Honey Glazed Ham (Christmas Ham with Pineapple)

Honey glazed ham is the Christmas main that feeds a crowd from one pan, and this version is the calmest one you will ever make. A spiral-sliced ham is already cooked, so all you have to do is warm it through slowly under foil, then brush it with a sticky honey and brown-sugar glaze and let it caramelize in the oven. Pineapple rings and cherries go on top for the classic look.

What I love most about it is how hands-off it is. The ham warms itself in the oven while you get on with the sides, and the glaze needs only five minutes on the stove. There is no carving skill required either: the spiral cuts do the work for you, and each slice comes away already glazed. It is the main course I recommend to anyone hosting Christmas dinner for the first time.

Why You’ll Love This Honey Glazed Ham

• A spiral-sliced ham is already cooked, so you are only warming it through — no stress about doneness.
• The honey and brown-sugar glaze turns sticky and golden in the last half hour, with almost no effort.
• One pan feeds 10 people, and the leftovers are some of the best in the fridge.
• Pineapple rings and cherries give it the classic Christmas look with zero decorating skill.
• The ham mostly takes care of itself in the oven, leaving you free to make the sides.

Key Ingredients

• Bone-in spiral-sliced ham, about 7 pounds (3.2 kg) — Spiral-sliced is the easiest choice because the slices are already cut. Swap: a boneless ham works too, but reduce the covered baking time by about 20 minutes since it heats faster.
• Brown sugar, 1 cup packed (200 g) — The base of the glaze; it caramelizes into a sticky, golden coating. Swap: dark brown sugar for a deeper molasses note.
• Honey, 1/4 cup (85 g) — Adds shine and a floral sweetness to the glaze. Swap: maple syrup gives a woodsier, less sweet glaze.
• Pineapple juice, 1/2 cup (120 ml) — Thins the glaze and adds a bright, fruity tang. Swap: orange juice works just as well and pairs beautifully with the cloves.
• Dijon mustard, 2 tablespoons (30 g) — Cuts through the sweetness so the glaze is balanced, not cloying. Swap: whole-grain mustard for a milder, rustic flavor.
• Pineapple rings, 1 can drained (225 g), and maraschino cherries, 10 (50 g) — The classic topping, held on with toothpicks. Swap: fresh pineapple rings if you prefer, or leave the fruit off and just glaze the ham.
• Whole cloves, 20 — Pushed into the ham for a warm, spiced scent. Swap: leave them out if you do not like cloves; the glaze still carries the flavor.

How to Make Honey Glazed Ham

1. Heat the oven to 325°F (165°C). Place the ham cut-side down in a large roasting pan, pour 1 cup of water into the bottom of the pan, and cover the pan tightly with foil.
2. Make the glaze while the oven heats: whisk the brown sugar, honey, pineapple juice, and Dijon mustard in a small saucepan over medium heat. Simmer gently for 5 minutes, stirring, until the sugar dissolves and the glaze thickens slightly. Set it aside.
3. Bake the covered ham for about 2 hours, until a thermometer in the thickest part reads 140°F (60°C). The foil and water keep it juicy while it warms through.
4. Remove the foil and brush the ham generously with glaze. Stud the top with pineapple rings and cherries, securing each with a toothpick, and push the whole cloves into the ham between the slices.
5. Return the ham to the oven uncovered for 25 to 30 minutes, brushing with more glaze once halfway through, until the glaze is sticky and caramelized and the fruit is lightly browned at the edges.
6. Rest the ham for 10 minutes before serving, then carve along the spiral cuts and spoon the pan juices over the slices.

Success Tips

• Keep the ham covered for the first bake. Uncovered ham dries out in a long, slow bake, and the foil traps the steam that keeps it juicy.
• Use a thermometer, not the clock. Hams vary in size, and 140°F in the thickest part is the only number that matters.
• Glaze twice, not once. The first coat soaks in and the second coat is the one that turns sticky and shiny.
• Let it rest for 10 minutes before carving. The juices settle back into the meat, and the slices hold together instead of falling apart.

Variations

• Maple mustard ham: Swap the honey for maple syrup and use whole-grain mustard for a glaze that tastes like a New England Christmas.
• Orange and clove ham: Swap the pineapple juice for orange juice and stud the ham with orange slices instead of pineapple rings.
• Spicy honey ham: Add 1/2 teaspoon of cayenne pepper and 1 tablespoon of apple cider vinegar to the glaze for a sweet-heat version.
• Slow cooker ham: Place the ham in a large slow cooker with 1 cup of water, cook on low for 4 to 5 hours, then brush with glaze and finish under the broiler for 5 minutes.

Storage, Make-Ahead and Freezing

• Make-ahead: The glaze can be made up to 3 days ahead and kept in a jar in the fridge. Warm it gently before brushing it on. The ham itself is best baked on the day.
• Leftovers: Store sliced ham in an airtight container in the fridge for up to 4 days. It is wonderful in sandwiches, fried rice, omelets, and split pea soup.
• Freezing: Freeze sliced ham in portion-sized bags for up to 2 months. Thaw overnight in the fridge and warm gently in a covered pan with a splash of water so it does not dry out.

FAQ

How long do I cook a 7-pound spiral ham?

At 325°F, plan on about 2 hours covered to reach 140°F in the thickest part, plus 25 to 30 minutes uncovered with the glaze. Use a thermometer rather than the clock, because hams vary. A good rule of thumb is 12 to 15 minutes per pound for the covered bake.

Is a spiral ham already cooked?

Yes. Almost all spiral-sliced hams sold in the US are fully cooked and smoked, so you are only reheating them to 140°F. That is what makes this recipe so forgiving: you cannot really undercook it, and the foil keeps it from drying out.

Why did my glaze slide off the ham?

The ham was probably too wet when you brushed it on, or the glaze was too thin. Pat the ham dry after removing the foil, and simmer the glaze until it coats the back of a spoon. Brushing it on in two coats, with a few minutes between them, helps it stick and caramelize.

Can I make honey glazed ham without pineapple?

Yes, easily. Leave off the pineapple rings and cherries and just brush on the glaze. The pineapple juice in the glaze still gives it the fruity note, and the ham looks just as good with a glossy, caramelized finish on its own.

In Short

• Spiral-sliced ham warmed slowly under foil, then glazed with honey and brown sugar until sticky and golden.
• Classic pineapple rings and cherries on top for the Christmas look.
• Feeds 10 people from one pan, with almost no hands-on time.
• Leftovers keep for days and freeze beautifully.

Have you made this recipe? Leave a comment and a star rating below — I would love to hear how it turned out for you.

Photo credit: Luis Quintero via Pexels.