The Easiest, Yummiest Glazed Ham
Say hello to my favorite glazed ham recipe. ♡
I’ll be honest — I often find glazed hams to be overly sweet, so this version is all about striking the right sweet-and-savory balance. The glaze starts with a classic brown sugar and honey base for that rich caramelization we all love, then layers in orange and lemon juice, whole-grain Dijon, soy sauce, garlic, and thyme for extra depth and savoriness. The result is a glaze that’s bold and balanced, without tipping into sugar overload — the perfect complement to good ham!
And since you’re starting with a fully cooked spiral-cut ham, the process couldn’t be easier. It’s really just a matter of gently warming the ham, basting generously, and letting the oven do the heavy lifting while your kitchen fills with the coziest holiday aroma.
It’s honestly one of the easiest main dishes I know, and it’s always such a hit at the table. So the next time you’re planning a holiday meal or special gathering, I highly recommend giving it a try.
Recipe Tips
Glazed ham is pretty forgiving, but here are a few tips to make sure everything goes perfectly:
- Let the ham come to room temperature first. Taking it out of the fridge about an hour before baking helps it heat evenly and stay juicy.
- Keep the oven low and slow. A 325°F oven warms the ham gently so it doesn’t dry out before the glaze has time to work its magic.
- Use a roasting pan with foil. Lining the pan makes cleanup so much easier and helps prevent the sugary glaze from burning onto the pan.
- Simmer the glaze until just thickened. You’re looking for a pourable, syrupy consistency. It will thicken more as it bakes on the ham.
- Start glazing once the ham is warmed through. Waiting until the ham reaches about 100°F keeps the sugars from burning too early.
- Baste generously and often. Every 20 minutes is ideal, and don’t forget to get some glaze between the slices.
- Tent with foil if needed. If the glaze starts getting too dark, loosely tent the top to protect it.
- Finish hot if you want extra caramelization. A brief blast at 400°F or a quick broil at the end gives the glaze that irresistible sticky shine.
Recipe Variations
This glaze is super flexible, so feel free to tweak it based on what you love or have on hand. For example, you could…
- Swap maple syrup for the honey. Maple syrup will give the glaze a deeper, warmer sweetness if that’s what you prefer.
- Add spices. Add a pinch of ground cinnamon or cloves for a more traditional holiday spice vibe.
- Use pineapple juice. Swap classic pineapple juice for orange juice if you prefer its sweeter flavor in the glaze.
- Add bourbon or dark rum. Stir in a tablespoon or two for a subtle boozy note.
- Add rosemary. Feel free to add some rosemary for a more earthy flavor.
- Add heat. Add a pinch of cayenne or crushed red pepper flakes to make the glaze a bit spicy
FAQ
No — just remove it from the packaging and pat it dry if there’s excess moisture.
For a bone-in ham, plan about ¾ to 1 pound per person, which leaves room for leftovers (always a win).
Yes! The glaze can be made up to 3 days in advance and stored in the fridge. Rewarm gently before using.
Bake it covered, keep the oven temperature moderate, and stop once it reaches 140°F internally.
Absolutely — just reduce the cooking time slightly and keep a close eye on the internal temperature.
Glazed Ham
- Prep Time: 15 mins
- Cook Time: 2 hours
- Total Time: 2 hours 15 mins
- Yield: 12–16 servings 1x
Description
This glazed ham recipe features a perfectly balanced sweet-and-savory glaze and an easy, foolproof method.
Ingredients
- 1 fully-cooked, bone-in spiral-cut ham (7 to 10 pounds)
- 1 cup packed brown sugar
- 1/2 cup honey
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons whole grain Dijon mustard
- 1 tablespoon soy sauce
- 3 garlic cloves, smashed
- 2 fresh thyme sprigs
- lots of freshly-ground coarse black pepper, to taste (I recommend at least a generous ½ teaspoon or more)
Instructions
- Prep the ham. Remove the ham from the refrigerator about an hour before baking to bring it to room temperature. Preheat oven to 325°F and place the rack in the center. Line a roasting pan with foil or spray with nonstick spray.
- Make the glaze. Combine the brown sugar, honey, orange juice, lemon juice, Dijon mustard, soy sauce, garlic, thyme, and black pepper in a medium saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for 10-15 minutes, stirring often, until slightly thickened and fragrant. Remove and discard the thyme sprigs (and garlic cloves, if smashed) before glazing.
- Bake the ham. Unwrap the ham and discard any packaging materials. Place it cut-side down in the prepared roasting pan and cover loosely with foil. Bake for about 12–15 minutes per pound, until a thermometer inserted into the thickest part (not touching bone) registers about 100°F.
- Glaze and finish. Begin basting the ham with the warm glaze every 20 minutes from this point forward, loosely tenting with foil between bastings. Continue baking until the internal temperature reaches 140°F. If the glaze seems like it’s starting to burn at any point, loosely tent the top of the ham with aluminum foil. If you feel like the glaze needs extra caramelization, remove the foil and increase the oven temperature to 400°F (or broil for 1–3 minutes) near the end, watching closely to prevent burning.
- Rest and serve. Let the ham rest for 20 minutes before slicing. Brush with any remaining glaze (getting some between the slices) and spoon a bit of pan drippings over the top before serving. Enjoy!
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