Classic Glazed Ham

Classic glazed ham is a bone-in or boneless ham baked low and slow, then finished with a sticky-sweet glaze that caramelizes on top. The meat stays moist under a foil tent while the exterior browns and glazes, giving you tender, salty-sweet slices that work for any occasion from casual dinner to holiday table.

Ingredients for Classic Glazed Ham

Ham provides the salty, savory base, while brown sugar and honey create a sticky glaze that caramelizes in the oven. Dijon mustard adds sharpness and helps the glaze cling to the meat. Apple cider vinegar brightens the sweetness with acidity, and cloves bring warm spice. Water keeps the ham moist as it cooks, and butter enriches the glaze so it coats evenly.

Why This Classic Glazed Ham Works

Ham is already cooked when you buy it, so the goal is to heat it through gently and build a caramelized crust. Covering the ham with foil traps steam, which keeps the meat from drying out during the long bake. The glaze stays sticky because brown sugar and honey don’t fully harden at ham temperature, so it clings to the surface instead of sliding off.

Scoring the surface (cutting shallow crosshatch lines into the fat cap) lets the glaze seep into the meat and gives the exterior more area to brown. Brushing the glaze multiple times builds layers of flavor and color. The final uncovered minutes let the top caramelize and darken without overcooking the inside.

Mistakes To Avoid

Baking the ham uncovered from the start dries out the surface long before the inside heats through. The meat ends up stringy and tough. Always cover with foil for the first two-thirds of the cooking time, then uncover only for the final 30 to 40 minutes when you want browning.

Skipping the scoring step means the glaze sits on top of the fat and slides off as the ham cooks. You end up with a sweet crust that flakes away rather than one that sticks to the meat. Take five minutes to score before it goes into the oven.

Glazing only once or twice leaves the ham pale and one-note. Each coat of glaze caramelizes slightly, and layering them builds depth and color. If you brush every 30 minutes, you get a mahogany finish and complex flavor instead of a flat sheen.

Slicing the ham while it is still hot squeezes out the juices, making each piece dry. The resting period allows the muscle fibers to relax and reabsorb moisture. Even 10 to 15 minutes makes a noticeable difference in juiciness.

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Ingredients

• 1 bone-in or boneless ham (8 to 10 pounds)
• 1 cup water
• 1 cup brown sugar (220 grams)
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon whole cloves
• 2 tablespoons butter

Step-by-step Instructions

1. Preheat the oven to 325°F (163°C). Pat the ham dry with paper towels.
2. Score the top of the ham in a shallow crosshatch pattern, cutting only 1/4 inch into the fat layer.
3. Place the ham cut-side down in a 9×13 baking pan. Pour water around the base.
4. Cover tightly with aluminum foil. Bake for 1 hour and 45 minutes (about 13 minutes per pound for bone-in ham).
5. While the ham bakes, whisk together brown sugar, honey, Dijon mustard, apple cider vinegar, and cloves in a small bowl until smooth.
6. After 1 hour and 45 minutes, carefully remove the foil and brush the glaze evenly over the top and sides of the ham.
7. Return to the oven uncovered. Bake for 30 to 40 minutes, brushing with glaze every 10 minutes, until the top is deep brown and sticky.
8. Check the thickest part of the ham with an instant-read thermometer, inserting it away from the bone. The internal temperature should reach 140°F (60°C). If it has not, cover loosely with foil and bake another 10 to 15 minutes, then check again.
9. Remove the ham from the oven. Let it rest for 15 minutes before carving.
10. Pour the pan drippings into a small saucepan, stir in 2 tablespoons butter, and warm gently over low heat. Serve alongside the sliced ham.