Honey-Glazed Baked Ham

Prep Time: 20 minutes
Soak Time: 30 minutes (optional, to reduce salt)
Cook Time: 1 hour 45 minutes–2 hours 15 minutes (about 12–15 minutes per lb)
Total Time: 2 hours 15 minutes–3 hours 5 minutes
Servings: 12–16

Background & a bit of history

Baked ham has been a celebratory centerpiece for centuries. Cured pork legs were prized in ancient Rome (Cato wrote about preserving hams), and European traditions evolved into today’s city hams (wet-cured, often smoked) and country hams (dry-cured, aged). The iconic honey glaze is a New World flourish: honey was abundant in colonial America, and combining it with warming spices created a glossy, sweet-savory shell that balances ham’s smoky saltiness. The modern spiral-sliced, smoked, fully cooked ham popularized in the late 20th century makes serving easy while still welcoming classic glazes—honey first among them.

Ingredients

  • 1 fully cooked, bone-in spiral-sliced city ham (7–9 lb)
  • 1 cup apple cider (or apple juice), divided
  • ½ cup honey
  • ½ cup brown sugar, packed
  • 2 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard (optional for texture)
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves (or 12–16 whole cloves to stud)
  • ½ tsp ground black pepper
  • 1 tsp orange zest (optional but great)
  • 1 tbsp apple cider vinegar or orange juice (to brighten)
  • 2 tbsp unsalted butter
  • Pinch of cayenne (optional, for gentle heat)

Optional quick soak (reduces salinity)

Place the ham, still in its netting but unwrapped from plastic, in a clean sink or large pot. Cover with cool water and soak 30 minutes. Drain and pat dry thoroughly. (Skip if you prefer the classic salt level.)

Directions

  1. Heat the oven & set the pan: Preheat to 300°F (150°C). Set a rack in the lower third. Place a rack inside a large roasting pan. Tear a strip of foil to tent the ham later.
  2. Score & stud: If the ham isn’t spiral-sliced, score the fat in a shallow crosshatch (½-inch diamonds) to help the glaze cling. If you like the look, stud a few diamonds with whole cloves.
  3. Pan setup: Pour ½ cup apple cider into the roasting pan (moist environment prevents drying and becomes the base for a pan sauce). Place ham flat side down on the rack. Tent loosely with foil.
  4. Warm through: Roast until the internal temperature reaches 110–115°F (43–46°C), about 12–15 minutes per pound (typically 60–90 minutes for a spiral ham, longer if not pre-sliced). The goal is gentle heating—fully cooked hams only need warming, not further cooking.
  5. Make the honey glaze: In a small saucepan over medium heat, combine honey, brown sugar, Dijon, whole-grain mustard, cinnamon, ground cloves, black pepper, orange zest, vinegar, butter, and the remaining ½ cup cider. Simmer 5–7 minutes, stirring, until glossy and slightly syrupy.
  6. Glaze cycles: Increase oven to 400°F (205°C). Uncover ham and brush generously with glaze. Roast 10 minutes. Brush again and roast 10 minutes more. Finish with a final brush and roast 5–10 minutes until lacquered, caramelized at the edges, and the internal temp reaches 125–130°F (52–54°C). (Avoid scorching—if sugars darken too quickly, tent lightly with foil.)
  7. Rest & carve: Transfer ham to a board, tent with foil, and rest 15 minutes. For spiral hams, run a knife along the bone to release slices. For non-spiral, carve across the grain into thin slices.

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Set the roasting pan over medium heat (or scrape juices into a saucepan). Add a splash of water or cider to deglaze, scraping up browned bits. Simmer 3–4 minutes to reduce slightly. Taste and balance with a dab of butter or squeeze of orange. Drizzle lightly over slices.

Tips & swaps

  • Not into cloves? Use allspice or nutmeg for warmth without clove intensity.
  • Citrus lovers: Add 2 tbsp orange marmalade to the glaze for a shiny, bittersweet note.
  • Spice heat: A pinch of cayenne or a teaspoon of chili flakes offsets the sweetness nicely.
  • Leftovers: Ham elevates breakfast scrambles, grilled cheese, fried rice, and split pea or bean soups. Freeze sliced portions well-wrapped for up to 2 months.

Serving ideas

Pair with roasted carrots, buttery mashed potatoes, skillet greens, or a tangy Dijon-slaw to cut richness. A platter of warm dinner rolls plus a small bowl of extra glaze makes for irresistible, build-your-own mini sandwiches.

This honey-glazed baked ham delivers the timeless contrast that made it a classic: salty-sweet, smoky-bright, with a burnished crust and succulent slices—perfect for holidays, Sundays, and every celebratory table in between.