Easy Glazed Ham Recipe

My easy glazed ham is juicy and tender with a sticky caramelized glaze that only takes a few ingredients to pull together. I love making this for Easter, Christmas, and honestly any time I need to feed a crowd.

I confess, I used to overthink ham. I would stress about temperatures, timing, and glazes like I was preparing for a final exam. But here is the truth: ham is one of the most forgiving proteins you will ever cook. It comes pre-cooked from the store, so all you are really doing is warming it through and making the outside look and taste incredible. That is where the glaze comes in. I have 3 glaze recipes on my site, my pineapple ham glaze, my honey ham glaze, and my brown sugar ham glaze, and any of them will work fantastic here. Pick the one that sounds best to you and let’s make this happen.

Glazed Ham

Ham has been a centerpiece of Easter dinner in America for generations, and there is a practical reason behind it. Historically, pigs were slaughtered in the fall and the hams were salt-cured through the winter months, making them perfectly ready to eat by springtime. That timing lined up with Easter celebrations, and the tradition stuck. Glazing the ham is a more modern addition, but it follows the same logic chefs have used forever: a sweet coating caramelizes in the oven and creates a lacquered, glossy finish that looks as good as it tastes.

Ham was one of the first proteins I really nailed in a professional kitchen, and after all these years the technique has not changed. I start it low and slow, covered in foil so it stays moist, then I crank the heat at the end and layer on the glaze in rounds so it builds up into that thick, sticky, caramelized crust.

The layering is what separates a good glazed ham from a great one. Most people brush the glaze on once and call it done, but I brush it on two to three times during that final stretch so each layer melts into the last.

I always buy bigger than I think I need, and honestly that is the whole point. You want leftovers. Ham sandwiches the next day, ham and bean soup later in the week, ham and cheese sliders for the kids. One ham turns into four or five meals if you plan it right. I highly recommend giving this one a try.

Ingredients and Substitutions

A glazed ham is one of those recipes where the star ingredient does most of the work for you. Here is what I use to make this easy glazed ham recipe:

• Ham – I use a bone-in ham because it stays juicier and has more flavor than boneless. You can go spiral-sliced for convenience or whole if you prefer to carve it yourself. A whole ham holds moisture a little better during cooking. If I go with a non-spiral ham, I score the outside in a diamond pattern so the glaze has somewhere to grip.
• Homemade Glaze – I keep this recipe flexible because I have 3 different glazes on the site and they all work. You need about 1 cup total, which is enough for 2 to 3 rounds of basting.
• Foil – Not an ingredient, but you absolutely need it. Tenting the ham with foil during the first stage keeps moisture trapped so the meat does not dry out.

How to Make a Glazed Ham Recipe

Preheat the oven: I set the oven to 325°F. Low and slow is the approach for the first stage because we are just warming the ham through, not cooking it.

Place in the roasting pan: I set the ham flat side down in a large roasting pan or casserole dish. Flat side down is important because the rounded fatty side faces up and bastes the meat as it renders.

Apply the first round of glaze: If the ham is spiral-sliced, I spoon or brush about a third of the glaze all over the top and into the slices. For a whole scored ham like this one, I work the glaze into the diamond cuts.

Tent and bake: I tent the ham loosely with foil and slide it into the oven. For a 6 to 8 pound ham, I bake for about 90 minutes at 325°F. The general rule is 15 to 17 minutes per pound at this temperature. I use a meat thermometer and I am looking for 140°F internal since the ham is already fully cooked.

Crank the heat and glaze again: Once the ham is nearly at temperature, I remove the foil, brush on another third of the glaze, and increase the oven to 400°F. I bake uncovered for 15 to 20 minutes so the glaze starts to caramelize and turn glossy.

Final glaze: I pull the ham out one more time, brush on the remaining glaze, and return it to the oven for another 10 to 15 minutes. This final round is what gives the ham that thick, lacquered, restaurant-quality finish.

Rest before carving: I cover the ham loosely with foil and let it rest for 20 to 30 minutes. Then I baste one last time using the glaze and pan juices that have collected in the bottom of the roasting pan before carving.

Ham Cooking Times

• 300°F: 18 to 20 minutes per pound, then uncovered at 400°F for 30 to 40 minutes
• 325°F: 15 to 17 minutes per pound, then uncovered at 400°F for 30 to 40 minutes
• 350°F: 13 to 15 minutes per pound, then uncovered at 400°F for 30 to 40 minutes

How Much Ham Per Person

These calculations are based on a bone-in ham:

• 4 to 6 pounds: feeds 6 to 8 people
• 6 to 8 pounds: feeds 8 to 10 people
• 8 to 10 pounds: feeds 10 to 12 people
• 12 to 15 pounds: feeds 15 to 20 people

Serving Suggestions

Easter dinner at our house always starts with a glazed ham at the center of the table, and I build everything else around it. My creamy mashed potatoes go on one side, my easy glazed carrots on the other, and a green bean casserole fills in the corner.

When I have a big crowd, I add scalloped potatoes and my boiled green beans with butter glaze. And if you want dessert on the table too, my French silk pie or homemade apple pie are always crowd favorites. The ham really is the easiest part of the whole meal because once it is in the oven, it practically takes care of itself.

Make-Ahead and Storage

Make-Ahead: I serve glazed ham as soon as it is done resting. If dinner is running behind, I keep it warm in the oven at 225°F covered in foil for up to 1 hour. I also plan my leftovers in advance because one ham feeds my family for days.

How to Store: Once the ham cools, I cover it and keep it in the refrigerator for up to 5 days. Ham freezes well covered for up to 3 months. I thaw it in the refrigerator for about 2 days before reheating.

How to Reheat: I place the ham in a roasting pan, brush on a little fresh glaze, pour in about 2 cups of chicken stock to add moisture, cover with foil, and bake at 350°F for 30 to 45 minutes until warmed through.

More Pork Recipes

• Smoked Pork Shoulder
• St. Louis Style Ribs
• Red Beans and Rice
• Breaded Pork Chops
• Smothered Pork Chops