32 Delicious Honey Glaze Recipes for Perfectly Baked Ham

From holiday feasts to Sunday suppers, nothing elevates a baked ham quite like a sweet, sticky honey glaze. Whether you’re craving classic flavors or something with a spicy kick, these 32 recipes offer endless inspiration for creating a showstopping centerpiece. Get ready to transform your ham into a mouthwatering masterpiece that will have everyone asking for seconds—and the recipe!

Classic Honey and Brown Sugar Glazed Ham

Wandering through the kitchen on this quiet afternoon, I find myself drawn to the simple comfort of preparing a ham that feels like coming home, the kind of dish that fills the house with warmth and gathers everyone around the table without a word. There’s something deeply soothing about the slow transformation of a humble ham into a glazed masterpiece, each step a gentle ritual that promises a savory, sweet reward. Let’s begin with the ingredients, then move through the instructions with care, as if we’re savoring the process itself.

Ingredients

– 1 (8-10 pound) fully cooked bone-in ham, preferably spiral-sliced for easy serving
– 1 cup of dark, robust brown sugar
– 1/2 cup of golden, floral honey
– 1/4 cup of unsalted butter, rich and creamy
– 1/4 cup of tangy, freshly squeezed orange juice
– 2 tablespoons of smooth Dijon mustard
– 1 teaspoon of warm, aromatic ground cloves
– 1/2 teaspoon of finely ground black pepper, freshly cracked

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the spiral-sliced ham cut-side down in a large roasting pan, ensuring it fits snugly.
3. Cover the ham tightly with aluminum foil, tenting it loosely to avoid touching the glaze later.
4. Bake the ham for 1 hour and 30 minutes, allowing it to warm through gently.
5. While the ham bakes, combine the dark brown sugar, golden honey, rich unsalted butter, tangy orange juice, smooth Dijon mustard, aromatic ground cloves, and finely ground black pepper in a small saucepan over medium heat.
6. Stir the mixture constantly with a whisk for 3-4 minutes until the butter melts fully and the sugar dissolves completely, creating a smooth, glossy glaze.
7. Remove the saucepan from the heat and let the glaze cool for 5 minutes to thicken slightly.
8. After the initial baking time, carefully remove the ham from the oven and peel back the aluminum foil.
9. Brush half of the warm glaze evenly over the entire surface of the ham, working it into the spiral slices with a pastry brush.
10. Return the ham to the oven, uncovered, and bake for an additional 30 minutes to set the glaze.
11. Remove the ham from the oven again and brush the remaining glaze over the top, focusing on any areas that need more coverage.
12. Increase the oven temperature to 400°F and bake the ham for 10-15 minutes until the glaze is bubbly, caramelized, and deep golden brown.
13. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing to allow the juices to redistribute.
14. Serve the ham warm, drizzling any pan juices over the slices for extra flavor. Something about the way the sweet, sticky glaze crackles slightly at the edges while the ham remains tender and juicy makes each bite a perfect balance. Slice it thinly for sandwiches the next day, or pair it with creamy mashed potatoes to soak up every last bit of that glossy, spiced sauce.

Orange Honey Glaze with Clove-Infused Ham

Evenings like this, when the light slants golden through the kitchen window, I find myself drawn to recipes that feel like a warm embrace, like this orange and honey-glazed ham. Each step is a quiet meditation, a slow unfurling of sweet and savory scents that promise deep comfort. It’s a dish that asks for patience and rewards it generously, filling the home with the kind of aroma that lingers in memory long after the last slice is gone.

Ingredients

• 1 (8-pound) bone-in, spiral-sliced ham
• 1 cup freshly squeezed orange juice
• 1/2 cup raw, wildflower honey
• 1/4 cup dark brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon whole cloves

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the spiral-sliced ham, cut-side down, in a deep roasting pan.
3. Pour 1 cup of water into the bottom of the pan around the ham to create steam during roasting.
4. Tightly cover the entire pan and ham with aluminum foil, sealing the edges well to trap moisture.
5. Roast the ham at 325°F for 1 hour and 30 minutes, which gently warms it through.
6. While the ham roasts, combine the freshly squeezed orange juice, raw wildflower honey, dark brown sugar, and Dijon mustard in a small saucepan.
7. Bring the mixture to a simmer over medium heat, stirring constantly until the sugar fully dissolves, about 3–4 minutes.
8. Reduce the heat to low and let the glaze simmer gently for 8–10 minutes, until it thickens slightly and coats the back of a spoon.
9. Remove the glaze from the heat and stir in the whole cloves, allowing them to steep and infuse their flavor.
10. Carefully remove the ham from the oven and uncover it, discarding the foil and any accumulated liquid.
11. Increase the oven temperature to 400°F to prepare for glazing and caramelization.
12. Using a pastry brush, generously brush half of the warm orange honey glaze over the entire surface of the ham, working it between the spiral slices.
13. Return the ham to the oven, uncovered, and bake at 400°F for 15 minutes to set the first layer of glaze.
14. Remove the ham again and brush with the remaining glaze, ensuring every slice is well coated.
15. Bake for another 10–15 minutes at 400°F, until the glaze is bubbling, deeply caramelized, and lightly browned at the edges.
16. Let the ham rest on a cutting board for 15 minutes before carving to allow the juices to redistribute.

Very tender and glistening, the ham pulls apart with ease, each slice edged with a sticky, aromatic crust. The cloves lend a subtle, warming depth that balances the bright citrus and honey, creating a harmony of flavors that feels both festive and deeply comforting. For a beautiful presentation, serve it warm alongside roasted sweet potatoes or a crisp, bitter greens salad to cut through the sweetness.

Maple Honey Glazed Ham with Pineapple

Cradling the warm baking dish, I remember how this ham became our family’s autumn tradition—the way the sweet glaze caramelizes against the salty meat feels like a quiet celebration of the season. There’s something deeply comforting about the slow transformation in the oven, the kitchen filling with scents of maple and spice that wrap around you like a well-worn blanket.

Ingredients

– 1 (8-10 pound) fully cooked bone-in ham, with a diamond pattern scored into the fat cap
– 1 cup pure maple syrup with its deep amber hue
– 1/2 cup raw honey with floral notes
– 1/4 cup Dijon mustard for tangy brightness
– 1 teaspoon freshly grated ginger, fragrant and zesty
– 1/2 teaspoon ground cloves with their warm, aromatic spice
– 1 fresh pineapple, peeled, cored, and sliced into 1/2-inch thick rings
– 1/4 cup dark brown sugar for molasses richness

Instructions

1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Place the scored ham cut-side down in a deep roasting pan, then pour 2 cups of water into the pan bottom to create steam.
3. Whisk together the maple syrup, honey, Dijon mustard, grated ginger, and ground cloves in a small saucepan until fully combined.
4. Brush half of the glaze evenly over the entire surface of the ham, getting into the diamond score marks.
5. Tent the ham loosely with aluminum foil, ensuring the foil doesn’t touch the glaze, and bake for 1 hour and 15 minutes.
6. Remove the ham from the oven and carefully peel back the foil—the glaze should be bubbling and the ham heated through.
7. Arrange the pineapple rings in a single layer around the ham, overlapping slightly if needed.
8. Brush the remaining glaze over the ham and pineapple, making sure each pineapple ring gets coated.
9. Sprinkle the dark brown sugar evenly over the pineapple rings only.
10. Return the ham to the oven, uncovered, and bake for 25-30 minutes until the pineapple is caramelized and the ham’s surface is glossy and dark golden.
11. Transfer the ham to a cutting board and let it rest for 20 minutes before slicing against the grain.

Keeping the pan juices for drizzling, I love how the ham’s edges become sticky-crisp while the interior stays impossibly moist. The pineapple softens into jammy sweetness that cuts through the saltiness, making each slice perfect alongside roasted sweet potatoes or tucked into biscuits the next day.

Apple Cider Honey Glaze for Juicy Ham

Cradling a warm mug of spiced cider, I find myself thinking about how certain flavors seem to capture an entire season in a single taste. This apple cider honey glaze does just that, transforming a simple ham into something truly memorable with its gentle sweetness and subtle spice. It’s the kind of recipe that feels both comforting and celebratory, perfect for those quiet autumn evenings when the light turns golden and the air grows crisp.

Ingredients

– 1 cup fresh-pressed apple cider
– 1/2 cup golden wildflower honey
– 2 tablespoons unsalted butter
– 1 teaspoon fragrant ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon fine sea salt

Instructions

1. Pour 1 cup fresh-pressed apple cider into a small saucepan.
2. Add 1/2 cup golden wildflower honey to the saucepan.
3. Place the saucepan over medium heat and stir continuously with a wooden spoon until the honey dissolves completely, about 2 minutes.
4. Reduce heat to medium-low and simmer the mixture until it reduces by half, approximately 10-12 minutes, watching for small bubbles forming around the edges.
5. Add 2 tablespoons unsalted butter and stir until it melts completely into the glaze.
6. Sprinkle in 1 teaspoon fragrant ground cinnamon, 1/2 teaspoon freshly grated nutmeg, and 1/4 teaspoon fine sea salt.
7. Continue simmering for another 3-4 minutes until the glaze thickens enough to coat the back of a spoon.
8. Remove from heat and let the glaze cool for 5 minutes before brushing it over your fully cooked ham.
9. Brush the glaze evenly over the surface of a warm ham, making sure to cover all sides.
10. Return the glazed ham to a 325°F oven and bake for 15-20 minutes until the glaze becomes shiny and slightly caramelized.
11. Remove the ham from the oven and let it rest for 10 minutes before slicing.
12. Serve the ham with any remaining glaze warmed and drizzled over individual slices. Maybe this glaze will find its way onto your holiday table, its glossy sheen catching the candlelight as it pools around each slice. The way it caramelizes creates little crispy edges that give way to the most tender, juice-drenched ham beneath, with the honey and spices lingering on your tongue long after the meal is finished.

Spiced Honey and Mustard Glazed Ham

Musing on the quiet comfort that comes with preparing a meal meant to be shared, I find myself drawn to the gentle rhythm of preparing this glazed ham. There’s something deeply satisfying about transforming simple ingredients into a centerpiece that fills the kitchen with warmth and anticipation, creating memories around the table that linger long after the last slice is served.

Ingredients

– 1 (8-10 pound) fully cooked bone-in ham
– 1 cup raw wildflower honey
– 1/2 cup whole grain Dijon mustard
– 2 tablespoons rich unsalted butter
– 1 teaspoon warm ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon aromatic ground cloves
– 1/4 teaspoon finely ground black pepper

Instructions

1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Place the fully cooked bone-in ham cut-side down in a large roasting pan.
3. Score the ham fat in a diamond pattern using a sharp knife, cutting about 1/4-inch deep.
4. Combine 1 cup raw wildflower honey, 1/2 cup whole grain Dijon mustard, 2 tablespoons rich unsalted butter, 1 teaspoon warm ground cinnamon, 1/2 teaspoon freshly grated nutmeg, 1/4 teaspoon aromatic ground cloves, and 1/4 teaspoon finely ground black pepper in a small saucepan.
5. Heat the glaze mixture over medium-low heat for 3-4 minutes, stirring constantly until the butter melts completely and the ingredients are fully incorporated.
6. Brush one-third of the warm glaze evenly over the entire surface of the scored ham.
7. Cover the ham loosely with aluminum foil and bake at 325°F for 1 hour and 15 minutes.
8. Remove the ham from the oven and carefully brush with another third of the glaze.
9. Return the ham to the oven uncovered and bake for 30 minutes.
10. Brush the ham with the remaining glaze and continue baking uncovered for 15-20 minutes, until the glaze is bubbly and caramelized with deep golden-brown edges.
11. Transfer the ham to a cutting board and let it rest for 20 minutes before slicing against the grain.
Just beyond the sticky-sweet crust lies the most tender, juicy ham that practically falls apart at the touch of a fork. The spice notes weave through each slice like whispered secrets, while the mustard provides just enough sharpness to keep everything balanced. I love serving thick slices alongside roasted root vegetables or tucked into soft dinner rolls with a dollop of extra grainy mustard.

Garlic Honey Glazed Ham with Rosemary

Often, as autumn settles in, I find myself drawn to recipes that fill the kitchen with warmth and comfort. This garlic honey glazed ham, with its gentle rosemary notes, is one of those dishes that feels like a quiet celebration, a simple pleasure to be shared or savored slowly on a cool evening.

Ingredients

– 1 (8-10 pound) fully cooked bone-in ham
– 1 cup raw wildflower honey
– 4 tablespoons unsalted European-style butter
– 6 large garlic cloves, finely minced
– 2 tablespoons fresh rosemary leaves, finely chopped
– 1/2 cup freshly squeezed orange juice
– 1/4 cup Dijon mustard with whole grains

Instructions

1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Place the fully cooked bone-in ham, flat side down, in a large roasting pan.
3. Score the ham fat in a diamond pattern, making shallow cuts about 1/4-inch deep.
4. Combine the raw wildflower honey, unsalted European-style butter, finely minced garlic cloves, and finely chopped fresh rosemary leaves in a small saucepan.
5. Heat the glaze mixture over medium-low heat for 3-4 minutes, stirring constantly until the butter melts completely and the ingredients are well combined.
6. Brush one-third of the warm glaze evenly over the entire surface of the ham.
7. Pour 1 cup of water into the bottom of the roasting pan to prevent burning.
8. Cover the ham tightly with aluminum foil and bake at 325°F for 1 hour and 30 minutes.
9. Meanwhile, whisk the freshly squeezed orange juice and Dijon mustard with whole grains into the remaining glaze in the saucepan.
10. After the initial baking time, remove the ham from the oven and carefully remove the foil.
11. Brush another third of the orange-mustard glaze over the ham, making sure to coat all surfaces.
12. Return the ham to the oven, uncovered, and continue baking for 30 minutes.
13. Brush the final third of the glaze over the ham and bake for another 15-20 minutes, until the internal temperature reaches 140°F when measured with an instant-read thermometer.
14. Transfer the ham to a cutting board and let it rest for 20 minutes before slicing.
15. Meanwhile, pour the pan juices into the remaining glaze mixture and simmer for 5 minutes to create a serving sauce.

Now, as you slice into it, the ham reveals its tender, juicy interior beneath that sticky, aromatic crust. The garlic and rosemary mingle with the sweet honey in a way that feels both rustic and refined. I love serving thick slices alongside roasted root vegetables, letting the glossy glaze pool around everything on the plate.

Ginger and Honey Asian-Inspired Glazed Ham

Venturing into the kitchen this afternoon feels like unfolding a quiet story, one where the warmth of ginger and the sweetness of honey will slowly transform a simple ham into something deeply comforting and fragrant. It’s a gentle process that fills the house with the most inviting aromas, promising a meal that feels both special and soothingly familiar.

Ingredients

• 1 (8-10 lb) fully cooked bone-in ham, preferably spiral-sliced for easy glazing
• 1/2 cup pure, golden wildflower honey
• 1/4 cup low-sodium soy sauce, for balanced saltiness
• 3 tbsp freshly grated ginger root, with its bright, peppery warmth
• 2 tbsp rich, toasted sesame oil
• 3 cloves garlic, finely minced to release their pungent sweetness
• 1/4 cup fresh orange juice, squeezed from ripe, sun-kissed oranges
• 1 tsp cracked black pepper, for a subtle, earthy heat

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the spiral-sliced ham cut-side down in a deep roasting pan.
3. Cover the ham tightly with aluminum foil, tenting it slightly to avoid touching the glaze later.
4. Bake the ham for 1 hour and 15 minutes, until it’s warmed through—this gentle heating keeps it juicy.
5. While the ham bakes, combine the golden wildflower honey, low-sodium soy sauce, freshly grated ginger, toasted sesame oil, finely minced garlic, fresh orange juice, and cracked black pepper in a small saucepan.
6. Bring the glaze to a simmer over medium heat, stirring occasionally with a whisk.
7. Reduce heat to low and let the glaze simmer for 8-10 minutes, until it thickens slightly and coats the back of a spoon—this simmering melds the flavors beautifully.
8. Remove the ham from the oven and carefully take off the foil.
9. Brush half of the warm glaze evenly over the ham, making sure it drips between the spiral slices for maximum flavor penetration.
10. Return the ham to the oven, uncovered, and bake for another 20 minutes.
11. Brush the remaining glaze over the ham, focusing on any spots that look dry.

li>Bake for another 15-20 minutes, until the glaze is sticky, caramelized, and lightly bubbling at the edges.

12. Transfer the ham to a cutting board and let it rest for 10-15 minutes before slicing—this allows the juices to redistribute.

Finally, the ham emerges with a glossy, crackled crust that gives way to tender, succulent meat infused with every note of the glaze. Fragrant with ginger and subtly sweet from honey, it pairs wonderfully with fluffy jasmine rice or a crisp, simple salad to balance the richness, making any gathering feel quietly celebratory.

Cranberry Honey Glazed Festive Ham

Sometimes, as the crisp autumn air settles in, I find myself drawn to recipes that fill the kitchen with warmth and nostalgia. This cranberry honey glazed ham is one of those dishes that feels like a gentle embrace, its sweet and tangy aroma promising comfort with every slow bubble. It’s a centerpiece that requires little fuss but rewards with deep, layered flavors that seem to improve as they mellow.

Ingredients

– 1 (8-10 pound) bone-in fully cooked spiral-sliced ham
– 1 cup vibrant ruby red cranberry sauce
– 1/2 cup golden, floral raw honey
– 1/4 cup rich, dark brown sugar
– 2 tablespoons smooth Dijon mustard
– 1 teaspoon freshly grated orange zest
– 1/2 teaspoon fragrant ground cinnamon
– 1/4 teaspoon warm ground cloves
– 1/4 cup freshly squeezed orange juice

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the spiral-sliced ham cut-side down in a deep roasting pan.
3. Tightly cover the entire ham and pan with aluminum foil, creating a sealed tent.
4. Bake the ham at 325°F for 10-12 minutes per pound until the internal temperature reaches 110°F.
5. While the ham bakes, combine cranberry sauce, honey, brown sugar, Dijon mustard, orange zest, cinnamon, cloves, and orange juice in a small saucepan.
6. Bring the glaze mixture to a gentle simmer over medium heat, stirring constantly with a whisk.
7. Reduce heat to low and cook the glaze for 5-7 minutes until it thickens slightly and becomes glossy.
8. Remove the ham from the oven and carefully peel back the foil, watching for steam.
9. Brush half of the warm glaze evenly between the spiral slices and over the entire surface of the ham.
10. Return the ham to the oven uncovered and bake for 15-20 minutes until the glaze caramelizes and bubbles.
11. Remove the ham from the oven and brush with the remaining glaze.
12. Let the ham rest for 20-25 minutes before carving to allow the juices to redistribute. Creating space between the spiral slices while glazing ensures every layer catches the sweet-tart mixture. Checking the ham’s temperature with an instant-read thermometer prevents overcooking and maintains juiciness. Allowing the glaze to cool slightly before the final brush gives it a thicker, more clingy consistency. Caramelized edges give way to tender, juicy meat that pulls apart with gentle pressure. Consider serving thin slices over creamy polenta or with roasted root vegetables to balance the sweet glaze with earthy notes.

Bourbon Honey Glazed Southern-Style Ham

Oftentimes, the most comforting meals are the ones that require patience, where the slow transformation of simple ingredients becomes something truly magical in the quiet hum of the kitchen. This ham, with its deep, caramelized crust and tender, falling-apart interior, is one of those dishes that feels like a warm embrace after a long day.

Ingredients

– 1 (8-10 lb) fully cooked bone-in smoked ham
– 1 cup of rich, dark amber bourbon
– 1/2 cup of raw, golden wildflower honey
– 1/4 cup of dark brown sugar, packed with molasses notes
– 2 tablespoons of unsalted butter, cold and cubed
– 1 tablespoon of whole grain Dijon mustard with visible seeds
– 1 teaspoon of freshly cracked black pepper
– 1/2 teaspoon of ground cloves with a warm, aromatic scent

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the fully cooked bone-in smoked ham, flat-side down, in a large roasting pan.
3. Use a sharp knife to score the ham’s fat cap in a 1-inch diamond pattern, cutting about 1/4-inch deep to help the glaze penetrate.
4. In a small saucepan over medium heat, combine the rich, dark amber bourbon, raw golden wildflower honey, dark brown sugar, cubed unsalted butter, whole grain Dijon mustard, freshly cracked black pepper, and ground cloves.
5. Bring the mixture to a gentle simmer, stirring constantly with a whisk until the sugar fully dissolves and the butter melts, about 3-4 minutes.
6. Reduce the heat to low and let the glaze simmer for 5 more minutes until it thickens slightly and becomes glossy.
7. Brush half of the warm bourbon honey glaze evenly over the entire surface of the scored ham, getting into the crevices.
8. Tent the ham loosely with aluminum foil and place it in the preheated oven.
9. Roast the ham for 1 hour and 30 minutes, basting it with the pan juices every 30 minutes to keep it moist.
10. Remove the foil and brush the ham with the remaining glaze.
11. Increase the oven temperature to 400°F and return the ham to the oven, uncovered.
12. Roast for another 20-25 minutes, or until the glaze is deeply caramelized and bubbling, and an instant-read thermometer inserted into the thickest part reads 140°F.
13. Transfer the ham to a cutting board and let it rest for 15-20 minutes before slicing against the grain.

Buttery slices reveal a perfect balance of smoky, salty ham and the sweet, complex glaze that crackles with each bite. The edges caramelize into sticky, almost candied bits that are irresistible alongside fluffy biscuits or a sharp arugula salad to cut the richness.

Apricot Honey Glaze for Sweet & Savory Ham

Wandering through autumn’s golden light, I find myself drawn to the quiet alchemy of the kitchen, where simple ingredients transform into something that feels like memory itself. There’s a particular comfort in preparing this apricot honey glaze, a recipe that bridges the gap between sweet nostalgia and present moment awareness with every sticky, fragrant stir.

Ingredients

– 1 cup thick, amber-colored wildflower honey
– ¾ cup vibrant orange apricot preserves with visible fruit pieces
– 2 tablespoons deeply savory Dijon mustard
– 1 tablespoon freshly squeezed lemon juice with bright citrus notes
– ½ teaspoon warm, aromatic ground cinnamon
– ¼ teaspoon freshly grated nutmeg with earthy sweetness

Instructions

1. Combine 1 cup thick wildflower honey and ¾ cup vibrant orange apricot preserves in a medium saucepan.
2. Place the saucepan over medium-low heat and whisk continuously for 3 minutes until the mixture becomes fluid and well-blended.
3. Add 2 tablespoons deeply savory Dijon mustard while continuing to whisk, creating a smooth, golden emulsion.
4. Stir in 1 tablespoon freshly squeezed lemon juice, watching as the acidity brightens the glaze’s color immediately.
5. Sprinkle ½ teaspoon warm aromatic ground cinnamon and ¼ teaspoon freshly grated nutmeg evenly across the surface.
6. Reduce heat to low and simmer uncovered for 8-10 minutes, stirring every 90 seconds to prevent scorching on the bottom.
7. Check consistency by dipping a spoon into the glaze – it should coat the back of the spoon thickly without dripping off immediately.
8. Remove from heat and let rest for 5 minutes to allow flavors to meld and glaze to thicken slightly.
9. Brush generously over fully cooked ham during the last 20 minutes of baking at 325°F, applying two even coats. For an extra glossy finish, warm the glaze slightly before brushing and apply the final coat during the last 5 minutes of cooking to create a beautiful caramelized crust. Freshly grated nutmeg releases more aromatic oils than pre-ground, giving the glaze deeper warmth. Letting the glaze rest off heat prevents it from becoming too thick while the ham finishes cooking.

Finished with a second gentle brush, this glaze sets into a glossy, crackly shell that gives way to tender ham beneath. The apricot pieces caramelize into jewel-like bursts of fruitiness against the honey’s floral sweetness, while the mustard provides just enough savory depth to keep it from cloying. I love serving slices over creamy polenta where the glaze mingles with the cornmeal’s earthy notes, or chilled the next day in sandwiches with sharp cheddar and bitter greens.

Mustard and Honey Herb-Crusted Ham

Holding this warm plate, I remember how the simplest ingredients can transform an ordinary afternoon into something quietly extraordinary. There’s a gentle magic in the way sweet honey and sharp mustard come together, creating a crust that crackles with each slice, while the herbs whisper of gardens and patience.

Ingredients

– 1 (8-10 pound) fully cooked bone-in ham, with a thin, pearlescent layer of fat
– 1/2 cup smooth Dijon mustard, with its sharp, tangy aroma
– 1/2 cup golden wildflower honey, thick and fragrant
– 1/4 cup packed light brown sugar, with its deep molasses warmth
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons finely chopped fresh rosemary, its piney scent filling the air
– 1 tablespoon fresh thyme leaves, delicate and earthy
– 1 teaspoon finely ground black pepper, adding a subtle heat
– 1/2 teaspoon sweet paprika, for a blush of color and mild sweetness

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the ham, fat side up, in a large roasting pan lined with heavy-duty aluminum foil.
3. Use a sharp knife to score the fat in a 1-inch diamond pattern, cutting about 1/4 inch deep.
4. In a medium bowl, whisk together the Dijon mustard, wildflower honey, light brown sugar, and extra virgin olive oil until smooth and fully combined.
5. Stir in the finely chopped fresh rosemary, fresh thyme leaves, finely ground black pepper, and sweet paprika until the herbs are evenly distributed.
6. Brush the entire mustard and honey mixture evenly over the scored ham, making sure to coat all sides and get into the cuts.
7. Tent the ham loosely with aluminum foil, crimping the edges around the pan to seal.
8. Bake the ham at 325°F for 1 hour and 30 minutes, until the internal temperature reaches 110°F when tested with an instant-read thermometer.
9. Remove the foil tent and increase the oven temperature to 425°F.
10. Continue baking for another 20-25 minutes, until the crust is deeply golden brown and glazed.
11. Check that the internal temperature has reached 140°F in the thickest part, avoiding the bone.
12. Transfer the ham to a cutting board and let it rest for 20 minutes before carving against the grain.
From that first slice, the crust shatters delicately, giving way to juicy, pink meat that melts with each bite. Flavors of sweet honey and sharp mustard mingle with the earthy herbs, creating a harmony that feels both celebratory and comforting. For a quiet twist, serve thin slices over toasted sourdough with a drizzle of the pan juices, or alongside roasted apples whose tartness cuts through the richness beautifully.

Pomegranate Honey Glaze with Cranberry Ham

Remembering how the crisp autumn air used to carry the scent of holiday gatherings from my grandmother’s kitchen, I find myself drawn back to those flavors that bridge memory and moment. There’s something quietly magical about transforming simple ingredients into a centerpiece that feels both celebratory and deeply comforting, a dish that seems to hold the warmth of the season in every glistening slice.

Ingredients

– 1 (8-10 pound) fully cooked bone-in ham, preferably spiral-sliced for easy serving
– 1 cup vibrant pomegranate juice, freshly squeezed if possible
– 1/2 cup raw wildflower honey with visible pollen flecks
– 1/2 cup dried cranberries, plump and jewel-toned
– 2 tablespoons unsalted butter, cold and cubed
– 1 teaspoon finely grated orange zest, bright and fragrant
– 1/4 teaspoon freshly cracked black pepper, coarsely ground
– 1/8 teaspoon flaky sea salt, for finishing

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the spiral-sliced ham cut-side down in a deep roasting pan lined with heavy-duty foil.
3. Pour 2 cups of water into the bottom of the pan to create steam and prevent scorching.
4. Cover the ham tightly with foil, tenting it so the foil doesn’t touch the glaze later.
5. Bake the ham for 1 hour and 30 minutes until warmed through to 140°F internally.
6. While the ham bakes, combine pomegranate juice, wildflower honey, and dried cranberries in a small saucepan.
7. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to a simmer.
8. Cook for 12-15 minutes, stirring occasionally, until the liquid reduces by half and coats the back of a spoon.
9. Remove the glaze from heat and whisk in cold cubed butter until fully incorporated and glossy.
10. Stir in the fragrant orange zest and coarsely ground black pepper.
11. Carefully remove the ham from the oven and uncover, draining any accumulated liquid from the pan.
12. Increase oven temperature to 400°F for the final glazing stage.
13. Using a pastry brush, generously apply half of the pomegranate honey glaze between the spiral slices and over the entire surface.
14. Return the ham to the oven, uncovered, and bake for 15 minutes until the glaze bubbles and caramelizes.
15. Brush with the remaining glaze and bake for another 10 minutes until the edges become crisp and deeply colored.
16. Transfer the ham to a carving board and let rest for 15 minutes before slicing.
17. Sprinkle the finished ham with flaky sea salt just before serving.

Each slice reveals the perfect balance of salty-sweet harmony, where the tart cranberries pop against the rich ham and the pomegranate glaze sets into a delicate, crackly shell. Especially lovely when served alongside roasted root vegetables that catch the crimson drippings, or sliced thin for sandwiches the next day when the flavors have deepened overnight.

Chipotle Honey Glazed Smoky Ham

Kind of like finding an old photograph that makes you pause, this recipe came to me on a quiet afternoon when the light was just right and the kitchen felt like a sanctuary. There’s something deeply comforting about the way sweet honey and smoky spices can transform an ordinary ham into something that feels both nostalgic and new.

Ingredients

– 1 (8-10 pound) bone-in smoked ham
– 1 cup rich amber honey
– 2 tablespoons smoky chipotle powder
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons Dijon mustard with visible whole grains
– 1 teaspoon fragrant ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 1/4 cup dark brown sugar with deep molasses notes
– 1/4 cup unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Place the bone-in smoked ham in a large roasting pan, fat side facing upward.
3. Score the ham in a diamond pattern about 1/4-inch deep using a sharp knife.
4. In a medium saucepan, combine the rich amber honey, smoky chipotle powder, freshly squeezed orange juice, Dijon mustard with visible whole grains, fragrant ground cinnamon, and freshly grated nutmeg.
5. Whisk the mixture continuously over medium heat until it begins to simmer gently.
6. Add the dark brown sugar with deep molasses notes and cold cubed unsalted butter, stirring until the butter melts completely and the glaze thickens slightly.
7. Brush one-third of the warm glaze evenly over the scored ham surface, making sure it drips into the cuts.
8. Cover the ham loosely with aluminum foil, tenting it to prevent sticking.
9. Bake at 325°F for 1 hour and 30 minutes.
10. Remove the ham from oven and carefully peel back the foil.
11. Brush another third of the glaze over the ham, paying special attention to the scored areas.
12. Return the ham to oven uncovered and bake for 30 additional minutes.
13. Remove the ham once more and brush with the remaining glaze.
14. Increase oven temperature to 375°F and bake for final 15 minutes until the glaze becomes sticky and caramelized with dark golden edges.
15. Transfer the ham to a cutting board and let rest for 20 minutes before slicing against the grain.

Zestfully glazed and deeply aromatic, the ham emerges with a sticky-sweet crust that gives way to tender, smoky layers beneath. That beautiful crackle when you slice through the caramelized surface reveals juicy meat infused with gentle heat from the chipotle and warmth from the spices. Consider serving thick slices over creamy polenta or alongside roasted sweet potatoes to catch every drop of the spiced honey glaze.

Rosemary Honey Lemon Glazed Ham

Evenings like this, when the light settles golden through the kitchen window, I find myself drawn to recipes that feel like a warm embrace, like this rosemary honey lemon glazed ham. It’s a dish that fills the house with the most comforting aromas, a gentle reminder of slow, cherished meals shared with those we love.

Ingredients

– 1 (8-10 lb) fully cooked bone-in ham
– 1 cup fragrant wildflower honey
– ½ cup freshly squeezed lemon juice
– 3 tbsp finely chopped fresh rosemary
– 2 tsp finely ground black pepper
– 1 tsp flaky sea salt

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the fully cooked bone-in ham, flat side down, in a large roasting pan.
3. Using a sharp knife, score the ham fat in a 1-inch diamond pattern, cutting about ¼-inch deep.
4. In a small saucepan, combine the fragrant wildflower honey, freshly squeezed lemon juice, and finely chopped fresh rosemary.
5. Heat the glaze mixture over medium heat for 3-4 minutes, stirring constantly until it becomes thin and fragrant.
6. Brush half of the warm glaze evenly over the entire surface of the ham.
7. Sprinkle the finely ground black pepper and flaky sea salt over the glazed ham.
8. Cover the ham tightly with aluminum foil and bake at 325°F for 1 hour and 30 minutes.
9. Remove the ham from the oven and carefully remove the foil, watching for steam.
10. Brush the remaining glaze over the ham, making sure to coat all scored surfaces.
11. Increase the oven temperature to 375°F and return the ham to the oven, uncovered.
12. Bake for another 25-30 minutes, basting every 10 minutes with pan juices, until the glaze is deeply caramelized and bubbling.
13. Remove the ham from the oven and let it rest for 20 minutes before carving.

Something magical happens when that sweet honey caramelizes against the salty ham, creating a crackly crust that gives way to tender, juicy meat beneath. The rosemary infuses every bite with its earthy perfume, while the lemon cuts through the richness perfectly. I love serving thick slices alongside roasted root vegetables, letting the glazy pan juices drizzle over everything for a truly memorable meal.

Sriracha Honey Glazed Spicy Ham

Holding this warm ceramic bowl in my hands, I remember how the sweet heat of this glaze transforms the simplest ham into something truly special—a dish that feels both comforting and exciting, like finding an old friend who’s learned new stories to tell. The way the honey caramelizes at the edges, the sriracha’s gentle kick that builds with each bite—it’s the kind of recipe that makes an ordinary evening feel like a small celebration.

Ingredients

– 1 (3-pound) fully cooked spiral-cut ham
– 1/2 cup raw wildflower honey
– 1/4 cup vibrant sriracha sauce
– 2 tablespoons rich unsalted butter
– 1 tablespoon fresh-squeezed lime juice
– 1 teaspoon finely grated garlic
– 1/2 teaspoon smoked paprika

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the spiral-cut ham cut-side down in a deep roasting pan.
3. Cover the ham tightly with aluminum foil, ensuring no steam escapes around the edges.
4. Bake the covered ham for 12 minutes per pound (36 minutes total for a 3-pound ham) until heated through.
5. While the ham bakes, combine the raw wildflower honey, vibrant sriracha sauce, rich unsalted butter, fresh-squeezed lime juice, finely grated garlic, and smoked paprika in a small saucepan.
6. Heat the glaze mixture over medium-low heat, stirring constantly with a whisk for 3-4 minutes until the butter fully melts and the ingredients emulsify into a smooth, glossy sauce. Tip: Keep the heat low to prevent the honey from burning and becoming bitter.
7. Remove the ham from the oven and carefully peel back the aluminum foil, watching for escaping steam.
8. Using a pastry brush, generously coat the entire surface of the warm ham with about two-thirds of the glaze, making sure to work the sauce between the spiral cuts. Tip: Applying glaze to a warm ham helps it adhere better and soak into the meat.
9. Return the uncovered ham to the oven and bake for 15 minutes until the glaze begins to bubble and caramelize at the edges.
10. Remove the ham from the oven and brush with the remaining glaze, paying special attention to any spots that appear dry.
11. Increase the oven temperature to 400°F and return the ham to the oven for 5-7 minutes until the glaze develops dark, sticky spots and the edges become slightly crisp. Tip: Watch carefully during this final stage as the high sugar content can burn quickly.
12. Transfer the glazed ham to a cutting board and let rest for 8-10 minutes before slicing.
Each slice reveals the beautiful layering of flavors—the initial sweetness of caramelized honey giving way to the slow-building heat of sriracha, all while the ham remains incredibly juicy between its crisp, glazed edges. Especially lovely when served over creamy polenta, where the cornmeal catches the extra spicy-sweet glaze, or sliced thin for sandwiches that will make any lunch feel extraordinary.

Balsamic Honey Glazed Tender Ham

When the afternoon light slants golden through the kitchen window, there’s something deeply comforting about preparing a meal that feels both celebratory and simple. This balsamic honey glazed tender ham is one of those dishes that fills the house with warmth and the promise of shared moments around the table.

Ingredients

– 1 (8-pound) fully cooked bone-in spiral-cut ham
– 1/2 cup rich wildflower honey
– 1/4 cup aged balsamic vinegar
– 2 tablespoons unsalted butter
– 1 teaspoon Dijon mustard with whole grains
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon fragrant ground cloves

Instructions

1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the spiral-cut ham cut-side down in a deep roasting pan.
3. Tent the ham loosely with aluminum foil, ensuring the foil doesn’t touch the glaze later.
4. Bake the ham for 12 minutes per pound (about 1 hour 36 minutes for an 8-pound ham).
5. While the ham bakes, combine honey, balsamic vinegar, butter, mustard, black pepper, and cloves in a small saucepan.
6. Simmer the glaze over medium-low heat for 5 minutes, stirring constantly until it thickens slightly.
7. Brush one-third of the warm glaze between the spiral cuts of the ham, using a pastry brush to reach deep into the layers.
8. Return the ham to the oven uncovered and bake for 15 minutes.
9. Brush another third of the glaze over the ham, focusing on the outer surface.
10. Bake for 15 more minutes until the glaze is sticky and caramelized.
11. Brush the remaining glaze over the ham and let it rest for 20 minutes before carving.
Zigzagging the sweet-tart glaze between those tender slices creates pockets of flavor that meld beautifully with the salty ham. The exterior develops a sticky, crackly crust while the interior remains remarkably juicy, perfect for pairing with creamy mashed potatoes or tucked into warm biscuits the next day.

Conclusion

Here’s your ticket to holiday ham perfection! With 32 sweet and savory honey glaze recipes, you’re sure to find your new family favorite. Try one (or several!) this season, then drop a comment sharing which recipe you loved most. Don’t forget to pin this article to your Pinterest boards so you can easily find these delicious ideas year after year. Happy cooking!