Honey Glazed Baked Ham (Thanksgiving Style) Recipe

Today, I’m bringing you the ultimate centerpiece for your holiday table: this Honey Glazed Baked Ham. Forget dry, boring ham—this recipe is a total game-changer. It delivers a gorgeous, glistening mahogany crust on the outside and unbelievably juicy, tender meat on the inside, all thanks to a truly luscious sweet and tangy glaze. Infused with rich honey, deep maple, warm spices, and a bright splash of orange, this ham isn’t just a meal; it’s a nostalgic holiday memory waiting to happen. Trust me, your guests are going to be asking for this recipe the second they take their first bite.

Why You’ll Love This Recipe

• The Ultimate Showstopper: This ham is genuinely stunning! The baked-on glaze creates a caramelized, glossy crust that makes your holiday table look effortlessly festive and gourmet.
• Insanely Flavorful Glaze: We’re going beyond basic sugar. The combination of honey, maple syrup, brown sugar, and warm spices with a tang of mustard and vinegar creates a complex flavor profile that is sweet, sticky, and perfectly balanced.
• Easy to Master: Even though it looks like it took hours of professional effort, preparing this ham is surprisingly simple! Since we start with a fully cooked ham, the real magic happens in the easy glaze and the basting process.
• Thanksgiving Hero: It’s the perfect alternative or delicious partner to turkey, ensuring everyone leaves the table completely satisfied (and maybe a little sleepy from all the deliciousness!).

Ingredients

All you need for this incredible Honey Glazed Baked Ham is a great piece of ham and a few pantry staples for the glaze. Get ready to assemble your star ingredients:

• Fully Cooked Bone-In Ham (about 8 to 10 lbs): The foundation of our feast! Choosing a fully cooked, bone-in ham means we’re focusing on reheating it and flavoring the meat, and the bone helps keep the ham extra moist and adds flavor.
• Honey: The star of our sticky, sweet glaze, providing that signature floral richness and shine.
• Brown Sugar: Adds a deeper, molasses-rich sweetness and helps the glaze caramelize beautifully for that crust we’re aiming for.
• Pure Maple Syrup: For an extra layer of complexity and earthy sweetness that screams cozy holiday comfort.
• Dijon Mustard: Don’t skip this! It’s the secret weapon that cuts through all the sweetness, adding a necessary tangy, savory balance.
• Apple Cider Vinegar: A little splash of acid brightens the entire glaze, making the flavors pop and ensuring it’s not too heavy.
• Ground Cinnamon & Ground Cloves: These are the essential “holiday spices” that give the glaze that warm, intoxicating aroma and classic festive flavor.
• Black Pepper: Just a tiny bit for a subtle warmth and depth against the sweet backdrop.
• Orange Juice: Adds a wonderful, bright citrus note that pairs perfectly with ham and helps loosen the glaze a bit.
• Cornstarch (optional for thickening) & Water: This is only if you want to make the leftover glaze a thick, pourable sauce for drizzling.

Note: The exact measurements for all these incredible ingredients will be found right under this article in the recipe card!

How to Make the Honey Glazed Baked Ham

This is where the magic happens! Follow these simple steps, and you’ll have a glistening, perfect ham ready for the holiday table.

Step 1: Prep the Ham and Preheat

Preheat your oven to a cozy $325^\circ\text{F}$ ($160^\circ\text{C}$). Grab your ham and place it on a rack in a large roasting pan, with the cut side facing down. Now for the fun part: using a sharp knife, score the entire surface of the ham in a diamond pattern. This isn’t just for looks; it helps that amazing glaze seep down deep into the meat!

Step 2: Whisk the Liquid Gold Glaze

In a medium saucepan over medium heat, combine your honey, brown sugar, maple syrup, Dijon mustard, apple cider vinegar, cinnamon, cloves, black pepper, and orange juice. Give it a good stir until the sugar is completely dissolved and the glaze starts to thicken slightly—this usually takes about 5 minutes. You’re making liquid gold!

Step 3: Brush, Cover, and Bake

Generously brush your prepared ham with that beautiful glaze, paying special attention to getting the glaze into those scored diamond crevices. Cover the ham loosely with foil to keep it moist and bake for 1 1/2 hours. Remember to be a kitchen hero and baste the ham every 20 minutes with more glaze!

Step 4: Uncover and Caramelize

Remove the foil and bake for another 30 minutes. During this final stretch, you’ll baste the ham two more times. Watch as the top transforms into a beautiful, sticky, and glossy caramelized crust. That shine is pure deliciousness!

Step 5: Thicken the Glaze (Optional)

If you like your final glaze extra thick for serving, whisk together the cornstarch and water to form a slurry. Stir this mixture into the remaining glaze in the saucepan and cook for 2–3 minutes, stirring constantly, until it reaches a beautiful, slightly thickened, syrupy consistency.

Step 6: Rest and Drizzle

This is the hardest part: patience! Let the ham rest for 10–15 minutes before you even think about slicing it. Resting allows the juices to redistribute, ensuring every slice is perfectly juicy. Slice it up, and don’t forget to drizzle with the warm, reserved glaze before presenting your masterpiece!

Pro Tips for Making the Recipe

• Don’t Overcook: Since your ham is already fully cooked, you are really just reheating it and caramelizing the glaze. Use a meat thermometer to aim for an internal temperature of $140^\circ\text{F}$ ($60^\circ\text{C}$) for the perfect juicy result.
• Basting is Key: That frequent basting in Step 4 is what builds those deep layers of flavor and creates that stunning, glossy finish. Don’t skip those 20-minute check-ins!
• Cloves for Extra Aroma: If you want a more traditional holiday look and a punchier aroma, you can push whole cloves into the intersections of the scored diamond pattern before glazing.
• Check the Glaze Thickness: If the glaze gets too thick during the basting process, just add a tablespoon of orange juice or water to the saucepan to thin it out a bit.

How to Serve

This ham is the ultimate holiday centerpiece, but it pairs beautifully with so many cozy dishes!

• Classic Comfort: Serve it alongside Creamy Mashed Potatoes (the perfect vehicle for that extra glaze!), a fluffy Sweet Potato Casserole, or some bright, garlicky Green Beans.
• Fruity Pairings: The honey and orange in the glaze make it a natural fit for a cranberry sauce or chutney on the side.
• Next-Day Delights: Don’t forget that the leftovers make incredible next-day sandwiches, delicious breakfast hash, or a hearty pea soup!

Make Ahead and Storage

A big holiday dish that handles make-ahead and storage well? Yes, please!

Storing Leftovers

Wrap any leftovers tightly in foil and place them in an airtight container in the refrigerator for up to 3-5 days. They are just as delicious the next day!

Freezing

You can absolutely freeze leftover ham! Slice or chop it first, then place it in a heavy-duty freezer bag or airtight container. It will keep well for up to 1-2 months.

Reheating

To reheat slices, microwave them briefly or gently warm them in a covered skillet over low heat until just warmed through. For a larger portion, tent it with foil and reheat in a $300^\circ\text{F}$ ($150^\circ\text{C}$) oven until warm. Be careful not to dry it out!

FAQs

1. Can I use a boneless ham instead of bone-in for this recipe?

Absolutely, yes! While a bone-in ham often stays slightly juicier and has a better presentation, you can easily use a boneless ham. A boneless ham will generally cook faster, so you’ll need to adjust your baking time. Start checking the internal temperature with your meat thermometer a bit sooner, aiming for $140^\circ\text{F}$ ($60^\circ\text{C}$), and continue the basting schedule as instructed to get that great caramelized crust.

2. My glaze is starting to burn on the ham before the ham is fully heated. What should I do?

This is a common issue when a glaze has a high sugar content! If you notice the crust getting too dark or burning while the ham is still cooking, simply tent the ham more securely with the aluminum foil for the remainder of the cooking time. This will shield the glaze from direct heat while allowing the ham to finish reheating completely. You can remove the foil for the last 10 minutes if you need one final bit of caramelization.

3. What is the difference between basting and drizzling the final glaze?

Basting is crucial during the cooking process; it involves repeatedly brushing the ham with the glaze while it bakes. This process helps build up the caramelized crust and infuse the meat with flavor. The final drizzle is what you do after the ham has rested and been sliced. It uses the reserved, and optionally thickened, glaze as a warm, syrupy sauce poured over the slices just before serving for an extra layer of moisture and shine.

4. Can I prepare the honey glaze ahead of time for Thanksgiving?

Yes, you can easily make the glaze a day or two in advance! Simply prepare the glaze in the saucepan according to Step 2, let it cool completely, and then store it in an airtight jar in the refrigerator. When you are ready to use it on the ham, gently reheat it on the stovetop over low heat until it is liquid and pourable again. This is a great way to save a little time on a busy holiday cooking day!