Honey Glazed Ham

If you’re searching for the very best showstopper for your holiday table, this Honey Glazed Ham is absolutely dreamy! Each slice is lusciously juicy and blanketed in a glossy, sweet-savory glaze with deep caramel notes that will make your house smell like pure celebration.

The secret? A sticky, golden honey glaze spiked with brown sugar, Dijon mustard, and a hint of warm spices. This recipe turns an ordinary ham into a crowd-pleasing masterpiece—all with minimal prep and hands-off baking.

It’s perfect for any special gathering: Christmas, Easter brunch, or even as an impressive centerpiece for Sunday dinner with family. My family requests it every year, and it’s always the first platter to empty at any potluck.

Once you try this foolproof Honey Glazed Ham, it’ll be your go-to for years to come!

Why You'll Love This Recipe

• Super easy and mostly hands-off—simply whisk, bake, and baste!
• Juicy results every single time, thanks to the spiral cut and flavorful glaze.
• Irresistible sweet, savory, and slightly tangy flavors in every bite.
• Perfect centerpiece for holidays or feeding a crowd.
• Great for leftovers—think sandwiches, omelets, or even stir-fries.

Key Ingredients for Honey Glazed Ham

See recipe card below for full list of measurements, ingredients, and instructions.

Bone-In Spiral Cut Ham

This is the star of the show! Spiral cut hams are fully cooked and pre-sliced, making them ultra-convenient for serving and allowing the glaze to seep into every bite. I recommend an 8-10 pound bone-in ham for the juiciest results. You can use boneless or unsliced ham in a pinch, but the bone adds extra flavor and juiciness.

Honey

Honey is the secret to that gorgeous amber glaze, giving the ham its iconic sweet and floral undertones. Go for a good-quality, mild honey so it doesn’t overpower the other flavors. If needed, you can swap for maple syrup or agave, but the taste will shift slightly.

Brown Sugar

Brown sugar helps caramelize the glaze and creates that irresistible sticky-sweet crust. Light or dark both work—dark brown sugar will lend a deeper molasses note. You could use coconut sugar or even maple sugar for a unique twist.

Dijon Mustard

Dijon mustard adds a bright tang that balances the sweetness beautifully and boosts flavor depth. Yellow mustard can work in a pinch, though the flavor will be milder. For a spicy kick, try stone-ground or hot English mustard!

Ground Spices

A combination of ground cinnamon and cloves give the glaze subtle warmth and spice. Feel free to experiment: ground allspice or nutmeg are great alternatives, or skip for a classic sweet-only glaze.

Instructions for Honey Glazed Ham

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat and Prep the Ham

Adjust your oven rack to the lowest position and preheat to 325°F (163°C). Remove any packaging from the ham and discard the plastic disk covering the bone, if present. Place the ham, flat side down, on a large roasting pan lined with foil for easy cleanup.

Make the Honey Glaze

In a medium saucepan over medium heat, melt the butter. Add the honey, brown sugar, Dijon mustard, cinnamon, and cloves. Whisk until the sugar dissolves and the glaze is smooth—about 2 to 3 minutes. Set aside.

Brush and Bake Initial Ham

Pour the water into the bottom of your roasting pan to keep the ham moist. Brush about one-third of the honey glaze evenly over the surface of the ham, allowing some to seep between the slices. Cover tightly with foil.

Bake the ham for 1 hour and 15 minutes, basting with pan juices halfway through. The ham should be heated through but not drying out.

Glaze and Caramelize

Remove the foil, increase oven temperature to 400°F (205°C), and brush another third of the glaze all over the ham—again letting it drip between slices. Return to the oven, uncovered, and bake for 20 minutes.

Brush with the remaining glaze, then bake for 10-20 minutes more, basting every 5-10 minutes, until the glaze is deep golden and caramelized and the ham’s internal temp is at least 140°F (60°C).

Rest, Carve, and Serve

Transfer ham to a cutting board and let rest for at least 10 minutes so juices redistribute. Carve slices and garnish with orange slices or fresh herbs if desired. Serve warm and enjoy!

Recipe Variations

Maple Glazed Ham

Swap out the honey for pure maple syrup to create a rich, earthy sweetness. Pair with a touch of orange zest in the glaze for bright citrus flavor.

Spice It Up

Add a teaspoon of chili powder or cayenne pepper to the glaze for a subtle, savory heat. You can also add fresh cracked black pepper on top before the final bake.

Brown Sugar Bourbon Ham

Stir 2-3 tablespoons of bourbon into the glaze for a Southern-inspired, boozy twist. The alcohol will cook off, leaving a warm and complex flavor behind.

Gluten-Free Option

Most hams and these glaze ingredients are gluten-free, but always check your labels for cross-contamination, especially with prepared hams and mustards.

Lower Sugar Option

Reduce the brown sugar by half and substitute half the honey with orange juice to naturally sweeten the glaze. The result is still sticky and delicious, but less sweet!

Serving Suggestions

Served warm and glistening, this Honey Glazed Ham pairs beautifully with classic sides like creamy mashed potatoes, roasted green beans, and cheesy au gratin potatoes. Don’t forget soft dinner rolls for soaking up that extra glaze! Garnish your platter with fresh herbs and citrus slices for a festive presentation.

Storage and Reheating

Store cooled leftover ham in an airtight container or tightly wrapped with foil in the refrigerator for up to 5 days. To reheat, place slices in a baking dish with a splash of water or reserved glaze, cover with foil, and warm in a 300°F oven until just heated through. Ham also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Honey Glazed Ham (FAQ)

Q: Can I use a boneless ham instead?
A: Absolutely! The glazing and baking process is the same, but boneless hams may heat a bit faster, so start checking for doneness 10-15 minutes earlier.

Q: How do I keep my ham from drying out?
A: Baste the ham frequently with glaze and pan juices, cover with foil for the first part of baking, and avoid overbaking! Adding water to the pan helps keep everything moist.

Q: What’s the best way to slice a spiral ham?
A: After baking, let the ham rest. Located the bone and use a carving knife to cut around it—the slices should naturally separate along the spiral cuts for easy serving.

Thank you so much for stopping by! I hope this Honey Glazed Ham becomes a beloved favorite at your table as it is at mine. If you make it, leave a comment or a star rating below—I love hearing how it turns out!