Name: Honey-Glazed Christmas Ham (Sticky, Caramelized, Juicy Every Time)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 12
Cuisine: American

Close-up of a glossy honey-glazed Christmas ham topped with orange slices and whole cloves

Honey-glazed Christmas ham is the holiday centerpiece that asks almost nothing of the cook. A fully cooked ham just needs a slow warm-through and a few coats of sticky honey glaze to turn glossy and caramelized. Score the fat, stud it with cloves if you like, and let the oven do the rest while you get on with everything else.

Build the rest of the table around it with Creamy Make-Ahead Mashed Potatoes and Sausage & Herb Bread Stuffing for a feast that feels generous without a day of last-minute cooking.

Why This Recipe Works

A fully cooked ham removes the guesswork: You are warming and glazing, not cooking raw pork, so the timing is forgiving.
Scoring lets the glaze in: Shallow cuts through the fat let the honey glaze seep down and caramelize in every diamond.
Basting builds the crust: Repeated coats during the last hour stack up into a thick, sticky shell instead of a thin wash.
Resting keeps it juicy: A short rest lets the juices settle, so the slices stay moist instead of running dry on the board.

Ingredients

1 fully cooked bone-in ham, 8 to 10 lb (3.6 to 4.5 kg), spiral-sliced or unsliced
3/4 cup (250 g) honey
1/2 cup (100 g) packed brown sugar
1/4 cup (60 ml) Dijon mustard
2 tablespoons (30 ml) apple cider vinegar
1/2 teaspoon (1 g) ground cinnamon
1/4 teaspoon (0.5 g) ground cloves
Whole cloves and orange slices, for studding and garnish (optional)

(full list in card)

Glazed Christmas ham on a wooden board, studded with orange slices and whole cloves

How to Make Honey-Glazed Christmas Ham

Step 1: Score and prep the ham

Heat the oven to 325°F (165°C). Place the ham cut-side down in a roasting pan. If it is not spiral-sliced, score the fat in a diamond pattern, cutting about 1/4 inch (6 mm) deep. Stud the intersections with whole cloves if you like.

Step 2: Make the honey glaze

Whisk the honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and ground cloves in a small saucepan. Warm over low heat for 2 to 3 minutes, just until the sugar dissolves and the glaze is smooth.

Step 3: Bake and baste

Tent the ham loosely with foil and bake for about 1 hour 30 minutes, or about 15 minutes per pound. Remove the foil, brush generously with glaze, and bake for 30 more minutes, brushing with more glaze every 10 minutes, until the surface is deep amber and sticky.

Step 4: Rest and slice

Transfer the ham to a board and rest for 15 minutes before slicing. Spoon any pan glaze over the sliced ham and garnish with orange slices if you like.

Tips

Do not overbake: A fully cooked ham only needs to reach 140°F (60°C) inside. Higher than that dries it out.
Keep the foil on early: Tenting for the first stretch stops the glaze and the exposed edges from darkening too soon.
Watch the last 10 minutes: Honey burns fast once it caramelizes, so check often and pull the ham as soon as it turns deep amber.
Save the bone: It makes excellent soup stock, so wrap it and freeze it rather than tossing it.

Storage

Refrigerate sliced ham in an airtight container for up to 4 days, or freeze it for up to 2 months. Reheat slices gently in a covered skillet with a splash of water or stock so they stay moist. Leftover ham is excellent in sandwiches, omelets, and bean soup.

Frequently Asked Questions

Should I buy spiral-sliced or unsliced ham?

Spiral-sliced is easier to serve and the glaze slips between the slices, but it can dry out faster. Unsliced stays juicier and carves beautifully if you are comfortable slicing. Either works with this glaze.

Can I make the glaze ahead?

Yes. The glaze keeps in a jar in the fridge for up to 2 weeks. Warm it gently before brushing so it flows easily over the ham.

What if my ham is boneless?

Use the same method and glaze, but check the temperature sooner. Boneless hams warm through faster, so start checking at about 12 minutes per pound.

Can I glaze the ham in a slow cooker?

Yes, for a smaller ham. Warm it on low for 4 to 5 hours, brushing with glaze during the last hour. You will miss the oven’s caramelized crust, so finish it under the broiler for 3 to 5 minutes if you can.