Honey Glazed Spiral Ham

A sliced glazed ham on a plate, garnished with fresh green herbs.

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A fully cooked spiral ham gets brushed again and again with a honey, brown sugar, and Dijon glaze until it's sticky and caramelized on the outside. Only 10 minutes of hands-on work, since the oven does the rest, an easy centerpiece for Easter, Christmas, or Sunday dinner.

Prep Time10

Cook Time2

Total Time2 10

Course: Main

Cuisine: American

Servings: Servings

Calories: 584kcal

Author: Keri

Equipment

1 Roasting Pan
1 Saucepan
Aluminum Foil

Ingredients

8 pounds Bone-in Spiral-Sliced Ham fully cooked (8 to 10 pounds)
1 cup Honey
½ cup Brown Sugar
¼ cup Orange Juice
2 tablespoons Dijon Mustard
1 tablespoon Butter
½ teaspoon Ground Cinnamon
¼ teaspoon Ground Cloves

Instructions

Preheat oven to 325°F.
Place the ham cut-side down in a roasting pan. Cover tightly with aluminum foil.
Bake the ham for about 10–12 minutes per pound, or until the ham reaches an internal temperature of 140°F.
While the ham is heating, make the honey mustard glaze. Add the honey, brown sugar, orange juice, Dijon mustard, butter, cinnamon, and cloves to a small saucepan. Cook over medium-low heat, stirring until the sugar dissolves and the mixture is smooth. Simmer for 2–3 minutes, then remove from heat.
During the last 30 minutes of baking, remove the foil and generously brush the ham with the honey glaze, making sure to get it between the slices.
Return the uncovered honey glazed ham to the oven and brush with additional glaze every 10 minutes. For an extra caramelized finish, increase the oven temperature to 400°F for the final 5–10 minutes, watching carefully so the glaze doesn't burn.
Remove the ham from the oven and let it rest for 10–15 minutes before serving. Spoon any extra glaze from the pan over the slices.

Notes

Skip the glaze packet that comes with the ham, this homemade glaze replaces it.
Glaze can be made ahead and refrigerated; rewarm gently on the stove before brushing.
Light or dark brown sugar can be used, however dark brown sugar may give you more caramelization.
Let the ham set at room temperature for 20 to 30 minutes before putting into the oven.
Ham too dry? It was likely heated too long or the foil wasn't sealed tightly. Moisten slices with a spoonful of pan glaze.
A boneless ham may heat faster, so start checking for 140°F early.
Store left over ham in the refrigerator, covered tightly, for 3 to 4 days.

Making Honey Glazed Ham Steak

Use the tool available on this recipe card to change the number of servings. I would suggest using 4 or 6 servings, depending on how much sauce you want.

Heat the ham steak as directed on the package, start glazing after the first flip. Glaze and flip a time or two but keep a close eye on it so it doesn't burn. Extra sauce can be used to drizzle over the top or dip the ham in .

Nutrition