Mom's Best Recipes
Recipe

Honey Glazed Ham

A juicy baked ham with a sticky honey glaze, warm spice, and caramelized edges. Hands-off enough for a weeknight if you start early, special enough for a holiday table.

Author By Matt Campbell
4.8
A sliced honey glazed ham on a white serving platter with a glossy amber glaze, browned edges, and scattered herbs on a warm wooden table
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Honey glazed ham is one of those magic tricks that feels fancy but cooks like it has your back. The ham is already cured and fully cooked, so our job is basically to warm it gently and build a glaze that turns into that shiny, sticky shell you pick at while “setting the table.”

This version goes big on flavor without getting precious: honey for the gloss, brown sugar for that caramel pull, Dijon for balance, and a little warm spice so it tastes like the best parts of a holiday, even if it is just Tuesday.

Honey, brown sugar, Dijon mustard, apple cider vinegar, butter, and spices measured in small bowls on a kitchen counter

Why It Works

  • Juicy slices because we bake low and slow with a little liquid in the pan, then rest before slicing.
  • Real lacquered glaze by applying it in layers at the end, when the heat can actually caramelize instead of sliding off.
  • Sweet but not cloying thanks to Dijon, vinegar, and a pinch of salt that keeps the honey in check.
  • Zero drama timing with a simple rule: heat the ham first, then glaze hard at the end.

Pairs Well With

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Storage Tips

Refrigerate: Cool ham completely, then wrap tightly or store in an airtight container. Keeps well for 3 to 4 days.

Freeze: Slice and freeze in flat portions for easy thawing. For best quality, use within 1 to 2 months (it can keep longer if continuously frozen, but texture is best earlier). Add a spoonful of pan juices or a splash of water in the bag to help prevent drying out.

Reheat without drying out: Put slices in a baking dish with a splash of water, broth, or any leftover pan juices. Cover with foil and warm at 300°F until hot, about 10 to 15 minutes depending on thickness, or until the center reaches 140°F. For a sticky finish, brush with a little extra honey glaze and uncover for the last 2 to 3 minutes.

Sliced leftover honey glazed ham in a glass airtight container in a refrigerator, with visible glaze on the slices

Common Questions

Is this ham already cooked?

Most spiral hams and bone-in half hams sold as “fully cooked” are already safe to eat. We are reheating for texture and flavor. If your label says cook before eating, follow the package instructions for internal temperature and timing.

What internal temperature should I aim for?

For a fully cooked ham, heat to 140°F in the thickest part (not touching bone). For a ham that must be cooked, aim for 145°F and rest before slicing.

How much ham per person?

Plan on 1/2 pound per person for a bone-in ham (bone adds weight). If you want generous leftovers, bump it to 3/4 pound per person.

Why does my glaze slide off?

Glaze sticks best when the surface is warm and slightly tacky, and when you apply it in multiple thin coats near the end of baking. Also, pat very wet ham surfaces dry before the first glaze layer.

Can I make the glaze ahead?

Yes. Make it up to 5 days ahead and refrigerate. Warm gently to loosen before brushing.

Do I have to use cloves?

Nope. They are classic, but optional. If cloves are not your thing, stick with cinnamon and a tiny pinch of nutmeg, or just skip the spices entirely and let honey plus Dijon do the work.

The first time I made honey glazed ham on my own, I treated it like a high stakes project and overcomplicated everything. Then I realized the ham is already doing most of the heavy lifting. Now I keep it simple: warm it gently, then hit it with a glaze that tastes like I actually planned ahead. The best part is the in-between moment, when the kitchen smells like honey and spice and you “accidentally” trim off a caramelized edge for quality control.