Grilled ham with brown sugar and honey

This simple baked ham is made with a brown sugar and honey ham glaze. Bake in the oven to create a sweet, glossy, perfectly sticky coating. It’s surprisingly easy and very good.

Glazed ham is one of the easiest main dishes to make for the holidays. You start with a baked or smoked ham that’s already cooked, so the hard work is done. Ham glaze couldn’t be simpler or more delicious.

For this recipe, you warm the ham gently in the oven, then turn up the heat and brush on the glaze, which makes it gooey, glossy, and caramelized. It’s a simple process and your guests will be very impressed.

main ingredients

Ham: Start with a fully cooked ham. Smoked food tastes even better because it has more flavor. I prefer bone-in ham because it’s moister and juicier, but you can also use boneless ham. Depending on where you purchased your ham, the skin may still be present on the ham. This is great. This means you’ll have enough fat for the glaze to stick to. Spiral-cut ham is also great for this recipe. Apple Juice: Apple juice is used in two ways. First, place the ham in a roasting pan to keep it moist when reheating. Then use it as a base for your easy glaze. Regular bottled apple juice is fine (which is what I usually use), but freshly squeezed apple juice has an extra apple flavor. Homemade Glaze: Our ham glaze recipe combines apple juice, brown sugar, honey, Dijon mustard, apple cider vinegar, Worcestershire sauce, black pepper, and allspice. It’s very easy to make, so you can prepare it a week in advance.

See the complete recipe with measurements below.

How to make glazed ham

Tip 1: Prepare the ham. Most hams have a layer of skin on the top and sometimes along the sides. You can also see the exposed fat next to the skin, which has been lightly soiled during the smoking process. Remove just the skin, leaving all the fat behind so the glaze will stick. Here’s how:

Remove the skin: Use a sharp knife to cut off the skin, leaving the entire fat layer intact. Slice into long strips, or slide a knife under the edge of the skin and use your fingers to gently peel it away. Once you loosen the corner, it usually comes off easily. Make cuts in the ham. Cut a shallow 1/4-inch line across the exposed fat (and any visible meat). However, leave the flat side alone. Make the cuts in a cross-hatch pattern. This will help the glaze soak in and stick when you bake the ham later in the oven.

Tip 2: Roast the ham slowly. Place the ham on a roasting rack in a roasting pan, add the apple juice, cover loosely with foil, and place in a 300°F oven. Bake until internal temperature reaches approximately 115°F. Warm the ham over slow, gentle heat until cooked through. It hasn’t been glazed yet, so I’m just raising the temperature.

Tip 3: Make the glaze. The glaze will harden quickly. Add all ingredients to a small pot and bring to a gentle simmer. Whisk well, then whisk over medium-low heat until it thickens slightly. As it simmers, the sugar and honey melt and lightly caramelize, turning the mixture into a glossy, syrupy glaze. Observe carefully to avoid boiling over.

Tip 4: Glaze the ham. Once the ham is cooked, remove the foil and brush generously with the glaze. Then set the oven to 375°F and bake for about 40 minutes, or until the internal temperature reaches about 140°F. Continue to make the glaze as it cooks. Every 10-15 minutes, open the oven and apply another coat with a brush. I usually add 4-5 layers to really build up a sticky glossy glaze.

How to cut ham

Unless you buy a spiral-cut ham, you’ll have to cut it yourself. I like thinner slices, and the process is easy once you know how it works. For boneless ham, simply slice it evenly from end to end. For bone-in ham, do this:

Place the ham flat side down to keep it stable on the cutting board. Use a sharp knife to make vertical cuts along the bone to loosen large pieces of meat. Continue working around the bone and cut out the larger pieces. Take each section and slice thinly and evenly along the fibers for the softest texture.

offer suggestions

Serve baked ham with traditional holiday sides. Think creamy mashed potatoes, mashed sweet potatoes, scalloped potatoes, au gratin potatoes, roasted carrots, or sautéed green beans with garlic. You can also make sandwiches with rolls (I love Hawaiian rolls) or eat them with cornbread. Finally, I love adding a spoonful of cranberry sauce, garlic aioli, or Dijon mustard. It adds a nice contrast to the sweet, gooey glaze.

If you’re feeding a large group, you can round out the meal with potluck-friendly sides like mac and cheese, stuffing, potato salad, or roasted vegetables.

leftovers and storage

Leftover ham stores very well. Slice the ham, transfer to an airtight container, and store in the refrigerator for up to 4 days. For long-term storage, you can freeze it for up to 3 months. To reheat, add the slices to a skillet with a little water, cover, and heat over low heat. Alternatively, wrap the slices in foil and warm them in the oven.

You can also use leftover ham to make soups (like this ham and cabbage soup), fried rice, omelets, frittatas, breakfast sandwiches, ham sandwiches, and salads.

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