Glazed Ham with Honey Glaze

Few dishes gather a crowd like classic glazed ham. Its sweet caramelized crust and juicy slices make it the centerpiece of both holiday feasts and easy Sunday suppers. This recipe delivers reliably succulent results with a glossy glaze of brown sugar, honey, Dijon, and apple juice.

I served this to my entire family last Easter and everyone fought over the last slice. The leftovers disappeared by lunchtime the next day.

Ingredients

• Fully cooked ham: Choose bone in or boneless as you prefer. Look for a ham with a good fat cap for the juiciest meat
• Brown sugar: Lends deep sweetness and helps the glaze caramelize. For the fullest flavor use dark brown sugar if possible
• Honey: Brings floral sweetness and glossy texture. Local honey offers the brightest flavor and fragrance
• Dijon mustard: Balances the sweetness and adds tang. Go for smooth high quality Dijon for the most complexity
• Apple juice: Provides moisture and a light fruity acidity. Choose pure apple juice for a clean finish not from concentrate if you can

Instructions

Prepare the Ham:

Pat ham dry with paper towels then score the fatty surface in a gentle diamond pattern. This allows the glaze to seep in which heightens both flavor and looks

Mix the Glaze:

In a medium bowl combine brown sugar, honey, Dijon mustard, and apple juice. Stir thoroughly until you have a smooth glossy mixture with no lumps

Apply the Glaze:

Brush a generous layer of the glaze all over the scored ham making sure to work it into the crevices. Place the ham cut side down in a sturdy roasting pan. Use a brush or spoon to reach all the nooks

Roast the Ham:

Bake uncovered at 325 degrees F. Place the ham in the lower third of the oven and baste with more glaze every 30 minutes. This frequent basting builds a thicker glossy crust and keeps the ham juicy. Plan on about 15 minutes per pound. Use a meat thermometer if you want to check the ham, by the end it should be hot throughout and sticky on top

Rest and Slice:

Once the ham is deep golden and bubbling remove it from the oven and let it rest for at least 15 minutes. This step keeps every slice moist and helps the glaze firm up. Carve thin slices across the grain for the tenderest result

My favorite touch is letting the glaze drip deep into the scored cuts. By the time you carve it each slice is edged with sweet sticky flavor. It reminds me of my grandma’s kitchen where ham always marked a special occasion

Storage Tips

Keep your carved ham in an airtight container in the fridge for up to five days. If you want to freeze leftovers wrap slices tightly in foil and seal in a freezer bag. They stay moist and tender for up to three months. When reheating always add a splash of water or apple juice and reheat gently to keep it from drying out

Ingredient Substitutions

Try pure maple syrup in place of honey if that is what you have. Handy alternatives for brown sugar are coconut sugar or even a touch of molasses stirred into white sugar. Spicy brown or honey mustard works if Dijon is not available. For a deeper fruit note swap apple juice for orange juice

Serving Suggestions

Serve the ham sliced warm with simple steamed green beans and fluffy mashed potatoes. For brunch pair cold slices with sweet rolls and fruit for a classic holiday spread. It is also wonderful with scalloped potatoes or as the topper for warm buttery biscuits

Cultural and Historical Context

Glazed ham is traditional in many American homes for Easter and Christmas. It has roots in European curing traditions and in the United States became a festive centerpiece thanks to both the sweet glaze and the ability to serve a crowd. Carving into that sticky crust has always brought a sense of togetherness at my table

Seasonal Adaptations

Use orange juice and add a touch of fresh thyme for a more spring inspired glaze. For winter holidays try a clove studded ham for added aroma. If you find summer peaches or apricots cook down some fruit to replace half the honey for a brighter glaze

Three Helpful Notes

Basting every thirty minutes is the secret to a thick beautiful crust. Score the ham deeply but do not cut all the way to the meat for the best look. Always let the ham rest so juices seal in and glaze stays shiny

Success Stories

The first time I cooked this for a big family Easter my uncle declared it the best ham he had ever tasted and family now requests it yearly. Friends have used this as a main for both baby showers and holiday parties with rave reviews every time

Freezer Meal Conversion

After your event slice leftover ham and freeze in small packs for easy use in omelets casseroles or weeknight dinners. Label and freeze with some glaze to keep everything moist. Even months later that flavor is still there

With this easy recipe you will have a festive, delicious ham every time—sure to impress at holidays and make even everyday dinners feel special. Enjoy the leftovers as much as the main event!

Recipe FAQs

→ How should I score the ham before glazing?

Score the ham’s surface in a diamond pattern to help the glaze penetrate and enhance flavor.

→ How do I prevent the ham from drying out while baking?

Baste the ham every 30 minutes and cover loosely with foil if needed to retain moisture.

→ Can I use other types of mustard?

Yes, you can substitute Dijon with whole grain or yellow mustard for a different flavor profile.

→ How long should the ham bake in the oven?

Bake the ham for 15 minutes per pound at 325°F, until thoroughly heated and glazed.

→ What are good side dishes to serve with glazed ham?

Popular sides include roasted vegetables, mashed potatoes, salads, or fresh fruit for balance.