The Comfort Spoon

 

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Your New Favorite Holiday Centerpiece: Honey Glazed Ham

Hey there, friend! Anna here, ready to fill your kitchen with the most incredible aromas. Is there anything that signals a celebration quite like a beautiful, glossy honey glazed ham coming out of the oven? That moment when you carry it to the table and see everyone’s eyes light up… it’s pure kitchen magic. I live for those moments!

This isn’t just any ham recipe. This is my go-to, never-fail, always-impresses masterpiece. We’re talking about juicy, tender spiral slices, each one edged with a crisp, caramelized crust that’s sweet, tangy, and spiced to perfection. The secret? A glaze that’s so good you’ll want to eat it with a spoon (no judgment here—I may have done that once or twice). We’re using citrus, warm spices, and a couple of my favorite “chef’s twist” ingredients to take it from great to absolutely legendary.

I know the thought of making a big holiday ham can feel a little daunting, but I promise you, it’s one of the easiest, most rewarding dishes you’ll ever make. This recipe is designed for clarity and confidence. So, take a deep breath, put on your favorite apron, and let’s create a meal that’s not just delicious, but also a beautiful memory in the making. You’ve totally got this!

A Slice of Nostalgia: My Ham Story

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This recipe takes me right back to my grandma’s crowded, laughter-filled dining room. Every Easter, without fail, she would prepare a massive ham. It was my job, even as a little kid, to be her official “glaze stirrer.” I’d stand on a step stool next to her stove, wooden spoon in hand, carefully watching the brown sugar, honey, and mustard bubble away into a glossy, fragrant syrup. She’d always let me sneak the first taste off the spoon, and the flavor was just explosive—a perfect balance of sweet and sharp.

Her ham was always the star of the show, but for me, the magic was in that shared moment of anticipation. It wasn’t about a perfect recipe; it was about the tradition, the shared effort, and the love that went into it. That’s the spirit I’ve tried to capture here. I’ve added my own twists over the years (hello, orange marmalade and a dash of bourbon!), but the heart of this dish will always be that same feeling of joy, generosity, and coming together. It’s more than food; it’s a edible heirloom.

Gathering Your Glorious Ingredients

Here’s everything you’ll need to create this showstopper. I’ve included some notes and swaps because I believe in working with what you have!

For the Ham:

• 2 fully cooked bone-in spiral hams (8 lbs each): Using two hams means you’ll have plenty for a crowd and fantastic leftovers. Spiral-cut is my hack for easy serving and maximum glaze penetration. Chef’s Insight: The bone adds incredible flavor to the meat as it heats, so I highly recommend it!
• 2 oranges, sliced: These aren’t just for looks! Laying them in the pan creates a natural rack, infuses the ham with a bright citrus steam, and prevents the bottom from drying out.
• 2 cups orange juice: This creates a steamy environment in the oven, keeping your ham incredibly moist and juicy. Use a good-quality juice with no added sugar for the best flavor.

For the Orange Honey Glaze:

• 2 cups dark brown sugar: This gives the glaze its deep, molasses-like sweetness and helps it caramelize into that beautiful crust. You can use light brown sugar in a pinch.
• 2 cups honey: The star of the show! It provides a floral, natural sweetness. For a more complex flavor, try using a wildflower or orange blossom honey.
• 1 cup orange marmalade: This is my secret weapon! It adds intense orange flavor and little bits of citrus peel for texture and pops of flavor.
• ½ cup Dijon mustard: Don’t skip this! It’s the crucial element that cuts through the sweetness and adds a wonderful tangy depth. Yellow mustard can work in a serious bind, but the flavor profile will change.
• 2 tsp ground cinnamon, 1 tsp nutmeg, 1 tsp cloves: Our warm spice trio. It makes the whole house smell like the holidays. Feel free to add a pinch of allspice if you have it!
• 1 tsp Bayou City Lemon Pepper (or use lemon zest + cracked pepper): This adds a subtle, modern zing and a bit of savory heat. If you can’t find it, the zest of one lemon and a teaspoon of freshly cracked black pepper is a perfect substitute.
• 2 tsp salt: Balances all the sweet flavors and makes them pop.

Chef’s Flavor Twists (Highly Recommended!):

• Twist 1: 1 tbsp grated fresh ginger: Adds a bright, bold zing that wakes up the entire glaze.
• Twist 2: 1–2 tbsp bourbon or dark rum: Stir this in at the very end of making the glaze. The alcohol cooks off, leaving behind a rich, deep, and complex flavor finish that adults will adore.

Let’s Make Some Magic: Step-by-Step Instructions

Follow these steps, and you’ll have a perfectly cooked, stunning ham. I’ve packed each step with my best tips to ensure your success!

1. Preheat and Prep: Preheat your oven to 325°F (165°C). Grab your largest roasting pans—these hams need their space! Line the bottom of each pan with your fresh orange slices. This creates a beautiful aromatic “bed” for the hams to rest on. Chef’s Hack: If you only have one roasting pan, you can cook the hams one after the other, keeping the second one refrigerated until the first is done. Just tent it with foil to keep it warm.
2. Get Cozy in the Pan: Place one ham, cut-side down, on the orange slices in each pan. Pour one cup of orange juice over each ham. The juice will steam and keep the meat incredibly moist. Now, cover each pan very loosely with aluminum foil. Why loosely? We want to trap some steam, but not so tightly that the ham steams instead of roasting. We’re aiming for juicy meat with a eventually crispy exterior.
3. First Bake: Slide those pans into your preheated oven and let them bake for 45 minutes. This gentle heat warms the ham all the way through without drying it out.
4. Glaze Time! While the hams are warming up, let’s make that incredible glaze. Add all the glaze ingredients—brown sugar, honey, marmalade, Dijon, spices, salt, and your chosen twists—into a medium saucepan. Whisk them together over medium heat. Bring it to a lively simmer, stirring occasionally. Let it bubble away for about 10 minutes until it thickens slightly. You’ll know it’s ready when it coats the back of a spoon. Chef’s Tip: Don’t walk away from the glaze! It can bubble over quickly, and what a sweet, sticky mess that is to clean (ask me how I know…).
5. Uncover and Baste: After 45 minutes, carefully remove the pans from the oven. Oven mitts are your best friend here! Remove the foil and behold the juicy, steaming ham. Using a basting brush or a spoon, generously ladle that gorgeous glaze all over the hams. Get it into all the nooks and crannies of the spiral slices. This is where the flavor builds!
6. The Grand Finale: Return the UNCOVERED pans to the oven. Now, we bake for another 25-30 minutes, but here’s the key: you’ll baste the hams with the pan juices and more glaze every 10 minutes. This repeated layering is what creates that thick, crackly, caramelized crust we’re dreaming of. Keep a close eye on it for the last 10 minutes to ensure it doesn’t burn.
7. The Most Important Step: Rest! Once the ham is a beautiful, deep golden brown, take it out of the oven. I know it’s tempting to slice right in, but you must let it rest for at least 10 minutes. This allows the intense heat to settle and the juices to redistribute throughout the meat. If you skip this, all those delicious juices will run right out onto the cutting board.
8. Serve and Shine: Transfer the hams to a serving platter. Drizzle with any remaining warm glaze from the saucepan. Don’t forget to scrape up those sticky, delicious bits from the bottom of the roasting pan—that’s liquid gold! Serve it up and get ready for the compliments to roll in.

How to Serve Your Masterpiece

Presentation is part of the fun! I love to transfer the ham to a large wooden board or a beautiful platter. Scatter some fresh herbs like rosemary or thyme around the base for a pop of color. Don’t forget to include those soft, roasted orange slices from the pan—they are surprisingly delicious! Slice along the pre-cut lines for effortless serving. This ham is a rich and flavorful centerpiece, so I like to pair it with lighter, brighter sides to balance the meal.

Make It Your Own: Delicious Variations

This recipe is a fantastic canvas for your own creativity! Here are a few of my favorite twists:

• Maple-Bourbon Twist: Replace the honey with pure maple syrup and add 2 tablespoons of bourbon to the glaze. It’s a classic, cozy flavor combination.
• Brown Sugar & Cola Glaze: Swap the orange juice in the pan for cola (it tenderizes the meat amazingly!) and use a glaze of just brown sugar, a splash of cola, and a touch of mustard. A Southern classic for a reason!
• Spicy Pineapple Version: Use pineapple juice instead of orange juice and add a finely minced jalapeño to the glaze for a sweet-and-heat situation.
• Herbaceous Glaze: For a less sweet option, add 2 tablespoons of finely chopped fresh rosemary or thyme to the glaze mixture. It’s earthy and elegant.

Anna’s Chef Notes & Kitchen Stories

This recipe has evolved so much over the years! My grandma’s original was just brown sugar, mustard, and a maraschino cherry juice. It was delicious, but my foodie heart wanted to play. The addition of orange marmalade was a happy accident—I was out of orange juice once and used what I had. It was such a flavor upgrade that it never left the recipe!

A funny story: one year, I was so excited to host my first big Friendsgiving that I accidentally bought a fully cooked ham… but treated it like a raw one. I cooked it for nearly double the time “to be safe.” Let’s just say we had Honey Glazed Ham Jerky that year. It was still tasty, but oh-so-chewy. A great reminder that trusting the process (and reading the label!) is key. Now you can learn from my mistake!

Your Questions, Answered!

Q: Can I make this with a smaller, single ham?
A: Absolutely! The cooking time will be different. A good rule of thumb for a fully cooked ham is to heat it for about 10-15 minutes per pound in a 325°F oven until it reaches an internal temperature of 140°F. Just halve the glaze recipe, though you might not need all of it.

Q: My glaze is burning before the ham is heated through. Help!
A: This can happen if your oven runs hot or the ham is too close to the heating element. If you see it getting too dark too fast, loosely tent the top with foil again to shield it while the inside continues to cook. Remember to baste with the pan juices, not just more sugary glaze, during the uncovered phase.

Q: What’s the best way to store leftovers?
A: Leftovers are the best part! Let the ham cool completely, then store it in an airtight container in the refrigerator for up to 5 days. It’s amazing in sandwiches, chopped into scrambled eggs, diced into soups, or on homemade pizza. You can also freeze sliced ham for up to 2 months.

Q: Can I make the glaze ahead of time?
A: Yes! The glaze can be made up to 3 days in advance. Simply store it in a jar in the fridge. Gently reheat it on the stove or in the microwave before using so it’s easy to brush on.

Nutritional Information

Prep Time: 15 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes | Servings: 20

Calories per serving: ~500 | Fat: 22g | Carbs: 35g | Sugar: 28g | Protein: 40g | Sodium: High*

*Note: Ham is naturally high in sodium. If you are monitoring your sodium intake, look for a “lower sodium” ham option at the store and be mindful of the added salt in the glaze.

 

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Final Thoughts

At the end of the day, this Honey Glazed Ham isn’t just about juicy slices and glossy caramelized edges—it’s about the joy of sharing something beautiful and made with love. It’s the dish that brings people together around the table, sparks stories, and fills the room with warmth (and the best smell ever).

Whether you’re carrying it proudly to the holiday table, sneaking a slice in the kitchen before anyone notices, or reinventing leftovers into next-day magic, this ham is a true gift that keeps on giving. Don’t worry about making it perfect—remember, a little sticky glaze on your apron just means you’re doing it right.

Here’s to laughter-filled kitchens, plates that get licked clean, and holiday traditions made delicious, one slice at a time.