe bags, remove excess air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm slices in a covered baking dish with a splash of glaze or broth at 275°F for 10–15 minutes to prevent drying.
- Store Glaze Separately: Keep any leftover glaze in a sealed jar in the fridge for up to 1 week, stirring before using.
Frequently Asked Questions
Got questions? Here are quick answers to the most common concerns about making the perfect honey-glazed ham.
- What size and type of ham should I use for this recipe?
Use a fully cooked bone-in ham weighing about 8 to 10 pounds. The bone-in variety holds up well during baking and absorbs the glaze more evenly. If you choose a smaller or boneless ham, you will need to reduce the cooking time and adjust glaze quantities.
- Do I need to remove the rind before scoring and studding the ham?
You do not need to remove the rind entirely. Simply score the rind in a shallow diamond pattern, being careful not to cut too deeply into the meat. The rind helps the glaze adhere. If it’s very thick, you can trim it slightly but leave enough for the glaze to cling to and for optional studding with whole cloves.
- Can I prepare the honey glaze ahead of time?
Yes. You can make the glaze up to one week in advance. Store it in an airtight container in the refrigerator. Before using, gently reheat it in a saucepan over low heat, stirring until smooth and pourable, then use it to baste the ham as directed.
- How do I ensure the ham is heated through without drying out?
Bake the ham cut side down first to retain moisture, then baste every 30 minutes. Use a meat thermometer in the thickest part of the ham (avoiding bone) and remove it from the oven when it reaches an internal temperature of 140°F (60°C). Let it rest under foil for 15–20 minutes before carving.
- Why do I remove the foil in the last 20–30 minutes of baking?
Removing the foil allows the glaze’s sugars—honey, brown sugar, apple cider vinegar and spices—to caramelize and brown beautifully on the surface. This step builds a glossy, slightly crisp exterior while keeping the interior moist.
- My glaze is browning too quickly. What should I do?
If the glaze starts to darken excessively, tent the ham loosely with foil again and reduce the oven temperature by about 10–15°F. Continue to baste gently, checking every 10 minutes until it reaches 140°F internally and has an even caramelized color.
- How should I carve and serve the ham once it’s rested?
After resting 15–20 minutes, place the ham on a carving board. Slice thinly against the grain for tender, uniform pieces. Arrange on a platter and drizzle with any pan juices or leftover glaze. This ham pairs well with mashed potatoes, green beans or a crisp green salad.
What Makes This Special
This honey-glazed ham brings together the perfect blend of sweet, tangy, and warm spices that caramelize into a sticky, golden crust—truly the star of any table. The method of scoring, studding with cloves, and basting ensures every bite is juicy and flavorful. Feel free to print this article and tuck it into your holiday binder for fuss-free entertaining. Tried it already? Drop a comment below with your tweaks, anecdotes, or any questions—your feedback makes cooking even more fun!
Honey Glazed Ham
Description
This honey-glazed bone-in ham is slathered with a spiced brown sugar glaze that caramelizes to sticky perfection, filling the kitchen with sweet and warm notes of cinnamon, cloves, and nutmeg.
Ingredients
Instructions
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Preheat your oven to 325°F (165°C).
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Remove the ham from its packaging and place it on a cutting board. If the ham has a rind, you can score it in a diamond pattern, being careful not to cut too deeply.
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If desired, stud the scored ham with whole cloves by inserting them into the intersections of the diamond cuts.
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In a medium saucepan, combine the honey, brown sugar, Dijon mustard, apple cider vinegar, ground cinnamon, ground cloves, ground nutmeg, and black pepper. Stir the mixture over medium heat until the sugar dissolves and it becomes a smooth glaze, approximately 5 minutes.
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Place the ham, cut side down, in a large roasting pan. Brush a generous amount of the glaze over the entire ham.
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Cover the ham loosely with aluminum foil to prevent it from drying out and place it in the preheated oven.
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Bake the ham for about 1.5 to 2 hours, basting with the remaining glaze every 30 minutes. The ham is done when it reaches an internal temperature of 140°F (60°C).
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In the last 20-30 minutes of baking, remove the foil to allow the glaze to caramelize and brown on the surface.
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Once the ham is fully cooked and beautifully glazed, remove it from the oven and let it rest for 15-20 minutes before slicing and serving.
Note
- This dish is perfect for holiday gatherings, potlucks, or family dinners.
- You can make the glaze ahead of time and store it in the refrigerator for up to a week.
- Leftover ham is delicious in sandwiches, soups, or salads.
- For a spicier kick, add a teaspoon of cayenne pepper to the glaze.
- Consider pairing with sides like mashed potatoes, green beans, or a fresh salad for a complete meal.
