Baking a ham in the oven doesn’t need to be difficult. This honey-glazed spiral ham recipe removes the guesswork and the constant basting. It uses a hands-off roasting method and adds the glaze near the end so it caramelizes without burning, producing juicy, flavorful slices every time.
This approach was developed to simplify warming a precooked spiral ham. Instead of opening the oven repeatedly to baste, the ham stays covered for most of the cook time. The glaze is cooked separately and brushed on at the end so it forms a glossy, sticky coating without burning.
The finished ham is tender and easy to slice—great as a holiday centerpiece or a weekend main that yields tasty leftovers.
Why You’ll Love Honey Glazed Ham
- Easy to prepare – Minimal hands-on time makes this recipe ideal for beginners. You’ll get moist, flavorful ham without constant basting.
- Minimal effort – The ham is precooked; you’re reheating and glazing for simple, delicious results.
- Classic centerpiece – A glazed ham suits Christmas, Easter, Thanksgiving, or any gathering and makes great leftovers for meal prep.
Ingredients You’ll Need
Use fresh ingredients for the best flavor.
- One fully cooked spiral-cut ham – A hickory-smoked, bone-in ham around 8–10 lbs is ideal. Avoid much larger hams that may crowd the oven.
- Pineapple juice – Or substitute orange juice or water. Avoid very syrupy sodas for the pan liquid, as they can scorch during long cooking.
Ham Glaze Ingredients
- Honey – Adds sweet depth; maple syrup is a good swap for a different flavor profile.
- Light brown sugar – Use dark brown if you prefer a richer, molasses-forward glaze.
- Worcestershire sauce
- Dijon mustard – Balances the sweetness and cuts through the richness.
- Spices – A pinch of cinnamon, powdered ginger, and ground cloves.
- Unsalted butter – Helps keep the glaze glossy and reduces the chance of burning.
What You Need to Know Before Starting
Key tips to get the best results:
- Bring the ham to room temperature before roasting to reduce cook time.
- Bake at 350°F and plan on roughly 20 minutes per pound.
- Keep the ham covered for most of the cook time to retain moisture.
- Add the glaze in the final 20–30 minutes so sugars caramelize but don’t burn.
- This ham is precooked—reheat until the internal temperature reaches 145°F.
How to Cook a Spiral Ham in the Oven
Full recipe instructions appear in the recipe card below.
Step 1 — Prep ahead
Ninety minutes to two hours before baking, remove the ham from the refrigerator and place it in a foil-lined roasting pan. Fifteen minutes before baking, move the oven rack to the lower third and preheat to 350°F.
Step 2
Pour the pineapple juice, orange juice, or water into the bottom of the pan and set the ham cut-side down on a rack or directly in the pan.
Cover tightly with foil and bake until the internal temperature reaches about 100–110°F—this is the initial warming stage before glazing.
Note: A 9 lb ham took about 2½ hours to reach 100°F in my oven; times will vary by oven and ham size.
Step 3 — Make the glaze
Combine all glaze ingredients except the butter in a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook about 2 minutes until the sugar dissolves.
Stir in the butter until melted, then remove the glaze from heat and set aside.
Step 4 — Glaze and finish
When the ham reaches 100–110°F, remove the foil and brush half the glaze over the outside, working into the crevices between slices. Return the ham to the oven uncovered and bake 15 minutes.
Remove the ham, brush on the remaining glaze, and bake another 15–25 minutes or until an instant-read thermometer registers 145°F (the recipe aims for about 140°F in the oven to allow carryover to reach 145°F). Test the thickest part of the ham away from the bone for accuracy.
Let the ham rest 20 minutes before carving so juices redistribute and the glaze sets.
Tips & Tricks for the Best Spiral Ham
- Make the glaze a day ahead and rewarm briefly before brushing to save time.
- Line the roasting pan with foil for easy cleanup.
- Bring the ham to room temperature 90–120 minutes before baking to reduce cook time.
- Apply glaze only during the last 20–30 minutes to prevent burning.
- Use a meat thermometer in the thickest part of the ham (away from the bone).
- Allow a 20-minute rest before carving to let the juices settle and the glaze firm up.
Substitutions & Variations
- Swap honey for pure maple syrup for a different, slightly smoky sweetness.
- Use coarse ground or spicy brown mustard if you prefer more texture or heat.
- Double the glaze: use half on the ham and serve the rest as a table sauce.
- Water works fine as the pan liquid if you don’t have juice on hand.
How Long To Cook Oven Baked Ham
Precooked ham should be reheated to an internal temperature of 145°F. For planning, estimate about 20 minutes per pound at 350°F. If you skip bringing the ham to room temperature, add about 5 minutes per pound. Oven calibration and ham brand will affect total time, so rely on a thermometer rather than time alone.
How to Carve a Spiral Ham
Place the ham on a stable cutting board with the pre-sliced side up. The spiral cuts are already made—use a sharp carving knife to follow the natural curve and gently lift slices away from the bone. If slices remain attached at the base, use the knife tip to free them and continue around the ham.
What to Serve with Honey Glazed Ham
This ham pairs beautifully with salads featuring apples and nuts, soft dinner rolls, scalloped potatoes, roasted or maple-glazed Brussels sprouts, lemon-parmesan asparagus, oven-roasted cauliflower, or macaroni and cheese—baked or stovetop. Choose a couple of sides to complement the sweet-salty profile of the ham.
Storage and Reheating Instructions for Ham
Cool leftovers to room temperature before refrigerating. Store in the refrigerator for up to 5 days or freeze for up to 6 months. Save the ham bone for soups, broth, or baked beans.
Best Tips for Freezing Ham
Cool the cooked ham completely, slice, and freeze slices in airtight bags or containers for up to 6 months. To prevent slices from sticking, freeze them spaced on a parchment-lined sheet for an hour before transferring to a bag.
Reheating
Reheat slices in a 350°F oven in an oven-safe dish. Drizzle a little glaze, pineapple juice, or water over the slices, cover with foil, and bake 20–30 minutes until heated through.
How to Use Leftover Ham
Leftover ham works well in ham-and-cheese roll-ups, ham-and-pineapple pizza, corn chowder, baked beans, breakfast sandwiches, scrambles, hashes, or breakfast pizzas. Sliced and pan-fried, it makes a great morning protein.
FAQs
If ham is the main course, plan about 3–4 slices or roughly ½ pound per person. If served alongside other proteins, reduce that amount.
Yes. Keep it covered with foil for most of the cooking time to retain moisture. Uncover only during the final 20–30 minutes when glazing.
Cover the ham and add a small amount of liquid (juice or water) to the roasting pan to create steam and protect the meat during the long warm-up period.
Keep it covered with foil and let it rest; it will stay warm for some time without drying out.
How to Cook a Honey Glazed Spiral Ham (Easy Recipe)
Ingredients
- 1 Fully cooked spiral cut ham 8-10 lbs
- 6 ounces pineapple juice or ¾ cup orange juice or water
- Ham Glaze
- 3/4 cup honey or maple syrup
- 5 tablespoons packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- ¼ teaspoon cinnamon
- 1/16 th teaspoon powdered ginger
- Pinch ground cloves
- 1 tablespoon unsalted butter softened
Instructions
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Prep ahead: 90–120 minutes before baking, remove the ham from the fridge and place it in a foil-lined roasting pan. Discard any plastic cooking disc.
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15 minutes before baking, preheat the oven to 350°F and position the rack in the lower third.
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Pour juice or water into the roasting pan and place the ham cut-side down.
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Cover with foil and bake 15–20 minutes per pound until the internal temperature reads 100–110°F. (A 9 lb ham may take about 2½ hours to reach 100°F.)
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While the ham warms, combine glaze ingredients (except butter) in a small saucepan. Bring to a boil, then simmer 2 minutes until sugar dissolves.
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Add the butter, stir until melted, remove from heat, and set aside.
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When the ham reaches 100–110°F, remove foil and brush half the glaze over the outside, getting into the slices. Bake uncovered 15 minutes.
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Brush on the remaining glaze and bake another 15–25 minutes until the thermometer reads about 140°F in the oven; carryover cooking will bring it to 145°F.
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Remove from the oven and rest 20 minutes before carving.
Notes
- Insert the thermometer into the thickest part of the ham, away from the bone, for an accurate reading.
- The glaze can be prepared a day ahead and reheated briefly until brushable.