A beautifully baked ham is a holiday classic, perfect for Christmas, Easter, or any special occasion. This Baked Ham with the Best Glaze is coated in a rich, flavorful blend of brown sugar, honey, and orange juice, creating a caramelized crust that locks in moisture and delivers incredible taste.
Whether you’re hosting a large family gathering or preparing a cozy dinner, this easy yet impressive ham recipe is guaranteed to be the star of the table!
Why You’ll Love This Baked Ham Recipe
✅ Perfectly Juicy & Tender – Baking low and slow ensures moist, flavorful ham.
✅ Rich, Flavorful Glaze – A sweet and tangy blend of brown sugar, honey, and Dijon mustard.
✅ Impressive Yet Easy – Simple steps make this recipe stress-free yet elegant.
✅ Great for Leftovers – Perfect for sandwiches, soups, and more!
✅ Ideal for Any Occasion – A fantastic holiday centerpiece or weekend treat.
Ingredients You’ll Need
This recipe requires just a few simple ingredients to create an incredible glaze for your ham.
For the Ham
- 8-12 pound bone-in spiral-cut ham – Fully cooked, ready to glaze and bake.
For the Sweet & Savory Glaze
- ½ cup light brown sugar – Adds caramelized sweetness.
- ½ cup freshly squeezed orange juice – Brightens the flavors.
- ¼ cup honey – Creates a sticky, glossy finish.
- 2 tablespoons Dijon mustard – Balances the sweetness with a mild tang.
- 2 tablespoons unsalted butter – Adds richness.
- ¼ teaspoon ground allspice – Provides warm spice notes.
- ¼ teaspoon ground cloves – Complements the ham’s natural sweetness.
How to Make Baked Ham with the Best Glaze
This foolproof method guarantees a juicy, tender ham with a caramelized, flavor-packed crust.
Step 1: Prepare the Ham
- Remove the ham from the refrigerator 1 hour before cooking to bring it to room temperature.
- Preheat the oven to 325°F (163°C) and position a rack in the lower third of the oven.
- Remove any packaging, glaze packet, or plastic disk covering the bone.
- Place the ham cut-side down in a roasting pan or deep baking dish.
- Cover tightly with foil to keep the moisture in.
💡 Bringing the ham to room temperature helps it cook evenly!
Step 2: Bake the Ham
- Bake the covered ham at 325°F for 10-11 minutes per pound.
- Example: A 10-pound ham takes about 1 hour 40 minutes – 2 hours.
- Set a timer for 20 minutes before the ham should be done so you can check the temperature.
Step 3: Make the Glaze
- While the ham bakes, prepare the glaze:
- In a medium saucepan, combine brown sugar, orange juice, honey, Dijon mustard, butter, allspice, and cloves.
- Heat over medium, whisking often, until the mixture boils and thickens (about 5-7 minutes).
- Remove from heat and set aside.
💡 The glaze should be slightly sticky but still pourable. If it thickens too much, add a splash of orange juice to loosen it up.
Step 4: Glaze & Finish Baking
- When the ham reaches 115-120°F (about 20 minutes before the total cook time is done), remove it from the oven.
- Increase the oven temperature to 400°F (204°C).
- Brush half the glaze over the ham, getting some between the slices.
- Return to the oven uncovered and bake for 15 minutes.
- Brush on the remaining glaze and bake for 5 more minutes, or until the ham reaches 140°F.
💡 For an extra caramelized glaze, broil the ham for 2-3 minutes at the end!
Step 5: Rest & Serve
- Remove the ham from the oven and let it rest for 15 minutes before slicing.
- Serve warm and enjoy!
How Much Ham Per Person?
Here’s how much bone-in ham you should buy based on your guest count:
- 4-6 pounds – Serves 8 people
- 6-9 pounds – Serves 12 people
- 8-12 pounds – Serves 16 people
💡 Plan for ½ pound of ham per person (or ¾ pound if you want leftovers!)
Tips for the Best Baked Ham
🔥 Use a Bone-In Ham – More flavor and juiciness compared to boneless.
🍊 Fresh Orange Juice is Best – Bottled juice won’t give the same bright, fresh flavor.
🍯 Brush the Glaze in Layers – This helps create a beautiful, sticky coating.
🌡 Check the Temperature – Overcooking can dry out the ham—140°F is perfect!
🥪 Save the Leftovers! – Ham is great for sandwiches, soups, and casseroles.
What to Serve with Baked Ham
This sweet and savory ham pairs well with a variety of classic sides:
🥔 Mashed Potatoes – A creamy, buttery pairing.
🥦 Roasted Vegetables – Brussels sprouts, carrots, or asparagus.
🍞 Dinner Rolls – Perfect for soaking up the glaze.
🥗 Fresh Salad – A light, citrusy salad balances the richness.
🍠 Sweet Potato Casserole – A great complement to the ham’s glaze.
💡 For an extra special touch, serve with homemade honey butter for spreading on rolls!
How to Store & Reheat Leftover Ham
🥡 Refrigerate: Store in an airtight container for up to 4 days.
❄️ Freeze: Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months.
🔥 Reheat: Warm in the oven at 325°F for 15-20 minutes, covered with foil to keep moisture in.
💡 Use leftovers in ham sandwiches, omelets, soups, or breakfast hash!
FAQs About Baked Ham
Q: Can I use an uncut (unsliced) ham?
A: Yes! Use the same method but score the surface with shallow cuts to help the glaze absorb.
Q: What’s the best way to get crispy edges?
A: Broil the ham for 2-3 minutes after glazing for extra caramelization.
Q: Can I make this recipe ahead of time?
A: Yes! Bake and glaze the ham, then refrigerate. Reheat at 300°F for 20 minutes, covered.
Q: Can I use pineapple juice instead of orange juice?
A: Absolutely! Pineapple juice adds a tropical sweetness that complements the ham beautifully.
Final Thoughts
This Baked Ham with the Best Glaze is the ultimate holiday centerpiece—juicy, flavorful, and perfectly caramelized. With a simple yet rich glaze, this recipe ensures tender, mouthwatering ham every time.
Try this foolproof ham recipe for your next gathering, and watch it become the highlight of your holiday feast!
Short Version
Baked Ham with the Best Glaze
Ingredients
- 8-12 pound bone-in spiral cut ham fully cooked*
- ½ cup light brown sugar
- ½ cup freshly squeezed orange juice
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Instructions
- Remove the ham from the refrigerator 1 hour before cooking to allow it to come to room temperature, ensuring even cooking.
- Preheat the oven to 325°F with a rack in the lower third of the oven (remove any other racks that might obstruct the ham).
- Remove the ham from its packaging. If there’s a glaze packet or plastic disk covering the bone, remove and discard them. Place the ham in a roasting pan or large, deep baking dish, cut side down. Cover the pan/ham tightly with foil (you may need to use multiple pieces to cover it fully).
- Bake the ham at 325°F, covered with foil, for most of the cook time. When there are 20 minutes left on the cook time, uncover the ham and begin brushing it with the glaze (see the steps below). The total bake time is about 10-11 minutes per pound. For example, a 10-pound ham will take about 1 hour 40 minutes to 2 hours in total. Set a timer for 20 minutes before the ham should be fully cooked to start checking its temperature.
- While the ham bakes, prepare the glaze: In a medium saucepan, combine the brown sugar, orange juice, honey, Dijon mustard, butter, allspice, and ground cloves. Heat over medium heat, whisking often, until the glaze begins to boil. Reduce the heat to medium-low and continue cooking at a low boil, whisking often, until the glaze thickens (about 5-7 minutes). Remove from heat.
- When the ham reaches an internal temperature of 115-120°F and has about 20 minutes of cook time remaining, remove it from the oven and increase the oven temperature to 400°F. Uncover the ham and brush on half of the glaze, making sure to get some between the slices. Return the ham to the oven and bake, uncovered, for 15 minutes. Brush on the remaining glaze and bake for an additional 5 minutes, or until the ham reaches 140°F when measured with an instant-read thermometer.
- Remove the ham from the oven and let it rest for 15 minutes before slicing and serving.
Notes
- To serve 8 people, buy a 4-6 pound bone-in ham.
- To serve 12 people, buy a 6-9 pound bone-in ham.
- To serve 16 people, buy an 8-12 pound bone-in ham.
