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Brown Sugar Honey Ham
There is a moment when you pull a holiday ham out of the oven—golden, bubbling, and smelling of caramelized sugar and cloves—where the entire kitchen feels like a celebration. If you have been intimidated by roasting a massive piece of meat, let me let you in on a secret: Baked Ham is the easiest main course you will ever make.
Unlike a turkey, which requires brining, trussing, and constant temperature vigilance, a spiral-cut ham is forgiving, mostly pre-cooked, and practically begs to be covered in a sticky, sweet-savory glaze. This Brown Sugar Honey Glazed Ham recipe rivals the famous (and expensive) foil-wrapped ones you buy at the store. We are talking about juicy, tender meat with crisp, caramelized edges that you can’t stop picking at while you carve.
The magic lies in the glaze. It’s a luscious blend of butter, honey, brown sugar, and warm spices that seeps into every spiral slice, keeping the meat moist while creating that signature candy-like shell. Whether it’s for Easter brunch, Christmas dinner, or just a Sunday feast, this ham is guaranteed to be the star of your table.
Let’s get cooking!
Why You’ll Love This Recipe
- Better Than Store-Bought: Skip the line at the ham store. This homemade version is fresher, less processed, and costs a fraction of the price.
- Foolproof Spiral Cut: Using a pre-sliced spiral ham means the hard work is already done. The glaze naturally seeps between the slices, flavoring every single bite.
- The “Sticky” Factor: The combination of butter and brown sugar creates a glaze that clings to the meat rather than sliding off, ensuring that beautiful lacquered look.
- Feeds a Crowd: A single bone-in ham can easily feed 12+ people, making it the most cost-effective option for large gatherings.
- Leftover Gold: The leftovers are arguably better than the main meal. Think ham sandwiches, split pea soup with the bone, or ham and cheese quiche for days.
Ingredients
Here is everything you need for the perfect glazed ham.
| Ingredient | Quantity | Notes |
|---|---|---|
| Bone-In Spiral Ham | 8-10 lbs | Look for “fully cooked” on the label. Bone-in provides better flavor and moisture than boneless . |
| Unsalted Butter | 1/4 cup | Melted. Adds richness and shine to the glaze. |
| Brown Sugar | 1 cup | Packed. Dark brown sugar gives a deeper molasses flavor; light brown is milder. |
| Honey | 1/2 cup | The star ingredient for stickiness and floral sweetness. |
| Dijon Mustard | 2 tbsp | The acid and spice cut through the sugar so it’s not cloying. |
| Orange Juice | 1/4 cup | Freshly squeezed is best. Pineapple juice or apple cider also work beautifully . |
| Ground Cloves | 1/4 tsp | A little goes a long way! Gives it that classic holiday aroma. |
| Cinnamon | 1/2 tsp | Adds warmth. |
| Garlic Powder | 1/2 tsp | A savory undertone to balance the sweet glaze. |
Step-by-Step Instructions
1. Prep the Ham
Take your ham out of the refrigerator 1-2 hours before cooking. This allows it to come to room temperature, ensuring it heats evenly without drying out. Preheat your oven to 325°F (165°C). Remove all packaging and the plastic disc from the bone.
- Chef’s Tip: If you rinse your ham to remove excess brine, pat it very dry with paper towels so the glaze sticks.
2. Create the Steam Bath
Place the ham, cut-side down, in a large roasting pan. Pour about 1/2 cup of water, apple cider, or pineapple juice into the bottom of the pan. This creates steam, keeping the meat incredibly moist. Cover the ham tightly with aluminum foil (shiny side down) to trap the steam.
3. The Low and Slow Bake
Bake the ham for 12-15 minutes per pound. For an 8 lb ham, this will be roughly 1 hour and 45 minutes to 2 hours. You want the internal temperature to reach about 135°F before glazing.
- Remember: Since the ham is pre-cooked, we are essentially just warming it through gently.
4. Make the Sticky Glaze
While the ham bakes, combine the butter, brown sugar, honey, Dijon mustard, orange juice, cinnamon, cloves, and garlic powder in a small saucepan over medium heat. Whisk until the sugar is fully dissolved and the mixture is bubbly (about 2-3 minutes). Set aside to cool slightly—it will thicken as it sits.
5. Glaze and Caramelize
Remove the ham from the oven and increase the temperature to 400°F (200°C). Discard the foil. Brush the ham generously with about half of the glaze, using your brush to separate the slices slightly so the goodness gets inside. Return to the oven for 15 minutes.
6. The Final crisp
Remove, brush with the remaining glaze, and bake for another 10-15 minutes until the sugar is bubbling, dark golden brown, and caramelized.
- Watch closely: Sugar burns fast! If you want charred edges, you can switch to the broiler for the last 2-3 minutes, but don’t walk away!.
7. Rest and Serve
Transfer the ham to a carving board and tent loosely with foil. Let it rest for 15-20 minutes. This allows the juices to redistribute. If you cut it immediately, the juices will run out, and the meat will be dry. Serve with the pan drippings on the side.
Tips for Success
- Don’t Overcook: This is the #1 crime against ham. Since it is already cooked, you only need to heat it to an internal temperature of 140°F. If you go higher, it will become tough and leathery.
- Score the Fat: If your ham has a thick layer of fat on the outside (and isn’t pre-spiraled all the way to the edge), use a knife to score a diamond pattern. This looks beautiful and helps the fat render crisp.
- Foil is Your Friend: Keep the ham covered for 80% of the cooking time. Only expose it to the dry heat of the oven when you are applying the glaze.
- Customize the Liquid: Swap the water in the roasting pan for Dr. Pepper, Coke, or white wine for a subtle flavor infusion that steams into the meat.
- Use a Thermometer: Insert your meat thermometer into the thickest part of the ham, ensuring it doesn’t touch the bone, for an accurate reading.
Variations & Substitutions
- Spicy Honey Glaze: Add 1/2 teaspoon of cayenne pepper or red pepper flakes to the glaze for a “swicy” (sweet + spicy) kick that cuts through the fat.
- Bourbon Glaze: Swap the orange juice for 1/4 cup of good bourbon or dark rum. The alcohol cooks off, leaving a deep, oaky vanilla flavor.
- Pineapple Tradition: Garnish the outside of the ham with pineapple rings and maraschino cherries secured with toothpicks before the final glaze for a retro 1950s look.
- Maple Glaze: Substitute real maple syrup for the honey for a more autumnal, earthy sweetness.
What to Serve With It
Ham is rich, salty, and sweet, so you want sides that are either creamy or fresh and acidic.
- Scalloped Potatoes: The creamy, cheesy potatoes are the classic partner for salty ham.
- Roasted Green Beans: Toss with lemon and almonds to add crunch and brightness to the plate.
- Glazed Carrots: Enhance the orange notes in the ham with brown sugar glazed carrots.
- Fluffy Dinner Rolls: Essential for making mini ham sliders right at the dinner table.
Storage & Reheating
- Fridge: Store leftover ham tightly wrapped or in an airtight container for 3-5 days.
- Freezer: Ham freezes beautifully! Dice it up for soups or freeze thick slices for sandwiches. It keeps for up to 2 months. Don’t forget to freeze the bone for split pea soup!.
- Reheating: To reheat without drying it out, place slices in a baking dish with a splash of water or broth. Cover tightly with foil and bake at 275°F until warm. Do not microwave if you can avoid it—it makes the texture rubbery.
Nutrition Facts
Estimate per 3 oz serving
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | 22g |
| Carbohydrates | 15g |
| Fat | 10g |
| Fiber | 0g |
| Sugar | 14g |
| Sodium | 950mg |
Diet Suitability: Gluten-Free (check mustard labels), Dairy-Free (if using oil instead of butter).
Common Mistakes to Avoid
- Glazing Too Early: Sugar burns at high temps. If you put the glaze on at the beginning, it will turn into black charcoal by the time the ham is hot. Only glaze in the last 30 minutes.
- Serving Cold Ham: While you can eat it cold, the fat on a spiral ham is unappetizing when chilled. It needs to be warm for the fat to be translucent and delicious.
- Throwing Away the Bone: The ham bone is a flavor bomb. Even if you don’t make soup immediately, toss it in a freezer bag. Your future self will thank you.
FAQ
Do I really need to cook a fully cooked ham?
Technically, no. You can eat it right out of the package. However, baking it warms the fat, makes the meat tender, and allows you to add that delicious flavor profile with the glaze.
How much ham do I need per person?
For a bone-in ham, estimate about 3/4 to 1 pound per person. This accounts for the weight of the bone and ensures you have plenty of leftovers (which is the best part!).
Can I make this in a slow cooker?
Yes! Place the ham in a large slow cooker. Pour the glaze over it. Cover and cook on LOW for 4-5 hours. It won’t get the crispy edges, but it will be incredibly juicy.
Why is my ham dry?
This usually happens if you baked it uncovered or at too high a temperature for too long. The foil tent is crucial for the first phase of cooking!
Conclusion
There you have it—Brown Sugar Honey Glazed Ham, the recipe that proves impressive holiday meals don’t have to be stressful. It’s sweet, savory, sticky, and comforting in all the right ways.
I hope this ham becomes a new tradition at your table! If you make it, I’d love to know ,did you go for the bourbon twist or keep it classic? Leave a comment below and rate the recipe!
If you have leftovers, try my Lemon Garlic Roast Chicken With Squash or Cranberry-Orange Chicken next!
Honey Ham
Indulge in the savory sweetness and succulent flavors of honey glazed ham, a timeless classic in American cuisine. This dish features a perfect balance of rich, smoky ham and luscious honey glaze, creating a symphony of flavors that will delight your taste buds.
Ingredients
- 1 spiral-cut, pre-cooked ham (7-9 pounds)
- 1 cup honey
- 1/2 cup brown sugar
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1 teaspoon ground cloves
Directions
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Preheat the oven to 325°F (165°C).
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Place the ham in a roasting pan, flat side down.
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Score the surface of the ham in a diamond pattern.
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In a saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves. Cook over medium heat, stirring until sugar is dissolved.
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Brush half of the glaze over the ham, making sure to get into the cuts.
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Cover the ham with foil and bake for 1.5 hours, basting occasionally with the remaining glaze.
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Remove the foil and bake for an additional 30 minutes, or until the ham is golden brown.
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Let the ham rest for 15 minutes before slicing and serving.
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Enjoy the succulent and flavorful honey glazed ham!
