Introduction

This Honey Baked Ham with Brown Sugar Glaze is a perfect centerpiece for any holiday or special occasion. The sweet and tangy glaze caramelizes beautifully, enhancing the juicy, tender spiral ham. Easy to prepare and sure to impress your guests, this recipe brings classic flavors to your table.

A large, stacked ham lies on a round white marbled cutting board, showing many layers of thinly sliced, cooked ham with glazed reddish-brown edges. On top of the sliced ham, a thick, browned ham piece with a slightly crispy, caramelized texture covers the stack. The background features a wooden cutting board, wooden pepper grinders, and green herbs. The whole setup sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8-10 pounds bone-in spiral ham
2 cups water
1 cup packed light brown sugar
½ cup honey
⅓ cup orange juice
¼ cup Dijon mustard
1 teaspoon ground mustard
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
¼ teaspoon ground ginger
⅛ teaspoon cloves

Instructions

Step 1: Preheat the oven to 300 degrees F.
Step 2: Unpack the ham, rinse it thoroughly, and pat dry with a paper towel. Place it in a 9×13-inch baking pan.
Step 3: Pour 2 cups of water into the baking dish and cover tightly with aluminum foil.
Step 4: Cook the ham for 1½ to 2 hours, roughly 10 to 12 minutes per pound, until the internal temperature reaches 120 degrees F.
Step 5: While the ham cooks, prepare the glaze by combining brown sugar, honey, orange juice, Dijon mustard, ground mustard, cinnamon, black pepper, ginger, and cloves in a saucepan over medium heat.
Step 6: Stir until ingredients are combined, bring to a boil, then reduce to a simmer. Cook for 3 to 4 minutes until slightly thickened.
Step 7: Set aside ¼ cup of the glaze for reheating later.
Step 8: When the ham reaches 120 degrees F, remove it from the oven and increase oven temperature to 425 degrees F.
Step 9: Glaze the ham generously with some of the prepared glaze using a spoon or pastry brush, then return it to the oven uncovered.
Step 10: Bake for 15 minutes, then glaze the ham again and bake for another 15 minutes. Watch carefully to prevent burning as the sugar caramelizes quickly.
Step 11: If the bone area browns too fast, cover it loosely with foil to prevent burning.
Step 12: Remove the ham from the oven and let it rest for 15 minutes before slicing.
Step 13: Transfer the ham to a cutting board and serve.

Tips & Variations

Save some glaze for reheating the ham to keep it moist and flavorful.
For extra zest, add a splash of lemon juice or a pinch of cayenne pepper to the glaze.
You can substitute orange juice with pineapple juice for a tropical twist.
If your ham is not spiral sliced, score the surface to allow glaze to penetrate better.

Storage

Store leftover ham tightly wrapped in the refrigerator for up to 4 days. Reheat gently in the oven at low temperature with a bit of the reserved glaze to maintain moisture. You can also freeze sliced ham for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

A large glazed ham with around twelve visible layers sits on a wooden board. The top layer is shiny and caramelized with dark brown and orange tones, showing a crisp texture. Below it, the layers alternate between reddish-pink and deeper rosy shades, each thinly sliced and moist. A metal fork is stuck into the top of the ham, with a long silver knife held horizontally, cutting the top layer. In the background, there is a wooden cutting board and some green parsley, all against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the glaze ahead of time?

Yes, the glaze can be made a day in advance and refrigerated. Warm it slightly before glazing the ham to restore its smooth texture.

What if I don’t have a spiral ham?

You can still use a whole bone-in or boneless ham; just score the surface to help the glaze soak in, and adjust cooking times accordingly.