Description
This Glazed Ham recipe features a succulent, spiral-cut ham basted with a rich and flavorful glaze made from brown sugar, honey, citrus juices, Dijon mustard, and aromatic herbs. The ham is baked to perfection, resulting in a tender, juicy centerpiece ideal for holidays or special gatherings.
Ingredients
Scale
Ham
- 1 fully-cooked, bone-in spiral-cut ham (7 to 10 pounds)
Glaze
- 1 cup packed brown sugar
- 1/2 cup honey
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons whole grain Dijon mustard
- 1 tablespoon soy sauce
- 3 garlic cloves, smashed
- 2 fresh thyme sprigs
- Freshly-ground coarse black pepper, to taste (recommended at least 1/2 teaspoon or more)
Instructions
- Prepare the oven and ham: Remove the ham from the refrigerator about an hour before baking to bring it to room temperature. Preheat the oven to 325°F (165°C) and position the rack in the center. Line a roasting pan with foil or spray with nonstick spray to prevent sticking.
- Make the glaze: In a medium saucepan, combine brown sugar, honey, freshly squeezed orange juice, lemon juice, whole grain Dijon mustard, soy sauce, smashed garlic cloves, fresh thyme sprigs, and coarse black pepper. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Cook for 10 to 15 minutes, stirring frequently, until the glaze is slightly thickened and aromatic. Remove from heat and discard the thyme sprigs and garlic cloves before using.
- Prepare the ham for baking: Unwrap the ham and discard any packaging. Place the ham cut-side down in the prepared roasting pan. Cover it loosely with aluminum foil to retain moisture during baking.
- Bake and baste the ham: Bake the ham for approximately 12 to 15 minutes per pound until a meat thermometer inserted into the thickest part (avoiding the bone) reads about 100°F (38°C). Beginning at this point, baste the ham every 20 minutes with the warm glaze, loosely tenting the foil between bastings to avoid burning. Continue baking until the internal temperature reaches 140°F (60°C). If the glaze begins to burn, cover the ham loosely with foil. For extra caramelization near the end, remove the foil and increase the oven temperature to 400°F (200°C) or broil for 1 to 3 minutes, watching closely to prevent burning.
- Rest and serve: Let the ham rest for 20 minutes after baking. During this time, brush the ham with any remaining glaze, getting some between the slices, and drizzle a bit of the pan drippings over the top before serving. Enjoy your flavorful glazed ham!
Notes
- Bring the ham to room temperature before baking to ensure even cooking.
- Use a meat thermometer to check internal temperatures and avoid overcooking.
- Loosely tent with foil when baking to prevent the glaze from burning.
- Optional final broil adds caramelization—watch carefully to avoid burning.
- Allow the ham to rest after baking to redistribute juices for optimal tenderness.
