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Baked Glazed Ham is incredibly easy to prepare and perfect for serving to friends and family this holiday season! Spiral cut ham is flavored with the most incredible glaze made with butter, brown sugar, maple syrup, and more. Invite over whoever you want to impress, and make this seriously satisfying entree!
It’s a tale as old as time. Your in-laws are coming over, and joining them will be your own parents, distant cousins, half siblings, nieces and nephews of all ages, and several family dogs. What’s a home chef to do?! Before you panic and buy family size portions of food from your local chain restaurant, take a breather, and make this super easy (and quite impressive) baked glazed ham!
It’s sweet, it’s savory, and again – it’s impressive! Even the shadiest of extended family members will be reaching for seconds of this spiral cut holiday ham. It’s just too good to resist! I think the glaze is really what makes everyone, including the dogs begging by your feet, drool. Made with a medley of both sweet and savory ingredients, the glaze perfectly compliments the baked meat.
Baked glazed ham is also a wonderful recipe for any novice home chefs, too. The very easy step by step instructions and simple ingredients will always yield a perfectly baked glazed ham, even if it’s your first time making one! No one will be able to tell it’s your first baked glazed ham either with this tried and true recipe. The prep is easy, the steps are hassle-free, and the end results are positively perfect!
Ingredients You’ll Need
For the precise amounts, scroll down to the recipe card below.
The ham itself needs:
- Ham – Precooked spiral cut ham is what you’ll need! It can be bone-in or boneless.
- Orange juice – No pulp, as you don’t want any little pieces of orange in the mix.
The brown sugar glaze calls for:
- Butter – Use salted butter to create that real mouthwatering taste.
- Brown sugar – Can’t find any? Make your own by combining one cup of white sugar with one tablespoon of molasses.
- Maple syrup – Use the real deal, not the artificial pancake syrup in the plastic container.
- Dijon mustard – No ham is ever really complete without a little bit of dijon. Don’t substitute this with plain yellow mustard, it’s not the same!
- Black pepper – Just a pinch of freshly cracked black pepper adds the best flavor.
- Cloves – These are optional, bit highly recommended for the most intense, deep flavor.
How to make Baked Glazed Ham
For detailed instructions, make sure to scroll down to the recipe card below.
Set the oven. Preheat the oven at 325 degrees Fahrenheit.
Prepare the ham and bake. Place ham in a roasting pan with sliced side up. Pour orange juice all over the ham and cover tightly with foil. Bake for 2.5 hours.
Make the glaze. While the ham is baking, make the glaze in a small saucepan.
Baste the ham. Once the ham has baked for 2.5 hours, remove the foil and baste and brush the glaze all over the ham. Return the ham to the oven and baste every 10 minutes for 30 minutes.
Carve the ham. Let the ham rest before creating thin slices and serving.
Storage and reheating instructions
Wrap the ham well as soon as possible after serving. Do not let it sit at room temperature for more than 2 hours. You may keep it for up to 4 days in the fridge or for up to 2 months in the freezer.
To reheat, pop in the microwave with a damp paper towel covering the ham to ensure it retains moisture.
Common questions
My ham came with a glaze – can’t I just use that? I really like to make this simple glaze as I think it adds so much extra flavor and will give you a lovely juicy ham.
I don’t care for orange juice – is there a good substitute? You could use pineapple juice for an excellent alternative. You may even want to add some pineapple rings (use toothpicks) to the outside of the ham.
I would prefer to use a smaller ham – how will I know how long to cook it? The general rule for cook time is 20 minutes per pound of ham. Be sure to cook until the ham reaches an internal temperature of 140 degrees F.
I don’t care for the flavor of cloves with ham, can I leave them out? Yes, some people may prefer cloves because it’s traditional and they enjoy the flavor, but your baked ham will be delicious just with the maple, brown sugar glaze!
Could I use white sugar instead of brown? Yes, substitute the same amount. I just prefer the more caramel flavor of the brown sugar in this recipe, but white sugar will work in a pinch.
What should I serve with baked glazed ham? Keep your side dishes classic with recipes like Garlic Mashed Potatoes and Roasted Delicata Squash.
Use the leftover ham to make some of my favorites
Ham and Cheese Pull Apart Bread
Turkey Sliders (replace with ham)
Pull Apart Sandwiches (replace with ham)
Baked Brown Sugar Ham
Equipment
Ingredients
- 8-10 pound (3629 g) spiral cut ham, precooked bone in or boneless ham
- 1 cup (237 ml) orange juice
Brown Sugar Glaze:
- ½ cup (114 g) salted butter
- ½ cup (110 g) brown sugar
- ¼ cup (81 g) maple syrup
- 1 Tablespoon Dijon mustard
- Pinch of black pepper
- 10 whole cloves, optional
Instructions
- Preheat the oven to 325 °F (163 °C)
- If there is a rind (hard skin) on the ham, remove that outer layer using a sharp knife. Do not remove the fat layer.
- Place ham in a roasting pan, sliced side up.
- Pour orange juice all over the ham. Cover tightly with aluminum foil.
- While the ham is baking, make the glaze: Melt butter, brown sugar, maple syrup, Dijon mustard, and pepper together at medium heat in a small saucepan, stirring until smooth.
- Bake the ham for 2½ hours. Then remove the foil, baste and brush the glaze over the whole ham.
- Return the ham to the oven, uncovered. Then continue to baste every 10 minutes for another ½ hour and right before slicing and serving.
- Check the temperature with a meat thermometer. For food safety, cook ham until the internal temperature reaches 140 °F (60 °C)
- Let the ham rest for a few minutes before creating thin slices and serving at your dinner table.
Yooooo- dont sit on this delectable ham! Make it now! Julie’s flavor combo is perfection. Im typically not a ham girl, but i have been craving salty meats lately and this just hit different. So easy to make and has the perfect balance of sweet and savory. I was like a savage last night eating it, lol. I will fo sho be putting this in my rotation and I suggest you run, not walk, to make this!