Chef John’s Honey-Glazed Ham

The first whiff of honey-glazed ham baking in the oven is a surefire sign that a holiday gathering is just around the corner. In our Texas kitchen, it usually means the family’s about to descend for Easter, Thanksgiving, or even just a big Sunday supper. I’ve made this honey-glazed ham recipe countless times, tweaking it here and there until I landed on what I think is perfection. And believe me, with two hungry kids and a hubby who loves his meat, I’ve had plenty of taste testers! This version, inspired by the genius of Chef John, is a guaranteed crowd-pleaser. I promise, you’ll learn how to make a show-stopping ham that’s juicy, flavorful, and surprisingly easy, even for busy families.

Why This Recipe Works

As a busy mom, I’m always looking for recipes that deliver maximum flavor with minimum fuss. This honey-glazed ham fits the bill perfectly! Here’s why it’s a winner in my book:

• Simple Ingredients: You probably have most of them in your pantry already!
• Impressive Presentation: It looks like you spent hours in the kitchen, but it’s really quite straightforward.
• Kid-Approved: Even my picky eaters gobble this ham right up. The sweetness of the honey is a hit!
• Make-Ahead Friendly: The glaze can be made in advance, saving you even more time on the big day.
• Tested and Approved: Trust me, I’ve made this more times than I can count.

Ingredients

• 1 (5-7 pound) fully cooked bone-in ham
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup packed brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon

Ingredient Notes

Let’s break down these ingredients a bit. The ham itself is the star, obviously. A fully cooked, bone-in ham gives you the best flavor and moisture. Don’t skimp on the bone-in part – it makes a difference!

The honey, Dijon mustard, brown sugar, apple cider vinegar, and Worcestershire sauce create a sweet, tangy, and savory glaze that caramelizes beautifully in the oven. The spices, cloves and cinnamon, add warmth and depth. You can substitute dark brown sugar for light brown sugar, or use maple syrup if you’re out of honey (though the flavor will be slightly different).

If you don’t have apple cider vinegar, you can use white vinegar or even lemon juice in a pinch. For a little Texas kick, you could add a pinch of cayenne pepper to the glaze, too!

Step-by-Step Instructions

Alright, let’s get cooking! This honey-glazed ham is easier than you think. Just follow these steps, and you’ll have a delicious ham on the table in no time.

Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C). While the oven is heating, prepare your ham. I’ve found this temperature allows the glaze to caramelize beautifully without drying out the ham.

Step 2: Prepare the Ham

Remove the ham from its packaging and place it in a roasting pan. If your ham has a skin, score it in a diamond pattern, about 1/4 inch deep. This helps the glaze penetrate and creates a pretty presentation. Scoring is an important step, don’t skip it!

Step 3: Make the Glaze

In a medium bowl, whisk together the honey, Dijon mustard, brown sugar, apple cider vinegar, Worcestershire sauce, cloves, and cinnamon. Make sure everything is well combined. The glaze should be smooth and fragrant.

Step 4: Glaze the Ham

Brush about half of the glaze evenly over the ham, making sure to get into all the crevices. Don’t be shy – the more glaze, the better! Reserve the remaining glaze for basting.

Step 5: Bake the Ham

Cover the ham loosely with foil and bake for 1-1.5 hours, or until the internal temperature reaches 140°F (60°C). Use a meat thermometer to ensure accuracy. In the last 30 minutes of baking, remove the foil and baste the ham with the remaining glaze every 10 minutes. This will create a beautiful, caramelized crust.

Step 6: Rest and Serve

Once the ham is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful ham. Slice and serve!

Expert Tips from My Kitchen

After making this honey-glazed ham dozens of times, here’s what I’ve learned to make it even easier and more delicious:

• Don’t Overbake: Overbaking will dry out the ham. Use a meat thermometer to ensure it reaches the correct internal temperature.
• Baste, Baste, Baste: Basting is key to getting that gorgeous, caramelized crust. Don’t skip this step!
• Make the Glaze Ahead: Save time on the big day by making the glaze a day or two in advance. Store it in an airtight container in the refrigerator.
• Use a Roasting Rack: Placing the ham on a roasting rack allows the heat to circulate evenly, resulting in a more evenly cooked ham.
• Add Pineapple Juice: For an extra layer of flavor, brush the ham with pineapple juice before glazing. It adds a touch of tropical sweetness.
• Kid-Friendly Tip: If your kids aren’t fans of cloves, reduce the amount or omit them altogether.
• Don’t Throw Away the Bone: Save the ham bone to make soup! It adds incredible flavor to bean soup or split pea soup.

Storage & Meal Prep

Leftover honey-glazed ham can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. To reheat, simply warm the ham in the oven or microwave until heated through.

This recipe is perfect for meal prepping! You can slice the ham and use it in sandwiches, salads, or omelets throughout the week.

Substitutions & Variations

Want to customize this honey-glazed ham to your liking? Here are a few substitutions and variations you can try:

• Gluten-Free: This recipe is naturally gluten-free.
• Dairy-Free: This recipe is naturally dairy-free.
• Maple Glaze: Substitute maple syrup for the honey for a slightly different flavor.
• Spicy Glaze: Add a pinch of cayenne pepper or a dash of hot sauce to the glaze for a little kick.
• Brown Sugar Glaze: Use all brown sugar instead of honey for a richer, molasses-like flavor.

I haven’t tried a completely sugar-free version yet, but readers have told me that using a sugar substitute like erythritol works well, although it may not caramelize the same way.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! You can make the glaze a day or two in advance and store it in the refrigerator. You can also cook the ham a day ahead of time and reheat it before serving. Just be sure to wrap it tightly to prevent it from drying out.

How do I know when the ham is done?

The best way to know when the ham is done is to use a meat thermometer. Insert the thermometer into the thickest part of the ham, avoiding the bone. The ham is done when the internal temperature reaches 140°F (60°C).

What can I substitute for Dijon mustard?

If you don’t have Dijon mustard, you can use yellow mustard or even a grainy mustard. The flavor will be slightly different, but it will still work.

How do I store leftovers?

Store leftover ham in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months.

Is this kid-friendly?

Yes! The sweetness of the honey makes this ham a hit with kids. If your kids aren’t fans of cloves, reduce the amount or omit them altogether. You can also slice the ham into smaller pieces for easier eating.

Can I use a boneless ham?

While a bone-in ham provides more flavor, you can use a boneless ham if you prefer. Just be sure to adjust the cooking time accordingly, as boneless hams tend to cook faster.

My glaze burned! What did I do wrong?

The glaze likely burned because the oven temperature was too high, or the ham was too close to the heat source. Make sure your oven is set to 325°F (160°C) and that the ham is placed in the center of the oven. Covering it with foil initially also helps prevent burning. Next time, check on it more frequently. You may have to lower the temperature or tent with foil sooner.

Serving Suggestions

This honey-glazed ham is delicious served with a variety of side dishes. Some of our favorites include:

• Scalloped Potatoes
• Green Bean Casserole
• Sweet Potato Casserole
• Mac and Cheese
• Dinner Rolls

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