Oven Baked Honey Glazed Ham

Honey Glazed Ham is a show-stopping ham recipe that's sweet, savory, and perfectly caramelized. The spiral ham is brushed with a buttery brown sugar honey glaze, then baked in the oven until golden brown and full of flavor. Ideal for holiday dinners, special gatherings, or a cozy family dinner. Simple to make with only a few ingredients.

Course Dinner, Main Course

Cuisine American

Keyword honey glazed ham

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 656kcal

Author Jessica - Together as Family

Equipment

Ingredients

8-10 pound bone-in spiral cut ham
1 cup honey
1/4 cup packed light brown sugar
1/4 cup (4 tablespoons) salted butter
1 tablespoon dijon mustard
½ teaspoon ground cinnamon

Instructions

Preheat the oven to 325℉. Line a 9x13 baking pan with aluminum foil. You can also use a roasting pan.
^{*I prefer using a roasting pan because they're larger and fit a ham better.}
Place the ham into the prepared pan and bake, uncovered, for 1 hour.
8-10 pound bone-in spiral cut ham
In a small saucepan, over medium heat, mix together the honey, light brown sugar, butter, dijon mustard, and cinnamon. Cook until it starts to simmer (low boil around the edges), while stirring occasionally to prevent the sugar from burning.
1 cup honey, 1/4 cup packed light brown sugar, 1/4 cup (4 tablespoons) salted butter, 1 tablespoon dijon mustard, ½ teaspoon ground cinnamon
Remove the ham from the oven and pour the honey glaze over the ham, making sure to coat in between each slice.
Place the ham back into the oven and bake, uncovered, for an additional 30 minutes.
Let the ham rest for about 10 minutes before serving. Spoon the drippings from the pan over the ham, and onto each slice if wanted, and serve.

Notes

Spiral Ham : I recommend using a bone-in ham because that will provide the most flavor when cooking ham. Most hams that you buy at the grocery store come already fully cooked or are labeled as pre-cooked ham, so it's just a matter of reheating until it reaches a safe internal temperature. Hams that have the bone-in tend to be much more flavorful, moist, and juicy compared to boneless hams. But yes, you can use a boneless ham if that's what you have - I would recommend covering the ham with foil while baking for 1 hour and adding just a splash of water to the bottom of the roasting pan. Once you add the glaze be sure to cook it for the final 30 minutes uncovered.

Higher Elevation Tip : I live in Utah (high elevation) and I recommend covering the ham with aluminum foil covering the pan (during the first 1 hour cook time) to prevent the ham from drying out. You could even do this even if you don't live at a high elevation. I also add a splash of water to the bottom of the roasting pan, just to ensure the ham does not dry out while cooking. I have cooked the ham, uncovered, for the 1 hour cook time with just fine results. So you don't have to do it, and the regular instructions just say to leave it uncovered (which is right) but this is just an extra tip you could try if the ham seems to be drying out. The ham should almost be to temperature after the first 1 hour cook time (between 120 degrees F and 130 degrees F), so if it's not close to that then you may want to bake the ham uncovered.

Nutrition