This is my idea of a perfect Honey Glazed Ham. The salty, hickory smoke flavor of the ham is perfectly balanced with a sweet and sticky honey and brown sugar glaze which also has delicious hints of warm spices to compliment it.
In other words, forget those pricey hams like those from Honeybaked. This one is just as delicious!
And it’s easy to make too.
I know this will be my new go-to method for a spiral sliced ham. In the past I’ve hated how I’d always ended up with some dry slices, but not here.
I like Cook’s Illustrated’s method for spiral sliced ham so I used the same method here and just added different glaze rather than the orange maple one they used.
So many ham recipes (at the same weight) are cooked at 375 degrees for up to 3 hours but why? The ham is already fully cooked, it just needs to be warmed through for serving.
Here the ham is first brought up to room temperature in warm water so it heats more evenly in the oven. From there it’s wrapped in an oven bag for faster cooking, and moister end result. And then finally at the end it’s unwrapped and coated with the glaze and heated at a higher temperature to help brown and caramelize it a bit.
It’s such a delicious holiday ham, trust me! Chances are everyone will be heading back for a second slice, and luckily there’s plenty.
If you don’t like a hint of orange then I do suggest omitting the orange zest because it does add a noticeable orange zip, other than that though I definitely recommend leaving everything else the same.
And if you don’t own a roasting pan (I know they are such a pain to store) you could just use one of the disposable ones the grocery stores sell this time of year. They are very flimsy though so transfer carefully.
It may be tempting to just use a large pot but I wouldn’t recommend it because the ham won’t be able to brown very well at the end.
Then bring on all the sides! Here’s a few I recommend:
MERRY CHRISTMAS everyone! I hope you have a wonderful holiday with family and friends!
Honey Glazed Ham
An amazingly delicious holiday ham! Baked in an oven bag and cooked at a low temperature so you don't end up with dry slices. And that sweet honey glaze is the perfect finish to the salty hickory smoked ham.
- 1 (8 - 10 lb) fully cooked spiral sliced ham (buy one that doesn't have water added)
- 2 Tbsp unsalted butter
- 1/2 cup honey
- 1/2 cup packed light brown sugar
- 1 Tbsp dijon mustard
- 3/4 tsp freshly ground black pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp fresh orange zest (optional)
- 1 oven bag
Leave ham's plastic or foil covering intact and place ham in a large container (or a clean sink that plugs up well) and cover with hot tap water. Let rest 45 minutes.
Drain water then cover with hot tap water again and let rest 45 minutes longer. Near the end adjust oven rack to lowest position and preheat oven to 250 degrees.
Unwrap ham and remove plastic disk below ham bone. Place ham in oven bag and wrap bag so it fits snugly around ham. Tie bag and cut away excess plastic on top. Cut 4 small slits in top of bag.
Set ham cut-side down in a large roasting pan and bake in preheated oven until center registers 100 degrees on an instant read thermometer, about 1 - 1 1/2 hours (about 10 minutes per pound).
Near the end of baking, melt butter in a small saucepan over medium heat. Add in brown sugar, honey, mustard, pepper, cinnamon, ginger and cloves and cook, whisking constantly, just until sugar dissolves, about 2 - 3 minutes. Stir in orange zest and let cool just until it's about the consistency of honey, about 10 minutes (when ready to glaze ham rewarm glaze as needed if it has thickened too much).
Remove ham from oven. Increase oven temperature to 375 degrees. Cut oven bag and roll down to expose ham. Brush all over with 1/2 of the glaze. Bake in oven 5 minutes then remove and brush with remaining glaze. Bake 10 minutes longer. Remove from oven, tent with foil and let rest 10 minutes before carving and serving.
Recipe source: cooking method adapted from Cooks Illustrated