Baked Glazed Ham

This glazed ham recipe may be my best ham recipe yet, which is saying something, because I’ve tested quite a few over the years. The glaze is what truly sets it apart, infusing the meat with a citrusy, bright, and warmly spiced flavor that’s not overly sweet or heavy. As the ham bakes, the glaze caramelizes into crisp, flavorful edges that make every slice taste extra special.

Made with far less sugar than other ham glaze recipes, this baked ham recipe is a reliable option that always turns out incredible, whether I’m using a spiral ham, a small whole ham, or half a ham. It’s the kind of main dish I count on for special occasions, and it never fails to impress.

Just 3 Main Components 

Believe it or not, preparing a show-stopping glazed ham recipe doesn’t require a bunch of complicated ingredients. I toss out the pre-made seasoning packet and instead use easy-to-find ingredients from my local grocery store. Here’s what to gather: 

• Ham: I’ve tested this recipe with a spiral ham, a small whole ham, and a half boneless ham, a smoked ham, and they all work well. However, I prefer to use a spiral-cut ham, which has one continuous spiral cut from end to end that makes it easy to cut slices for serving. I also like that the glaze sinks in between the slices of the fully cooked ham, infusing the pork with extra flavor. I always look for about an 8-pound ham, and account for it to provide ½ to ¾ pound of sliced ham per serving.
• Water: This is my secret to creating a moist, tender ham without having to constantly baste the meat, which takes extra time and lowers the oven temperature, increasing the overall cooking time.
• Glaze ingredients: I create a sweet and savory homemade brown sugar ham glaze by combining orange juice, orange zest, brown sugar, honey, Dijon mustard, apple cider vinegar, pepper, cinnamon, allspice, ginger, and ground cloves. I call it a brown sugar glaze but it also includes ¼ cup honey (or maple syrup) along with ¼ cup light brown sugar for that perfect caramelized effect and crispy edges.   

Find the ingredient list with exact measurements in the recipe card below.

Kitchen Equipment Needed

These are the tools I gather to make this glazed cooked ham: 

• Large roasting pan: Make sure it’s large enough to fit the entire ham comfortably. I have not tested this recipe in a covered roasting pan because I do not own one. However, a roasting pan with a tight-fitting lid would work fine, eliminating the need to use foil.
• Heavy-duty aluminum foil: I use this to cover the ham, trapping moisture to promote even cooking and prevent the pork from drying out. If the roasting pan has a lid, there’s no need to use foil. 
• Instant-read thermometer: I use this to eliminate any guesswork, ensuring my ham reaches an internal temperature of 140℉, signifying that it’s fully cooked and safe to eat. It also prevents overcooking, which can cause glazed ham to become tough and dry.

How To Make Glazed Ham

This is one of the simplest honey baked ham recipes I’ve ever made, but a few details can make a big difference in the final results. The complete step-by-step instructions are provided in the recipe card below, but here are a few of my recipe notes after perfecting my glazed ham recipe: 

1. Prepare the ham: Unwrap the ham, and place it (cut side) flat side down in a large roasting pan. If not using a spiral ham, I suggest using a sharp knife to score the surface of the ham with ¼-inch deep cuts to create a cross-hatch pattern. Not only does this make for a pretty presentation at the table, but it also creates lots of little nooks and crannies for the glaze to settle into. Add water to the pan, and cover the ham tightly with aluminum foil. Make sure there are no holes or gaps to prevent moisture from leaking out.
2. Bake: Transfer the pan to the preheated oven, and bake, adjusting the cooking time based on the size of the ham and whether it is boneless or bone-in. Plan to have it bake for 12 to 15 minutes per pound. 
3. Prepare the glaze: While the ham cooks, prepare the ham glaze, bringing the mixture to a boil and reducing it to a simmer over medium heat to thicken. I know it’s ready to use when it’s thick enough to coat the back of a spoon.
4. Glaze the ham: With about 30 minutes of cooking time left, brush the glaze evenly over the ham, using a basting brush.
5. Bake again: Return the ham to the oven, and continue to bake uncovered until the internal temperature reaches 140℉ in the thickest part.
6. Rest: Remove the ham from the oven, cover it with foil, and rest at room temperature. This step locks in moisture and keeps the ham warm while allowing the natural juices to redistribute, keeping the pork juicy and flavorful.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

For Holidays And More

This orange and honey glazed ham is a staple holiday ham for Easter dinner and Christmas meals in my home, serving as the centerpiece of the table with condiments like grainy mustard, honey mustard, apricot or peach preserves, pineapple chutney, and pepper jelly. Then, I add more Easter recipes or Christmas dinner ideas to complete the meal. If I’m feeling extra fancy, I might stud the ham with some whole cloves for that iconic presentation. However, I also like to prepare this dish for an elevated Sunday dinner or when hosting guests. It pairs wonderfully with a variety of side dishes like my candied carrots, sautéed green beans, mashed potatoes, or some new recipes for a comforting meal that pretty much guarantees I’ll get some tasty leftovers, which I always look forward to eating.

Storing And Reheating

To store leftover baked ham, I let it cool completely and slice it off the bone (Hint: keep the bone to make ham and bean soup). Then, I transfer the ham pieces to an airtight container, spooning some of the pan juices on top to prevent the meat from drying out. Stored this way, leftover ham will keep fresh in the fridge for up to 4 days.

To reheat, I place the slices in a baking dish, spoon a bit of the reserved juices over the top, and cover the dish tightly with foil. Then I warm it in the oven at 300°F just until heated through. For smaller portions, I gently reheat slices in a skillet over medium-low heat with a splash of water or pan juices and cover with a lid to trap moisture. Heating it slowly and keeping it covered makes all the difference in maintaining that tender, juicy texture.

Recipe Changelog

• March 2026: We previously published a version of glazed ham that was made with orange juice concentrate, water, ginger, and cloves and had different cooking times. Download the previous version here.

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The photos in this post were taken by Megan McKeehan.

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