Easy Apple Cider Ham Glaze

Finding the perfect glaze for your holiday ham can feel overwhelming, especially when you’re juggling all the other dishes that need your attention. Between timing the sides just right and making sure everything comes together for that special family dinner, the last thing you want is a complicated glaze recipe that adds stress to your day.

That’s where this apple cider ham glaze comes in handy. It uses ingredients you probably already have in your pantry, takes just minutes to whisk together, and gives your ham that sweet and tangy flavor that’ll have everyone asking for seconds.

What Kind of Ham Should I Use?

For this recipe, you’ll want to grab a bone-in spiral-sliced ham from your grocery store’s meat section. The spiral cuts are perfect because they allow the glaze to seep into all those little crevices, giving you maximum flavor in every bite. Most spiral-sliced hams are already pre-cooked, which makes your job much easier since you’re really just heating it through and adding that sweet apple cider glaze. Look for a ham that’s around 8-12 pounds to feed a crowd, and don’t worry too much about the brand – the glaze is going to be the star of the show here.

Options for Substitutions

This glaze is pretty forgiving, so here are some swaps you can make if needed:

• Apple cider: If you don’t have apple cider, apple juice works just fine – it’s a bit sweeter but still gives that apple flavor. You could also use white grape juice or even orange juice for a citrus twist.
• Brown sugar: White sugar mixed with 2 tablespoons of molasses makes a good substitute, or you can use maple syrup (reduce the liquid slightly since syrup is thinner than sugar).
• Dijon mustard: Yellow mustard works in a pinch, though it’s milder. Whole grain mustard adds nice texture if you have it on hand.
• Honey: Maple syrup or corn syrup can step in for honey. If using maple syrup, you might want to add just a touch more mustard to balance the sweetness.
• Spiral-sliced ham: Any bone-in ham works, but if it’s not pre-sliced, you’ll want to score it in a diamond pattern before glazing. Fresh ham will need much longer cooking time than pre-cooked.

Watch Out for These Mistakes While Cooking

The biggest mistake when glazing ham is applying the glaze too early, which causes it to burn and turn bitter – wait until the last 30-45 minutes of cooking time to start brushing on your apple cider glaze.

Another common error is not scoring the ham properly or removing too much of the outer layer, so make shallow cuts in a diamond pattern about ¼ inch deep to help the glaze penetrate without drying out the meat.

To prevent your glaze from becoming too thick or burning, keep it warm on the stove over low heat and thin it out with a splash of the reserved apple cider if it starts to get sticky.

Finally, don’t skip using a meat thermometer – your ham should reach an internal temperature of 140°F, and remember that spiral-cut hams are already cooked, so you’re really just heating through and adding that delicious glaze.

What to Serve With Apple Cider Ham?

This sweet and savory glazed ham is perfect for holiday dinners and pairs beautifully with classic sides like creamy mashed potatoes and roasted Brussels sprouts or green beans. The apple cider glaze has a lovely sweetness that goes great with tangy cranberry sauce and buttery dinner rolls for soaking up all those good flavors. I love adding some roasted root vegetables like carrots, parsnips, or sweet potatoes to round out the meal, and a simple mixed greens salad helps balance out all the rich, hearty dishes. Don’t forget to save some of that delicious glaze to drizzle over your sides too!

Storage Instructions

Refrigerate: Your glazed ham will keep beautifully in the fridge for up to 5 days when wrapped tightly in foil or stored in an airtight container. I like to slice off what we need for dinner and keep the rest of the ham intact – it stays moister that way.

Freeze: You can freeze leftover ham for up to 3 months, though I find it’s best to slice it first and freeze in meal-sized portions. Wrap the slices well in freezer paper or vacuum-sealed bags to prevent freezer burn.

Warm Up: To serve leftover ham, gently warm it in a 325°F oven covered with foil until heated through, about 10-15 minutes depending on the portion size. You can also warm individual slices in the microwave on medium power, but the oven method keeps it from drying out.

Preparation Time	10-15 minutes
Cooking Time	75-90 minutes
Total Time	85-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 7500-11500
• Protein: 800-1200 g
• Fat: 520-830 g
• Carbohydrates: 350-450 g

Ingredients

For the ham:

• 8 to 12 lb bone-in spiral sliced ham (thawed if frozen, room temperature before baking)

For the cider glaze:

• 1 1/2 cups apple cider, separated (I use Martinelli’s for consistent sweetness)
• 1/2 tsp freshly cracked black pepper (freshly ground preferred)
• 2 tbsp dijon mustard (for tangy depth)
• 1 1/2 cups brown sugar (packed)
• 1/4 cup honey (adds glossy finish to glaze)
• 1/2 tsp fine sea salt

Step 1: Prepare the Apple Cider Glaze

• 1 cup apple cider
• 1 1/2 cups brown sugar
• 1/4 cup honey
• 2 tbsp dijon mustard
• 1/2 tsp fine sea salt
• 1/2 tsp freshly cracked black pepper

In a medium saucepan, combine 1 cup of the apple cider with the brown sugar, honey, Dijon mustard, salt, and pepper.

Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the mixture thickens and reduces by about one-third.

The glaze should coat the back of a spoon and have a rich, glossy appearance.

Remove from heat and set aside to cool slightly.

I like to make this glaze while the ham is coming to room temperature—it saves time and the flavors meld beautifully.

Step 2: Prepare the Ham and Oven

• 8 to 12 lb bone-in spiral sliced ham
• 1/2 cup apple cider

Preheat your oven to 350°F (175°C).

Place the room-temperature ham in a large baking dish, cut-side down.

Pour the remaining 1/2 cup of apple cider into the bottom of the pan—this will keep the ham moist and create flavorful pan drippings as it bakes.

Step 3: First Glazing and Covered Baking

• glaze from Step 1

Brush about half of the glaze from Step 1 evenly over the surface of the ham, getting into the spiral cuts as much as possible.

Cover the baking dish tightly with foil to prevent the ham from drying out.

Bake for 1 to 1 1/2 hours, depending on the size of your ham—you’re aiming for the internal temperature to reach around 140°F (60°C).

Step 4: Uncover and Build the Caramelized Crust

• remaining glaze from Step 1

Remove the foil carefully—watch out for the steam!

Brush about one-third of the remaining glaze over the ham.

Return to the oven, uncovered, and bake for 15 minutes to allow the glaze to start caramelizing.

Remove the ham, brush with half of what’s left of the glaze, and return to the oven for another 5-10 minutes until the ham reaches 140°F (60°C) if it hasn’t already.

I find that building the glaze in layers creates a much richer, more complex crust than applying it all at once.

Step 5: Final Glaze and Optional Broiling

• remaining glaze from Step 1
• pan drippings from baking

Remove the ham from the oven one final time.

Brush the last bit of glaze mixed with the pan drippings—these flavorful drippings add incredible depth—over the top and sides.

For a deeper caramelized finish and slight charring on the edges, place the ham under the broiler for 5-7 minutes, watching carefully to prevent burning.

If you prefer a softer glaze, skip the broiler step.

Step 6: Rest and Serve

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

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

The glaze will also set slightly, giving you a beautiful, glossy finish on each slice.