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A whole, steaming hot honey glazed ham, with a glossy, caramelized sweet and sticky glaze and scored slices, presented on a white platter for a holiday dinner.

The Best Honey Glazed Ham Recipe (Juicy, Spiral Cut & Never Dry!)

Tired of dry holiday ham? Our foolproof Honey Glazed Ham recipe uses a "Low & Slow" hack to guarantee juicy, tender meat with a sticky glaze. The ultimate Christmas centerpiece!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

The Ham
  • 1 Spiral Cut Ham (8-10 lb / 4-4.5 kg) Bone-In is best for flavor.
  • 1/2 cup Water (120ml) Or Pineapple Juice (for the bottom of the pan).
The Honey Glaze
  • 1/2 cup Unsalted Butter (113g) Melted.
  • 1 cup Brown Sugar (200g) Packed.
  • 1/2 cup Honey (170g)
  • 2 tbsp Dijon Mustard Cuts the sweetness.
  • 2 tbsp Apple Cider Vinegar (Or Orange Juice).
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Cinnamon
  • 1 pinch Nutmeg

Equipment

  • 1 Roasting Pan With a rack is best, but not required.
  • 1 Heavy-Duty Aluminum Foil Crucial to seal in moisture.
  • 1 Meat Thermometer To ensure you don't overcook/dry it out.
  • 1 Small Saucepan For the glaze.
  • 1 Basting Brush

Method
 

The "Moisture Trap" Prep & Bake
  1. Preheat: Preheat oven to 275°F (135°C). Remove ham from packaging and discard the plastic disk on the bone. (Do not use the glaze packet!).
  2. Position: Place the ham cut-side down in the roasting pan. Pour the water (or juice) into the bottom of the pan.
    A hand pouring water (or juice) from a measuring cup into a roasting pan containing a spiral cut ham, preparing it for a baked honey glazed ham recipe.
  3. Seal: Cover the ham tightly with heavy-duty foil. Ensure there are no gaps for steam to escape.
  4. Bake Low & Slow: Bake for 12-15 minutes per pound, or until the internal temperature reaches 135°F (57°C). (For a 10lb ham, this is about 2 - 2.5 hours).
    A roasting pan containing a baked honey glazed ham, completely sealed with aluminum foil, sitting on a counter next to an oven mitt before being placed in the oven.
The Glaze & Broil
  1. Make Glaze: About 20 minutes before the ham is done, whisk together butter, brown sugar, honey, mustard, vinegar, and spices in a saucepan. Simmer over medium heat for 2-3 minutes until bubbly and slightly thickened.
    A saucepan on a stovetop with a whisk resting in a bubbling, rich honey glaze mixture made from brown sugar, honey, and Dijon mustard.
  2. Glaze: Remove ham from the oven. Increase oven temperature to 425°F (220°C). Remove the foil. Brush half of the glaze all over the ham, gently separating the slices to get some inside.
    A hand using a black brush to coat a baked spiral cut ham with a thick, glossy honey glaze mixture in a roasting pan.
  3. Caramelize: Bake uncovered for 10 minutes. Brush with the remaining glaze. Bake for another 5-10 minutes until the glaze is bubbly, dark golden brown, and caramelized. (Watch closely so the sugar doesn't burn!).
  4. Rest: Let the ham rest for 15 minutes before serving to lock in the juices.
    A whole, steaming hot honey glazed ham, with a glossy, caramelized sweet and sticky glaze and scored slices, presented on a white platter for a holiday dinner.

Notes

  • Temperature Alert: Do not overcook! Ham is already cooked; we are just warming it. The USDA recommends reheating to 140°F. We pull it at 135°F as it rises during resting.
  • No-Dry Hack: The combination of low heat (275°F), cut-side down positioning, and tight foil is the secret to moist meat.
  • Leftovers: Store in an airtight container for up to 5 days. Freeze the bone for split pea soup!
  • Make-Ahead: Bake the ham a day ahead, slice it cold, and gently reheat slices in a casserole dish with a little broth covered in foil.