I’m sharing my Honey Baked Ham Recipe that hinges on a single pantry ingredient and a clever finishing step to create a glossy brown sugar glaze you’ll want to learn about.

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I never thought a ham could steal the show, but this Brown Sugar Glazed Ham did. The glaze clings in sticky ribbons, from dark brown sugar and a touch of honey, turning every slice into something you want seconds of.

I like that it looks fancy without making me work like a pro chef, and honestly it wakes up conversations at the table because people keep poking at it wondering whats under the crust. If you like those big dinner showstoppers this is your Honey Baked Ham Recipe that somehow feels special but not preachy, and yeah you will want extra napkins.

Ingredients

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Ham: Salted, protein rich centerpiece, but high in sodium and processed stuff, still very satisfying.
Dark brown sugar: Deep molasses flavor, adds moist caramel sweetness and many carbs, not very healthy.
Honey or maple syrup: Natural sweetener, gives glossy shine and floral notes, lots of sugar though.
Dijon mustard: Sharp, tangy bite that balances sweetness, little calories, adds complexity to glaze.
Unsalted butter: Richer mouthfeel, helps brown and gloss, adds fat and a silkiness.
Apple cider vinegar or orange juice: Acid to cut sweet, brightens flavor, small calories, gives slight tang.
Ground cloves: Warm, aromatic spice, a little goes far, pairs with sugar for holiday notes.
Pineapple rings and cherries: Add sweet acidity and bright color, canned fruit increases sugar and syrups.

Ingredient Quantities

1 (8 to 10 lb) fully cooked bone in ham (spiral cut)

1 1/2 cups packed dark brown sugar

1/2 cup honey or pure maple syrup

1/4 cup Dijon mustard

2 Tbsp unsalted butter

2 Tbsp apple cider vinegar or orange juice

1/2 tsp ground cloves

1/4 tsp ground cinnamon

1/4 tsp black pepper

8 to 10 pineapple rings and about 12 maraschino cherries optional

How to Make this

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1. Preheat oven to 325°F. Remove your 8 to 10 lb fully cooked spiral ham from packaging, discard any glaze packet, pat dry and set cut side down on a rack in a shallow roasting pan (line the pan with foil for easy cleanup).

2. Make the glaze: in a small saucepan combine 1 1/2 cups packed dark brown sugar, 1/2 cup honey or pure maple syrup, 1/4 cup Dijon mustard, 2 Tbsp unsalted butter, 2 Tbsp apple cider vinegar or orange juice, 1/2 tsp ground cloves, 1/4 tsp ground cinnamon and 1/4 tsp black pepper. Warm over medium heat, stirring until the sugar and butter melt and the glaze is smooth, then simmer 2 minutes; remove from heat. Reserve about 1/2 cup of glaze for serving if you like.

3. Brush a generous layer of glaze over the top and between the spiral slices so it can run down into the cuts, but don’t force the slices apart.

4. Loosely tent the ham with foil and roast 10 to 12 minutes per pound, until the internal temperature reaches 140°F. Every 20 to 25 minutes open and baste with more glaze to build up a good sticky coating.

5. About 20 to 30 minutes before the end of cooking, remove the foil, brush on another layer of glaze and arrange 8 to 10 pineapple rings over the ham slices. Place a maraschino cherry in the center of each ring and secure with toothpicks if using.

6. Return the ham to the oven uncovered for the final 20 to 30 minutes so the glaze can caramelize and the pineapple can warm through. If you want extra browning, slide the oven rack up and broil for 1 to 3 minutes at the very end but watch it constantly so it doesn’t burn.

7. Remove the ham from the oven, tent loosely with foil and let it rest 15 minutes so the juices settle and the glaze firms up a bit.

8. Carve or pull slices from the spiral cut, spoon the reserved warm glaze over the top or serve it on the side. You’re gonna get lots of sticky, sweet bites so have napkins ready.

Equipment Needed

1. Oven (preheat to 325°F)
2. Shallow roasting pan with rack (big enough for an 8–10 lb ham)
3. Aluminum foil (for lining and loosely tenting the ham)
4. Small saucepan (to make and warm the glaze)
5. Wooden spoon or silicone spatula (for stirring the glaze)
6. Pastry brush or basting spoon (to brush glaze between the slices)
7. Instant-read meat thermometer (to confirm 140°F internal temp)
8. Carving knife and sturdy cutting board (or serving platter for pulling slices)
9. Can opener, slotted spoon and toothpicks (for pineapple rings and securing cherries)

FAQ

Q: How long and at what temperature do I heat a fully cooked spiral ham? A: Heat at 325°F about 10 to 12 minutes per pound until the internal temp reaches 140°F. Tent with foil most of the time, then remove foil for the last 20 to 30 minutes while you brush on the glaze so it caramelizes nice.

Q: Can I use honey instead of maple syrup in the glaze? A: Yes, you can swap 1 for 1. Honey is a bit sweeter and will brown faster, so watch it near the end, but flavor wise it works great.

Q: Do I need to remove the skin or fat before glazing? A: If there is a thick skin take it off but leave a thin layer of fat to keep the meat moist. The fat helps the glaze stick and gives better flavor, so dont peel off every bit.

Q: How do I keep pineapple rings and cherries from sliding off? A: Use toothpicks through the cherry into the pineapple and into the ham, or small skewers. Press them down gently so they dont pop off when you move the pan, then remove toothpicks before serving.

Q: Can I make the glaze ahead and how long will leftovers keep? A: Glaze can be made 2 to 3 days ahead and stored chilled in an airtight container, warm it gently before using. Leftover ham keeps 3 to 4 days in the fridge and frozen slices are good for about 2 months.

Q: Whats the best way to reheat slices without drying them out? A: Reheat covered in foil at 250 to 275°F until warm, or microwave in short bursts with a damp paper towel over the slices. Adding a splash of broth or water to the pan helps keep things juicy.

Brown Sugar Glazed Ham Recipe Substitutions and Variations

Dark brown sugar: swap with packed light brown sugar or 1 cup granulated sugar plus 1 tbsp molasses (use same volume). Light brown will be a bit milder, but works great.
Honey or pure maple syrup: use agave nectar or light corn syrup 1:1. Both are thinner and neutral sweet, so the glaze still browns nice.
Dijon mustard: use whole grain or spicy brown mustard, same amount. Whole grain gives texture, yellow mustard is ok if you want it milder.
Apple cider vinegar or orange juice: substitute white wine vinegar or fresh lemon juice, same quantity. They’ll give the acid balance you need, just taste and adjust if it seems too tart.

Pro Tips

1. Use a probe thermometer and trust it, not the clock. Stick the probe into the thickest part between slices but not touching bone, and pull it at 140 F. If you overheat it the ham dries out fast, so steady low heat and checking the temp is worth the extra minute or two.

2. Reduce the glaze a little longer than you think, till it gets glossy and syrupy. Warm glaze sticks way better than cold, and if it gets too thick add a splash of orange juice or apple cider to loosen it. Save about a half cup warm for serving, it makes the slices taste fresher.

3. Be gentle with the spiral cuts. Dont pry the slices open or they fall apart, instead brush or spoon glaze down between them so the flavor soaks in. Put the pineapple and cherries on only near the end so they dont dry out, and use toothpicks to keep them from sliding.

4. Keep the pan moist for better flavor. Pour a little apple juice or water in the bottom of the roasting pan to create steam, it helps the ham stay juicy. After cooking, tent loosely with foil and let it rest at least 15 minutes so the glaze firms and the juices settle.