Description
This glazed ham recipe features a perfectly caramelized, spiral-sliced bone-in ham coated with a rich, flavorful brown sugar glaze infused with honey, mustard, and warm spices. The ham is slow-baked and then finished at high heat to develop a glossy, sweet crust that’s ideal for holiday gatherings or special occasions.
Ingredients
Scale
Ham and Equipment
- 1 (8-11 pounds) bone-in, fully cooked spiral-sliced ham
- Aluminum foil (2 large pieces)
- Roasting pan
- Roasting rack (optional)
- Thermometer
Brown Sugar Glaze
- 1 cup packed light brown sugar
- 1/2 cup clover honey
- 3 tablespoons cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons yellow mustard
- 1 teaspoon ground cinnamon
- 1/2 teaspoon each: onion powder, garlic powder, ground sage, dried parsley, ground nutmeg, ground ginger, ground cloves, paprika
- 1/4 teaspoon each: pepper, ancho chili powder
Instructions
- Bring Ham to Room Temperature: Remove the ham from the refrigerator and allow it to sit at room temperature for 2 hours to ensure even heating during baking.
- Preheat Oven and Prepare Pan: Preheat your oven to 325 degrees Fahrenheit and adjust the oven rack to the lowest position. Pour 2 cups of water into the bottom of a roasting pan and set a roasting rack inside, if you have one.
- Make the Brown Sugar Glaze: In a medium saucepan, whisk together all glaze ingredients—brown sugar, clover honey, cider vinegar, Dijon mustard, yellow mustard, cinnamon, spices, and seasonings. Bring the mixture to a simmer, stirring frequently until the brown sugar has dissolved, about 1-2 minutes, then set aside.
- Wrap and Glaze Ham: Roll out two large pieces of aluminum foil, overlapping them in the center. Place the ham on the foil, flat side up, and brush it all over, including between the slices, with about one-third of the glaze. Tightly wrap the ham in the foil and place it flat-side down on the roasting rack or directly in the pan if you have no rack.
- Bake Low and Slow: Bake the wrapped ham in the oven at 325°F until the internal temperature reaches 100-110°F, approximately 10-14 minutes per pound. Then remove the ham and increase oven temperature to 400°F.
- Glaze and Unwrap Ham: Carefully unwrap the ham from the foil and discard the foil. Spoon the pan juices over the ham and brush with another one-third of the glaze. If the glaze has thickened, warm it gently over heat to loosen it.
- Caramelize the Surface: Bake the unwrapped ham at 400°F until the internal temperature reaches about 140°F, roughly 20-30 minutes. Baste the ham by spooning pan juices over it every 10 minutes. For extra caramelization, you can turn the oven to broil near the end, watching closely to avoid burning.
- Final Glaze and Rest: Remove the ham from the oven, spoon the pan juices and brush with the remaining glaze again. Loosely cover with foil and let the ham rest for 15 minutes. Spoon more juices on before serving.
- Serve: Serve the ham with leftover glaze and your choice of traditional holiday sides like mashed potatoes, roasted vegetables, or fresh salad for a memorable meal.
Notes
- Allowing the ham to come to room temperature before baking helps it heat evenly and retain juiciness.
- Use a meat thermometer to ensure proper internal temperature for food safety and best texture.
- Adjust broiling time carefully to avoid burning the glaze, as sugars caramelize quickly under high heat.
- This recipe works best with pre-cooked spiral-sliced hams but can be adapted for other fully cooked hams by adjusting cook time.
- Leftover glaze can be warmed and used as a condiment or sauce.
