Description
Nothing says celebration like a glossy, caramelized honey-glazed ham coming out of the oven. The good news? It’s far easier than it looks. Starting with a fully cooked ham keeps things simple, and a quick homemade glaze turns it into a sweet-savory centerpiece with almost no stress. Perfect for holidays, big family meals, or anytime you want a show-stopping main dish.
Ingredients
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1 fully cooked bone-in or spiral ham (8–10 lb / 3.5–4.5 kg)
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1 cup honey
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½ cup brown sugar
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¼ cup pineapple juice (from canned pineapple or fresh)
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2 tbsp Dijon mustard
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½ tsp ground cloves (optional)
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Pineapple slices or chunks
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Maraschino cherries (optional)
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Toothpicks (optional, for decorating)
Instructions
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Preheat oven
Heat oven to 325°F (165°C). Place rack in the lower third. -
Prepare ham
Put ham cut-side down in a roasting pan. Cover loosely with foil to keep moisture in. -
Make the glaze
In a small saucepan combine honey, brown sugar, pineapple juice, Dijon mustard, and cloves.
Simmer over medium heat for 3–5 minutes, stirring, until smooth and slightly thickened. -
Initial bake
Bake ham covered for about 15 minutes per pound, brushing with glaze every 30 minutes. -
Decorate & uncover
During the last 30 minutes, raise oven to 375°F (190°C). Remove foil.
Arrange pineapple and cherries on the ham (secure with toothpicks if needed). Brush generously with remaining glaze. -
Caramelize
Return ham to oven uncovered and bake 25–30 minutes more, until glaze is sticky and golden. -
Rest
Remove from oven and let rest 15 minutes before slicing. Spoon pan juices over slices when serving.
Notes
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Use a fully cooked ham — you’re reheating and glazing, not cooking from raw.
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Keep it covered for most of the bake to prevent drying.
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If glaze browns too fast, loosely tent with foil again.
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For extra caramelization, broil the ham for 1–2 minutes at the end — watch closely.
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Save the ham bone for soup or beans later.