Thanksgiving Honey Glazed Ham – Perfect for Serving a Crowd

Gosh, I Love This Ham (and You Will Too)

Okay, so every Thanksgiving, there’s this battle royale over what ends up on the table at my house. Turkey or ham? (Who decided you can’t have both anyway?) I’m Team Ham through and through—mostly because of this honey glazed ham. One time, my uncle tried to sneak a bit before I’d finished glazing, and let’s just say the dog got luckier than he did. I’ve made this for more family dinners than I can count. It’s sweet, juicy, and never dry—plus, a total lifesaver if you’re feeding a gang. And it smells like you actually accomplished something in the kitchen, which is always a win, right?

Why I Keep Coming Back To This Recipe

I make this when my family won’t stop hinting about how last year’s ham was “life-changing” (their words, not mine). The caramelized crust is one of those things that people try to pick off when they think I’m not looking. And I’ve tried those store-bought glazes you get with some hams—nah, not even close. I also adore that it basically cooks itself, giving me time to, I dunno, actually have a glass of wine and catch my breath. (Though the stickiness drives me a tad mad sometimes—honey, why you gotta be so clingy?)

Gather Your Ingredients (& a Couple Swaps If You Forget Something)

• 1 big ol’ fully cooked, bone-in ham (6–8 pounds—honestly, I get whatever’s on offer; my grandmother swears by Smithfield, but I think anything’s fine)
• 1 generous cup of honey (I sometimes use maple syrup if I’m running low)
• 1/2 cup brown sugar (dark or light—no one ever notices the difference except my mom, who thinks she can taste everything)
• 2 tablespoons Dijon mustard (or plain old yellow if that’s all you have)
• 2 tablespoons apple cider vinegar (on a weird day, I reached for balsamic and… not my best moment)
• 1/2 teaspoon ground cinnamon (optional, but it gives a cozy vibe)
• A good grind of black pepper
• Cloves for studding, if you feel fancy (I did it once and well, more for looks than taste—but go ahead!)

This Is How I Make It (With a Bit of Wandering Off-Track)

1. First thing, crank the oven up to 325°F (165°C); my oven always runs hot, so sometimes I go a smidge lower. Line a big roasting pan with foil because, trust me, this glaze likes to stick. Place a rack in the pan if you have one. If you don’t, a few balled-up bits of foil will do the trick. Don’t sweat it.
2. Plunk your ham down, cut side down. (I find it roasts more evenly that way. On second thought, if it’s a spiral-cut one, just let the slices face up—it soaks up more glaze anyhow!)
3. Use a sharp knife to score the fat into diamonds. Not too deep! This is mostly cosmetic, though the glaze finds its way into the cracks so it’s not for nothing. Scatter cloves in the diamonds if you want to faff about for an extra five minutes. I sometimes skip this step and honestly, nobody complains.
4. Mix the honey, brown sugar, mustard, vinegar, cinnamon, and pepper in a saucepan over low heat. Stir till it’s all friendly and syrupy. This is totally the spot I sneak a taste (though caution, it’s hot and I’ve burnt my tongue more than once…)
5. Brush about half the glaze over the ham. Doesn’t matter if it drips everywhere – just mop it up later, right?
6. Bake the ham uncovered for about 1 hour and 15 minutes. Every 20 minutes or so, baste with more glaze. If it starts looking too dark, slap some foil on top. Sometimes I get distracted and forget a glaze (or two)—doesn’t hurt, but you want that coat shiny and sticky.
7. For a showstopper finish, blast it under the broiler for a minute or two right at the end—but don’t let it burn. Once, I got too chatty and came back to… blackened sugar art. Tasted okay, but not my proudest moment.
8. Let it rest for at least 20 minutes before slicing. This is crucial and I learned it the hard way (hello, juice on the floor!).

Little Notes I Wish I Knew Earlier

• Actually, I think this tastes even better the next morning, straight from the fridge with cold leftover rolls. Not scientific, just honest.
• Don’t stress if your glaze looks too runny at first—it thickens as the ham cooks and you baste. I’ve panicked over this and, every time, it sorts itself.
• If the bone is in, save it for soup! (Or, ya know, let your dog have a holiday treat if they can handle it.)

Here’s Some Twists I’ve Tried (Not All Good)

I once swapped in orange marmalade for honey—look, it was weirdly bitter, so… don’t try that unless you absolutely adore marmalade. Maple is lovely, though! Sometimes, I add a splash of pineapple juice for a fruity edge, and that works. My sister insists on a sprinkle of chili flakes, which actually adds a fun kick if you’re brave.

Gear I Use (But You Honestly Don’t Have To)

You’ll want a roasting pan and a brush for the glaze; a silicone one’s less messy (in theory), but I’ve used a spoon when I couldn’t find mine and it’s fine. No rack? Balled foil, like I said before. I’ve even roasted on a bed of potatoes once and nobody complained.

Keeping Leftovers – If There Are Any

Wrap leftovers well and stash in the fridge—they’re good for, I dunno, 3 or 4 days? (Though honestly, in my house it never lasts more than a day!) You can also freeze slices for a rainy day; defrost gently.

How I Like to Serve It

I’m partial to this with fluffy mashed potatoes and green bean casserole. But the real move? Ham sandwiches at midnight, with that last bit of glaze slathered like jam. Also, Here’s a whole list of leftover ham ideas I’ve bookmarked. And if you want to turn it into a spread for crostini, this deviled ham recipe is great (try it!)

Pro Tips (Learned the Hard Way, Naturally)

• If you don’t let it rest before slicing, say goodbye to the juice—it’ll run everywhere and the slices dry out. I rushed it once, never again.
• Don’t go wild with the cloves; just a few for aroma. Too many and it tastes like toothpaste (learned form experience).
• If the glaze starts burning on the pan, splash in a bit of water. Or just cut those bits off. Nobody’s perfect.

The Usual Ham Questions I Get (Plus a Tangent)

• Can I use a spiral-cut ham? Oh, definitely. Actually, I tend to think spiral hams soak up more flavor. Just be extra careful when basting—they can dry out if you’re not watching. More glaze solves everything, right?
• Do I really have to score the ham? Nah. If you want it to look impressive, go for it. Flavor-wise, you won’t notice much—well, unless you’re a food magazine editor.
• What about making this in advance? Yes! It actually might be even better the second day. If you want, you can roast and glaze, then just warm slices gently (oven, low heat, covered).
• Is honey the only way? Nope. Maple syrup works, or a mix of honey and brown sugar. Agave once (but it was a little too sweet for me).
• Quickest way to serve a crowd? If you’ve got an electric knife, good on ya. I just use a sharp carving knife and a prayer. Don’t stress too much about perfect slices; rustic is in these days.
• Wait, does the glaze make a mess? Yeah, kinda. But a little soaking and it’s fine. I once left the pan overnight, and, well, needed a chisel in the morning…
• Ok this one barely counts—no, you cannot make this in an air fryer. (My cousin tried!) Just trust your oven on this one.

Sometimes, in the middle of basting and staring at that glossy ham, I think about that one Thanksgiving where everything else went sideways—the potatoes burned, someone dropped the pie, and my cousin decided to start assembling flat-pack furniture next to the table. And yet, this ham not only survived, it got rave reviews. If that’s not a reason to make it, I don’t know what is!

★★★★★ 4.80 from 149 ratings

Thanksgiving Honey Glazed Ham – Perfect for Serving a Crowd

yield: 12 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A succulent, baked spiral ham coated with a sweet and tangy honey glaze—perfect as the centerpiece for your Thanksgiving feast and ideal for serving a crowd.

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Ingredients

• 1 (8 to 10 pound) spiral-sliced ham
• 1 cup honey
• 1/2 cup brown sugar, packed
• 1/4 cup Dijon mustard
• 1/4 cup unsalted butter
• 1/4 teaspoon ground cloves
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon black pepper

Instructions

1. 1
   Preheat your oven to 325°F (163°C). Remove ham packaging and place the ham, flat side down, on a large roasting pan.
2. 2
   In a saucepan over medium heat, combine honey, brown sugar, Dijon mustard, butter, apple cider vinegar, ground cloves, and black pepper. Cook, stirring, until the mixture is smooth and the sugar is dissolved, about 3-4 minutes.
3. 3
   Brush about half of the glaze over the ham, making sure to get some between the slices. Cover the ham loosely with foil.
4. 4
   Bake the ham in the preheated oven for 1 hour 15 minutes, basting every 30 minutes with the pan juices.
5. 5
   Remove foil, brush remaining glaze over the ham, and return to oven. Bake uncovered for an additional 30-45 minutes, or until the glaze is caramelized and the ham is heated through.
6. 6
   Remove from oven, rest for 15 minutes, slice, and serve warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 390 caloriescal

Protein: 37gg

Fat: 15gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 33gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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