This glazed ham is a classic centerpiece for any holiday table, especially Thanksgiving. The recipe uses a fully cooked, spiral-cut ham that is gently heated in the oven and basted with a sweet and tangy glaze. It's a straightforward main course that looks impressive on the table.
Making a beautiful holiday ham doesn't have to be complicated. This version comes together with minimal hands-on time, freeing you up to focus on side dishes. The simple glaze of apricot, honey, and mustard creates a flavorful, caramelized crust that complements the savory ham.
Why this works
- Bringing the ham to room temperature before baking promotes even heating from the edge to the bone.
- Applying the glaze in three stages builds a deep, caramelized crust without burning the sugars.
- Using a foil-lined pan is a key step for easy cleanup, as the sugary glaze can be difficult to remove once baked on.
Ingredients you'll need
- Spiral-Cut Ham: Choose a fully cooked, bone-in ham. The pre-cut slices make serving simple and help the glaze flavor the meat throughout.
- Apricot Preserves: This gives the glaze its fruity base. If you don't have apricot, peach preserves or orange marmalade are good substitutes.
- Dijon Mustard: The mustard adds a sharp, tangy flavor that balances the sweetness of the honey and sugar. Whole-grain mustard also works well.
- Brown Sugar: You can use either light or dark brown sugar. Dark brown sugar will contribute a more pronounced molasses flavor to the glaze.
Exact quantities are in the recipe card below.
How to make it
Step 1: Prepare the Ham and Glaze
First, let your ham sit at room temperature to take the chill off. While it rests, prepare the simple glaze by simmering apricot preserves, honey, brown sugar, mustard, and butter in a small saucepan.
Step 2: First Bake
Place the ham in a foil-lined roasting pan, brush it with some of the glaze, and cover it tightly with more foil. Bake it at a low temperature until it's warmed through.
Step 3: Finish with High Heat
To get that beautiful caramelized crust, increase the oven temperature. Brush the ham with the remaining glaze in two separate applications, baking for a short time after each one until the surface is glossy and browned.
Step 4: Rest and Serve
Let the finished ham rest on a carving board for at least 15 minutes. This allows the juices to redistribute for a tender, moist result. Strain the pan drippings to use as a sauce for serving.
Serve it with
This ham is a great main course for a holiday feast. Serve it alongside Classic Thanksgiving Stuffing and a fresh Thanksgiving Salad.
Storage and reheating
Store leftover ham tightly wrapped in foil or in an airtight container in the refrigerator for 3 to 4 days. For longer storage, you can freeze slices for up to 2 months. Reheat slices gently in a covered skillet with a splash of water or broth, or in the microwave.
FAQ
Do I have to use a spiral-cut ham?
A spiral-cut ham is convenient because it's pre-sliced and the glaze can get between the slices. You can use an uncut ham, but you may want to score the surface in a diamond pattern to help the glaze adhere.
How much ham do I need per person?
A good guideline is about 1/2 to 3/4 pound per person for a bone-in ham. This accounts for the weight of the bone and ensures enough for leftovers.
Can I make the glaze ahead of time?
Yes, you can prepare the glaze up to 3 days in advance. Store it in an airtight container in the refrigerator and gently warm it on the stovetop before using.
