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Glazed Ham

Glazed Ham
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This classic glazed ham recipe delivers tender, juicy ham coated in a sweet, caramelized glaze combining brown sugar, honey, Dijon mustard, warm spices, and citrus juice. Perfect for holidays or special occasions, this easy-to-follow recipe results in a stunning centerpiece with a shiny, flavorful crust that will impress guests and make delicious leftovers.

Ingredients

Scale

Main Ingredients

  • Pre-cooked bone-in ham (about 8-10 pounds)
  • 1 cup brown sugar
  • 1/2 cup honey or maple syrup
  • 2 tablespoons Dijon mustard
  • 1/2 cup pineapple juice or orange juice
  • 1 teaspoon ground cloves or 8–10 whole cloves
  • 1/2 teaspoon ground cinnamon (optional)

Instructions

  1. Prepare Your Ham: Preheat oven to 325°F (160°C). Remove ham from packaging and score the surface in a diamond pattern about 1/8-inch deep to allow the glaze to penetrate and caramelize.
  2. Make the Glaze: In a small saucepan, combine brown sugar, honey or maple syrup, Dijon mustard, pineapple or orange juice, cloves, and cinnamon if using. Heat over medium heat, stirring until the sugar dissolves and the mixture thickens slightly.
  3. Apply the Glaze and Bake: Place the ham on a rack in a roasting pan. Brush a generous amount of glaze all over the ham. Cover loosely with foil. Bake approximately 15-18 minutes per pound, basting every 20 minutes with additional glaze to build a sticky, glossy finish.
  4. Final Broil for Caramelization: During the last 10 minutes of baking, remove the foil and switch the oven to broil. Watch carefully and let the glaze caramelize and bubble until the surface is golden and slightly crispy.
  5. Rest and Slice: Remove the ham from the oven, tent with foil, and rest for at least 15 minutes before slicing to allow the juices to redistribute, ensuring tender, juicy meat.

Notes

  • Use a meat thermometer to ensure the internal temperature reaches 140°F (60°C) for optimal doneness without drying.
  • Score the ham shallowly to let the glaze seep in without drying the meat.
  • Baste frequently during baking for moistness and flavor layering.
  • Choose a pre-cooked ham to save time and guarantee tenderness.
  • Leftover ham is great in sandwiches, salads, omelets, or casseroles.
  • Gluten-free mustard and careful ingredient label checks make this recipe safe for gluten-sensitive diets.
  • For best reheating, warm slices slowly covered in the oven or skillet to maintain juiciness.
  • Cover ham loosely with foil during baking to prevent glaze burning; broil only at the end.

Nutrition

Keywords: glazed ham, holiday ham, baked ham, easy glazed ham, Christmas ham, Easter ham, bone-in ham, sweet glaze, caramelized ham

Find it online: https://marybaking.com/glazed-ham/