Honey Brown Sugar Glazed Ham

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This recipe is all about a simple homemade ham glaze made with brown sugar, honey, Dijon mustard, orange marmalade, and fresh orange zest. You'll use a fully cooked spiral-cut ham (bone-in or boneless) and bake it low and slow with the glaze. It caramelizes in the oven and becomes a rich sauce for serving. One of the best baked ham recipes for Easter, Christmas, or a Sunday roast.

Best Glazed Ham for Easter and Christmas

Glazed ham has always been one of my family's favorite classic holiday main dishes for Easter and Christmas. This year, I took our traditional holiday ham to the next level with a gorgeous honey brown sugar glaze that now also includes ... orange marmalade, Dijon mustard, and fresh orange (plus red pepper flakes and fresh thyme)!

This combo turns a baked ham into a glossy, caramelized centerpiece thoroughly brushed inside and out with a sticky, glossy glaze - really, a holiday masterpiece.

It's an easy, reliable recipe, but it's also seriously delicious and visually stunning, just like my other holiday mains such as Stuffed Pork Tenderloin, pan-seared Filet Mignon with Mushroom Sauce, and Roast Leg of Lamb.

The Secret to the Best Ham Glaze

Many simple brown sugar glazed ham recipes can leave you with a glaze that slides right off if it is too thin. To prevent that, I simmer mine until it has a thick, almost jam-like consistency before it ever touches the ham, so it clings to the surface and settles into the spiral cuts rather than running off.

Orange marmalade might seem like an unusual starting point for a ham glaze recipe, but it's one of the best things you can use.

Unlike straight orange juice, marmalade is already cooked down and concentrated, with a natural thickness from the fruit's pectin. It also includes bits of orange rind, and I also add fresh orange zest. That creates the sticky, glossy, caramelized look we're looking for in a perfect baked ham.

The Secret to Juicy Baked Ham

I use a steam method when baking the ham. Pouring apple cider and chicken broth into the bottom of the roasting pan creates a humid environment inside the foil tent that prevents the surface of the ham from drying out during the first long bake.

By the time I remove the foil for the final caramelization, the ham is already moist and heated through. It also prevents the pan from scorching and gives me flavorful pan juices to spoon over the ham when serving.

Choosing the Best Ham

The ham you start with matters just as much as the glaze. For this recipe, I use a fully cooked, boneless spiral-cut ham, preferably smoked, in the 6 to 8 pound range. Here's what each of those terms means and why they matter:

• Fully cooked vs. raw ham. A fully cooked ham (also labeled "ready to eat") just needs to be heated through to an internal temperature of 140°F (60°C). A raw or "fresh" ham requires a much longer cook time and a different method entirely. For a glazed ham recipe like this one, you always want fully cooked.
• Spiral cut. The pre-sliced spiral cut is my first choice as it allows the glaze to seep between every layer of the ham as it bakes, so each slice is coated rather than just the outer surface. It also makes carving effortless at the table. If you use a whole, uncut ham, score it in a crosshatch pattern about an inch deep so the glaze has somewhere to go.
• Smoked vs. unsmoked. I specifically call for a smoked ham here because the smoky base pairs beautifully with the sweetness of the honey brown sugar ham glaze in a way that a plain cured ham doesn't. Most hams labeled "fully cooked" at the grocery store are lightly smoked - that's exactly what you want. If you see "hickory smoked" or "hardwood smoked," even better.
• Bone-in vs. boneless. My recipe uses boneless ham for easier slicing and more even portioning, especially for a crowd. Bone-in hams have slightly more flavor and tend to retain moisture a little better, but either works. Just note that cooking times will vary significantly between bone-in and boneless, and also based on the weight.
• Size. I recommend a 6 to 8-pound ham that feeds 12 to 20 people, which is ideal. If you're feeding a larger crowd, scale up - the honey brown sugar ham glaze recipe doubles easily, and cook time increases by about 20 to 30 minutes per additional pound.
• What to look for at the store. Try to avoid a ham that's already heavily glazed or flavored, since that can compete with your homemade glaze. I also like to check the label and buy one marked fully cooked or ready to eat, because this recipe is really about reheating and glazing the ham properly, not cooking it from raw. Also, look for hams labeled "ham with natural juices" rather than "ham, water added" if possible. The former has a better texture and won't get watery when baked.

The Ingredients for Honey Brown Sugar Ham Glaze

• Dijon mustard: This is the ingredient that keeps the glaze from being one-dimensionally sweet. Don't skip it and don't substitute yellow mustard, which is sharper and vinegary. Whole-grain Dijon also works beautifully and adds texture.
• Brown sugar: Light or dark both work. Dark brown sugar has a stronger molasses flavor and makes the glaze a little richer. I usually use dark when I want a deeper color and a more pronounced caramelization.
• Honey helps the glaze develop that lacquered finish. You can substitute pure maple syrup for a slightly different but equally good result.
• Orange marmalade: This is the base of the glaze and what gives it that thick, jammy texture. It adds sweetness, bitterness, and citrus all at once. If you don't have marmalade, apricot jam is the closest substitute.
• Butter: Emulsifies the glaze and makes it glossy.
• Orange zest and juice: I use a large Valencia or Cara Cara orange. The zest is where most of the citrus punch lives, so don't skip it. If you're out of fresh oranges, a splash of OJ and a bit of lemon zest gets you most of the way there.
• Salt and black pepper: Yes, even in a glaze. The salt is essential for balance.

Julia's Expert Tips for Glazing Ham

I glaze the ham in three layers because that technique makes all the difference. The first coat goes on before I cover the ham with foil, the second after the foil comes off, and the last layer of ham glaze is served on the side for dipping or drizzling.

This method creates a lacquered, caramelized exterior without burning the sugars too early in the bake. I tested this recipe to be foolproof, so YOU DON'T HAVE TO stress over the holiday dinner and can enjoy a more relaxed cooking experience instead.

140°F Is the Target Internal Temperature

Check the internal temperature; do not just follow the baking times. Ovens vary. The target is 140°F (60°C) for a fully cooked ham.

Inserting an instant-read thermometer into the thickest part (avoiding the bone if applicable) is the only reliable way to know when it's done. Don't skip this step.

Serving Ideas

I like to serve this honey brown sugar glazed ham on a large platter, either whole or partially sliced so guests can help themselves. Spoon some of the warm glaze and pan juices over the top for shine, then garnish with orange slices, thyme sprigs, or fresh herbs.

It's a beautiful holiday ham centerpiece for Easter, Christmas, or any special dinner, and it pairs especially well with classic sides that can soak up all that sweet-savory glaze:

• Bread: Serve this glazed ham recipe with garlic butter dinner rolls, a homemade bread machine loaf, or garlic bread to soak up the pan juices. 
• Potatoes: Serve baked ham with my Easy Scalloped Potatoes or Mashed Potatoes with Roasted Garlic - a classic pairing that fits any holiday menu.
• Green beans: Green beans are always a natural match for honey glazed ham. I love serving it with simple lemon-garlic Parmesan green beans, festive Green Beans Bundles Wrapped in Bacon, or my Green Bean and Butternut Squash Pasta Salad if I want something a little more colorful and unexpected.
• Asparagus: Roasted asparagus is another great side for smoky baked ham. My Oven-Roasted Asparagus with Bacon and Parmesan is always a crowd-pleasing option!
• Roasted vegetables: This ham goes beautifully with roasted vegetable sides, especially if you want balance for the sweet glaze. I highly recommend Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries as a colorful side dish. My roasted sweet potatoes and broccoli, carrots, or Brussels sprouts with bacon also work really well here.
• Salads: Serve this holiday ham with my Apple Spinach Salad, colorful Christmas Salad with Mandarin Oranges, or with fan-favorite Strawberry Spinach Salad. 
• Leftover ideas: Cold glazed ham on a crusty slice of rye bread with Dijon is hard to beat. You can also dice it for fried rice or serve it with my cilantro-lime black bean rice. Chop it into a frittata, stir it into a sausage potato soup, or layer it into a breakfast hash. 

More Holiday Mains

• Roasted Whole Duck
• Pan-Seared Ribeye Steak (with best steak marinade)
• Stuffed Pork Tenderloin (with bacon, spinach, pecans, and dried cranberries)
• Beef Bourguignon (French Red-Wine Beef Stew)
• Roast Leg of Lamb (with mustard herb garlic crust)
• Puff Pastry Chicken Pot Pie (in a cast iron skillet!)
• Braised Short Ribs (with mushrooms and creamy yellow polenta)