Honey Glazed Easter Ham

How to Make Honey Glazed Easter Ham

1. 1

   Step 1: Preheat and position the ham

   Preheat your oven to 325°F (163°C). Place the spiral-cut ham cut-side down on a rack in a shallow roasting pan and tent loosely with foil; add a splash of water (about 1/2 cup) to the pan to keep drippings from burning while the ham warms. This step gently re-heats the ham without drying it.

   For this step

   • 8 lbBone-in spiral-cut fully cooked ham
2. 2

   Step 2: Make the honey-mustard glaze

   In a small saucepan over medium-low heat, combine the butter, brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, and black pepper. Stir constantly until the butter melts and the sugar dissolves and the mixture is glossy and slightly thickened, about 3–5 minutes. Remove from heat and keep warm until ready to glaze.

   For this step

   • 1/4 cupUnsalted butter
   • 1/2 cupPacked brown sugar
   • 1/2 cupHoney
   • 2 tbspDijon mustard
   • 2 tbspApple cider vinegar
   • 1/4 tspGround cloves
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Warm the ham in the oven

   Place the tented ham in the preheated oven and bake for about 60 minutes, or roughly 10 minutes per pound, until it is heated through. Baste occasionally with pan juices during this stage to keep the exterior moist. Target an internal temperature of 140°F (60°C) when measured with an instant-read thermometer.
   
4. 4

   Step 4: Glaze and caramelize

   Remove the foil tent and brush the ham generously with half of the glaze, returning it to the oven uncovered for about 10 minutes. Brush again with more glaze, then bake for a final 10 minutes and, if desired, broil on low for 1–2 minutes to caramelize the surface—watch closely to prevent burning. Repeat glazing once more if you like a thicker, sticky coating.
   
5. 5

   Step 5: Rest, carve, and serve

   Remove the ham from the oven and tent loosely with foil; let it rest 10–15 minutes to allow juices to redistribute. Transfer to a carving board and slice between the spiral cuts into serving portions, spooning any reserved pan glaze or juices over the carved slices.

1. Preheat your oven to 325°F (163°C). Place the spiral-cut ham cut-side down on a rack in a shallow roasting pan and tent loosely with foil; add a splash of water (about 1/2 cup) to the pan to keep drippings from burning while the ham warms. This step gently re-heats the ham without drying it.
2. In a small saucepan over medium-low heat, combine the butter, brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, and black pepper. Stir constantly until the butter melts and the sugar dissolves and the mixture is glossy and slightly thickened, about 3–5 minutes. Remove from heat and keep warm until ready to glaze.
3. Place the tented ham in the preheated oven and bake for about 60 minutes, or roughly 10 minutes per pound, until it is heated through. Baste occasionally with pan juices during this stage to keep the exterior moist. Target an internal temperature of 140°F (60°C) when measured with an instant-read thermometer.
4. Remove the foil tent and brush the ham generously with half of the glaze, returning it to the oven uncovered for about 10 minutes. Brush again with more glaze, then bake for a final 10 minutes and, if desired, broil on low for 1–2 minutes to caramelize the surface—watch closely to prevent burning. Repeat glazing once more if you like a thicker, sticky coating.
5. Remove the ham from the oven and tent loosely with foil; let it rest 10–15 minutes to allow juices to redistribute. Transfer to a carving board and slice between the spiral cuts into serving portions, spooning any reserved pan glaze or juices over the carved slices.