Description
This glazed ham recipe features a fully-cooked, bone-in spiral-cut ham coated with a sweet and tangy glaze made from brown sugar, honey, fresh citrus juices, Dijon mustard, soy sauce, garlic, thyme, and black pepper. Baked gently in the oven with periodic basting to develop a caramelized and flavorful crust, this dish makes a perfect centerpiece for family gatherings or holiday meals, serving 12 to 16 people wonderfully.
Ingredients
Scale
Ham
- 1 fully-cooked, bone-in spiral-cut ham (7 to 10 pounds)
Glaze
- 1 cup packed brown sugar
- 1/2 cup honey
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons whole grain Dijon mustard
- 1 tablespoon soy sauce
- 3 garlic cloves, smashed
- 2 fresh thyme sprigs
- Freshly-ground coarse black pepper, to taste (recommend at least a generous ½ teaspoon or more)
Instructions
- Bring Ham to Room Temperature: Remove the ham from the refrigerator about an hour before baking to let it come to room temperature. This ensures more even cooking. Preheat your oven to 325°F and position the rack in the center. Line a roasting pan with foil or spray it with nonstick spray to prepare for the ham.
- Prepare the Glaze: In a medium saucepan, combine the brown sugar, honey, orange juice, lemon juice, Dijon mustard, soy sauce, smashed garlic cloves, thyme sprigs, and black pepper. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Let it cook for 10 to 15 minutes, stirring frequently until the glaze slightly thickens and becomes fragrant. Remove from heat and discard the thyme sprigs and garlic cloves before using.
- Initial Baking: Unwrap the ham, discarding any packaging. Place the ham cut-side down in your prepared roasting pan and cover it loosely with foil. Bake for approximately 12 to 15 minutes per pound, until a meat thermometer inserted into the thickest part of the ham (avoiding bone) reaches about 100°F.
- Basting and Final Cooking: Starting now, baste the ham with the warm glaze every 20 minutes, keeping it loosely tented with foil between bastings to prevent drying. Continue baking until the internal temperature reaches 140°F. If the glaze begins to burn, tent the ham with foil loosely. For extra caramelization, you can remove the foil toward the end and increase the oven temperature to 400°F or broil for 1 to 3 minutes, watching carefully to avoid burning.
- Rest and Serve: Allow the ham to rest for 20 minutes after baking to let the juices redistribute. Before slicing, brush with any remaining glaze, making sure to get some glaze between the slices. Spoon a bit of pan drippings on top for extra flavor and serve. Enjoy your beautifully glazed ham!
Notes
- Bringing the ham to room temperature before baking ensures even cooking.
- Basting frequently creates a glossy, flavorful crust.
- Use a meat thermometer to accurately check internal temperatures—do not rely on time alone.
- Loosely tenting with foil prevents the glaze from burning while allowing caramelization.
- Resting the ham after cooking keeps it moist and tender.
- Adjust broiling time carefully to avoid burning the glaze during final caramelization.
