Honey-Glazed Ham

Your New Favorite Holiday Centerpiece: Honey-Glazed Ham

Hey there, my fellow food lovers! Chef Emily here, coming to you from my happily chaotic kitchen, where the scent of warm spices and caramelizing sugar is currently driving my dog, Biscuit, absolutely wild. There’s something about a holiday table that just feels… complete… when there’s a gorgeous, glistening, honey-glazed ham sitting right in the center of it all. It’s the edible equivalent of a warm, welcoming hug. It’s the dish that makes everyone’s eyes light up, the one that promises juicy, savory slices and those irresistible little crispy bits of glaze from the edges of the pan.

Maybe you’ve been tasked with making the big holiday meal this year and you’re feeling a little intimidated. Or perhaps you’re a seasoned pro looking for that one perfect recipe to become your new signature showstopper. Whoever you are, wherever you are, I’m so glad you’re here. I promise you, this isn’t just any ham recipe. This is my ultimate, foolproof, crowd-pleasing honey-glazed ham. It’s the perfect harmony of sweet and savory, with a sticky, glossy, crackly-good crust that gives way to the most tender, flavorful meat inside. It looks fancy and impressive, but the secret? It’s incredibly simple to make. So, tie on your favorite apron (the one with the stains that tell all the best cooking stories), and let’s create some magic together.

The Sunday Ham That Started It All

This recipe always takes me right back to my Grandma Betty’s kitchen. It wasn’t just for Christmas or Easter; sometimes, she’d just get a wild hair and decide a random Sunday in March deserved a celebration. She’d pull out her massive roasting pan, and I’d pull up a chair, my little legs swinging, watching her mix that magical glaze in her chipped yellow bowl. She’d let me “paint” the ham with a big, sticky pastry brush, my tiny tongue stuck out in concentration. The whole house would fill with this unbelievable aroma—a mix of sweet honey, melting butter, and warm, pungent cloves. It was the smell of pure, uncomplicated joy.

She’d always tell me, “Emily, the secret isn’t in the fancy ingredients. It’s in the baste.” She believed that taking those few minutes every half-hour to lovingly brush on more glaze was what turned a good ham into a great one. It was our time to chat, to laugh, and to simply be together. That’s what this recipe is for me. It’s more than food; it’s a connection to my past and a tradition I love sharing with all of you. Every time I make it, I feel a little bit of her right there with me in the kitchen, and I hope this recipe becomes a part of your family’s story, too.

Gathering Your Glaze-y Glory: The Ingredients

One of the best things about this recipe is the short and sweet ingredient list. Most of this is probably already in your pantry! Here’s what you’ll need to create this masterpiece, along with a few of my chef-y insights to help you understand the “why” behind each item.

• 1 (5-pound) fully cooked, bone-in ham – This is your star! “Fully cooked” means most of the work is already done; we’re just heating it through and creating that incredible glaze. A bone-in ham has so much more flavor and stays incredibly juicy. Spiral-cut is fine, but I prefer uncut for this so the glaze can really penetrate the scored surface.
• ¼ cup whole cloves – These little flavor powerhouses add a deep, warm, and slightly spicy aroma that pairs perfectly with the sweet honey. They get studded into the ham, and while you don’t eat them, they perfume the meat from the inside out. If you’re not a clove fan, you can reduce the amount or use star anise pods instead for a different kind of warmth.
• 2 cups honey – The star of the glaze! Honey gives us that beautiful gloss and classic, floral sweetness. I love using a local wildflower honey for its robust flavor, but any good-quality honey will work beautifully. For a deeper, almost molasses-like flavor, you can swap out one cup of honey for pure maple syrup.
• ¼ cup dark corn syrup – Now, don’t panic! This isn’t here just for sweetness. The corn syrup is a maestro at preventing crystallization, ensuring your glaze stays smooth, shiny, and perfectly pourable instead of turning gritty. If you prefer to avoid it, you can use all honey, but just be extra vigilant about not overheating it.
• ⅔ cup butter – Because butter makes everything better, right? Using unsalted butter allows you to control the saltiness. It adds incredible richness and helps the glaze cling to every nook and cranny of the ham.

Optional (But Highly Recommended) Twists:

• 2 tablespoons Dijon mustard – My favorite add-in! It adds a subtle, sophisticated tang that cuts through the sweetness and balances the entire flavor profile. You won’t taste “mustard,” I promise, just a more complex and delicious glaze.
• ½ teaspoon ground cinnamon or allspice – A pinch of warm spice amplifies the cozy, holiday vibe. It’s like adding a sprinkle of Christmas magic.
• Zest of one orange or a splash of orange juice – The bright, citrusy notes are a game-changer. They lift all the other flavors and add a wonderful freshness that keeps the glaze from being too one-dimensional.

Let’s Get Cooking: Step-by-Step to Ham Heaven

Ready? Let’s do this! I’ll walk you through each step, and I’ve packed in all my favorite tips and hacks to ensure your ham is absolutely perfect.

Step 1: Preheat and Prep
Preheat your oven to 325°F (165°C). Take your ham out of its packaging and place it, flat-side down, in a roasting pan. I like to line my pan with heavy-duty foil for the easiest cleanup ever—trust me, you’ll thank yourself later! If your ham has a plastic cap on the bone, make sure to remove it (we’ve all been there!). Let the ham sit on the counter for about 20-30 minutes to take the chill off; this helps it heat more evenly.

Step 2: Score and Stud
Using a very sharp knife, score the surface of the ham in a diamond pattern, cutting about 1/2-inch deep. This isn’t just for looks (though it is gorgeous)! It allows the glaze to seep deep into the meat and gives the fat a chance to render and caramelize. Now, take your whole cloves and gently press one into the center of each diamond. This part is oddly satisfying! If you’re using a spiral-cut ham, you can skip the scoring, but still add the cloves for that incredible aroma.

Step 3: The Magical Glaze
While the oven is heating, let’s make the liquid gold. In a medium saucepan over medium heat, melt the butter. Once it’s foamy, add the honey, dark corn syrup, and any of your optional add-ins (Dijon, spices, orange zest/juice). Whisk it all together until it’s smooth and beautifully combined. Let it simmer gently for about 5 minutes. You’ll see it thicken slightly and become fragrant. Chef’s Hack: Don’t walk away! Glazes can go from perfect to burnt in a flash. Give it a gentle whisk every minute or so.

Step 4: The First Glaze
Place your scored and studded ham in the preheated oven, and immediately brush a generous amount of the glaze all over the surface. You want to use about a third of your glaze here. We’re building layers of flavor, and this first coat is the foundation.

Step 5: Low and Slow Bake
Bake the ham uncovered. For a fully cooked ham like this, you’re aiming for an internal temperature of about 140°F, which usually takes about 18-20 minutes per pound. So for a 5-pound ham, plan on 1.5 to 2 hours. But please, I beg you, use a meat thermometer! It’s the only way to guarantee perfection.

Step 6: The Baste
This is the most important step! Every 20-30 minutes, open the oven and brush another layer of glaze onto the ham. This is where the magic happens. Each layer caramelizes, building up that crackly, sticky, incredible crust. Don’t be shy with it!

Step 7: The Grand Finale (The Broil!)
When your ham has reached 140°F, turn your oven to broil. Watch it like a hawk for just 2-3 minutes. This will blister and darken the glaze into a perfect, professional-looking finish. This step is non-negotiable for that wow-factor crust!

Step 8: Rest is Best
Pull that beautiful masterpiece out of the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring every single slice is moist and flavorful. It also gives you time to make the gravy with the pan drippings!

How to Serve Your Show-Stopping Ham

Presentation is part of the fun! I like to transfer my ham to a large, beautiful wooden board or a elegant platter. Garnish the board with fresh herbs like rosemary sprigs, and tuck in some halved oranges or lemons for a pop of color. The garnishes will also subtly scent the meat—bonus!

Now, what to serve alongside this beauty? The possibilities are endless!

• The Classics: You can’t go wrong with creamy mashed potatoes, sharp cheddar mac and cheese, or soft, buttery dinner rolls to soak up every last bit of glaze.
• Something Green: Balance the richness with some vibrant veggies. Roasted asparagus, green bean almondine, or a simple arugula salad with a lemony vinaigrette are perfect.
• The Sweet Side: A sweet and tangy cranberry sauce or relish is a classic pairing for a reason. The tartness cuts right through the fat and sweetness of the ham.

Don’t forget a gravy boat on the side with the reduced, strained pan drippings. It’s liquid flavor gold!

Make It Your Own: Delicious Recipe Variations

Once you’ve mastered the classic, play around with it! Here are a few of my favorite twists:

• Bourbon Peach Glaze: Replace the orange juice with 2 tablespoons of bourbon and add 1/4 cup of peach preserves to the glaze. Southern-inspired and absolutely divine.
• Brown Sugar & Mustard Crust: Swap the honey for 1 1/2 cups of packed dark brown sugar and increase the Dijon mustard to 1/4 cup. Press the mixture onto the scored ham before baking for a crunchy, sweet, and tangy crust.
• Root Beer Glaze: For a fun twist, use 1 cup of reduced root beer (simmer 2 cups until it reduces to 1 cup) instead of the corn syrup. It adds a unique, spicy-sweet flavor that kids and adults adore.
• Spicy Pineapple Twist: Add 1/2 cup of crushed pineapple (well-drained) and a pinch of red pepper flakes to the glaze for a tropical kick with a little heat.
• Herbaceous Version: For a less sweet option, add 2 tablespoons of finely chopped fresh rosemary or thyme to the glaze along with the black pepper. It’s incredible for a spring gathering.

Chef Emily’s Kitchen Notes

This recipe has evolved so much over the years. I remember the first time I made it on my own after culinary school—I was so nervous I checked the temperature every five minutes! I’ve learned to trust the process. The biggest lesson? Don’t skip the broil step. I did once, thinking it was unnecessary, and I ended up with a ham that tasted amazing but looked a little… pale. We eat with our eyes first, and that glossy, dark finish is what makes everyone’s jaw drop.

Also, a funny story: I once tried to use a silicone basting brush for the glaze. It snapped in half mid-baste, and I ended up finishing the job with a spoon, flicking glaze all over my oven window. It was a sticky mess, but the ham was still delicious. Now I swear by my old-fashioned, natural-bristle brush! The little kitchen mishaps are what make the best memories.

Your Honey-Glazed Ham Questions, Answered!

Q: My glaze started to burn in the pan. What did I do wrong?
A: Too much heat! Glazes with high sugar content (like honey) can scorch easily. Always keep the heat at a steady medium or medium-low and whisk constantly. If it starts to darken too quickly, pull it off the heat immediately.

Q: Can I make the glaze ahead of time?
A: Absolutely! You can make the glaze up to 3 days in advance. Just store it in an airtight container in the fridge. Gently reheat it on the stove or in the microwave before using, adding a splash of water if it’s too thick.

Q: Why is my ham dry?
A: The most common culprit is overcooking. Remember, the ham is already fully cooked! We’re just heating it to 140°F. Using a reliable meat thermometer is the best insurance against a dry ham. Also, letting it rest is crucial—it keeps all those lovely juices locked in.

Q: I have a lot of ham left over. What should I do with it?
A: Leftover ham is a gift! It’s fantastic diced in omelets, fried rice, or breakfast hash. It’s the star of incredible sandwiches, and it makes the best split pea soup or ham and potato casserole you’ll ever have. I’ll be sharing my favorite leftover ham recipes soon!

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Nutritional Information

*Please note: This is an estimated nutritional breakdown based on the specific ingredients listed. Values can vary based on the exact brands and types of ingredients you use.

Per Serving (based on 12 servings):

• Calories: ~390 kcal
• Protein: ~25g
• Fat: ~18g
• Saturated Fat: ~8g
• Carbohydrates: ~28g
• Sugar: ~26g
• Sodium: ~1300mg (This will vary greatly depending on the ham itself. Look for a lower-sodium ham if this is a concern.)

While this is a celebratory dish, it’s a great source of protein. Balance your plate with plenty of those healthy vegetable sides!

Final Thoughts from My Kitchen to Yours

Well, my friend, there you have it—my heart and soul in a honey-glazed ham recipe. This dish is more than just a meal; it’s a experience. It’s about gathering people you love around your table and sharing something you made with your own two hands. It’s about creating those smells and tastes that will become core memories for your family, just like they are for mine.

I hope you feel empowered, excited, and ready to make the most incredible ham of your life. Don’t stress about it being perfect. Cooking is an act of love, not perfection. Embrace the sticky fingers, enjoy the process, and get ready for the compliments to roll in.