Last Easter, I made my first Tangy Honey-Glazed Ham and honestly? I was terrified I'd mess it up. Emily kept peeking into the oven asking "Is it ready yet?" while I stressed about whether the glaze would actually caramelize or just burn (spoiler: it turned out AMAZING).
Here's the thing about honey glazed ham – it sounds fancy, but it's actually one of those recipes that makes you look like a culinary genius without the stress. The sweet honey, tangy pineapple juice, and hint of orange create this incredible glaze that makes everyone at the table go quiet for a few seconds (you know, that good kind of quiet where people are too busy eating to talk).
If you're looking for more show-stopping main dishes, you'll want to check out my Southern Fried Chicken Recipe – another crowd-pleaser that's simpler than it looks!
Jump to:
- Why You'll Love This Honey Glazed Ham Recipe
- Ingredients For Glazed Ham Recipe
- How To Make Tangy Honey-Glazed Ham
- Storage and Reheating For Your Baked Ham With Honey Glaze
- Tips and Variations For The Best Honey Glazed Ham
- Frequently Asked Questions About Tangy Honey-Glazed Ham
- Recipes You May Like
- Conclusion
- Tangy Honey-Glazed Ham
Why You'll Love This Honey Glazed Ham Recipe
- Holiday-ready presentation: That glossy, caramelized exterior looks like something from a magazine (but took way less effort)
- Perfectly balanced flavors: The brown sugar and honey bring sweetness while the Dijon mustard and orange add tang
- Feeds a crowd: One 10-pound ham serves 20 people, making it perfect for family gatherings
- Mostly hands-off cooking: Just baste every 20-30 minutes while the oven does the work
- Amazing leftovers: Trust me, ham sandwiches and omelets never tasted so good
- Works year-round: Don't save this just for Easter – it's fantastic for Christmas, Thanksgiving, or Sunday dinner
Ingredients For Glazed Ham Recipe
For the Ham:
- 1 (10 pound) fully-cooked, bone-in ham
For the Glaze:
- 1 ¼ cups packed dark brown sugar
- ⅓ cup pineapple juice
- ⅓ cup honey (or more if you want it extra sweet)
- ⅓ large orange (squeezed for juice)
- 2 tablespoons Dijon mustard
- ¼ teaspoon ground cloves
- 1 ½ teaspoons lemon juice (optional, but I always add it)
Quick note: I learned the hard way to buy a fully-cooked ham for this recipe. My first attempt involved a raw ham and... yeah, let's not talk about that disaster!
How To Make Tangy Honey-Glazed Ham
Prep the Ham:
- Take your ham out of the fridge about 30 minutes before cooking so it comes to room temperature.
- Preheat your oven to 325°F.
- Remove any packaging and place the ham in a large roasting pan (I use a disposable aluminum one for easier cleanup).
- If you want that picture-perfect look, score the surface of the ham in a diamond pattern about ¼-inch deep. This step is optional, but it helps the glaze get into all those nooks and crannies.
Make the Glaze:
- In a medium saucepan over medium heat, combine the brown sugar, pineapple juice, honey, juice from the orange, Dijon mustard, and ground cloves.
- Whisk everything together and bring it to a gentle simmer. Cook for about 3-4 minutes until the sugar dissolves completely.
- Remove from heat and stir in the lemon juice. The mixture should be smooth and pourable (kind of like warm syrup).
Bake and Glaze:
- Brush about one-third of the glaze all over the ham, making sure to get it into any scored areas.
- Cover the ham loosely with aluminum foil and place it in the oven.
- Bake for approximately 15-18 minutes per pound. For a 10-pound ham, this means 2.5-3 hours total.
- Every 20-30 minutes, remove the ham from the oven and baste it with more glaze. I set a timer on my phone because I always forget otherwise!
- During the last 30 minutes of cooking, remove the foil so the glaze can caramelize and get that gorgeous golden-brown color.
- The ham is done when it reaches an internal temperature of 140°F (use a meat thermometer inserted into the thickest part, not touching the bone).
The Final Touch
- Once the ham is done, let it rest for 15-20 minutes before slicing. This gives the juices time to redistribute (I know it's tempting to cut into it right away, but patience pays off here).
- Warm up any remaining glaze and drizzle it over the sliced ham before serving.
Emily always asks if she can have the first slice, and honestly, I can't blame her. That crispy, caramelized edge is THE BEST part!
Storage and Reheating For Your Baked Ham With Honey Glaze
Store leftover honey baked ham in an airtight container in the refrigerator for 3-5 days. I slice mine before storing because it makes grabbing pieces for sandwiches so much easier.
To reheat, place slices in a baking dish with a splash of water or leftover glaze, cover with foil, and warm at 325°F for about 10-15 minutes. The microwave works too, but it won't give you that same texture.
Want to freeze it? Wrap portions tightly in plastic wrap, then aluminum foil. It'll keep for up to 2 months. Thaw overnight in the fridge before reheating.
Pro tip: Save that ham bone! It makes the BEST soup base. I throw it in my slow cooker with beans and vegetables for an easy weeknight dinner.
Tips and Variations For The Best Honey Glazed Ham
Glaze Variations:
- Swap the pineapple juice for apple cider for a fall-inspired version
- Add a tablespoon of bourbon or rum to the glaze (adults only!)
- Mix in some minced garlic if you want a savory kick
- Try maple syrup instead of honey for a different sweetness
Cooking Tips:
- Don't skip the scoring! It really does help the glaze penetrate better
- If your glaze starts to get too dark, tent the ham with foil
- Baste frequently – this is what creates that incredible sticky coating
- Use a roasting pan with a rack if you have one; it helps the heat circulate
Serving Suggestions:
- Serve with my Honey Glazed Carrots for a coordinated sweet theme
- Pair with Roasted Asparagus with Parmesan for a fresh vegetable side
- Make sliders with leftover ham on Hawaiian rolls – game changer!
One time I forgot to add the Dijon mustard and the glaze was just too sweet. That little bit of tang from the mustard and lemon juice really balances everything out, so don't skip it!
Frequently Asked Questions About Tangy Honey-Glazed Ham
Plan for approximately 15-18 minutes per pound at 325°F. A 10-pound ham typically takes 2.5-3 hours, basting with glaze every 20-30 minutes.
Yes! Maple syrup works beautifully as a 1:1 substitute for honey, creating a slightly different but equally delicious flavor profile.
Scoring is optional but recommended. It helps the glaze penetrate deeper and creates an attractive presentation with caramelized edges.
Store leftover ham in an airtight container for 3-5 days in the refrigerator, or freeze for up to 2 months for longer storage.
Recipes You May Like
- Old Fashioned Baked Macaroni and Cheese – The perfect creamy side dish for your ham dinner
- Dairy-Free Mashed Potatoes – Fluffy and delicious, works great alongside glazed ham
- Brussels Sprouts with Bacon – Another crowd-pleasing side that pairs beautifully with ham
Conclusion
This Tangy Honey-Glazed Ham has become my go-to recipe for any time I need to feed a crowd without spending all day in the kitchen. The combination of sweet honey, tangy pineapple juice, and warm spices creates a glaze that makes everyone ask for the recipe (which I'm always happy to share).
The best part? Most of the cooking time is hands-off. You just baste it every 20-30 minutes and let the oven work its magic. Even if you've never made a glazed ham recipe before, you can totally do this!
Go ahead and give it a try for your next holiday gathering or Sunday dinner. I promise you'll get compliments, and you might just start a new family tradition like we did. Don't forget to save the recipe to Pinterest so you can find it when you need it!
Tangy Honey-Glazed Ham
Equipment
- Roasting Pan
- Basting Brush
- Meat Thermometer
Ingredients
- 1 fully-cooked, bone-in ham 10 pound
- 1 ¼ cups dark brown sugar packed
- ⅓ cup pineapple juice
- ⅓ cup honey or more to taste
- ⅓ large orange juiced
- 2 tablespoons Dijon mustard
- ¼ teaspoon ground cloves
- 1 ½ teaspoons lemon juice or to taste, optional
Instructions
- Preheat oven to 325°F (165°C). Remove ham from packaging and place in a roasting pan.
- In a medium saucepan, combine brown sugar, pineapple juice, honey, orange juice, Dijon mustard, ground cloves, and lemon juice. Heat over medium heat, stirring until sugar dissolves and mixture is well combined.
- Brush half of the glaze over the ham, coating all sides.
- Bake ham for approximately 2.5 to 3 hours (15-18 minutes per pound), basting with remaining glaze every 20-30 minutes.
- Ham is done when internal temperature reaches 140°F (60°C). The glaze should be caramelized and golden.
- Let ham rest for 10-15 minutes before slicing. Serve with any remaining glaze from the pan.
