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Glazed Spiral Ham

A show-stopping glazed spiral ham that requires minimal effort yet delivers tender, juicy slices wrapped in a sweet-savory caramelized crust. Perfect for holidays or any crowd-pleasing gathering.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 14 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Ham
  • One 7 to 8 pound spiral-cut ham bone-in or boneless
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
Glaze
  • 1/2 cup brown sugar packed
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon butter
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon black pepper
  • 1 tablespoon pineapple juice or orange juice

Equipment

  • Large roasting pan with rack
  • Aluminum foil or roasting pan cover
  • Sharp carving knife
  • Meat thermometer
  • Small saucepan
  • Basting brush
  • Measuring cups and spoons
  • Cutting board

Method
 

  1. Preheat the oven to 325°F (163°C) and position the rack in the lower-middle of the oven.
  2. Remove the ham from the refrigerator 30 minutes before cooking and pat it dry with paper towels.
  3. Line a large roasting pan with aluminum foil, place the rack inside, and set the ham cut-side down on the rack. Score the surface in a 1-inch crosshatch pattern about 1/4 inch deep.
  4. Pour 1/2 cup water into the bottom of the pan. Rub the top of the ham with 2 tablespoons brown sugar and 1 tablespoon Dijon mustard.
  5. Cover the pan tightly with foil and roast for about 15 minutes per pound, approximately 1 hour 45 minutes for a 7–8 lb ham.
  6. While the ham roasts, combine all glaze ingredients in a small saucepan over low heat, whisking until the butter melts and the mixture is smooth. Remove from heat to cool slightly.
  7. After the initial roasting time, remove the foil and brush the ham liberally with the glaze. Return to the oven uncovered for 20–30 minutes, basting with additional glaze every 10 minutes.
  8. Continue roasting until the internal temperature reaches 140°F (60°C) when measured in the thickest part, avoiding the bone.
  9. Transfer the ham to a cutting board, tent loosely with foil, and rest for 10–15 minutes before slicing and serving.

Notes

Reserve the pan drippings; whisk with a splash of broth and cornstarch over medium heat to create a richly flavored gravy.