INTRODUCTION
Glazed Baked Ham Recipe is a warm, sweet, and easy main dish for parties and family dinners. This recipe uses a spiral-cut, fully cooked bone-in ham and a simple apricot-honey glaze. The ham heats in the oven while the glaze becomes glossy and sticky. You do not need many skills to make it taste great.
If you enjoy quick and easy family meals, see our collection of quick recipes for more ideas. The glaze makes the best slices, and the method keeps the meat moist. Read on for a clear, step-by-step guide that uses plain words and simple tools.
WHY YOU WILL LOVE THIS RECIPE
You will love this Glazed Baked Ham Recipe because it is simple and reliable. The ham is already cooked, so the goal is to warm it through and add flavor. The glaze mixes in one pan and uses common pantry items. The brown sugar and apricot preserves give a light caramel color and sweet taste. The dijon mustard adds a mild tang that balances the sweetness.
This ham looks special on the table but is easy to make. It works for weeknight family meals, holiday dinners, or any time you want a main dish that feeds many. Leftovers reheat well and make fast sandwiches. The method is forgiving, so you can focus on sides and time with family.
HOW TO MAKE Glazed Baked Ham Recipe
This section gives a clear overview of the steps and why each step matters. Start by letting the ham warm to room temperature so it heats evenly. Make the glaze while the ham rests. Bake the ham low and slow to warm it without drying, then finish at a high temperature to set the glaze and form a brown crust. Rest the ham before cutting so the juices settle and you get neat slices.
For an easy full meal idea that pairs well with this ham, try a hearty option like the crockpot hamburger potato casserole for a warm, filling side.
EQUIPMENT NEEDED
- Roasting pan large enough for an 11.5 lb ham
- Heavy-duty aluminum foil
- Small saucepan for glaze
- Whisk or wooden spoon
- Pastry brush or spoon for glazing
- Oven-safe meat thermometer or probe
- Sieve and small bowl for pan juices
- Sharp carving knife and cutting board
Ingredients You’ll Need :
11.5 lb fully cooked bone-in ham (spiral cut (10-15 lb ham)), 1/2 cup apricot preserves, 1/4 cup honey, 1/4 cup brown sugar (packed), 1/4 cup dijon mustard, 3 Tbsp unsalted butter
STEP-BY-STEP INSTRUCTIONS :
Prep Ham – Let ham sit covered at room temperature for 2 hours (or 1 hr for a 6-7 lb ham) before roasting, then remove packaging and pre-heat oven to 325˚F with the oven rack in the lower third of the oven.
Make Glaze – While the ham is coming to room temperature, make the sauce. In a small saucepan over medium heat, combine apricot preserves, honey, brown sugar, dijon, and butter. Bring to a simmer and cook 1 minute, whisking constantly then remove from heat. The sauce should be the consistency of loose honey.
First Glaze – Line your roasting pan with foil for easier cleanup. Place ham in a roasting pan cut-side down. Brush on 1/3 of the glaze and cover tightly with foil. Bake at 325 for 10-11 minutes per pound (about 2 hours for an 11.5 lb ham). Keep in mind ham is already cooked, and you just want to heat it up to about 110˚F. Use an oven-safe, internal temperature probe to test for doneness.
Second Glaze – Increase oven to 425˚F. Remove ham from the oven and brush with 1/3 of glaze. Return to oven and bake uncovered 10 minutes.
Third Glaze – Remove from oven and brush with remaining 1/3 glaze and roast uncovered another 10 minutes until a brown crust has formed and the internal temperature reaches 130-135˚F. Keep in mind once the ham is removed from the oven, the temperature will rise another 5-10 degrees to bring it to the recommended 140˚F.
Rest Ham and Serve – Transfer ham to a serving dish and rest ham 15-20 minutes before serving. Strain pan juices through a sieve, skim off the fat that floats to the top. Spoon pan juices over ham slices when serving.
HOW TO SERVE Glazed Baked Ham Recipe
Slice the ham across the spiral cut lines to get neat, even pieces. Arrange slices on a warm platter and pour a little of the strained pan juices over the top. Serve the extra glaze on the side for guests who want an extra sweet touch.
Use small plates for a buffet or large plates for a sit-down meal. Offer mustard, extra preserves, or a light cranberry sauce on the side. The ham pairs well with both savory and sweet sides, so you can choose mashed potatoes and green beans, or sweet potato casserole and glazed carrots.
STORAGE & FREEZING : Glazed Baked Ham Recipe
Store leftover ham in the fridge within two hours after cooking. Wrap slices tightly in plastic wrap or place in an airtight container. The ham will keep in the fridge for 3 to 4 days.
To freeze, wrap the ham slices in plastic wrap and then in foil, or place in a freezer bag. Label with the date. Frozen ham will keep for up to 2 months for best quality. Thaw in the fridge overnight before reheating.
To reheat, place slices in a shallow pan and add a splash of water or reserved pan juices. Cover with foil and warm in a 325˚F oven until heated through, about 10-15 minutes depending on thickness.
SERVING SUGGESTIONS
Serve this ham with simple sides that match its sweet glaze. Good choices include:
- Mashed potatoes or roasted potatoes
- Green beans or honey-glazed carrots
- Dinner rolls or hot buttered biscuits
- A fresh green salad with a light vinaigrette
For a surf-and-turf style meal, add a simple seafood side like creamy garlic butter shrimp. The mild shrimp and buttery sauce go well with the sweet, tangy ham.
VARIATIONS
- Maple Mustard Glaze: Swap apricot preserves for maple syrup and add a bit more mustard. This gives a deeper, woodsy sweetness.
- Brown Sugar and Clove: Press whole cloves into the ham before baking and use a brown sugar glaze for a classic holiday taste.
- Pineapple-Glazed: Add 1/2 cup crushed pineapple to the glaze for tropical notes. Drain some juice so the glaze is not thin.
- Citrus Kick: Add 2 tablespoons orange juice and a teaspoon of orange zest to the glaze for a bright citrus finish.
- Spiced Bourbon: Stir 1-2 tablespoons bourbon into the glaze for a warm, rich flavor. Simmer a minute to cook off some alcohol.
Each variation is easy. Just change the glaze mix and follow the same baking steps. The low-then-high heat method still works best to warm and finish the ham.
FAQs
Q: Do I need to soak or score a spiral-cut ham before baking?
A: No. A spiral-cut ham is already sliced and ready. You only need to remove the packaging and let it come to room temperature. Brush with glaze as directed.
Q: Can I use a boneless ham instead?
A: Yes. Use the same glaze and method, but watch cooking time. Boneless hams may heat a bit faster. Use a probe to check the internal temperature.
Q: How do I know when the ham is safe to eat?
A: The ham is fully cooked at the start. You only need to heat it. Remove from oven when the internal temperature reaches 130-135˚F and it will rise to the recommended 140˚F while resting.
Q: Can I make the glaze ahead of time?
A: Yes. Make the glaze a day ahead and cool it. Store in the fridge in a sealed jar. Rewarm gently before using so it is easy to brush.
Q: What if my glaze gets too thick?
A: If the glaze cools and thickens, add a teaspoon or two of warm water and whisk until it loosens to a honey-like texture.
Q: Can I use a different fruit jam?
A: Yes. Peach, apricot, or orange marmalade work well. Adjust sweetness to taste.
MAKE-AHEAD TIPS FOR Glazed Baked Ham Recipe
- Remove the ham from its packaging and let it sit in the fridge until one to two hours before baking. Then let it come to room temperature on the counter for even heating.
- Make the glaze up to 24 hours ahead. Keep it in a small covered container in the fridge. Rewarm on low heat before brushing.
- If you must serve late, cook the ham through the first bake, cool, and refrigerate. Rewarm later covered at 325˚F until it reaches 110˚F, then finish with the high-heat glazing steps.
- Prepare sides the day before, like mashed potatoes or casseroles, so you only focus on the ham on the day of the meal.
Glazed Baked Ham
Ingredients
Method
- Let the ham sit covered at room temperature for 2 hours before roasting, then remove packaging and preheat the oven to 325˚F with the oven rack in the lower third.
- In a small saucepan over medium heat, combine apricot preserves, honey, brown sugar, dijon mustard, and butter. Bring to a simmer and cook for 1 minute, whisking constantly, then remove from heat.
- Line your roasting pan with foil for easier cleanup. Place the ham cut-side down in the roasting pan. Brush on 1/3 of the glaze and cover tightly with foil. Bake at 325˚F for about 2 hours (10-11 minutes per pound).
- Increase the oven temperature to 425˚F. Remove the ham from the oven and brush with another 1/3 of the glaze. Return to the oven and bake uncovered for 10 minutes.
- Finally, brush the remaining 1/3 of the glaze and roast uncovered for another 10 minutes until a brown crust forms and the internal temperature reaches 130-135˚F.
- Transfer ham to a serving dish and rest for 15-20 minutes before serving.