Best Honey Glazed Spiral Ham Recipe

Here is my go-to honey glazed spiral ham recipe, with a sweet and sticky glaze that creates the perfect coating, and tender meat that practically falls off the bone. Perfect for both special occasions and Sunday dinners.

This ham has become our family’s favorite holiday centerpiece. I always make sure to get a bigger size than needed because everyone loves taking home leftovers. And let’s be honest – ham sandwiches the next day are almost better than the main event, right?

What Kind of Ham Should I Use?

For this recipe, you’ll want to look for a spiral-cut smoked ham with the bone in, which you can find at most grocery stores. These hams come pre-cooked and pre-sliced in a spiral pattern around the bone, making them super convenient for serving. The bone adds extra flavor during heating and helps keep the meat moist. While you might see both “city hams” and “country hams” at the store, stick with a city ham for this recipe – they’re more common and have that classic mild, smoky flavor we’re looking for. When shopping, plan for about 1/2 pound per person if you’re serving it as a main dish, and make sure to check that your ham is labeled “with natural juices” rather than “water added” for the best quality.

Options for Substitutions

Need to make some swaps for this ham recipe? Here are some helpful substitutions you can try:

• Honey: While honey gives the best results, you can swap it with maple syrup or agave nectar. Brown sugar mixed with 2 tablespoons of water works too, though you might need to adjust the sweetness to taste.
• Orange zest and juice: No oranges? Use lemon or tangerine zest and juice instead. For the juice only, you can use store-bought orange juice, but skip the artificial stuff.
• Fresh ginger: If you’re out of fresh ginger, use 1 teaspoon of ground ginger instead. In a pinch, you can also use 1 teaspoon of allspice, though the flavor will be slightly different.
• Ground cloves: Ground cinnamon or nutmeg can work instead of cloves – use the same amount. Or try a mix of both (¼ teaspoon each).
• Spiral ham: This glaze works great on any type of ham, but for best results, stick with a pre-cooked, smoked ham. The spiral cut helps the glaze seep into the meat, but you can use a non-spiral ham and score the surface in a diamond pattern.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking a spiral ham is drying it out – since it’s already fully cooked, you’re really just warming it through while adding flavor. To keep your ham moist, cover it tightly with foil for most of the cooking time, only removing the foil during the last 20-30 minutes to apply the glaze. Another common error is cooking the ham at too high a temperature – stick to 325°F and heat it just until the internal temperature reaches 140°F, using a meat thermometer inserted into the thickest part (but not touching the bone). If you’re glazing too early in the cooking process, the sugars in the honey can burn, so wait until the last 20 minutes to brush on your glaze, applying it in 2-3 layers for the best coverage and caramelization. For the most flavorful results, baste the ham with its own juices every 20-30 minutes during cooking, and let it rest for 15-20 minutes before serving to help retain its juices.

What to Serve With Honey Glazed Ham?

A honey glazed ham calls for classic side dishes that complement its sweet and smoky flavors. Creamy mashed potatoes or sweet potato casserole make perfect partners, soaking up all that delicious ham glaze. For some green veggie options, roasted Brussels sprouts or green beans almondine add a nice crunch and balance to the meal. Since this ham has citrus notes from the orange zest, a fresh spring salad with mandarin segments works really well too. Don’t forget some warm dinner rolls or buttermilk biscuits to round out this crowd-pleasing dinner!

Storage Instructions

Keep Fresh: Leftover ham is a gift that keeps on giving! Place your honey glazed ham in an airtight container or wrap it tightly in aluminum foil, then pop it in the fridge. It’ll stay good for 4-5 days, perfect for sandwiches, omelets, or quick dinner fixes throughout the week.

Freeze: Got more ham than you can handle? Cut it into smaller portions, wrap them well in plastic wrap and foil, then place in freezer bags with the air squeezed out. Your ham will keep nicely in the freezer for up to 2 months. Pro tip: label the bags with the date so you know when to use them!

Reheat: To warm up your ham without drying it out, place it in a baking dish with a splash of water or chicken broth, cover with foil, and heat at 325°F until it reaches 140°F inside. For smaller portions, microwave on medium power with a damp paper towel over the top. The glaze might get a bit sticky, but the flavor will still be there!

Preparation Time	15-20 minutes
Cooking Time	105-120 minutes
Total Time	120-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 200-220 g
• Fat: 150-170 g
• Carbohydrates: 200-250 g

Ingredients

For the glaze:

• 1/2 tsp ground cloves
• 1 tbsp grated ginger (freshly minced for best flavor)
• 1/2 tsp ground black pepper (freshly ground preferred)
• 2 tbsp fresh orange juice
• 1/2 cup honey (I use raw honey for deeper flavor)
• 1 tbsp orange zest (finely grated from fresh orange)

For the ham:

• 1 smoked spiral half ham with bone, 8 lb (room temperature before glazing)

Step 1: Prepare the Glaze and Oven

• 1/2 cup honey
• 1 tbsp orange zest
• 2 tbsp fresh orange juice
• 1 tbsp grated ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground black pepper

While your oven preheats to 325°F, whisk together the honey, fresh orange zest, orange juice, ginger, ground cloves, and black pepper in a bowl until well combined.

The mixture should be smooth and aromatic.

I like to use raw honey here because it adds a more complex, floral sweetness that works beautifully with the citrus and spice—refined honey can taste a bit flat by comparison.

Step 2: Prepare the Ham for Initial Cooking

• 1 smoked spiral half ham with bone, 8 lb

Remove the ham from the refrigerator and let it come to room temperature—this ensures even cooking throughout.

Place the ham fat-side up on a baking sheet and wrap it tightly in foil.

This initial foil wrapping traps steam and keeps the meat moist while it cooks, which is crucial for preventing the ham from drying out during the long baking process.

Step 3: Initial Bake with Foil

Bake the wrapped ham for 1 hour at 325°F.

This allows the ham to heat through gently and evenly without the exterior drying out.

You don’t need to check on it during this time—the foil is doing all the work.

Step 4: Apply Glaze and Continue Baking

• glaze mixture from Step 1

Carefully unwrap the foil from the ham and brush it generously with the glaze mixture from Step 1, making sure to coat all the exposed surfaces.

Return the uncovered ham to the oven and bake for 45 minutes to 1 hour, basting every 15 minutes with the remaining glaze.

This repeated basting builds up a beautiful, caramelized coating and keeps the ham moist.

I’ve found that the spiral-cut nature of the ham means more surface area gets glazed, so don’t skip the basting—it’s what creates that signature sticky-sweet finish.

Step 5: Final Glaze and Rest

Once the ham is fully cooked and the glaze is caramelized (it should look deep golden-brown and sticky), brush it one final time with any remaining glaze from Step 1.

Remove the ham from the oven and let it rest for 10-15 minutes before serving.

This resting period allows the juices to redistribute, keeping the meat tender and moist when you carve it.