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This brown sugar mustard glazed ham is savory, sweet, and so easy to make! A bone-in spiral ham is brushed with a buttery Dijon honey glaze, coated in brown sugar and warm spices, then baked until caramelized and tender. The end result is a deeply flavorful holiday ham that’s moist, juicy, and tastes incredible!
Reader Favorite: ⭐⭐⭐⭐⭐ “This ham was incredible! I made it for Sunday dinner and my whole family kept raving about it. The glaze gets sticky and sweet, and it caramelized beautifully in the oven. My husband literally said it was the best ham he’s ever had and asked me to make it again for Easter. Saving this recipe forever!”
Can I be vulnerable with you for a moment? Two years ago, I made a ham for thanksgiving and I completely butchered it. I mean it was a dry brick. I followed a recipe that I found online and it was just … bad.
So after that holiday disaster, I made it my mission to create the best baked ham recipe possible – one that’s juicy, flavorful, and practically foolproof so you never have to worry about ruining a holiday dinner.
The Best Glazed Ham Recipe You’ll Ever Make
This baked ham recipe DELIVERS on every level. I tested it until it was absolutely perfect – bold flavor in every bite and so tender is just melts off of the bone!
The cooking process is simple. We coat the spiral ham in a quick honey mustard base that helps the seasonings stick to the meat, then coat it in a sweet and savory spice blend. Bake it low and slow and then coat it in a orange brown sugar glaze (the best part).
The result? A caramelized, flavor-packed ham that comes out perfect every time so you don’t have to relive my tragic Thanksgiving ham situation😂
Recipe Overview
- 🥒 Prep Time: 1 hour and 20 mins
- 🍳 Cook Time: 2 hours and 30 mins
- 👥 Serves: 12-16
- 🍖 Best ham to buy: Look for a fully cooked, spiral cut bone-in ham. Boneless Spiral-cut hams are fine, just be mindful not to overcook them as they dry out easily.
- 🔥 Cook Method: Glaze, Bake, Glaze again and Bake until it’s caramelized and juicy!
- 🥣 Flavor Profile: Sweet and Savory, Subtly Spiced
- ⭐ Difficulty: Easy
Table of contents
What Kind Of Ham Should I Buy?
Go for bone-in if you can
I almost always recommend a bone-in ham. The bone helps keep the meat juicy while it bakes and adds so much flavor (boneless . It’s a small detail, but it makes a big difference in the final result. Bone-in hams also tend to have a richer, more traditional texture compared to boneless ham, which can sometimes be a bit dense and have a bit of a spongy texture.
Spiral-cut Ham vs. Whole Uncut Ham
Spiral hams are super convenient because they’re already sliced and easy to serve. Plus, you can brush glaze down between the layers so every bite is flavorful. If you’re using an uncut ham, it tends to stay a little more moist but requires more prep (removing the rind and scoring etc).
Pro Tip: Choose a good quality ham! Not all hams are created equal. You’ll definitely notice the difference between a bargain ham and a higher-quality one from a butcher or specialty market. If you’re making this for a holiday or special dinner and your budget allows, it’s worth splurging a little.
Main Ingredients
(Full list of ingredients are in the recipe card below)
- Spiral-Cut Bone-In Ham (fully cooked) makes this recipe incredibly easy because the slices are already cut, allowing the glaze to soak into every layer.
- Brown Sugar is used in the seasoning blend as well as the glaze. It not only adds sweetness – as the ham bakes, it caramelizes in the oven, creating that glossy sticky coating.
- Honey and Dijon Mustard create the base of the glaze. Honey adds sweetness while Dijon mustard brings balance and depth. I prefer using the grainy dijon mustard as it adds a bit more tang and texture.
- Orange Marmalade adds sweetness to the glaze, balancing the richness of the meat and giving the glaze that shiny, glossy finish.
- Chicken Bouillon Paste is the secret ingredient. It deepens the savory flavor and balances the sweetness of the glaze.
- Cajun seasoning, mustard powder, garlic powder, onion powder, and Chinese five spice adds warmth and complexity. It’s sold at most local grocery stores and really makes this recipe stand out by adding a deep spiced flavor. If you don’t have it, you can also use a mix of allspice and clove.
How To Make This Glazed Ham Recipe
Step 1: Prep the ham. Let the ham come to room temperature. Preheat oven to 325°F and place the spiral cut ham on a wire rack set in a baking dish. Whisk together the honey mustard mixture and combine the brown sugar seasoning blend.
Step 2: Season the ham. Pour pineapple juice into the bottom of the pan. Brush the ham all over (and between the slices) with the honey mustard mixture, then coat with the brown sugar spice blend. Cover with aluminum foil – this ensures a moist ham.
Step 3: Bake and make the glaze. Bake the ham for 10–11 minutes per pound until the internal temperature reaches 115°F. Meanwhile, simmer pineapple juice, brown sugar, orange marmalade, and Dijon mustard until thick, syrupy consistency akin to maple syrup, then stir in butter and lemon juice.
Step 4: Glaze and finish baking. Increase oven temperature to 425°F, brush the ham with the glaze, and bake until it reaches 140°F, glazing every 10 minutes until caramelized.
Tips For Success
- Don’t overbake the ham! The ham is already fully cooked, so you’re really just warming them through. Bake until the internal temperature reaches 140°F to keep it juicy.
- Glaze in layers. Add the glaze gradually during the final bake instead of all at once. Layering the glaze helps build that beautiful sticky, caramelized crust.
- Don’t skip the foil! Covering the ham with foil during the first bake traps moisture and prevents it from drying out.
Serving Brown Sugar Mustard Glazed Ham
Serve with the traditional Sunday dinner sides – mashed potatoes or candied yams, green bean casserole, creamed corn, and some Hawaiian sweet rolls! Browse more side dishes here!
Storing, Freezing, and Reheating
Storing: Leftover glazed ham will keep well in the refrigerator for 5 to 6 days when stored in an airtight container.
Freezing: If you’d like to store it longer, ham freezes beautifully for up to 4 months. Wrap the pieces tightly in plastic wrap, then place them in a freezer-safe zip-top bag to help prevent freezer burn. When you’re ready to use it, thaw the ham overnight in the refrigerator.
Reheating:
To reheat, place the ham in a roasting pan with a small splash of water, cover it with foil, and warm it in a 325°F oven for about 20-30 minutes, or until heated through. If the ham is already sliced, you can also reheat individual portions in the microwave for a quick option.
Recipe FAQs
No. Fully cooked hams are already safe to eat, so you’re really just reheating them.
A good rule of thumb is ½ pound of bone-in ham per person. An 8–10 pound spiral ham will usually feed about 12–16 people, depending on portion size.
Cook the ham at 325°F for 10–12 minutes per pound, until the internal temperature reaches 115 F. Then increase oven heat to 425 degrees F to allow the glaze to caramelize, until the internal temperature is 140 degrees F, about an additional 30-40 minutes.
Yes! Just keep in mind that a whole ham is much larger (often 16–20 pounds), so the cooking time will be longer. Follow the same method and bake it at 325°F for about 10–11 minutes per pound. If your ham isn’t spiral-cut, I recommend removing the rind and scoring the fat in a diamond pattern before adding the seasonings and glaze. This helps everything soak into the meat and creates that beautiful caramelized crust as it bakes.
Cover the ham with foil while it bakes and add a little liquid (like pineapple juice, chicken broth, or water) to the bottom of the pan. This helps create steam and keeps the ham moist.
More Holiday Mains
Main Course
Thanksgiving Chicken
Thanksgiving
Herb Roasted Turkey with Citrus Gravy
Main Course
Bourbon Maple Glazed Ham
Main Course
Mississippi Pot Roast
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Brown Sugar Mustard Glazed Ham
Ingredients
- 8-10 lb Fully Cooked Bone In Spiral Cut Ham
- 1/2 cup Salted Butter, (melted)
- 1/4 cup Whole Grain Dijon Mustard
- 1/2 cup Honey
- 1 tsp Chicken Bouillon Paste
- 1 cup Pineapple Juice, (for the bottom of the pan)
Ham Seasonings
- 1 cup Brown Sugar
- 1 1/2 tbsp Cajun Seasoning
- 1 tbsp Onion Powder
- 1 tsp Ground Mustard
- 1 tsp Garlic Powder
- 1 tsp Chinese Five Spice, (or mix together 1/2 tsp ground cloves and 1/2 tsp allspice)
Brown Sugar Mustard Glaze
- 2 cups Pineapple Juice
- 2 tbsp Whole Grain Dijon Mustard
- 1 cup Brown Sugar
- 1/2 cup Orange Marmalade
- 1/4 tsp Chinese Five Spice , (or 1/4 tsp ground cloves)
- 4 tbsp Salted Butter
- 1 tbsp Lemon Juice
Instructions
- Take the ham out of the refrigerator about 1 hour before baking and let it sit at room temperature. Allowing the ham to warm up slightly helps it cook more evenly throughout.
- Take the ham out of its packaging and discard any glaze packet or plastic disk covering the bone. Cover the bottom of a roasting pan with aluminum foil – this makes for easier clean up (the juices can caramelize during baking and can burn and stick to the bottom of the pan). Place a wire rack into a roasting pan or a large, deep baking dish and place the ham onto the wire rack. 8-10 lb Fully Cooked Bone In Spiral Cut Ham
- We're going to bake the ham on the center rack so remove the top rack so that the roast fits into the oven. Preheat the oven to 325 degrees F.
- In a small bowl, combine honey, dijon mustard, melted butter, and chicken bouillon paste. Whisk together until smooth. 1/2 cup Honey 1/4 cup Whole Grain Dijon Mustard 1/2 cup Salted Butter 1 tsp Chicken Bouillon Paste
- In a separate bowl, mix together ham seasoning blend – brown sugar, cajun seasoning, ground mustard, onion powder, garlic powder, and chinese five spice. 1 cup Brown Sugar 1 1/2 tbsp Cajun Seasoning 1 tsp Ground Mustard 1 tbsp Onion Powder 1 tsp Garlic Powder 1 tsp Chinese Five Spice
- Pour 1 cup of pineapple juice on the bottom of the pan. Using a pastry brush, coat the ham liberally with the honey mustard mixture, making sure to get in between the each slice of meat and all around the ham. Then add the seasoning blend between each slice and coat all around the ham. Place ham onto the roasting rack, cut side down, and cover with a piece of aluminum foil on top (this ensures a tender, moist ham). Bake for 10-11 minutes per pound (I used a 10 lb bone in spiral cut ham, so I baked it for 2 hours ~ 120 mins), until the internal temperature of the ham reaches 115 degrees F. 1 cup Pineapple Juice
- While the ham bakes, make the glaze. Combine pineapple juice, brown sugar, orange marmalade, dijon mustard, and Chinese five spice in a small saucepan over medium heat. Bring to a boil and cook for 15-20 minutes, until it has a syrupy consistency, akin to maple syrup. Stir in butter and lemon juice and reduce heat to low and summer for another 10 minutes. Remove from heat and set aside to cool. It'll thicken more as it cools down. 2 cups Pineapple Juice 1 cup Brown Sugar 1/2 cup Orange Marmalade 2 tbsp Whole Grain Dijon Mustard 1/4 tsp Chinese Five Spice 4 tbsp Salted Butter 1 tbsp Lemon Juice
- Remove from the oven and increase heat to 425 degrees F. Add a layer of the glaze around the ham. Once the oven reaches 425 degrees F, continue to bake until the internal temperature of ham reaches 140 degrees F, coating with the remaining glaze every 10-15 minutes.
- Remove ham from the oven and let it rest for 15 minutes. Slice ham from off of the bone and serve with any remaining glaze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! I would love a list of ham-brand recommendations as I have been dissatisfied with the mostly grocery store hams I have tried throughout the years – I’m willing to order a ham online- this recipe looks so delicious and I want to serve it for Easter brunch.
Hi Laurie! I actually purchased my ham from Walmart – a bone in fully cooked spiral ham and it was super tender! If you’re looking for more luxury, I’ve heard amazing things about Snake River Farms and Honey Baked Ham!
I bought a Smithfield ham from Wal Mart and so look forward to making this glaze recipe. Happy Easter!
You’re gonna love this recipe! Happy Easter to you too!
This ham was incredible! I made it for Sunday dinner and my whole family kept raving about it. The glaze gets sticky and sweet, and it caramelized beautifully in the oven. My husband literally said it was the best ham he’s ever had and asked me to make it again for Easter. Saving this recipe forever!