How to Cook a Honey Glazed Spiral Ham (Easy Recipe)

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A sliced glazed ham garnished with herbs and sliced citrus, placed on a white plate.

How to Cook a Honey Glazed Spiral Ham (Easy Recipe)

A delicious oven baked ham, brushed with a honey brown sugar glaze. Perfect for the holidays, this easy ham recipe is perfect for beginners and is a total crowd pleaser!

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Prep Time: 15

Cook Time: 3

Servings: servings

Author: Michelle

Ingredients

1 fully cooked, bone in spiral ham, 8-10 lbs in size
6 ounces (3/4 cup) of pineapple juice or fresh orange juice *You can also use water if you don't have juice on hand.

Honey Brown Sugar Ham Glaze

3/4 cup honey or maple syrup
5 tablespoons packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
¼ teaspoon cinnamon
Pinch of ginger, which is about half of 1/8th teaspoon
Pinch ground cloves
1 tablespoon unsalted butter, softened

Instructions

2 Hours Before

90 minutes to two hours before baking, remove the ham from the fridge, and place it in a roasting pan lined with foil. You're bringing the ham up to room temperature, which will make the baking faster. If the ham comes with a plastic disc, discard the disc.
15 minutes before baking, preheat the oven to 350°F and move the oven rack to the lower third level.

Bake The Ham

Pour the fruit juice or water in the roasting pan. Place the ham cut side down in the roaster.
Cover the pan with foil and bake at 350°F for 15-20 minutes per pound, until the internal temperature of the ham reads 100°F-11o°F on a meat thermometer.

In my oven, a 9lb ham takes approximately 2 1/2 hours to reach 100°F internally. Avoid checking the roast and opening the door too often. This will cause heat loss and make the ham take longer to bake.

Make The Glaze

While the ham is baking, make the glaze by combining all the ingredients except the butter in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook for 2 minutes until the sugar has dissolved.
Once the sugar has melted, add the butter and stir until melted. Remove the glaze from the heat and set aside.
After the ham has reached between 100-110°F on an instant read meat thermometer, remove the foil. Use a pastry brush to brush on half of the glaze on the outside of the ham. Get into all the nooks and crannies and in between the exposed slices. Return the ham to the oven and bake uncovered for 15 minutes.
After 15 minutes, take the ham out and brush on the remaining glaze. Return to the oven for the final time and bake for another 15-25 minutes until the ham reaches an internal temperature of 140°F. Pull out of the oven.

As the ham is resting, the carryover cooking will finish cooking the ham to 145°F.

Remove the ham from the oven and let rest 20 minutes before carving.

Notes

Always insert the meat thermometer into the thickest part of the ham, away from the bone, for an accurate internal temperature.
The glaze can be made the day before and warmed until loose enough to brush on the ham.

Cuisine Holiday

Course Dinner

Nutrition