Honey Glazed Ham
The sweet, salty, sticky masterpiece
A glazed ham is the great equalizer of holiday cooking. It's nearly impossible to mess up, feeds an army, and looks absolutely stunning on the table. That crackling, caramelized exterior giving way to pink, juicy meat—it's Christmas incarnate. Plus, the leftovers make sandwiches that people will talk about for days.
recipe.ingredients
- 1 bone-in spiral-cut ham (8-10 lbs)Already cooked, we're just heating and glazing
- 1 cup honey
- ½ cup brown sugar, packed
- ¼ cup Dijon mustard
- 2 tbsp apple cider vinegar
- ½ tsp ground cloves
- ½ tsp cinnamon
- Whole cloves for studdingAbout 30
- Pineapple rings and maraschino cherriesOptional, for decoration
recipe.preparation
- 1
Remove ham from refrigerator 2 hours before cooking. Preheat oven to 325°F.
- 2
Score the surface in a diamond pattern if not already spiral-cut. Stud intersections with whole cloves.
- 3
Place ham cut-side down in a roasting pan lined with foil. Add 1 cup water to the pan.
- 4
Cover loosely with foil. Bake for 2 hours (about 15 minutes per pound).
- 5
Meanwhile, make the glaze: simmer honey, brown sugar, mustard, vinegar, and spices until slightly thickened, about 5 minutes.
- 6
Remove foil from ham. Brush generously with glaze. Return to oven uncovered.
- 7
Bake for 30 more minutes, brushing with glaze every 10 minutes, until deep golden and caramelized.
- 8
Rest 15 minutes before slicing. Pour pan juices over the sliced ham.
recipe.modeChef
The Glaze Game
The glaze is where ham goes from good to legendary. You want it thick enough to coat but thin enough to penetrate. Multiple applications create that stunning lacquered finish.
- A spiral-cut ham makes serving effortless and lets glaze penetrate between slices
- Keep the pan juices—they're incredible on mashed potatoes
- Don't over-bake; the ham is already cooked, we're just warming and glazing
- Tent with foil if the glaze is getting too dark before the ham is heated through
recipe.tips
- •Add a splash of bourbon to the glaze for a subtle depth
- •Pineapple juice in the pan instead of water adds sweetness to the pan juices
- •Save the bone for the most incredible split pea soup ever
recipe.specialTrick
The deli-counter trick: after glazing, turn on the broiler for the last 2-3 minutes, watching like a hawk. The glaze will bubble and caramelize into a crackling shell that shatters when you slice. It's the difference between 'that was good' and 'I need this recipe immediately.' Just don't walk away—burnt sugar goes from perfect to ruined in about 30 seconds.