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.
Ingredients
- 6-8 pound whole non-spiralized ham, Bone-In
- 1 cup homemade ham glaze, Pick one> pineapple ham glaze, my honey ham glaze, or my brown sugar ham glaze
Instructions
- Preheat the oven to 325°.
- Place the ham flat flesh side down in a 13x9 casserole dish or large roasting pan.
- If the ham is spiralized, generously spoon on or brush on a ¼ cup of glaze all around the top of the ham. See chef notes above if it is not spiralized.
- Tent the ham and bake at 325° for 90 minutes for a 6–8-pound ham.
- Uncover the ham, spoon on or brush on an additional ¼ cup of glaze all around the top of the ham and bake at 400° for 30-40 minutes or until lightly browned on top.
- Cover the ham and rest for 20-30 minutes before basting one more time using the glaze and juices in the bottom of the pan before serving.
Notes
The single most important thing with glazed ham is patience at the end. I know it is tempting to pull it out as soon as it looks good, but those extra 10 to 15 minutes of caramelization at 400°F are what take the glaze from sticky liquid to a thick, glossy, caramelized crust. Trust me on this one.
Use a meat thermometer: Ham is pre-cooked, so you are just reheating it to 140°F. Without a thermometer, it is easy to overshoot and dry it out. I leave a probe thermometer in the thickest part of the meat and check it periodically.
Spiral vs non-spiral: Spiral-sliced hams are convenient and let the glaze get between the slices, but they can dry out faster because of all those cuts. If I am using spiral, I baste a little more frequently. Non-spiral holds moisture better and I carve it myself after resting.
Score for flavor and looks: If I am using a non-spiral ham, I cut a diamond pattern with lines about 1" inch apart and about 1/4" inch deep all over the surface, except the flat flesh side. This is not just for appearance. The glaze settles into those channels and caramelizes, giving you flavor in every bite.
Do not skip the rest: Those 20 to 30 minutes of resting let the juices redistribute through the meat. If I carve too early, the juices run out onto the cutting board instead of staying in the ham.
Smoking option: I sometimes smoke the ham at 275°F for about 15 to 17 minutes per pound until it hits 140°F internally. It adds a deeper, smokier flavor that pairs really well with a sweeter glaze. Check out my cured and smoked ham for the full process.
Save the bone: A ham bone is liquid gold for soups. I wrap it up and freeze it, then use it later for my ham and lentil soup. It adds incredible depth of flavor.
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.
Nutrition
Serving: 12gCalories: 695kcalCarbohydrates: 8gProtein: 59gFat: 46gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 170mgSodium: 3233mgPotassium: 805mgFiber: 1gSugar: 7gVitamin A: 23IUVitamin C: 4mgCalcium: 28mgIron: 2mg