Honey Glazed Ham Recipe
This oven-baked ham recipe will be your new go-to for any holiday gathering or special occasion. Serve it along with all your favorite side dishes! Step-by-step photos can be seen below the recipe card.
Servings: 16
Ingredients
For the Ham and Honey Glaze
- 8 pounds spiral-cut ham fully cooked, unsmoked or smoked
- ¼ cup salted butter melted (½ stick)
- 4 tablespoons honey mustard
- 2 tablespoons honey
- 2 teaspoon whole grain mustard
- 1½ cups apple cider -- not apple cider vinegar!
For the Dry Rub
- 2 cups granulated sugar
- ½ teaspoon table salt
- 1 teaspoon ground nutmeg or ½ teaspoon freshly grated nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon sweet paprika
Instructions
For the Ham and Honey Glaze
- Preheat the oven to 325°F and adjust the oven rack to the lower-middle position.
- Cover a roasting pan or rimmed baking sheet with foil and coat the metal rack insert with cooking spray. Unwrap the ham and remove the plastic cap over the bone (if there is one). Place the ham, flat-side down, on the metal roasting rack. Set aside.8 pounds spiral-cut ham
- Make the honey glaze. In a small bowl, whisk together the melted butter, honey mustard, honey, and mustard.¼ cup salted butter, 4 tablespoons honey mustard, 2 tablespoons honey, 2 teaspoon whole grain mustard
- Rub the honey glaze over the entire ham and in between the slices.
- Pour the apple cider into the pan and cover the ham and pan tightly with foil.1½ cups apple cider
- Cook the ham for 2-3 hours (20 minutes per pound of ham) or until the internal temperature registers 140°F on an instant-read food thermometer. (The ham is fully cooked but this will ensure the ham is properly heated throughout.)
- Remove the ham from the oven and let it cool for 15 minutes.
For the Dry Rub
- While the ham cools, prepare the dry rub. Whisk all of the dry rub ingredients together in a medium bowl. Pour half of the dry rub into a small saucepan (to be used for the serving glaze) and use the remaining half for the ham.½ teaspoon table salt, 1 teaspoon ground nutmeg, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon sweet paprika, 2 cups granulated sugar
- After the ham has cooled for 15 minutes, uncover it and brush with the pan juices. Press the remaining dry rub all around the ham one handful at a time. Use all of the remaining dry rub. The sugar will eventually form a crust around the ham.
- Once fully coated with dry rub, use a kitchen torch or broil in the oven to achieve the crunchy, crusty ham coating. If using the broiler, adjust the oven rack to the lowest position and watch the ham very closely, turning it often so it doesn’t burn. If using a kitchen torch, keep the torch flame about 1 inch away from the ham. Continuously move the flame in small circles until the surface becomes bubbly, then move the torch to the adjoining area until the entire ham has been caramelized. Before you know it, the entire ham will have a gorgeous, sugary, crispy coat.
- Cover the ham very loosely with foil; set aside until ready to serve.
- Make the serving glaze. Add the remaining pan juices to the dry rub mixture in the saucepan. Bring the glaze to a boil over medium heat, stirring often, and reduce the temperature to medium-low. Boil the mixture for 4-6 minutes or until it has reduced to a thin, syrupy consistency. Remove from the heat and serve alongside the ham. If the glaze begins to harden, just warm slightly over very low heat.
- When ready to serve, divide the ham slices and drizzle the glaze on top.
Video
Notes
- Even though the spiral ham is pre-cooked, it should be fully heated through to an internal temperature of 140°F.
- The ham should be baked in the oven flat-side down.
- Be sure to rub the honey glaze all over the outside of the ham, and between slices, for best flavor.
- Cover the ham with foil while baking. This will keep it from drying out, so it stays juicy and moist.
- I like using a kitchen torch to create the caramelized coating on the ham. But if you don’t have one, you can just broil it in the oven for a similar effect.
Nutrition
Serving: 0.5pound | Calories: 488kcal | Carbohydrates: 31g | Protein: 43g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 2742mg | Potassium: 669mg | Fiber: 0.3g | Sugar: 30g | Vitamin A: 121IU | Vitamin C: 53mg | Calcium: 20mg | Iron: 2mg