Ever go searching for a honey glazed ham recipe right before the holidays and suddenly realize you have no clue where to start? Or maybe your aunt promises she’ll “bring the ham this year” but you just don’t trust her timing—or her taste. (No shade, aunt Linda.) Let’s be honest, doing ham at home feels intimidating. But actually? Smashing out a five-star honey glazed ham recipe is way easier than folks let on. For real, you’ll be serving up the sort of sweet and savory slices that’ll outshine even the best hamburger patty recipe at your next family get-together. Hungry for more? Check out this juicy honey garlic chicken thighs recipe if you love that sweet-meets-savory thing. Okay, back to the ham—here’s how I do it, awkward kitchen moments and all. 
Why You’ll Love It
Let me cut to the chase—this honey glazed ham recipe is a total crowd-pleaser. The mix of sticky sweetness and salty, smoky pork is dangerously addictive. Every time I make this, it’s gone before I even snag seconds (kids practically form a conga line at the stove). The best part? It’s basically foolproof. Even my neighbor who burns toast pulled it off once, no joke.
- Sweet, Savory, and Just a Bit Sticky: The glaze seeps right into each bite—never feels dry or boring.
- Looks Like You Tried Harder Than You Did: Guests always think “wow, this is fancy” when really, it’s just kitchen wizardry.
- Leftovers that Actually Excite: Sandwiches, scrambles, midnight snacks—leftover magic.
- Pairs with… Everything: Every single comfort side dish works. Seriously, try it once and you’ll believe me.
Folks always tell me this is the best meal at Christmas, but honestly, it’s even better the next day in a sandwich with a cold soda. Don’t overthink it—this one wins hearts every dang time.
I tried this honey glazed ham recipe last year and everyone swooned. Even my picky uncle wanted seconds. Five stars! –Jodi K.
What Ingredients Are in Honey Glaze for Ham?
Here’s where you can freestyle a little, but I like to keep it simple so I don’t forget anything at the store. You’ll need basic pantry stuff, nothing weird. For my favorite honey glazed ham recipe, I always use:
- Fully cooked, spiral-cut ham (bone-in, about 7-10 pounds)
- Real honey (not the fake syrupy stuff)
- Brown sugar (light or dark, both work)
- Dijon or yellow mustard (adds a little zing)
- Apple cider vinegar (for balance)
- Melted butter (because butter makes everything better)
- Ground cloves or allspice (if you’re feeling fancy)
- Black pepper
The secret is in the ratio of sweet to tangy. Don’t skip the vinegar—it’s what keeps the ham from turning out cloying or flat. I’ve tried maple, orange juice, even pineapple in the past, but good ‘ol honey never disappoints. If you want to see what else you can pair with this, take a peek at this honey glazed salmon recipe—it has the same vibe. 
How to Make Honey-Glazed Ham
Okay, I’ll keep it real—this honey glazed ham recipe does need some oven time, but active prep is easy-peasy. Here’s how I do it, step by awkward step (it’s basically just mixing, painting, and baking):
First, preheat your oven to 325°F. Take the ham out of its wrapper and stick it cut side down in a roasting pan. No special roasting rack needed, just use foil if you want to skip heavy cleanup.
Next, in a saucepan, stir together the honey, brown sugar, mustard, vinegar, melted butter, and spices. Let that warm up over medium heat until syrupy and deep golden—about five minutes. If it foams up, just turn down the heat and give it a stir.
Brush—or slather—about half the glaze all over the ham, working it between the slices. Cover the pan tightly with foil. Bake for about 60-90 minutes (for a big ol’ ham, go the full 90). Every 20 minutes or so, sneak in, peel back the foil, and brush with more glaze.
Uncover for the last 20 minutes, pour on the rest of that sticky gold, and blast the heat up to 400°F for a quick browning. The top should look glossy, caramelized, and smell vaguely like Christmas. Let it rest for at least ten minutes so you don’t burn your fingers. Carve, serve, and pretend it was way harder than it was.
How to Store Honey-Glazed Ham
Possibly my favorite thing about making a big old ham is that leftovers somehow taste even better (late-night fridge raids, anyone?). If you do it right, you can be eating this for days—if your family doesn’t beat you to it!
I stash leftover ham in a shallow airtight container. Make sure you scoop in a little of that leftover glaze too; it keeps the slices juicy. Store in the fridge up to four days. If you want to keep it longer, slice the rest and freeze in smaller zip bags—just defrost in the fridge and heat gently when you want a bite.
I’ve microwaved slices with a splash of water and also baked them (covered) for bigger portions. Either way, it’s still tender, still sweet. And yes, makes ridiculously good breakfast sandwiches.
What to Serve with Honey-Glazed Ham
Serving up this honey glazed ham recipe at the table and—whoa, hang on—the sides totally matter. I know purists say “keep it classic” but I’m not above a little creativity. Here are my favorites:
- Scalloped potatoes or cheesy mac for ultimate comfort
- Baked brie bread bowl with prosciutto and honey—trust me it’s a showstopper, just like this version
- Apple cake recipe for dessert, or keep it cozy with apple pie filling recipes (check out my favorite apple cake)
- If you want something lighter, a crisp green bean salad or a crunchy slaw adds color and zing
Mix and match or throw leftovers into your homemade hamburger helper recipe—not even kidding. You’ll nail every meal, promise.
Common Questions
How much ham per person?
Figure about ½ to ¾ pound per person if you want leftovers, and honestly you do.
Can I use a boneless ham instead?
Yep, but bone-in tastes juicier and leftover bones make amazing soup. Totally up to you though.
Can I make this in advance?
For sure. Bake it the day before, slice, and reheat with some glaze. Bring to room temp for best flavor.
Is the glaze gluten free?
Yessir, assuming you use gluten-free mustard and vinegar. Always double check your labels to be safe!
Any shortcuts for busy cooks?
Buy a pre-cooked, spiral ham. The glaze is what does all the heavy lifting here anyway.
That’s a Wrap—Your New Holiday (or Tuesday) Favorite
There you have it—my honest, no-fuss honey glazed ham recipe that’s sweet, savory, and way less fussy than it seems. With easy steps, basic ingredients, and real-world advice, you’ll blow away the crowd without breaking a sweat. Try pairing it with recipes from The Kitchn’s honey brown sugar glaze or this Grandbaby Cakes version for a twist, or if you like bold flavors, the Tangy Honey-Glazed Ham is a wild ride. Trust me, just try it—you’ll be legendary at your next gathering. 
Honey Glazed Ham
Ingredients
Main Ingredients
- 1 piece Fully cooked, spiral-cut ham (bone-in, about 7-10 pounds)
- 1 cup Real honey Avoid fake syrup.
- 1 cup Brown sugar Light or dark, both work.
- 3 tablespoons Dijon or yellow mustard Adds a little zing.
- ¼ cup Apple cider vinegar Balances the sweetness.
- ½ cup Melted butter Enhances flavor.
- 1 teaspoon Ground cloves or allspice Optional, for added depth.
- 1 teaspoon Black pepper
Instructions
Preparation and Baking
- Preheat your oven to 325°F.
- Remove the ham from its wrapper and place it cut side down in a roasting pan.
- In a saucepan, stir together the honey, brown sugar, mustard, vinegar, melted butter, and spices. Heat over medium until syrupy and deep golden, about five minutes.
- Brush about half the glaze over the ham, working it between the slices, and cover the pan tightly with foil.
- Bake for about 60-90 minutes, basting with more glaze every 20 minutes.
- Uncover for the last 20 minutes, pour the remaining glaze on top, and increase the oven temperature to 400°F for a quick browning.
- Let the ham rest for at least ten minutes before carving and serving.
