Mom's Best Recipes
Recipe

Honey Glazed Spiral Ham

A reliable, low-drama honey ham with a buttery honey mustard glaze that turns glossy in the oven and caramelizes at the edges without drying out.

Author By Matt Campbell
4.8
A whole spiral-sliced ham on a white platter with a glossy honey glaze and caramelized edges, surrounded by rosemary and orange slices on a warm wooden table
Jump to Recipe

Honey ham is one of those dishes that makes the whole house smell like you absolutely have your life together. Meanwhile, you are wearing mismatched socks and basting like it is a sport. That is the vibe we are going for.

This version is built for real life: a store-bought spiral ham (already cooked, already sliced) plus a buttery honey mustard glaze that clings, shines, and turns into those little sticky edges everyone “accidentally” picks at before dinner. The key is gentle, moderate heat, a little moisture in the pan, and saving the sugary stuff for the end so it does not burn.

Whether it is a holiday table or a random Sunday where you want leftovers that actually excite you, this honey ham shows up and does the most.

Ingredients for honey glazed ham arranged on a kitchen counter, including spiral ham, honey, brown sugar, Dijon mustard, butter, apple cider vinegar, garlic, and spices

Why It Works

  • Juicy slices, not dry ham confetti. We warm the ham gently with a splash of liquid to keep it humid in the pan.
  • Glaze that actually sticks. Butter plus brown sugar makes a glossy, clingy glaze that melts into the slices.
  • Sweet, but not one-note. Dijon, vinegar, and a little garlic balance the honey so it tastes bright instead of candy-ish.
  • Crisp edges on purpose. A short higher-heat finish caramelizes the outside without overcooking the whole ham.

Pairs Well With

Recommended

Honey Ham Glaze

Honey Ham Glaze

A simple honey ham glaze with brown sugar, Dijon, butter, and warm spices. Brush it on at the end for a sticky, caramelized finish without scorching.

Brown Sugar Ham Glaze

Brown Sugar Ham Glaze

A simple brown sugar ham glaze that bakes into a sticky, shiny crust with just the right tang. Works with spiral or whole ham and uses everyday ingredients.

Brown Sugar Ham Glaze

Brown Sugar Ham Glaze

A simple, foolproof brown sugar ham glaze that turns any ham into a glossy, caramelized centerpiece. Ready fast with pantry staples.

Slow Cooker Honey Mustard Ham

Slow Cooker Honey Mustard Ham

Set it and forget it ham that tastes like you babysat it. Sweet, tangy glaze, crisp edges under the broiler (optional), and plenty of leftovers.

Storage Tips

Refrigerate: Cool leftovers, then store tightly wrapped or in an airtight container for up to 4 days. Pour any pan juices over sliced ham before storing. It keeps things moist.

Freeze: Slice and portion into freezer bags with as much air pressed out as possible. Freeze up to 2 months. Add a spoonful of glaze or juices to each bag if you have it.

Reheat without drying out: Put ham in a baking dish with a splash of water, broth, apple juice, or leftover pan juices. Cover with foil and warm at 300°F until hot. For quick reheats, microwave slices covered with a damp paper towel.

Sliced honey glazed ham stored in a glass airtight container with a little pan juice pooled at the bottom on a kitchen counter

Common Questions

What kind of ham should I buy for honey ham?

Grab a fully cooked spiral-sliced ham for easiest results. It heats evenly, slices itself, and loves a glaze. Bone-in tends to be juicier and more flavorful, but boneless works too.

How much ham per person?

Rule of thumb: 1/2 pound per person for bone-in (it accounts for the bone), or 1/3 pound per person for boneless. If you want heroic leftovers for sandwiches, bump it up.

Do I need to use the packet glaze that comes with the ham?

Nope. You can toss it, save it for emergency backup, or stir a little into this glaze if you like it sweeter. This honey mustard butter glaze has more balance and better texture.

Should I follow the package directions on my ham?

Yes, if they differ. Ham brands vary in saltiness, shape, and how they are cooked. In general, you can follow the package heating time and still use this glaze method for the last 30 to 45 minutes.

How do I keep spiral ham from drying out?

Three things: cover with foil, add a little liquid to the pan, and do not crank the oven too high. Spiral ham is already cooked, so you are warming it, not roasting it into submission.

When should I put the glaze on?

Late. Sugar burns. Warm the ham most of the way first, then glaze for the last 30 to 45 minutes so it caramelizes without turning bitter.

What internal temperature should a fully cooked ham reach?

USDA guidance for reheating fully cooked ham is 140°F. I usually pull it around 135 to 138°F and let it rest, but carryover can be modest on a spiral-sliced ham. If you want to be strict about it, pull at 140°F.

Where do I put the thermometer in a spiral ham?

Aim for the thickest part, and do not touch the bone. If your spiral slices want to separate, slide the probe into a deeper section between slices, closer to the center.

I love cooking big, dramatic things, but I also love cooking things that let me act dramatic while the oven does most of the work. Honey ham is exactly that. You get the glossy, sticky glaze. You get the fancy smell. You get the moment where someone “just wants a little piece” and suddenly the end slice is gone.

This is the ham I make when I want dinner to feel like a celebration and lunch the next day to feel like a reward. Also, I fully support eating a cold slice straight from the fridge while deciding what to do with the leftovers. That is planning.