Perfect Honey Glazed Ham Recipe with Brown Sugar Crust for Holidays

Let me tell you, the aroma of honey mingling with brown sugar caramelizing on a ham is enough to make anyone’s mouth water. The first time I baked this perfect honey glazed ham with a brown sugar crust, it was a chilly December afternoon, and honestly, the whole house smelled like a cozy holiday dream. I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make a ham that everyone raved about at family dinners. I thought I’d never top her version, but after some tinkering on a rainy weekend, I stumbled upon this recipe. I wish I’d discovered it years ago—because it’s dangerously easy and delivers pure, nostalgic comfort with every slice.

My family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). Whether it’s for holiday dinners, potlucks, or just a special Sunday meal, this perfect honey glazed ham with a brown sugar crust has become a staple in our celebrations. You know what? This recipe is going to brighten up your Pinterest cookie board and your holiday table alike!

After testing it multiple times (in the name of research, of course), it’s clear this ham is a winner—perfectly sweet, juicy, and packed with flavor. Trust me: once you try it, you’ll want to bookmark this one for every festive occasion.

Why You’ll Love This Recipe

Honestly, this perfect honey glazed ham recipe with brown sugar crust isn’t just good—it’s the kind that makes you close your eyes after the first bite. I’ve put it through the paces, tweaking glaze ratios and cooking times, to make sure it comes out juicy and perfectly caramelized every single time.

• Quick & Easy: Comes together in under 30 minutes of prep, perfect for busy holiday schedules or last-minute guests.
• Simple Ingredients: No fancy grocery trips needed; you likely already have the honey, brown sugar, and spices lurking in your pantry.
• Perfect for Holidays: Whether it’s Christmas, Easter, or Thanksgiving, this ham steals the show at any celebration.
• Crowd-Pleaser: Kids and adults alike give it rave reviews—sweet, savory, and irresistibly sticky.
• Unbelievably Delicious: The brown sugar crust crisps up just right while the honey glaze seeps into every crevice, creating that next-level comfort food you crave.

What makes this recipe stand apart is the balance of flavors and textures—the glaze isn’t just a sugary coat; it’s a sticky, golden magic that seeps into the ham’s tender meat. Plus, I’ve found that scoring the ham and brushing the glaze multiple times during baking locks in moisture and layers on flavor like a pro.

This isn’t your average ham recipe. It’s comfort food reimagined—sweet, sticky, and utterly satisfying without the fuss. Perfect if you want to impress guests without spending hours in the kitchen or if you just want a treat that feels like a warm hug on a cold winter night.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most of these are pantry staples, so you can whip this up anytime the mood strikes.

• Pre-cooked bone-in ham (about 8-10 lbs): I recommend a spiral-cut for easy slicing, but a whole ham works great too.
• Honey (½ cup): Look for raw or local honey if you can—it adds a deeper flavor.
• Brown sugar (1 cup, packed): Dark brown sugar is best for that rich molasses note.
• Dijon mustard (2 tablespoons): Adds a subtle tang that balances the sweetness.
• Apple cider vinegar (1 tablespoon): Brightens the glaze and cuts through the richness.
• Ground cinnamon (½ teaspoon): For a warm, festive touch.
• Ground cloves (¼ teaspoon): Use sparingly—this packs a punch!
• Ground black pepper (to taste): Freshly cracked works best.
• Whole cloves (optional, for studding): Classic holiday presentation and extra aroma.

Feel free to swap the apple cider vinegar with fresh orange juice for a fruitier glaze. If you want a dairy-free glaze, this recipe is naturally free of dairy, so no worries there. For a lower-sugar version, try reducing the brown sugar to ¾ cup and adding a little maple syrup for complexity.

Equipment Needed

• Roasting pan with rack: Essential to let the ham cook evenly and let excess fat drip away.
• Basting brush: For applying that luscious honey glaze—silicone brushes hold up well to sticky glazes.
• Sharp knife: To score the ham’s surface (that’s where the magic happens!).
• Meat thermometer: To check the internal temperature and avoid overcooking.
• Aluminum foil: For tenting the ham during resting.

If you don’t have a roasting rack, crumple some foil to create a makeshift rack—I’ve done this plenty of times with great results. A good quality basting brush makes all the difference; cheap brushes tend to shed bristles into the glaze (not fun!).

Preparation Method

1. Preheat your oven to 325°F (165°C). This moderate heat cooks the ham evenly without drying it out.
2. Prepare the ham: Remove the ham from packaging and pat dry with paper towels. If your ham has a thick rind, carefully trim it, leaving about ¼ inch of fat.
3. Score the surface: Using a sharp knife, make shallow diagonal cuts about ½-inch apart across the ham’s surface. Then rotate and score the other way to create a diamond pattern. This helps the glaze soak in and the crust to caramelize beautifully.
4. Stud with cloves (optional): Press whole cloves into the intersections of the diamond cuts for a festive look and extra aroma.
5. Make the glaze: In a bowl, whisk together honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, and black pepper until smooth. It should be thick but spreadable.
6. Place the ham on the roasting rack in your pan, flat side down. Brush a generous layer of glaze all over the ham.
7. Cover loosely with foil and bake for about 1 ½ hours (roughly 15 minutes per pound). This keeps the ham moist.
8. Glaze every 20 minutes: Uncover and brush more glaze on the ham’s surface. This layering builds a sticky, caramelized crust.
9. Remove foil for the last 20 minutes: Let the glaze crisp up without steaming.
10. Check internal temperature: Aim for 140°F (60°C). Don’t overcook—it should be juicy and tender.
11. Rest the ham: Remove from oven and tent with foil. Let rest for 15-20 minutes before slicing. This step helps juices redistribute, keeping the meat moist.
12. Slice and serve: Use the pre-cut spiral slices if applicable, or slice against the grain for maximum tenderness.

Pro tip: Save any leftover glaze and warm it up to drizzle over slices for an extra sweet touch. If the glaze starts to burn, lower the oven temperature slightly next time.

Cooking Tips & Techniques

Here’s what I’ve learned after countless holiday hams. First, don’t rush the glazing process. Brushing multiple layers allows the sugars to build a sticky, flavorful crust that’s the hallmark of this recipe.

Another tip: Always let the ham rest before slicing. You’d be surprised how many people slice too soon and end up with dry meat. The resting phase lets the juices settle back in.

Beware of overcooking! A meat thermometer is your best friend here. Ham is often pre-cooked, so you’re mainly reheating it. Too much heat will dry it out faster than you can say “leftovers.”

When scoring, don’t cut too deep. You want to score the fat, not the meat underneath. This keeps the ham juicy.

Lastly, multitasking pays off—while the ham bakes, you can prep sides or make a quick salad. Just keep an eye on that glaze to avoid burning.

Variations & Adaptations

• Maple Bourbon Glaze: Swap honey for maple syrup and add a splash of bourbon for a smoky, boozy twist.
• Spicy Honey Glaze: Add a pinch of cayenne pepper or red pepper flakes to the glaze for a subtle kick that balances the sweetness.
• Gluten-Free Option: This recipe is naturally gluten-free, but double-check your mustard and vinegar labels to avoid hidden gluten.
• Slow Cooker Version: For a hands-off approach, place the glazed ham in a slow cooker and cook on low for 4-5 hours, glazing halfway through.
• Personal Variation: I once added fresh orange zest and a splash of orange juice to the glaze, which brought a bright citrus note that was a hit at brunch.

Serving & Storage Suggestions

Serve this honey glazed ham warm or at room temperature with your favorite sides like roasted vegetables, mashed potatoes, or a crisp green salad. It pairs beautifully with a dry Riesling or a spiced cider if you’re feeling festive.

Leftovers? Store them in an airtight container in the refrigerator for up to 4 days. To freeze, slice the ham first and wrap tightly in foil or freezer bags; it keeps well for up to 3 months.

Reheat gently in the oven at 275°F (135°C) covered with foil to keep it moist, or microwave slices with a damp paper towel over the top. The glaze flavors deepen overnight, so sometimes cold slices the next day are just as delightful!

Nutritional Information & Benefits

This perfect honey glazed ham is a rich source of protein, providing about 28 grams per 3-ounce serving. Honey and brown sugar add natural sugars, so enjoy in moderation, especially if watching sugar intake. The spices like cinnamon and cloves bring antioxidants, adding subtle health perks.

This recipe is naturally gluten-free and dairy-free, making it a fit for many dietary needs. The ham provides essential minerals like zinc and iron, important for immune health and energy. From a wellness perspective, swapping heavy cream sauces for this lightly sweet glaze keeps things lighter but still indulgent.

Conclusion

If you’re looking for a show-stopping holiday centerpiece that’s sweet, sticky, and packed with nostalgic flavor, this perfect honey glazed ham with brown sugar crust is your go-to. It’s easy enough for busy cooks but impressive enough to make your family feel truly special.

Feel free to customize the glaze and spices to suit your taste buds. I love this recipe because it’s flexible, reliable, and brings everyone to the table with smiles.

Give it a try this season, and don’t be shy—leave a comment to share your tweaks or stories. You’re going to want to make this one again and again. Happy cooking and happy holidays!

FAQs About Perfect Honey Glazed Ham with Brown Sugar Crust

Can I use a fresh ham instead of pre-cooked?

Fresh ham requires longer cooking and different preparation. This recipe works best with pre-cooked or spiral-cut ham to ensure juiciness and proper glazing time.

How long can I keep leftover ham?

Store leftovers in the fridge up to 4 days or freeze slices for up to 3 months. Always wrap well to prevent drying out.

Can I make this recipe ahead of time?

You can prepare the glaze and score the ham a day ahead. Store uncovered in the fridge and glaze just before baking for best results.

What can I use instead of Dijon mustard?

Yellow mustard or whole grain mustard work as substitutes, though Dijon adds the smoothest tang.

How do I prevent the glaze from burning?

Brush the glaze on gradually and keep the oven at a moderate temperature (325°F). Cover with foil during most of the bake, removing it only near the end for caramelization.

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