Honey Glazed Ham

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This easy Honey Glazed Ham recipe turns a spiral-cut smoked ham into a sweet, sticky, holiday main dish with a simple homemade glaze made from pantry staples!

Prep Time20

Cook Time1 30

Total Time1 50

Course: Main Course

Cuisine: American

Total Cost: $18.13 recipe / $1.51 serving

Servings: servings (~1/3 lb./5 oz. each)

Calories: 211kcal

Author: Jennie Alley

Equipment

Small Saucepan
9x13 Baking Dish

Ingredients

For the Honey Glaze

½ cup honey 170g, $1.87
¼ cup brown sugar packed, (50g) $0.11
1 tsp Dijon mustard 5g, $0.02
1 tsp apple cider vinegar 0.18 oz., $0.04
½ tsp garlic powder $0.02
½ tsp onion powder $0.02
¼ tsp salt $0.04
¼ tsp black pepper freshly cracked, $0.08
¼ tsp ground cinnamon $0.01

For Roasting

4 lb. fully cooked smoked ham boneless and spiral cut, $15.92*
½ inch water $0.00

Instructions

Gather all ingredients and preheat the oven to 325°F (163°C).
In a small saucepan, whisk together honey, brown sugar, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, pepper, and cinnamon. Heat over medium until sugar is dissolved and glaze is slightly thickened.
Place ham cut side down in a 9x13 casserole dish. Brush half the glaze over the ham.
Pour ½ inch of water into the bottom of the pan around the ham**.
Cover loosely with foil and bake for 18-20 minutes per pound, basting once or twice with pan juices. For a 4lb boneless smoked ham, you'll need to bake it for about 1 hour & 20 minutes total. Internal temperature should reach 140°F for pre-cooked ham***.
Remove the foil for the last 20-30 minutes of baking. Brush with remaining glaze every 10 minutes to create a golden-brown, sticky crust.
Let the ham rest for 10 minutes before slicing. Spoon any extra glaze over slices when serving.

See how we calculate recipe costs here.

Notes

*I make this recipe with a 3.5-4 lb boneless smoked half ham. I have used a spiral cut ham, but if your ham isn't pre-sliced, score the surface in a diamond pattern about ¼-inch deep before glazing. This helps the glaze penetrate and creates a beautiful caramelized crust when baked.

**Don't skip the water in the pan. Adding ½ inch of water keeps the ham moist and prevents sugars from burning on the bottom of your dish.

***Temperature matters! You're not "cooking" the ham, you're warming it through and glazing it as it's already pre-cooked. Aim for 140°F internal temperature for best texture and moisture.

Nutrition