Print

Honey Glazed Ham Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 67 reviews

This Honey Glazed Ham recipe features a fully cooked bone-in ham coated with a sweet and tangy glaze made from honey, brown sugar, Dijon mustard, ground cloves, orange juice, and butter. The ham is roasted to perfection, resulting in a tender, juicy centerpiece with a caramelized, sticky crust, perfect for festive occasions or a hearty meal.

Ingredients

Main Ingredients

  • 8 to 10 lbs fully cooked bone-in ham
  • 1 cup honey
  • ½ cup brown sugar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground cloves
  • ¼ cup orange juice, freshly squeezed or store-bought
  • 2 tablespoons unsalted butter

Instructions

  1. Prepare the Ham: Preheat your oven to 325°F (165°C). Place the ham on a roasting rack inside a baking dish. Score the surface of the ham in a diamond pattern by cutting shallow slits into the fat layer to help the glaze penetrate and enhance presentation. Cover the ham loosely with foil.
  2. Make the Glaze: In a saucepan over medium heat, combine honey, brown sugar, Dijon mustard, ground cloves, orange juice, and unsalted butter. Stir continuously until the sugar dissolves and the mixture thickens slightly, taking care to prevent burning. Taste and adjust seasoning if desired by adding more mustard for tang or cloves for warmth.
  3. Bake the Ham: Place the ham in the preheated oven and bake for 1 hour and 30 minutes, basting generously with the prepared glaze every 20 minutes. Remove the foil during the last 30 minutes to allow the glaze to caramelize and form a sticky, flavorful crust. Ensure the internal temperature of the ham reaches 140°F (60°C) using a meat thermometer.
  4. Rest and Serve: Remove the ham from the oven and let it rest uncovered for 10 to 15 minutes. This resting period allows the juices to redistribute, ensuring each slice is moist and tender. Carve the ham and serve with extra glaze on the side for added flavor.

Notes

  • Using a fully cooked ham means you are just reheating and glazing it—no raw cooking needed.
  • Score the ham carefully without cutting too deeply to allow glaze absorption without drying out the meat.
  • Basting every 20 minutes helps create a glossy, caramelized finish.
  • If orange juice is not available, apple juice or pineapple juice can be a good substitute.
  • Letting the ham rest after baking helps keep it juicy and easier to carve.

Find it online: https://sweetworldcooks.com/honey-glazed-ham-recipe/