A honey-glazed spiral ham checks all the boxes: easy, impressive, and crowd-pleasing. It’s the kind of dish that makes the house smell incredible and fills the table without a lot of fuss. The meat stays juicy, the edges caramelize, and the glaze is sweet with a little warmth.
Whether it’s a holiday or a casual Sunday dinner, this is a dependable main that feels special. If you’ve never made one, you’ll be surprised by how simple it is.
What Makes This Recipe So Good
This recipe focuses on flavor and simplicity. Spiral hams are pre-cooked and pre-sliced, so you’re mostly reheating and glazing.
That means less stress and more flavor control.
- Balanced glaze: Honey brings natural sweetness, while Dijon, apple cider vinegar, and warm spices round it out.
- Low effort, big payoff: You’ll prep in minutes and the oven does the rest.
- Perfect texture: The glaze caramelizes into a glossy finish without drying the ham.
- Great leftovers: Sandwiches, omelets, soups, and fried rice all love leftover ham.
- Scales easily: Works for small gatherings or a big holiday spread.
Shopping List
- 1 fully cooked spiral-cut ham (7–10 pounds), bone-in preferred
- 1 cup honey
- 1/2 cup brown sugar (light or dark)
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar (or orange juice)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (or allspice)
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- Optional: 1/4 teaspoon smoked paprika for a subtle smoky note
- Optional: Orange zest, for brightness
Step-by-Step Instructions
- Preheat and prep. Set the oven to 300°F (150°C). Unwrap the ham and discard the plastic disk on the bone if present. Place the ham cut-side down in a roasting pan or a deep baking dish.
Add 1/2 cup water to the pan to keep the ham moist. Cover tightly with foil.
- Warm the ham. Bake covered for about 10–12 minutes per pound, until the center registers 110–120°F. For a 9-pound ham, this usually takes about 1.5 hours.
Don’t rush; slow warming keeps it juicy.
- Make the glaze. While the ham warms, combine honey, brown sugar, Dijon, apple cider vinegar, cinnamon, cloves, pepper, and butter in a small saucepan. Heat over medium, stirring until smooth and glossy, 3–5 minutes. If using, add smoked paprika and a bit of orange zest.
- First glaze. Remove the ham from the oven and increase the temperature to 400°F (205°C).
Uncover the ham and brush generously with about half the glaze, getting between slices where you can.
- Caramelize. Return the ham to the oven, uncovered, for 10–12 minutes. You want the glaze to bubble and thicken but not burn.
- Second glaze. Brush on the remaining glaze and roast another 8–10 minutes. The surface should be shiny and lightly caramelized.
If spots brown too fast, tent loosely with foil.
- Rest and serve. Remove from the oven and let rest 10–15 minutes. This helps juices settle. Transfer to a platter and spoon any pan drippings over the top.
Serve warm.
Keeping It Fresh
Cool leftovers promptly and store them well to keep the flavor and texture at their best.
- Refrigeration: Wrap slices tightly or store in airtight containers for up to 5 days.
- Freezing: Freeze sliced ham for up to 2 months. Wrap in portions so you only thaw what you need.
- Reheating: Warm gently, covered, at 300°F with a splash of water or broth until heated through. For single servings, a covered skillet over low heat works well.
- Use the bone: Freeze the ham bone for soups or beans.
It adds rich, smoky flavor.
Health Benefits
Ham offers several nutrients in each serving. While it’s a celebratory food, it can still fit into a balanced diet with smart portions.
- Protein: A good source of high-quality protein to support muscles and satiety.
- B vitamins: Contains B1, B6, and B12, important for energy and nerve function.
- Minerals: Provides selenium and zinc, which support immune health.
- Mindful eating tips: Ham can be high in sodium and added sugars from the glaze. Pair with fiber-rich sides like roasted vegetables, salads, or whole grains, and keep portions moderate.
Common Mistakes to Avoid
- Overheating: Spiral ham is already cooked.
Heating too hot or too long dries it out. Keep the oven low and covered until glazing.
- Skipping the foil: The steam keeps the meat moist. Always cover for the first part.
- Burning the glaze: Sugar caramelizes quickly at high heat.
Watch closely during the final minutes and tent if necessary.
- Not resting: Resting helps the ham reabsorb juices. Don’t slice immediately.
- Forgetting the pan water: A little water in the roasting pan prevents scorching and adds moisture.
Recipe Variations
- Maple-Mustard Glaze: Swap honey for maple syrup and use whole-grain mustard. Add a pinch of nutmeg.
- Orange-Ginger Glaze: Use orange juice instead of vinegar, add fresh grated ginger and orange zest.
Great with cloves.
- Bourbon Brown Sugar Glaze: Add 2 tablespoons bourbon and a splash of vanilla. Simmer to cook off the alcohol.
- Spicy Hot Honey: Stir in 1–2 teaspoons hot sauce or red pepper flakes. Sweet heat pairs beautifully with ham.
- Pineapple-Glazed: Replace some honey with pineapple juice and add a few pineapple slices during the final roast.
FAQ
How much ham should I plan per person?
For a bone-in spiral ham, plan about 3/4 pound per person.
If you want leftovers, bump it to 1 pound per person. The bone adds weight, so it’s better to round up for gatherings.
Do I need to score the ham?
Spiral hams are already pre-sliced, so scoring isn’t necessary. Just brush glaze between the slices where you can for even flavor.
Can I make the ham ahead of time?
You can bake and glaze the ham a day in advance, then slice and store with pan juices.
Reheat covered at 300°F with a splash of water or broth until warm. Freshly glazed just before serving will give the best shine.
What can I do if my glaze is too thick or too thin?
If it’s too thick, whisk in a teaspoon or two of water, juice, or vinegar to loosen. If it’s too thin, simmer a few more minutes to reduce, or add a bit more brown sugar to thicken as it bubbles.
How do I keep the ham from drying out?
Bake low and slow, keep it covered, add water to the pan, and only uncover for the glazing step.
Let it rest before serving so juices redistribute.
Can I use a boneless ham?
Yes. Boneless hams are easy to slice and still tasty, though bone-in tends to have deeper flavor. Adjust timing based on weight and check internal temperature.
What sides go well with honey-glazed ham?
Try scalloped potatoes, roasted Brussels sprouts, green beans with almonds, mac and cheese, simple salads, or warm dinner rolls.
A bright, tangy slaw also balances the sweetness.
In Conclusion
Honey-glazed spiral ham is a reliable, festive centerpiece that doesn’t ask much from the cook. A well-balanced glaze, gentle heat, and a short rest deliver juicy slices with a glossy, caramelized finish. Keep an eye on the final minutes, serve with your favorite sides, and enjoy the leftovers all week.
It’s simple, satisfying, and always welcome at the table.