Introduction
A spiral-sliced ham is the easiest holiday main dish, but the glaze packet that comes with it just doesn’t compare to homemade. This glaze is a sticky, sweet-savory blend of honey, brown sugar, and warm spices that caramelizes beautifully in the oven. It’s the kind of ham people fight over the last slice of.
Why You’ll Love This Recipe
- Better Than the Packet: The homemade glaze adds a depth of flavor you can’t buy in a store.
- Sticky & Sweet: The perfect balance of honey and brown sugar creates a candy-like coating.
- Incredibly Easy: The ham is already cooked; you’re just warming it and glazing it.
- Classic Holiday Flavor: Hints of clove and cinnamon make the house smell like Christmas.
- Great Leftovers: Perfect for ham sandwiches or split pea soup the next day.
Ingredients
- 1 (8-10 lb) spiral-sliced bone-in ham
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup honey
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 2 tablespoons Dijon mustard
Instructions
- Preheat oven to 325°F (165°C). Place the ham, cut side down, in a roasting pan. Cover tightly with foil to keep it moist.
- Bake for 12-15 minutes per pound (about 1.5 – 2 hours), or until heated through to an internal temperature of 140°F.
- Make the Glaze: While the ham heats, melt the butter in a saucepan over medium heat. Stir in the brown sugar, honey, cloves, cinnamon, and Dijon mustard. Simmer for 2-3 minutes until bubbly and slightly thickened.
- Remove the ham from the oven and discard the foil. Increase oven temperature to 400°F (200°C).
- Brush half of the glaze generously over the ham, separating the slices slightly to get it inside.
- Bake uncovered for 10 minutes.
- Brush with the remaining glaze and bake for another 5-10 minutes until the glaze is caramelized and bubbly (watch carefully so it doesn’t burn).
- Let rest for 10 minutes before serving.
Tips
If the top of your ham starts to get too dark before the glaze is set, tent it loosely with foil. Be careful not to overcook the ham initially, as spiral hams can dry out easily.