A honey glazed ham turns a holiday table into an occasion. The outside turns sticky and burnished, the slices stay juicy, and the sweet glaze soaks into every cut. Here is one reliable base method plus five glaze variations.
Why You’ll Love This Honey Glazed Ham
Most holiday hams fail for two reasons: they dry out, or the glaze burns before the ham is hot through. This method avoids both. You start with a fully cooked ham, so you are reheating it gently, and you hold the glaze back until the last 30 minutes so the honey caramelizes instead of scorching. Scoring the surface gives the glaze places to pool and cling, and thin coats build a glossy finish layer by layer.
A spiral-sliced ham does most of the carving for you, and the glaze seeps between the slices as it bakes. A bone-in half ham takes longer but rewards you with richer flavor and a bone worth saving for soup.
Ingredients You’ll Need
- 1 fully cooked bone-in or spiral-sliced ham, 8 to 10 lb
- 3/4 cup honey
- 3/4 cup packed light brown sugar
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp black pepper
- 1 cup water or low-sodium chicken broth, for the pan
Plan on about 3/4 lb per person for bone-in ham and 1/2 lb per person for boneless. Let the ham sit at room temperature for 30 to 45 minutes before baking so it heats evenly.
How to Make Honey Glazed Ham
- Heat the oven to 325°F. Set the ham cut-side down in a roasting pan fitted with a rack. Pour 1 cup of water or broth into the pan; the steam keeps the surface from drying out.
- Score the fat in a diamond pattern, cutting about 1/4 inch deep, with cuts roughly 1 inch apart. Scoring opens the fat cap so glaze seeps in instead of sliding off.
- Cover loosely with foil, tenting it so it does not press flat against the ham. Tenting traps moisture early; uncover the ham at the end, when the glaze needs direct heat to caramelize.
- Bake 12 to 15 minutes per pound for spiral-sliced ham, or 18 to 20 minutes per pound for bone-in, until the center reaches 130°F. A 9 lb spiral ham takes about 1 hour 50 minutes to 2 hours 15 minutes.
- Meanwhile, whisk the honey, brown sugar, mustard, vinegar, cinnamon, cloves, and pepper in a small saucepan over medium heat. Simmer 2 to 3 minutes, stirring, until the sugar dissolves and the mixture coats the back of a spoon.
- When the ham reaches 130°F, remove the foil and brush on one-third of the glaze, working it into the scored cuts and between the slices. Bake uncovered for 15 minutes.
- Brush on another third and bake 10 more minutes. Add the remaining glaze and bake a final 5 minutes, until the glaze is bubbling, dark amber, and lacquered, and the internal temperature reads 140°F.
- Rest 15 to 20 minutes before slicing. Resting lets juices redistribute so slices stay moist. Spoon pan juices over the slices to serve.
5 Honey Glazed Ham Recipes
Start with the base method above and swap in one glaze variation. Baking times and temperatures stay the same; only the glaze changes.
1. Classic Honey Brown Sugar Glaze
This is the version in the ingredient list, and the one to pick for traditional holiday flavor. Brown sugar deepens the honey without making it one-note sweet, while mustard and vinegar cut the richness. Apply it in three coats during the final 30 minutes, brushing extra glaze between the slices on the second coat.
2. Maple Dijon Glaze
Replace the honey with 3/4 cup pure maple syrup and increase the Dijon to 3 tbsp. Keep the brown sugar at 1/2 cup and add 1 tbsp of bourbon if you like; the alcohol cooks off and leaves a warm, oaky note. Maple caramelizes faster than honey, so watch the final 10 minutes and tent with foil if the edges darken past deep amber.
3. Pineapple Cherry Glaze
Swap the vinegar for 1/3 cup pineapple juice and reduce the honey to 1/2 cup. Stir in 1/4 cup finely chopped maraschino cherries after the glaze comes off the heat. Before the first coat, arrange pineapple rings over the ham with toothpicks and place a cherry in the center of each ring.
4. Spicy Chipotle Honey Glaze
Keep the base glaze and whisk in 2 tbsp adobo sauce from a can of chipotles in adobo, plus 1 finely minced chipotle pepper and 1/2 tsp smoked paprika. The heat builds slowly rather than hitting hard, and the smoke balances the honey. Because chipotle darkens quickly, apply thinner coats and watch the final 5 minutes closely.
5. Slow Cooker Honey Ham
For a 4 to 6 lb ham, or when the oven is full, use a slow cooker. Pour half the classic glaze into the bottom of the cooker. Set the ham in cut-side down, pour the rest over the top, and add 1/2 cup water around the base. Cover and cook on low for 4 to 5 hours, until the center reaches 140°F, basting once halfway through. For a caramelized finish, broil 3 to 4 minutes, watching constantly.
Tips for the Best Honey Glazed Ham Every Time
Glaze late, not early. Honey and brown sugar burn at sustained high heat, so a glaze applied at the start of a two-hour bake turns bitter and black long before the ham is hot. Waiting until the last 30 minutes is the most important decision in this recipe.
Use a thermometer, not the clock alone. Ovens run hot or cold and ham shapes vary, so the clock is only an estimate. Pull the ham at 140°F in the thickest part, away from the bone. Past 150°F the slices will still be safe but noticeably drier. Save the pan drippings: skim off the fat, simmer the rest for 2 minutes, and spoon it over the slices.
Easy Variations
Small swaps change the character without new technique. Use orange juice in place of the vinegar and add 1 tsp orange zest for a bright citrus finish. Swap cinnamon and cloves for 1 tsp Chinese five-spice for a warmer glaze. For lighter sweetness, cut brown sugar to 1/2 cup and add an extra tablespoon of mustard.
Storage and Reheating
Refrigerate leftovers within two hours. Slice first, then store in airtight containers with a spoonful of pan juices or glaze to keep slices moist. Ham keeps in the refrigerator for 3 to 4 days and in the freezer for up to 2 months. Thaw frozen ham overnight in the refrigerator.
To reheat, place slices in a baking dish with a splash of water or broth, cover tightly with foil, and warm in a 325°F oven for 12 to 15 minutes, until steaming.
Frequently Asked Questions
Should I buy spiral-sliced or bone-in? Spiral-sliced is easier to serve and the glaze reaches between the slices, so it is the best choice for a first holiday ham. Bone-in ham has deeper flavor and costs less per pound, but takes longer to bake and needs carving.
How much ham do I need per person? Plan on 3/4 lb per person for bone-in ham and 1/2 lb per person for boneless. A 9 lb bone-in ham serves about 12 people, while a 9 lb boneless ham serves closer to 18.
Can I make the glaze ahead of time? Yes. Simmer the glaze up to 3 days ahead, cool it, and refrigerate in a sealed jar. Rewarm gently over low heat until it flows easily. Do not apply cold glaze to a hot ham; it will seize and slide off.
Why did my glaze burn? The most common cause is glazing too early. Honey and sugar scorch after more than about 30 minutes in a 325°F oven. Hold the glaze until the ham reaches 130°F and keep the rack in the lower third.
Why is my glaze sliding off? A smooth, un-scored surface gives glaze nothing to grip. Score the fat in a diamond pattern, apply glaze in three thin coats instead of one thick one, and let each coat set for 10 to 15 minutes before adding the next.
Nutrition Estimate
These values are an estimate only. A typical serving of about 4 oz of ham with glaze contains roughly 280 calories, 24 g of protein, 18 g of sugar, 420 mg of sodium, and 14 g of fat. Actual values vary based on the cut of the ham and how much glaze is applied.
The Bottom Line
A great honey glazed ham is less about a secret ingredient and more about timing: a gentle reheat under foil, a scored surface, and a glaze that goes on late and in thin coats. Pick the variation that suits your table, trust the thermometer over the clock, and let the ham rest before slicing.