Recipe Details
- Author: tinsuf
- Cuisine: American
- Category: Main Course / Holiday
- Keywords: Honey Glazed Spiral Ham, Easy Glazed Ham Recipe, Holiday Ham, tinsuf
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12–14 servings
Introduction
When it comes to holiday gatherings, few dishes command the table like a glistening Honey Glazed Spiral Ham. It’s the perfect balance of sweet, savory, and aromatic — the kind of dish that looks elaborate but is surprisingly simple to prepare. This tinsuf recipe turns a pre-cooked spiral-cut ham into a masterpiece of flavor with a luscious glaze made from honey, brown sugar, Dijon mustard, and warm spices. The result is tender meat coated in a glossy, caramelized crust that catches the light and everyone’s attention.
Whether it’s Christmas, Easter, or any family celebration, this recipe ensures your ham stays moist while achieving that signature sticky-sweet finish. The best part? You can make it ahead, and the leftovers taste just as good (if not better) the next day.
Ingredients
- 1 fully cooked spiral-cut ham (8–10 pounds)
- 1 cup honey
- 1/2 cup brown sugar
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
Instructions
- Prepare the ham: Preheat oven to 325°F (163°C). Place the ham cut-side down in a roasting pan and cover loosely with foil to retain moisture.
- Make the glaze: In a small saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, nutmeg, and pepper. Heat over medium for 5 minutes, stirring until smooth and slightly thickened.
- Bake: Roast the ham for 10–12 minutes per pound. During the last 30 minutes, remove foil and brush generously with glaze every 10 minutes for a deep caramelized finish.
- Rest & serve: Let the ham rest 10–15 minutes before slicing. Serve warm with extra glaze drizzled on top.
Troubleshooting & Consistency Tips
- Dry ham? Keep it covered during most of baking and baste often to lock in moisture.
- Too sweet? Add a splash of vinegar or mustard for balance.
- Uneven browning? Rotate the pan halfway through and baste more frequently on dry spots.
- Want a darker glaze? Broil for the final 2–3 minutes, watching closely to prevent burning.
- No thermometer? The ham is done when the center is hot and the glaze bubbles at the surface.
Storage & Make-Ahead
Make-ahead: Bake and glaze a day before serving, then reheat gently at 300°F (150°C) covered with foil until warmed through. Brush with reserved glaze before serving for a fresh shine.
Leftovers: Store in an airtight container for up to 4 days or freeze for up to 2 months. Reheat slices with a splash of water or glaze to retain moisture.
ADVERTISEMENT
Why This Recipe Works
The honey and brown sugar create a caramelized crust that enhances the natural saltiness of the ham, while Dijon and vinegar cut through richness for perfect balance. The spiral cut allows the glaze to penetrate every layer, ensuring even flavor and easy serving. By baking low and slow, you gently reheat the ham without drying it out—tinsuf’s hallmark of reliable results with minimal effort.
Expert Tips
- Warm the glaze before brushing for even coating.
- Place ham on a rack to allow juices to circulate beneath for a crisp exterior.
- Save leftover glaze as a dipping sauce or drizzle over roasted vegetables.
- Use a carving knife to follow the natural spiral slices for neat presentation.
- Pair with classic sides: scalloped potatoes, roasted carrots, or Southern cornbread dressing.
Recipe provided by tinsuf. Explore more chef-tested, crowd-pleasing holiday mains and comfort classics from tinsuf.