Honey Glazed Ham

Ingredients

• 57 g (1/4 cup)unsalted butter
• 220 g (1 cup), packedbrown sugar
• 170 g (1/2 cup)honey
• 15 ml (1 tablespoon)low-sodium soy sauce
• 45 ml (3 tablespoons)Dijon mustard
• 45 ml (3 tablespoons)pineapple juice
• 30 ml (2 tablespoons)orange juice
• 15 ml (1 tablespoon)white wine vinegar or cider vinegar
• 2 clovesgarlic, minced
• 1/2 teaspoonground cloves
• To tastecooking spray
• 3.6–4.5 kg (8–10 lb)fully cooked ham, preferably unglazed, unsliced or spiral-sliced

Instructions

1. 1

   Prepare the oven

   Heat the oven to 163°C (325°F). Coat a 23 × 33 cm (9 × 13 inch) roasting pan with cooking spray, or fit it with a roasting rack.

2. 2

   Mix the glaze

   Melt the butter in a medium saucepan over a medium heat. Add the brown sugar, honey, soy sauce, mustard, pineapple juice, orange juice, vinegar, garlic and ground cloves, then stir until smooth.

3. 3

   Thicken the glaze

   Cook over a medium heat for 5–7 minutes, stirring occasionally, until bubbling and slightly thickened. Take the pan off the heat.

4. 4

   Let it stand

   Leave the glaze to stand for a few minutes; it will thicken further as it cools.

5. 5

   Prepare unsliced ham

   For an unsliced ham, set it cut side down or on its side on a rack in the roasting pan. Score the surface in a diamond pattern, about 6 mm (1/4 inch) deep.

6. 6

   Glaze unsliced ham

   Brush the glaze over the ham, working it into the scored cuts.

7. 7

   Bake unsliced ham

   Cover with foil and bake, basting every 30 minutes. Allow about 15–18 minutes per pound for a bone-in ham or 18–20 minutes per pound for a boneless ham. Remove the foil and bake at 218°C (425°F) for 15–30 minutes to crisp the glaze.

8. 8

   Rest unsliced ham

   When the ham reaches an internal temperature of 60°C (140°F), take it out of the oven and rest it for 15–20 minutes before slicing.

9. 9

   Serve unsliced ham

   Serve with any extra glaze on the side.

10. 10

    Prepare spiral ham

    For a spiral-sliced ham, heat the oven to 163°C (325°F) and coat a roasting pan with cooking spray. Place the ham cut side down in the pan.

11. 11

    Glaze spiral ham

    Brush the glaze over the ham, making sure it reaches between the slices.

12. 12

    Bake spiral ham

    Cover with foil and bake, basting every 30 minutes. Allow about 15–18 minutes per pound for a bone-in ham or 18–20 minutes per pound for a boneless ham. Remove the foil and bake at 218°C (425°F) for 15–30 minutes to crisp the glaze.

13. 13

    Rest spiral ham

    Leave the ham to rest for 10–15 minutes before slicing and serving.

14. 14

    Serve spiral ham

    Serve with the extra glaze on the side. Alternatively, reheat the remaining glaze with the pan drippings and serve it alongside the ham.

What is honey glazed ham?

Honey glazed ham is a familiar American centrepiece: cooked ham is warmed in the oven and finished with a sweet, savoury coating. This version balances honey and brown sugar with mustard, soy sauce, citrus juices, vinegar, garlic and cloves.

The glaze is cooked separately before it goes on the ham, so it starts out smooth and can thicken slightly before brushing. Scoring an unsliced ham gives the glaze grooves to cling to; with spiral ham, it can reach between the slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 427 calories, 32g protein, 15g carbs, 26g fat.

Most of the carbohydrates come from the brown sugar and honey in the glaze, while the ham and butter contribute much of the fat and the ham supplies most of the protein. Pair a serving with vegetables or salad, and add potatoes or bread if you want a more substantial plate.

Choosing the ham

Unglazed ham: It gives the homemade mixture a clear role in seasoning and coating the surface. Both an unsliced ham and a spiral-sliced one work here.

Bone-in or boneless: Either can be used, but the stated cooking time differs by type. Follow the relevant minutes-per-pound guidance and check the ham's internal temperature rather than relying on time alone.

Getting the glaze right

Gentle heat: Stir the glaze over a medium heat for 5–7 minutes, until it bubbles and thickens slightly. It will continue to thicken for a few minutes after you take it off the heat.

Even coating: Brush the mixture over the surface and into the score marks or spiral cuts. Keep some aside for serving, as the recipe also offers the extra glaze at the table.

Scoring and basting

Diamond cuts: For an unsliced ham, make shallow cuts about 6 mm deep in a criss-cross pattern. Avoid cutting too deeply; the aim is to open the surface for the glaze, not to carve into the ham.

Regular basting: Keep the ham covered with foil during the main bake and baste it every 30 minutes. This helps refresh the glaze on the surface as the ham warms.

Timing and doneness

Use the ham's type and weight to estimate oven time: allow 15–18 minutes per pound for bone-in ham or 18–20 minutes per pound for boneless. These timings are given for both preparations in the recipe.

Finish uncovered: Remove the foil and raise the oven to 218°C (425°F) for 15–30 minutes to crisp the glaze. For the unsliced method, remove the ham when its centre reaches 60°C (140°F), then rest it before slicing.

Serving the ham

Resting: The unsliced ham rests for 15–20 minutes, while the spiral-sliced version rests for 10–15 minutes. This pause also gives you time to arrange the serving dishes.

At the table: Offer extra glaze alongside the slices. The sweet-tangy coating works well with savoury sides such as roasted vegetables, potatoes or a crisp green salad.

Recipe notes & tips

• Choose an unglazed ham so the homemade mixture provides the main coating.
• Let the glaze stand for a few minutes before brushing so it thickens slightly.
• For an unsliced ham, score the surface in a shallow diamond pattern.
• Baste the ham every 30 minutes while it is covered with foil.
• Keep the foil on during the main bake to protect the glaze from browning too quickly.
• Use a meat thermometer to check that the unsliced ham reaches 60°C (140°F).

Variations

• Cider vinegar: Use cider vinegar in place of white wine vinegar for a rounded tang.
• Spiral-sliced ham: Brush glaze between the slices as well as over the outside.
• Citrus balance: Keep both juices in the glaze for a mix of orange and pineapple notes.
• Bone-in ham: Use the recipe's 15–18 minutes per pound timing as a guide.
• Boneless ham: Use the recipe's 18–20 minutes per pound timing as a guide.

Common mistakes to avoid

• Glaze too thin: Cook it for the full 5–7 minutes until it bubbles and thickens slightly.
• Deep scoring: Keep the cuts about 6 mm deep so you score the surface without cutting too far in.
• Missed basting: Set a reminder to baste every 30 minutes while the ham is covered.
• Glaze browning too soon: Keep the ham covered during the main bake and uncover only for the final crisping stage.
• Slicing too early: Rest the ham for the specified time before carving.
• Using time alone: Check the centre temperature for the unsliced ham rather than judging doneness only by the clock.

How to store

Refrigerate leftover ham and glaze in covered containers within 2 hours of serving, and use within 3–4 days. Reheat slices until hot throughout; warm leftover glaze with the pan drippings and serve alongside.

Frequently asked questions