I still remember the first time I tried to make a truly spectacular glazed ham for a holiday gathering. It felt like a culinary Everest. I’d seen those glossy, jewel-toned hams on magazine covers and thought, “There’s no way I can do that at home.” But I was hosting my parents and my husband’s notoriously picky Aunt Carol, so failure wasn’t an option. I tinkered, I experimented, and let me tell you, this recipe? This is the one. It’s the glazed ham that has earned me compliments year after year, the one that disappears in minutes, leaving everyone asking for the secret. And the best part? It’s surprisingly simple. Forget those complicated restaurant versions; this is the home-cooked magic that tastes even better than it looks. It’s a showstopper, a crowd-pleaser, and honestly, it’s become my go-to for any occasion that calls for a little bit of delicious elegance without the fuss.
What is Glazed Ham?
So, what exactly makes this glazed ham so special? Think of it as a perfectly cooked, juicy ham that gets a second life with a sweet, tangy, and slightly sticky glaze that caramelizes beautifully in the oven. It’s not just about the ham itself, which is important, of course, but it’s the alchemy that happens when that beautiful glaze kisses the warm meat. It’s the kind of dish that smells incredible from the moment it goes into the oven, filling your home with an aroma that just screams “celebration” and “comfort” all at once. It’s not a complicated brisket or a finicky roast; it’s a straightforward, incredibly rewarding way to elevate a classic. This glazed ham is essentially a delicious hug in edible form, guaranteed to impress without stressing you out.
Why you’ll love this recipe?
There are so many reasons why I’ve fallen head over heels for this glazed ham recipe, and I just know you will too! First off, let’s talk about the flavor explosion. The glaze is this perfect balance of sweet Brown Sugar, a little bit of tang from the mustard, and that hint of warmth from spices that just sings. It coats the ham in a way that’s absolutely irresistible, creating these little caramelized bits that everyone fights over. And the texture? Oh my goodness, the texture! It’s juicy and tender on the inside, with that delightful sticky glaze on the outside. It’s surprisingly easy to make, too, which is a huge win in my book. I’ve got a million things going on most days, so finding recipes that deliver big on flavor without demanding hours of my attention is key. This glazed ham fits the bill perfectly; most of the work is hands-off baking time. Plus, it’s incredibly cost-effective, especially when you’re feeding a crowd. A beautiful ham doesn’t have to break the bank, and this recipe makes it shine. What I love most, though, is its versatility. It’s not just for Christmas or Easter; this glazed ham is fantastic for Sunday dinners, holidays, potlucks, or even just a special weekend meal. You can easily dress it up or down, and it always tastes like you’ve put in way more effort than you actually did. It’s my secret weapon for making any meal feel extra special.
How do you make Glazed Ham?
Quick Overview
Making this show-stopping glazed ham is simpler than you might think! We’ll start by getting our ham ready, then whip up a quick, irresistible glaze. The ham bakes until it’s beautifully tender, and then we’ll generously brush on that glaze for the final, magical caramelization. It’s a mostly hands-off process, meaning more time for you to relax and enjoy the anticipation of a truly delicious meal. Trust me, the aroma alone is worth it!
Ingredients
For the Ham:
1 fully cooked, bone-in or boneless ham (about 5-7 pounds) – I love a spiral-cut ham for ease, but a whole ham works wonderfully too! Look for one that’s already cured and smoked. You’re essentially just heating it through and adding that amazing glaze.
A few whole cloves, optional (for studding the ham if you like)
For the Glaze:
1 cup packed light Brown Sugar – This is the backbone of our sweetness and helps with that beautiful caramelization.
1/4 cup Dijon mustard – Don’t skip this! It adds a wonderful tang and complexity that cuts through the sweetness.
2 tablespoons honey or maple syrup – For an extra layer of subtle sweetness and shine.
1 tablespoon apple cider vinegar – This brightens up the glaze and adds a touch of acidity.
1/2 teaspoon ground cinnamon – A warm spice that complements the ham perfectly.
1/4 teaspoon ground nutmeg – Just a pinch adds a wonderful depth of flavor.
Pinch of ground cloves, optional – If you love that classic ham flavor, a tiny bit goes a long way.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to a nice and steady 325°F (160°C). Grab a large roasting pan. If your ham has a thicker rind, you might want to score it lightly in a diamond pattern using a sharp knife – this helps the glaze penetrate. If you’re feeling fancy and have whole cloves, you can stud the points of these diamonds. This isn’t strictly necessary, but it looks gorgeous and adds a subtle flavor boost. Place the ham, cut-side down if it’s a half ham, into the prepared roasting pan. Add about 1/4 inch of water or APPLE CIDER to the bottom of the pan; this helps keep the ham moist while it heats through.
Step 2: Mix Dry Ingredients
While the oven is doing its thing and the ham is settling into its cozy pan, let’s make that glorious glaze! In a medium bowl, combine the packed brown sugar, Dijon mustard, honey (or maple syrup), Apple Cider vinegar, cinnamon, nutmeg, and that tiny pinch of cloves, if you’re using it. Give it all a good stir until everything is well combined. It’s going to look like a thick, rustic paste right now, and that’s exactly what we want!
Step 3: Mix Wet Ingredients
Actually, for this recipe, we’re mixing all the glaze ingredients together in one go, as they’re all going into the same bowl! This is the beauty of it – no complex emulsions or separate steps needed. Just combine everything as described in Step 2.
Step 4: Combine
This step is already done in Step 2! We’ve combined all our glaze ingredients into one beautiful mixture.
Step 5: Prepare Filling
The “filling” for this recipe is actually our glaze itself! We’ve already prepared it in Step 2. Its purpose is to infuse the ham with incredible flavor as it bakes and then caramelize into a sticky, delectable coating.
Step 6: Layer & Swirl
This isn’t a layered cake or a pastry, so we won’t be layering and swirling in that sense. However, the “swirl” concept comes into play when you’re applying the glaze. We want to ensure every nook and cranny of the ham is coated. Once the ham has heated through a bit, we’ll start generously brushing on the glaze, allowing it to drip and pool slightly, creating those wonderful caramelized edges.
Step 7: Bake
Now for the magic! Place the ham in the preheated oven. For a 5-7 pound ham, you’ll want to bake it for about 1.5 to 2 hours. The general rule of thumb is about 15-20 minutes per pound to heat it through. About halfway through the baking time (around the 45-60 minute mark), start generously brushing the ham with about half of the glaze. Pop it back in the oven. Then, for the last 20-30 minutes of baking, brush it with the remaining glaze. This is where the real caramelization happens, turning that beautiful glaze into a sticky, shiny masterpiece. You’ll know it’s done when an instant-read thermometer inserted into the thickest part of the ham (without touching the bone) reads 140°F (60°C).
Step 8: Cool & Glaze
Once the ham reaches that perfect temperature and the glaze is beautifully caramelized, carefully remove it from the oven. Tent it loosely with foil and let it rest for at least 15-20 minutes. This is crucial! It allows the juices to redistribute throughout the ham, ensuring every slice is incredibly moist and tender. While it’s resting, you can quickly heat up any leftover glaze in the pan or a small saucepan for a minute or two if it’s cooled down, just to make it more dippable for serving. The glaze will continue to set and become even more beautifully sticky as it cools slightly.
Step 9: Slice & Serve
After its well-deserved rest, it’s time to slice and serve this masterpiece! If you have a spiral-cut ham, it’s already pre-sliced for you, making serving a breeze. If you have a whole ham, slice it against the grain. Present it on a beautiful platter, perhaps with some of those roasted cloves artfully arranged around it. Spoon any extra glaze from the bottom of the pan over the slices. I love serving this glazed ham warm, but honestly, the leftovers are pretty darn good cold too!
What to Serve It With
This glorious glazed ham is so versatile, it practically begs to be paired with all sorts of delicious companions! For a classic breakfast spread, imagine thick slices of this ham alongside fluffy pancakes or waffles, a side of scrambled eggs, and maybe some crispy home fries. The sweetness of the ham plays so well with breakfast favorites. Brunch is where this ham truly shines. Think elegant plating with a vibrant fruit salad, a creamy potato gratin, and perhaps some mimosas or a good cup of coffee. It feels so celebratory! As a dessert, though this sounds unusual, a small, thin slice of this glazed ham can be surprisingly delightful after a rich meal, offering a savory contrast. And for cozy snacks or light meals, I love having leftover glazed ham cold on thick-cut sourdough with a smear of mustard, or even diced into a hearty lentil soup. My family tradition is to have it with Roasted Sweet Potatoes and a simple green bean almondine. It just works every time!
Top Tips for Perfecting Your Glazed Ham
Okay, let’s dive into some of the little secrets and tricks I’ve picked up over the years to make sure your glazed ham is absolutely perfect every single time. First, when it comes to the ham itself, quality matters. I usually opt for a pre-cooked, fully smoked ham. Spiral-cut is super convenient, but if you get a whole ham, make sure to score the fat cap. It’s not just for looks; it allows that beautiful glaze to penetrate deeper and caramelize better. Don’t be afraid to get creative with the glaze ingredients! While the brown sugar and mustard combo is classic, I’ve experimented with adding a splash of orange juice or even a bit of bourbon for an extra kick. Taste your glaze before you brush it on; everyone’s preference for sweetness and tang is a little different. For the baking, that water or apple cider at the bottom of the pan is non-negotiable for me. It creates a moist environment and helps prevent the bottom from scorching. And when it comes to glazing, be generous! Don’t be shy with that brush. The multiple applications are what build up those gorgeous, sticky layers. I usually aim for at least two or three brushings, especially in the last hour of cooking. I learned the hard way that if you glaze too early, the sugars can burn. So, saving most of it for the end is key. If your glaze seems too thick or too thin, don’t panic! If it’s too thick, a tiny splash of water or even some of the pan juices will thin it out. If it’s too thin, just let it simmer on the stovetop for a few minutes (carefully!) to reduce it slightly. Always, always, always let your ham rest after it comes out of the oven. That resting period is crucial for juicy, tender meat. It’s tempting to slice into it immediately, but resist the urge! It makes a world of difference. Finally, for doneness, an instant-read thermometer is your best friend. It takes the guesswork out of it and ensures your ham is perfectly heated through.
Storing and Reheating Tips
Let’s talk about what happens after the deliciousness is gone (or, let’s be honest, before it’s even finished, for the leftovers!). Storing this glazed ham is pretty straightforward. If you have any leftovers, the best way to keep them fresh is to wrap them tightly in plastic wrap or place them in an airtight container. It’ll keep wonderfully in the refrigerator for about 3-4 days. Make sure it’s cooled down to room temperature before you refrigerate it, though. For longer storage, you can absolutely freeze portions of your glazed ham. Wrap it very well in plastic wrap, then in aluminum foil or place it in a freezer-safe bag. It should be good in the freezer for up to 2 months. When you’re ready to use it, thawing it in the refrigerator overnight is the best bet for maintaining quality. Reheating is where things get really interesting. If you’re reheating slices for sandwiches or a light meal, a quick zap in the microwave or a gentle warm-up in a skillet works. For larger portions that you want to reheat for another meal, I highly recommend placing the ham back in a baking dish with a little bit of water or apple cider in the bottom, tenting it loosely with foil, and warming it gently in a 300°F (150°C) oven until heated through. This helps keep it moist. A good rule of thumb for reheating is about 10-15 minutes per pound at that lower temperature. I don’t typically re-glaze when reheating, as the original glaze is usually still pretty fantastic. However, if you want that extra shine, you could quickly whip up a small batch of glaze to brush on in the last few minutes of reheating.
Frequently Asked Questions
Final Thoughts
So there you have it – my foolproof, crowd-pleasing glazed ham recipe. It’s the kind of dish that feels incredibly special but is honestly a joy to make. I’ve made this countless times, for everything from casual family dinners to big holiday feasts, and it never fails to impress. The aroma that fills your kitchen is just the beginning of the magic! If you love this recipe, you might also enjoy my recipes for [link to related recipe 1, e.g., Honey-Glazed Carrots] or [link to related recipe 2, e.g., Classic Mashed Potatoes] – they make for a perfect pairing. I truly hope you give this glazed ham a try. It’s become a staple in my home, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment below and let me know your favorite part, or share any delicious variations you come up with. Happy cooking!
glazed ham
Ingredients
Main Ingredients
- 1 pound fully cooked ham bone-in or boneless
Glaze Ingredients
- 1 cup brown sugar packed
- 0.25 cup honey
- 2 tablespoon dijon mustard
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
Instructions
Preparation Steps
- Preheat your oven to 325°F (160°C).
- Place the ham in a roasting pan. If your ham has a rind, score it in a diamond pattern with a sharp knife.1 pound fully cooked ham
- In a small bowl, whisk together the brown sugar, honey, Dijon mustard, cinnamon, and cloves until well combined.1 pound fully cooked ham
- Brush about half of the glaze over the ham.
- Bake for 2 hours, or until the internal temperature reaches 140°F (60°C). Baste the ham with the remaining glaze every 30 minutes during baking.
- Remove from the oven and let it rest for 10-15 minutes before carving.
