Classic Honey Glazed Ham
Make Classic Honey Glazed Ham with a glossy honey-butter glaze and simple spices for a show-stopping centerpiece.
Ingredients
- 1 (10-12 pound) bone-in or boneless fully cooked spiral ham
- 1/4 cup unsalted butter
- 1 cup honey
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
Instructions
Step 1: Rest the ham and preheat
Remove the fully cooked spiral ham from the refrigerator and let it sit at room temperature for at least thirty minutes so it relaxes and takes the chill off; this helps even reheating. While it comes up to temperature, preheat your oven to 350°F so the cavity of the oven is ready when the ham goes in. Keep the ham whole and unwrapped on a shallow platter or parchment-lined tray on the painted white pine surface, giving it a quiet moment before the work begins.
Step 2: Make the honey glaze
In a medium saucepan, gently melt the butter and stir in the honey, brown sugar, cinnamon and cloves over low heat until everything combines into a smooth, syrupy glaze. Lower the heat and simmer just until the mixture thickens slightly and the sugar dissolves into a glossy, amber syrup; remove from heat and let it cool just enough so it loses steam but remains pourable. Stir occasionally so the butter emulsifies into the honey, producing a silky, viscous texture that will cling to the meat.
Step 3: Brush and tent the ham
Place the ham cut-side down in a roasting dish; use a pastry brush or spoon to coat the exterior thoroughly with half of the warm glaze, working it into the spiral crevices and along the edges so each ridge is glossy and sticky. Cover the ham completely with foil to trap moisture and prevent drying during the initial bake; reserve the remaining glaze for later glazing and serving. The ham should look glossy and evenly coated, with the glaze filling the gaps between slices.
Step 4: Bake until warmed through
Bake the tented, glazed ham at 350°F, following roughly 15 minutes per pound until the internal temperature is warmed through and the glaze has set on the surface. For a 10–12 pound spiral ham this is typically about an hour and a half, but rely on gentle heat rather than rushing — you want the glaze to penetrate without drying the meat. Periodically check that the foil remains sealed so the ham steams gently inside its own juices.
Step 5: Caramelize the glaze (broil finish)
When the ham is fully warmed, remove the foil and brush additional glaze over the top, saving a little for serving if you like. Move the ham under a broiler or switch the oven to broil for just a few minutes so the glaze caramelizes and darkens — watch closely, it should go from glossy amber to deep caramel with small, slightly crisped edges, about three to five minutes. The surface will develop sticky, glassy highlights where the sugars have concentrated.
Step 6: Rest and slice for serving
Remove the ham from the oven and allow it to rest for about ten minutes on the painted pine surface or the serving board; this short rest lets juices redistribute and the glaze settle so slicing yields neat, glistening pieces. Carve or fan the spiral slices on an elegant platter, garnish with a few sprigs of fresh parsley, and present with the reserved glaze or a small jar of honey alongside for extra shining, sticky spoonfuls.
Notes
- Let the ham rest at room temperature for at least 30 minutes before reheating.
- Use an instant-read thermometer to ensure even warming without overcooking.
- Reserve some glaze for serving and reapply before broiling for best shine.
- Watch the ham closely during broiling to prevent burning.
- Store leftovers within two hours in an airtight container in the refrigerator.