Description
This honey glazed ham recipe delivers a perfectly sweet and savory spiral-cut ham ideal for holiday dinners or special occasions. The ham is coated with a luscious glaze made from honey, honey mustard, apple cider, and warm spices, then slow-roasted to tender, flavorful perfection. The combination of sweet, tangy, and aromatic spices enhances the natural smoky taste of the ham, creating a crowd-pleasing centerpiece that’s easy to prepare.
Ingredients
Scale
Ham
- 8 pounds spiral-cut ham (fully cooked, unsmoked or smoked)
- ¼ cup salted butter (melted, ½ stick)
Honey Glaze
- 4 tablespoons honey mustard
- 2 tablespoons honey
- 2 teaspoons whole grain mustard
- 1½ cups apple cider
- 2 cups granulated sugar
- ½ teaspoon table salt
- 1 teaspoon ground nutmeg (or ½ teaspoon freshly grated nutmeg)
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon sweet paprika
Instructions
- Prepare the honey glaze: In a medium saucepan, combine the apple cider, granulated sugar, salted butter, honey mustard, honey, whole grain mustard, table salt, nutmeg, cloves, cinnamon, ginger, allspice, and sweet paprika. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the glaze thickens slightly, about 10-15 minutes. Remove from heat and set aside.
- Glaze and roast the ham: Preheat your oven to 325°F (163°C). Place the spiral-cut ham on a rack in a roasting pan, flat side down. Brush the ham generously with the prepared honey glaze, ensuring it seeps into the spiral cuts. Cover the ham loosely with aluminum foil to keep it moist. Roast for about 3 hours, basting every 30 minutes with the remaining glaze to build a rich, caramelized coating. Remove the foil during the last 20 minutes to allow the glaze to brown and form a beautiful crust. Let the ham rest for 15 minutes before slicing and serving.
Notes
- Use apple cider, not apple cider vinegar, to maintain the proper flavor balance in the glaze.
- Make sure the ham is fully cooked before glazing and roasting; this recipe is for reheating and glazing only.
- Covering the ham with foil during most of the roasting time prevents it from drying out.
- You can prepare the glaze a day ahead and refrigerate it; rewarm before use.
- The spiral-cut ham allows the glaze to penetrate deeply, infusing every slice with flavor.
- Adjust cooking time if your ham is larger or smaller; generally allow 10-12 minutes per pound at 325°F.
