Print Recipe

Honey Glazed Ham Recipe

Honey Glazed Ham Recipe

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

Prep Time180 minutes
Cook Time150 minutes
Total Time330 minutes
Yield12

Ingredients

Instructions

Step 1: Bring the ham to room temperature

Remove the spiral-sliced ham from the refrigerator and let it sit uncovered at room temperature for 2–3 hours. This helps the meat warm through evenly so it cooks gently and accepts the glaze without shocking the fibers. While it rests, lightly pat the exterior dry with paper towel if there is excess surface moisture—this small step makes the glaze cling and caramelize more reliably later on.

Step 2: Prepare the roasting setup and preheat

Preheat the oven to 325°F and position the rack in the lowest slot. Place a rectangular roasting pan on the painted surface and pour two cups of water into the pan; set a roasting rack inside if you have one (if not, the ham will sit directly in the pan). Tear two large overlapping sheets of aluminum foil ready to tightly wrap the ham later. Keep the thermometer handy nearby so you can monitor progress without opening the oven unnecessarily.

Step 3: Make the honey glaze

Combine the granulated sugar, clover honey, apricot preserves, apple cider vinegar, Dijon and yellow mustards, and the warm spice blend (cinnamon, onion powder, garlic powder, sage, parsley, nutmeg, ginger, cloves, paprika, pepper, and a touch of ancho chili powder) in a medium saucepan. Whisk thoroughly and bring the mixture just to a simmer, stirring constantly until the sugar dissolves and the preserves melt into a glossy, syrupy glaze—this takes about 1–2 minutes. Remove from heat and set the shiny, amber glaze aside in the saucepan; the viscosity should be pourable but clingy, perfect for brushing into the spiral cuts.

Step 4: Wrap, baste, and seal for the first bake

Roll out the two overlapping foil sheets on the white painted surface, place the ham flat-side up (or on its side if needed), and brush the entire exterior and between slices generously with roughly one-third of the prepared glaze. Tightly wrap the ham in the foil and place it face-down on the roasting rack (or directly into the roasting pan). Slide the pan onto the painted surface for a moment while you close the oven and start the covered bake—this sealed state steams the ham gently and sets the stage for later caramelization.


Step 5: Bake until gently heated through

Bake the wrapped ham at 325°F until the internal center temperature reaches about 100–110°F (roughly 10–13 minutes per pound). This slow, covered phase warms the ham evenly without overbrowning; it’s the quiet step that readies the meat so the glaze can finish the flavor and appearance in the open bake to follow. Remove the pan from the oven and increase the oven temperature to 400°F while you carefully unwrap the foil and discard it.

Step 6: Unwrap, baste, and caramelize

Carefully lift the unwrapped ham back onto the white-painted surface briefly to spoon the pan juices over the meat, then brush the ham thoroughly—surface and between the spiral slices—with another third of the glaze (reheat the glaze gently if it has thickened). Return the ham uncovered to the rectangular roasting pan and roast at 400°F until the internal temperature climbs to about 130°F, spooning juices over the surface every 10 minutes to build layers of sticky, amber shine and gentle caramelization along the slice edges.

Step 7: Final glaze and optional sugar crust

Remove the ham, spoon the pan juices and brush with the remaining glaze so the surface reads glossy and syrupy. For an extra-sweet, deeply caramelized exterior, whisk together 1/2 cup granulated sugar and 1/2 cup packed brown sugar in a small bowl; when the ham is cool enough to handle, pat this sugar mixture evenly over the exterior and return the ham to the pan to broil briefly—watch closely and allow 4–6 minutes until the sugar bubbles and darkens to amber (you can tent foil over the top if it begins to char too quickly). The sugar crust should be patchy and glassy, adding crisped-sweet contrast to the tender meat.

Step 8: Rest and serve

Loosely cover the finished ham with foil and let it rest for about 15 minutes so the juices redistribute and the glaze sets. Use a thermometer to confirm final temperature and then slice between the spiral cuts to fan the meat for serving. Present the ham whole in the same rectangular roasting pan or transfer carefully to a similarly shaped serving tray; serve plain or alongside Dijon mustard for bright contrast—this final moment showcases the glossy, caramelized exterior against the warm spiral of tender meat.


Notes