Want to try this Honey Glazed Christmas Ham? Few dishes feel more like the holidays than a glossy, fragrant ham arriving at the table. This Honey Glazed Christmas Ham is equal parts cozy and crowd-pleasing—sweet, salty, and gently spiced. The glaze caramelizes into a beautiful lacquer that crackles just a little when sliced.
It’s easy to prepare, looks impressive, and fills the house with warm, holiday aromas. Serve it with roasted vegetables, creamy potatoes, or a bright winter salad, and you’ve got a feast.
Why This Honey Glazed Christmas Ham Recipe Works
This recipe uses a fully cooked, bone-in ham, which keeps the meat juicy and tender with minimal effort. The glaze balances honey for sweetness, mustard for tang, and cider vinegar for brightness, so the flavor never feels cloying.
Scoring the fat helps the glaze sink in and creates crisp, golden edges. Baking low and slow warms the ham evenly, while a few final rounds of glazing build a shiny, caramelized coat. It’s simple, reliable, and perfect for feeding a crowd.
Shopping List for Honey Glazed Christmas Ham
- 1 fully cooked, bone-in ham (8–10 pounds, preferably spiral-sliced)
- Whole cloves (optional, for studding)
- Honey (1 cup)
- Brown sugar (1/2 cup, light or dark)
- Dijon mustard (2–3 tablespoons)
- Apple cider vinegar (2 tablespoons)
- Orange juice (1/3 cup, fresh if possible)
- Ground cinnamon (1/2 teaspoon)
- Ground cloves or allspice (1/4 teaspoon)
- Garlic powder (1/2 teaspoon)
- Unsalted butter (2 tablespoons)
- Kosher salt and black pepper
- Water or apple cider (1 cup for the roasting pan)
- Optional aromatics: orange slices, cinnamon sticks, star anise for the pan
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Instructions for Honey Glazed Christmas Ham
- Preheat and prep the pan: Heat your oven to 300°F (150°C).
Line a roasting pan with foil for easy clean-up. Set a rack inside and pour 1 cup of water or apple cider beneath it. Add a few orange slices or spices if you like subtle aromatics.
- Prep the ham: Remove the ham from its packaging and pat it dry.
If it’s not spiral-sliced, use a sharp knife to score the fat in a 1-inch diamond pattern, cutting about 1/4 inch deep. Stud with whole cloves at a few intersections if you want a classic look and extra spice.
- Warm the ham: Place the ham cut-side down on the rack. Cover loosely with foil and bake for about 12–15 minutes per pound until warmed through (an 8–10 lb ham will take 1.5–2.5 hours).
You’re aiming for an internal temperature of 130–135°F before glazing.
- Make the glaze: While the ham warms, combine honey, brown sugar, Dijon, cider vinegar, orange juice, cinnamon, ground cloves (or allspice), garlic powder, a pinch of salt, and butter in a small saucepan. Simmer over medium-low heat for 5–7 minutes, stirring, until glossy and slightly thickened.
- First glaze: When the ham reaches about 130–135°F, remove the foil. Brush generously with the glaze, making sure to coat the scored areas.
Return to the oven uncovered.
- Build layers: Continue baking, brushing with glaze every 10–15 minutes, for 30–40 minutes. The glaze should deepen in color and cling to the surface. Add a splash of water to the pan if the liquid evaporates completely.
- Final sheen: For a deeper caramelization, increase the oven to 375°F for the last 5–8 minutes, or use the broiler for 1–2 minutes.
Watch closely—sugars can burn fast. Pull the ham when the surface is glossy and caramelized and the internal temp reaches 140°F.
- Rest and serve: Let the ham rest for 15–20 minutes to redistribute juices. Spoon any pan drippings over the top.
Slice and serve warm with extra glaze on the side.
How to Store Honey Glazed Christmas Ham
Cool leftovers to room temperature within two hours, then refrigerate in airtight containers. The ham keeps well for 4–5 days in the fridge. For longer storage, freeze sliced ham in freezer bags (press out air) for up to 2 months.
Thaw overnight in the fridge, then reheat gently, covered, at 300°F or in a skillet with a splash of water or broth to keep it moist.
Health Benefits of Honey Glazed Christmas Ham
- High-quality protein: Ham provides complete protein to help maintain muscle mass and keep you satisfied.
- B vitamins: It contains B1, B6, and B12, which support energy metabolism and nervous system health.
- Minerals: Ham offers selenium and zinc, important for immune function and antioxidant support.
- Balanced plate: Pair with fiber-rich sides like roasted Brussels sprouts, sweet potatoes, or a crunchy salad to round out the meal.
Note: Ham can be high in sodium and sugar once glazed. Moderation and plenty of veggies on the side keep things in balance.
What Not to Do
- Don’t skip the foil during the first bake. It prevents the ham from drying out before the glaze goes on.
- Don’t boil the glaze too hard. A gentle simmer keeps it thick and shiny without burning.
- Don’t broil unattended. The sugars can go from glossy to scorched in seconds.
- Don’t carve immediately. Resting is key for juicy slices.
- Don’t throw out the bone. It’s gold for soups and beans.
Recipe Variations
- Maple-Bourbon Glaze: Swap half the honey with maple syrup and add 2 tablespoons bourbon. Warm until the alcohol cooks off and the glaze thickens.
- Spicy Honey Mustard: Stir in 1–2 teaspoons hot sauce or a pinch of cayenne. Great if you like a little heat.
- Pineapple-Ginger: Replace orange juice with pineapple juice and add 1 teaspoon fresh grated ginger for a tropical, bright finish.
- Herb and Citrus: Add finely chopped rosemary and thyme to the glaze and finish the ham with fresh zest.
- Brown Butter Honey: Brown the butter first for a nutty depth before mixing the glaze ingredients.
FAQ
Do I need to use a bone-in ham?
Bone-in hams tend to be juicier and more flavorful, plus the bone is great for soup later.
However, a boneless ham works too—just monitor the temperature closely so it doesn’t dry out.
Can I use a spiral-sliced ham?
Yes. Spiral hams are convenient and soak up glaze easily. Brush the glaze between slices to coat thoroughly and shorten glaze intervals slightly because the slices warm faster.
What temperature should the ham reach?
Since it’s fully cooked, you’re reheating to 140°F for serving.
Avoid overcooking; it can become dry. Use an instant-read thermometer inserted into the thickest part, away from the bone.
My glaze is too thin. What should I do?
Simmer it a few more minutes to reduce, or whisk in a teaspoon of cornstarch mixed with a teaspoon of cold water.
Return to a simmer until glossy and slightly thickened.
How do I prevent the glaze from burning?
Apply glaze during the last 30–40 minutes and baste in layers. Keep the oven at moderate heat and only broil briefly at the end, watching constantly.
Can I make the glaze ahead?
Yes. Make it up to 3 days ahead and refrigerate.
Warm gently before brushing so it spreads smoothly.
What can I serve with honey glazed ham?
Try scalloped potatoes, roasted carrots, green beans with almonds, buttery rolls, and a crisp salad with citrus. A tart cranberry relish also complements the sweetness.
How do I use leftovers?
Make ham and cheese sliders, omelets, fried rice, split pea soup with the bone, or a chopped ham salad. It’s versatile and reheats well.
Is this recipe gluten-free?
Yes, as written it typically is.
Just check labels on mustard, vinegar, and any added spices to be safe.
Can I cook it in a slow cooker?
You can warm the ham on low for 3–4 hours, then transfer to a baking sheet, glaze, and finish in a hot oven to caramelize the exterior.
In Conclusion
This Honey Glazed Christmas Ham brings warmth, flavor, and a little holiday shine to the table without a lot of stress. The sweet-savory glaze, gentle bake, and simple finishing touches make it reliable and festive. With easy storage, smart variations, and plenty of ways to use leftovers, it’s a winning centerpiece for your celebration.
Light some candles, pour something cozy, and enjoy every slice.
Ingredients
Method
- Preheat and prep the pan: Heat your oven to 300°F (150°C). Line a roasting pan with foil for easy clean-up. Set a rack inside and pour 1 cup of water or apple cider beneath it. Add a few orange slices or spices if you like subtle aromatics.
- Prep the ham: Remove the ham from its packaging and pat it dry. If it’s not spiral-sliced, use a sharp knife to score the fat in a 1-inch diamond pattern, cutting about 1/4 inch deep. Stud with whole cloves at a few intersections if you want a classic look and extra spice.
- Warm the ham: Place the ham cut-side down on the rack. Cover loosely with foil and bake for about 12–15 minutes per pound until warmed through (an 8–10 lb ham will take 1.5–2.5 hours). You’re aiming for an internal temperature of 130–135°F before glazing.
- Make the glaze: While the ham warms, combine honey, brown sugar, Dijon, cider vinegar, orange juice, cinnamon, ground cloves (or allspice), garlic powder, a pinch of salt, and butter in a small saucepan. Simmer over medium-low heat for 5–7 minutes, stirring, until glossy and slightly thickened.
- First glaze: When the ham reaches about 130–135°F, remove the foil. Brush generously with the glaze, making sure to coat the scored areas. Return to the oven uncovered.
- Build layers: Continue baking, brushing with glaze every 10–15 minutes, for 30–40 minutes. The glaze should deepen in color and cling to the surface. Add a splash of water to the pan if the liquid evaporates completely.
- Final sheen: For a deeper caramelization, increase the oven to 375°F for the last 5–8 minutes, or use the broiler for 1–2 minutes. Watch closely—sugars can burn fast. Pull the ham when the surface is glossy and caramelized and the internal temp reaches 140°F.
- Rest and serve: Let the ham rest for 15–20 minutes to redistribute juices. Spoon any pan drippings over the top. Slice and serve warm with extra glaze on the side.
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Hi, I’m Amelia — a 32-year-old graphic designer who loves bold colors, art, and spontaneous backpacking trips. After long 9–5 days, I’m all about quick, healthy weeknight dinners that taste great without any stress. Weeknight Dinner Hub is my cozy corner where I share the easy meals that keep me going.
