Ingredients
- 1 bone-in spiral-sliced ham (8-10 lb), fully cooked
- 1 cup honey
- 1 cup brown sugar, packed
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1/2 tsp ground cloves
- 1/2 cup pineapple juice (optional, for the pan)
Instructions
- Prep the ham. Let the ham sit at room temperature 1 hour. Preheat the oven to 325°F (165°C). Place the ham cut-side down in a roasting pan; pour the pineapple juice around it if using.
- Tent and warm. Cover tightly with foil and bake 1 hour 30 minutes, until warmed through (about 140°F internal).
- Make the glaze. Simmer the honey, brown sugar, Dijon, vinegar, and cloves in a small saucepan 3-4 minutes until syrupy.
- Glaze it. Uncover the ham and brush generously with glaze, working it between the slices. Increase the oven to 400°F (200°C).
- Caramelize. Bake uncovered 15-20 minutes, brushing with more glaze twice, until the glaze is sticky and caramelized at the edges.
- Rest and carve. Rest 15 minutes, then carve along the spiral cuts and serve with the pan drippings.
💡 Ham smarts
Spiral-sliced ham is the weeknight-friendly shortcut — it heats evenly and the glaze seeps between every slice. Tenting with foil for most of the bake keeps it juicy; only the final blast is uncovered for caramelization. Save the bone for the best split-pea or bean soup of your life.
Common questions
The ham is already cooked — why bake it so long?
To heat a big ham all the way through gently without drying it out. Low and slow, covered, is the key.
Can I use a boneless ham?
Yes — reduce the covered bake to about 1 hour, since boneless hams are smaller and heat faster.
How do I keep the glaze from burning?
Glaze only in the final 15-20 minutes at high heat. The sugars in honey and brown sugar scorch if they go on too early.
How much ham per person?
Plan 1/2 to 3/4 lb per person for bone-in ham — leftovers are the whole point.
Love this recipe?
Save this honey glazed ham to your "Thanksgiving Recipes" board — the holiday centerpiece that feeds a crowd.
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