I just nailed a Honey Glazed Ham that’s sticky, slightly charred at the edges, and so ridiculously good you’ll want it for breakfast the next day.

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I’m obsessed with this Honey Baked Ham Glaze because it turns a regular roast into something I actually fight for leftovers over. I love that sticky shine on the Honey Glazed Ham, the snap when you slice into that sweet crust.

And I’m weirdly picky about honey, it has to taste like something, not just sugar. I throw in a hit of Dijon mustard for balance, and it sings.

It’s loud, not delicate. Makes guests shut up and eat.

Every holiday I wait for that first slice like it’s a tiny victory. I’m not subtle about wanting more at all.

Ingredients

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Honey: sticky sweetness and glossy finish, it’s the star glaze.
Dark brown sugar: deep caramel notes, it’s molasses-y and rich.
Dijon mustard: tangy zing that cuts sweetness, it’s sharp and bright.
Basically orange juice: fresh citrus lift and light brightness to glaze.
Apple cider vinegar: bright acid, it’ll balance the sugary side.
Unsalted butter: adds silkiness and helps the glaze brown nicely.
Ground cinnamon: warm, cozy spice that’s familiar and comforting.
Ground ginger: peppery warmth and a tiny spicy snap.
Kosher salt: it wakes flavors up and keeps things from tasting flat.
Freshly ground black pepper: subtle heat and earthy complexity.
Whole cloves: fragrant studs that smell holiday-ish and look festive.
Plus those spices together: they’ll make the glaze feel rounded and warm.

Ingredient Quantities

1 cup honey (light or wildflower is fine)

1/2 cup packed dark brown sugar

2 tablespoons Dijon mustard

1/4 cup orange juice (fresh squeezed if you can)

2 tablespoons apple cider vinegar

2 tablespoons unsalted butter

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Whole cloves for studding the ham, about 20 to 30 cloves depending on ham size

How to Make this

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1. Preheat oven to 325°F and place rack in lower third of oven so ham gets even heat.

2. Score the surface of a fully cooked bone-in ham in a diamond pattern about 1/4 inch deep, then stud the intersections with the whole cloves, using about 20 to 30 cloves depending on size. This helps flavor and looks fancy but imperfect is fine.

3. In a small saucepan combine 1 cup honey, 1/2 cup packed dark brown sugar, 2 tablespoons Dijon mustard, 1/4 cup orange juice, 2 tablespoons apple cider vinegar, 2 tablespoons unsalted butter, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

4. Warm the glaze over medium-low heat, stirring often until butter melts and sugar dissolves and the mixture is glossy and slightly thickened, about 5 to 7 minutes. Don’t boil hard or the honey will get grainy.

5. Place the ham fat side up on a rack in a roasting pan and tent loosely with foil. If it’s a whole ham, plan on about 10 to 12 minutes per pound to heat through; smaller hams need less time. Aim to remove foil with about 30 to 45 minutes left for glazing.

6. About 30 to 45 minutes before the ham is done, brush a generous layer of the warm glaze over the ham and return to oven uncovered. Keep the oven at 325°F.

7. Every 10 to 15 minutes brush on more glaze, building up a sticky, caramelized coating. If the glaze gets too dark, loosely cover with foil for the last few minutes.

8. Use an instant read thermometer to confirm the ham reaches about 135°F to 140°F for a pre-cooked ham being reheated. If it’s a fresh ham follow safe cooking temps per your ham’s instructions. Rest ham 10 to 15 minutes after removing from oven so juices redistribute.

9. Spoon any leftover glaze into a small saucepan, warm gently and serve alongside the sliced ham for extra shine and flavor. Enjoy the sticky sweet crust and the tiny tang from the mustard and vinegar, it’s what makes this glaze sing.

Equipment Needed

1. Roasting pan with wire rack
2. Sharp chef’s knife (for scoring)
3. Cutting board
4. Small saucepan (for the glaze)
5. Basting brush or silicone brush
6. Instant read thermometer
7. Aluminum foil (for tenting)
8. Measuring cups and spoons

FAQ

Q: Can I make the glaze ahead of time and store it? A: Yes, cool the glaze to room temp, put it in an airtight container and refrigerate up to 5 days. Rewarm gently before glazing so the honey flows, you can microwave in short bursts or heat on the stove.

Q: How do I get that shiny, sticky finish on the ham? A: Brush the glaze on during the last 20 to 30 minutes of baking and repeat every 5 to 7 minutes for a few coats. If the sugar starts to burn, lower the oven temp a little. For extra shine, finish under the broiler for 1 to 2 minutes while watching closely.

Q: Can I use less sugar or a sugar substitute? A: You can cut the brown sugar by half but the glaze will be less thick and less caramelized. For a sugar substitute, try a 1:1 baking blend made for cooking, but texture and browning will change. Taste and adjust the honey and mustard to keep balance.

Q: What if I don't have orange juice or apple cider vinegar? A: Substitute orange with equal parts pineapple or apple juice. For the vinegar, use white wine vinegar or a milder white vinegar at the same amount. The flavor shifts a bit but it still works fine.

Q: How many cloves should I use and where do I put them? A: Use about 20 to 30 whole cloves depending on ham size. Stud the ham in a grid pattern over the fattier top area so the cloves flavor the meat a little and also look classic when served.

Q: Can I make this glaze for a spiral sliced ham? A: Yes, but be gentle. Warm the ham first so the glaze spreads into the slices, then brush between a few slices and over the top. Apply more glaze toward the end of heating so slices don't dry out.

Delicious Honey Glaze For Ham Recipe Substitutions and Variations

Honey: Use maple syrup or agave nectar if you want a similar sweetness but different flavor, or light corn syrup for shine and stickiness (less complex flavor).
Dijon mustard: Yellow mustard works in a pinch, it’s milder, or try whole grain mustard for texture and a bit more bite.
Orange juice: Substitute apple juice or pineapple juice for fruity acidity, or use 2 tbsp orange marmalade plus 2 tbsp water for thicker, more intense orange flavor.
Unsalted butter: You can use salted butter (reduce added salt), or substitute 2 tbsp olive oil for a dairy free option that still helps the glaze coat the ham.

Pro Tips

1. Heat the glaze low and slow, and don’t let it boil hard. If it starts bubbling, turn the heat down or the honey can go grainy and gritty. Stir often, taste, and adjust salt or acid a little if it seems too sweet.

2. Score and stud the ham but don’t overdo it. 1/4 inch deep is enough, more just lets juices run out. Push cloves in at the diamond intersections for a pretty look, but if one falls out later don’t stress about it.

3. Build the glaze in layers. Brush on a thin coat first, then every 10 to 15 minutes add more so it gets sticky and caramelized without burning. If edges darken too fast, tent loosely with foil to slow the browning.

4. Use an instant read thermometer and rest the ham. Aim for about 135 to 140°F for a pre cooked ham being reheated, then let it rest 10 to 15 minutes so juices settle. Rewarm any leftover glaze gently and serve with slices for extra shine.