Print Recipe

Honey Glazed Ham Recipe

Honey Glazed Ham Recipe

Make a glossy Honey Glazed Ham Recipe with a sweet-spicy apricot-honey glaze for holiday gatherings.

Prep Time180 minutes
Cook Time135 minutes
Total Time315 minutes
Yield12

Ingredients

Instructions

Step 1: Bring the ham to room temperature

Remove the spiral-sliced ham from the refrigerator and let it relax on the counter for 2–3 hours. This warms the interior slightly and helps the glaze penetrate more evenly during baking. While it sits, pat the exterior dry and let the meat lose its chill so the cooking and glazing stages produce even caramelization rather than shocking cold meat that resists browning.

Step 2: Prepare the roasting setup

Adjust your oven rack to the lowest position and prepare a shallow rectangular roasting pan with a rack if you have one. Pour two cups of water into the bottom of the pan to create steam and keep the ham moist during the initial bake. Have two large overlapping sheets of aluminum foil ready to wrap the ham, and set a thermometer and a basting spoon nearby so everything is within reach.

Step 3: Make the honey glaze

Whisk together the granulated sugar, clover honey, apricot preserves, apple cider vinegar, both mustards, and all the spices in a medium saucepan until well combined. Bring the mixture to a gentle simmer, stirring often, until the sugar dissolves and the preserves melt into a glossy, amber glaze—this should only take a minute or two. Remove from heat and set the warm glaze aside; it should be pourable and syrupy, with visible flecks of spices for texture and aroma.


Step 4: Wrap and baste the ham for the first bake

Roll out two large foil sheets that overlap in the center. Place the ham flat-side up (or on its side if it won’t lay face up) on the foil and brush the entire surface and in between the spiral slices with about one-third of the glaze, working the syrupy glaze into the cuts so flavor migrates inward. Tightly wrap the ham in the foil so steam is trapped, then place it face down on the roasting rack (or directly in the pan if you’re not using a rack).

Step 5: Lower-temperature bake to gently warm through

Bake the wrapped ham at 325°F until the center registers roughly 100–110°F (about 10–13 minutes per pound). This stage gently warms the meat without overcooking, letting the interior come up in temperature while the glaze infuses into the sliced spirals. Remove the ham from the oven when it hits that target and raise the oven temperature to 400°F for the final caramelization.

Step 6: Unwrap, baste, and caramelize

Carefully unwrap and discard the foil. Spoon the pan juices over the ham so they cascade down into the spiral cuts, then brush the exterior and all the slice edges with another third of the warm glaze (if it has thickened, briefly warm it to loosen). Leave the ham uncovered and return it to the oven to carmelize the surface until the internal temperature reaches around 130°F—this usually takes 10–20 minutes; spoon pan juices back over the ham every 10 minutes to build layers of glossy coating and color.

Step 7: Final glaze and optional sugar crust

After the ham reaches the target temperature, remove it and spoon the flavorful juices from the pan over the ham one more time, brushing with the remaining glaze so the exterior is deeply glossy and sticky. If you love extra caramelized crunch, whisk together the granulated and brown sugars in a small bowl, let the ham cool just enough to handle, then pat the sugar mixture over the outside before a quick broil to bubble and crisp the surface (watch it closely so it doesn't burn).

Step 8: Rest and serve

Loosely tent the ham with foil and allow it to rest for 15 minutes so the juices redistribute and the glaze sets slightly. Carve by following the spiral slices for tidy serving, arrange on a shallow rectangular roasting pan or platter, and offer Dijon mustard or your favorite sides. Enjoy the glossy, caramelized exterior contrasting with tender, juicy inner slices.


Notes