There’s nothing quite like carving into a beautifully glazed ham that hits the perfect balance between sweet and savory. This recipe—your go-to honey glazed ham recipe—is simple enough for a weeknight holiday dinner yet elegant enough for your Christmas Ham Glaze centerpiece. With just a handful of pantry staples (hello, brown sugar ham glaze easy style!), it flows from prep to plate faster than you can say “spiral ham glaze.” Let’s dive into this crowd-pleasing favorite.
Honey-Brown Sugar Mustard Glaze for Your Ham
Prep Time 20 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Condiment
Cuisine American
Roasting pan A 15×10″ pan will comfortably hold the ham. If you only have a smaller pan, you may need to tent extra foil.
Wire Rack Keeps the ham elevated for even browning; skip it and use rolled-up foil if needed.
Small saucepan For warming the glaze. No problem if you use a microwave-safe bowl!
Measuring cups & spoons
Silicone Brush Optional, but helpful for spreading glaze. A spoon works just fine.
Sharp carving knife A long slicing blade ensures clean spiral cuts. A chef’s knife will still get the job done.
- 1 fully cooked bone-in spiral ham about 8–10 lbs
- ½ cup honey use local raw honey for depth
- ½ cup light brown sugar firmly packed
- 2 tbsp Dijon mustard gives that classic brown sugar mustard kick
- 1 tbsp whole-grain mustard adds texture and tang
- 2 tsp apple cider vinegar brightens flavors
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp ground cinnamon warm undertone
- ⅛ tsp ground cloves optional, for a holiday twist
Preheat oven & prep ham
Preheat to 325 °F (160 °C). Remove packaging from ham and discard the glaze packet. Place the ham cut‑side down on a wire rack inside the roasting pan. This positioning helps the glaze flow over the ridges—especially important for flattering your spiral ham glaze presentation.
Make the glaze
In a saucepan set to medium-low heat, whisk together honey, brown sugar, Dijon and whole‑grain mustards, apple cider vinegar, salt, pepper, cinnamon, and cloves. Cook, stirring gently, just until sugar dissolves and mixture is smooth—about 3 minutes. Set aside a few tablespoons for serving on the side.
Warm the ham
Tent the ham loosely with foil and bake for 60 minutes, or until an internal temperature of 120 °F is reached (your ham is already cooked, so you're just warming it through). Remove foil in the last 15 minutes to crisp the edges if desired.
Apply the final glaze
Brush the ham liberally with half of your glaze. Return to the oven uncovered for 10 minutes. Repeat glazing one final time and bake another 5 minutes until the surface is sticky and glossy.
Rest before carving
Let ham rest for 10 minutes (this makes carving easier and juicier). Serve with extra glaze on the side.
Pairings
Sides
- The tang of a creamy scalloped potato complements the sweet‑savory finish.
- Applesauce or a fresh winter pear salad add brightness.
- Green beans almondine bring a crisp counterpoint.
Breads
- Soft dinner rolls are ideal for catching glaze drips.
- Cornbread or honey‑butter biscuits add a comforting, rustic touch.
Drinks
- A sparkling apple cider or a crisp Riesling perfectly balances the glaze sweetness.
- For beer lovers, a pilsner or amber ale adds malt richness without overshadowing the ham.
Condiments
- Offer stone‑ground mustard or a tangy cranberry jam alongside.
- Use leftover glaze as a dipping sauce—it’s delicious warm or room temperature.
FAQs
1. What’s the best cut to buy—spiral or whole ham?
A bone‑in spiral ham is our favorite because it’s already pre‑sliced for easier carving, and the cuts allow glaze to reach more surface area. That so‑called “spiral ham glaze” format creates more flavor per slice.
2. Can I use boneless or half‑leg ham?
Absolutely! Go with bone‑in if you want presentation flair, but boneless works too. Just adjust reheating time—about 10 minutes less, since it heats faster.
3. Is this considered a smoked ham glaze recipe?
If you start with a smoked ham, the glaze complements and enhances the smoky depth—so yes, it plays perfectly with any smoked ham.
4. Can I make the glaze ahead of time?
Sure! For ease, whip together the glaze up to a day ahead and store it airtight in the fridge. Reheat gently before brushing onto the ham.
5. What if I want something less sweet and more mustard-forward?
Swap part of the honey for extra Dijon, or reduce the brown sugar slightly and pair with whole‑grain mustard. It remains signature without sacrificing that Brown Sugar Ham Glaze Mustard zip.
