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Golden brown honey glazed ham with cloves and pineapple rings on a festive platter.

Perfect Honey Glazed Ham

This foolproof recipe delivers a spectacular Easter centerpiece with a sticky, crackly-crisp crust and impossibly juicy, tender meat. The secret lies in a dual-glazing technique and a balanced sweet-savory glaze, ensuring a flawless result with minimal effort. It's engineered to make you look like a culinary genius while leaving you free to enjoy your guests.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup honey preferably wildflower or clover
  • 1/2 cup light or dark brown sugar, packed
  • 1/4 cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon ground cloves
  • 1 cup low-sodium chicken broth, apple juice, or water

Equipment

  • Large roasting pan
  • Aluminum foil
  • Sharp knife
  • Small saucepan
  • Whisk
  • Pastry brush
  • Instant-read thermometer
  • Cutting board

Method
 

  1. Preheat oven to 325°F (165°C). Remove ham packaging and place it flat-side down in a large roasting pan. Score the surface fat in a 1/4-inch deep diagonal crosshatch pattern. Pour the chosen liquid (broth, juice, or water) into the bottom of the pan.
  2. In a small saucepan over medium heat, combine honey, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves. Whisk constantly for 3-5 minutes until sugar dissolves and mixture is smooth and bubbly. Do not boil vigorously. Remove from heat and let cool slightly.
  3. Cover the ham tightly with aluminum foil. Bake in the preheated oven for about 1 hour and 15 minutes (approximately 15 minutes per pound), or until the internal temperature reaches 110-120°F.
  4. Remove ham from oven and carefully remove foil. Increase oven temperature to 400°F (200°C). Generously brush about half of the glaze all over the scored surface of the ham.
  5. Return the ham, uncovered, to the hotter oven. Bake for 15 minutes. Remove and brush with the remaining glaze. Return to oven for a final 15-25 minutes, until the glaze is deeply browned, bubbly, and caramelized, and the internal temperature registers 135-140°F.
  6. Transfer ham to a cutting board or platter. Tent loosely with foil and let rest for 20-30 minutes before carving. Skim fat from pan juices and serve warm on the side.

Notes

For juicy results, do not skip the resting period. Avoid boiling the glaze; just warm until smooth. Use a roasting pan that snugly fits the ham to maintain steam. Substitutions: Dijon can be replaced with whole-grain mustard; apple cider vinegar with white wine vinegar or orange juice; honey with pure maple syrup; brown sugar with white sugar mixed with molasses. Leftovers are excellent for sandwiches, breakfast hash, omelets, or split pea soup. Store leftovers tightly wrapped in the refrigerator for up to 5 days.