Honey Glazed Spiral Ham

If spiral ham has ever come out of your oven a little dry, this recipe is here to fix that.

The ham warms slowly under foil, so all those ready-cut slices stay juicy. Then it gets brushed with a glossy honey glaze and goes back into the oven just long enough to turn sticky around the edges.

The glaze is made with honey, brown sugar, Dijon mustard, butter, and a tiny pinch of cloves. It’s sweet, buttery, and warm without covering up the savory flavor of the ham.

Because the ham is already cooked, most of the work is simply warming it gently. That makes this a very manageable main dish, even when you’re juggling several holiday sides.

Let it rest for a few minutes before serving so the juices settle and the slices stay moist.

Add Creamy Scalloped Potatoes, Garlic Butter Green Beans, and Easy Bread Stuffing for a cozy Thanksgiving, Christmas, or Easter dinner.

Check the Ham Label First

This method is for a fully cooked spiral-sliced ham. Confirm those words on the package.

If the label says “cook before eating” or “cook thoroughly,” follow its cooking directions instead. A raw or cook-before-eating ham has different timing and temperature requirements.

For a fully cooked ham packaged at a USDA-inspected plant, reheat to 140°F. A repackaged ham or leftover cooked ham should reach 165°F.

How To Make Honey Glazed Spiral Ham

1. Prepare the ham.

Heat the oven to 325°F. Place the ham cut-side down in a roasting pan and add 1/2 cup water to the bottom.

Cover the pan tightly with heavy foil. The trapped steam protects the cut surfaces while the center warms.

2. Warm it gently.

Bake for approximately 10 to 12 minutes per pound, beginning to check the temperature early.

Insert the thermometer into the thickest intact section without touching the bone. Stop the covered bake around 125°F to 130°F so the ham can finish heating while the glaze sets.

Package instructions take priority when they differ.

3. Make the honey glaze.

Combine the honey, brown sugar, butter, Dijon, and cloves in a small saucepan over medium-low heat.

Whisk until the butter melts and the sugar dissolves, then simmer gently for 2 to 3 minutes. The glaze should look smooth and slightly syrupy.

4. Brush between the slices.

Remove the foil. Carefully brush roughly half the glaze over the ham, working some between the outer slices without pulling the spiral apart.

Increase the oven to 375°F and return the ham uncovered for 8 minutes.

5. Build the glossy finish.

Brush with the remaining glaze and bake for another 8 to 12 minutes, until caramelized and the correct internal temperature is reached.

Watch the surface closely. Honey and brown sugar can burn quickly once the glaze begins bubbling.

6. Rest before serving.

Let the ham rest for 15 minutes. Spoon a little pan glaze over the outside, then separate the slices with a knife where they remain attached around the bone.

How Long Does a Spiral Ham Take?

At 325°F, USDA guidance gives approximately 10 to 18 minutes per pound for a 7- to 9-pound spiral ham. This recipe begins with about 10 to 12 minutes per pound because the final glazing stage adds more oven time.

The thermometer decides when it is ready; the clock only tells you when to begin checking.

How To Keep Spiral Ham from Drying Out

• Keep it tightly covered during most of the reheating time.
• Place it cut-side down.
• Add a small amount of water to the roasting pan.
• Do not force the slices apart before heating.
• Apply the glaze near the end rather than exposing the ham for the entire bake.
• Stop when the proper target temperature is reached.

Can You Make the Glaze Ahead?

Yes. Prepare it up to three days ahead, cool it, and refrigerate it in a covered container.

Warm it gently before brushing. If it becomes too thick, whisk in a teaspoon or two of water.

Easy Variations

Use maple syrup: Replace the honey with pure maple syrup.

Add orange: Stir 1 teaspoon orange zest into the finished glaze.

Use whole-grain mustard: Replace half the Dijon with whole-grain mustard for visible texture.

Skip the cloves: Leave them out for a simpler honey-mustard glaze.

What To Serve with Glazed Ham

Pair it with Creamy Scalloped Potatoes, Garlic Butter Green Beans, and Soft Bread Machine Dinner Rolls.

The salty-sweet ham also benefits from a cool, crisp side such as Waldorf salad.

Storage and Reheating

Refrigerate sliced leftovers in shallow covered containers within two hours and use them within three to four days.

Reheat leftovers to 165°F. Cover the slices and add a spoonful of water or pan juices so they do not dry out.