Glaze for Ham

Glaze for Ham brightens a spiral-sliced ham with sweet-spiced caramelization; brush, roast, and serve glossy slices.

Ingredients

• 1 (8-11 pounds) bone-in, fully cooked spiral-sliced ham
• Aluminum foil
• Roasting pan
• Thermometer
• 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 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground sage
• 1/2 tsp dried parsley
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp paprika
• 1/4 tsp pepper
• 1/4 tsp ancho chili powder

Instructions

Step 1: Let the ham come to room temperature

Remove the spiral-sliced bone-in ham from the refrigerator and let it sit uncovered on the counter for about two hours so the chill dissipates. This gentle warming relaxes the fat and helps the glaze adhere evenly later; you’ll notice the meat’s surface lose its cold sheen and the slices settle into their natural, slightly open spacing—perfect for the glaze to penetrate between cuts.

Step 2: Ready the roasting setup

Adjust your lowest oven rack and place a rectangular roasting pan (with or without a rack) on the counter. Pour about 2 cups of water into the pan to create moisture during the long bake—if you don’t have a rack, the ham will sit directly in the pan. Keep a sheet of heavy-duty foil nearby for wrapping and a meat thermometer at the ready to monitor the internal temperature precisely.

Step 3: Make the brown sugar glaze

Combine the packed light brown sugar, clover honey, cider vinegar, Dijon and yellow mustards, cinnamon, and the measured spices (onion and garlic powder, sage, parsley, nutmeg, ginger, cloves, paprika, pepper and ancho) in a medium stainless steel saucepan. Whisk everything together until uniform, then warm it briefly to a gentle simmer just until the sugar dissolves and the mixture becomes a glossy, syrupy amber glaze—about one to two minutes—then remove from heat and set aside so it thickens slightly.

Step 4: Wrap and baste for the first roast

Lay out two large overlapping sheets of foil, place the ham flat side up on the foil, and brush the entire surface and in-between the slices with roughly one-third of the glaze so the syrup fills the grooves and clings to the edges. Tightly wrap the ham in the foil, seam sealed, and place it flat face-down in the prepared rectangular roasting pan (or on the rack inside the pan). The foil traps steam and keeps the meat moist during the gentle initial bake.

Step 5: Low-and-slow initial bake

Roast at 325°F until the center of the ham registers between 100–110°F (roughly 10–14 minutes per pound). This slow phase warms the ham through without overcooking the exterior; you’ll rely on the thermometer rather than time alone so the slices remain moist and the glaze doesn’t prematurely burn.

Step 6: Unwrap, baste, and caramelize

Carefully remove the ham from the oven, increase the oven to 400°F, and unwrap and discard the foil. Spoon the pan juices over the ham, reheat the reserved glaze briefly to loosen if it has thickened, and brush another third all over the surface and between slices. Return the ham uncovered to roast until its internal temperature reaches about 140°F, spooning pan juices over it every 10 minutes so the sugars caramelize into a glossy, deeply browned crust (20–30 minutes). If you want an extra charred edge, switch to broil for a short, closely watched burst.

Step 7: Final glaze, rest, and serve

When the ham reaches about 140°F, remove it and spoon more of the pan juices over the top, brush the remainder of the glaze across the surface, then loosely tent with foil and let it rest for 15 minutes so the juices redistribute and the glaze firms slightly. Spoon any accumulated juices over the ham again before carving and serve alongside extra glaze (and Dijon if you like). The result should be a warm, caramelized, glossy ham with scent of warm spices and honey.

Notes

• Let the ham come to room temperature for about two hours before roasting.
• Use a meat thermometer to avoid overcooking; target 100-110°F initially and 140°F for serving.
• Reheat leftovers gently with reserved pan juices to preserve moisture.
• Double-wrap with heavy-duty foil during the low roast to trap steam and keep meat tender.
• Warm the glaze slightly before brushing so it spreads evenly between slices.