Savor the holidays with these 20 juicy baked ham recipes! Whether you’re hosting a festive feast or craving cozy comfort food, our oven-perfect collection has something for every home cook. From classic glazes to creative twists, get ready to impress your guests and make memorable meals. Let’s dive into these delicious ideas that’ll have everyone asking for seconds!
Honey Glazed Baked Ham with Pineapple Rings
Let’s be real—holiday dinners can be stressful, but this honey-glazed baked ham with pineapple rings is the showstopper that’ll have your guests forgetting all about that lumpy gravy. It’s sweet, savory, and so easy you’ll wonder why you ever stressed over a turkey. Consider it your edible holiday hug.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-pound) fully cooked bone-in ham
– 1 cup sticky-sweet honey
– ½ cup packed dark brown sugar
– ¼ cup tangy Dijon mustard
– 1 (20-ounce) can juicy pineapple rings in syrup
– 20 whole cloves (for studding)
– 1 teaspoon finely ground black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the ham, flat-side down, in a large roasting pan lined with foil for easy cleanup.
3. Score the ham fat in a diamond pattern about ¼-inch deep using a sharp knife—this helps the glaze seep in.
4. Stud the center of each diamond with a whole clove, pressing gently to secure.
5. In a medium bowl, whisk together the honey, dark brown sugar, Dijon mustard, and black pepper until smooth.
6. Brush half of the glaze mixture evenly over the entire surface of the ham.
7. Drain the pineapple rings, reserving ¼ cup of the syrup for basting later.
8. Arrange the pineapple rings over the ham, securing them with toothpicks if needed.
9. Pour 1 cup of water into the bottom of the pan to prevent burning.
10. Bake the ham, uncovered, for 60 minutes at 325°F.
11. Remove the ham from the oven and brush with the remaining glaze and reserved pineapple syrup.
12. Return to the oven and bake for another 30 minutes, or until the internal temperature reaches 140°F on a meat thermometer.
13. Let the ham rest for 15 minutes before carving to allow juices to redistribute.
14. Discard the cloves and toothpicks, then slice against the grain for tender pieces.
That golden, crackly crust gives way to juicy, smoky ham infused with caramelized pineapple sweetness. Try serving thick slices on toasted brioche with a swipe of extra mustard for a next-day sandwich that’ll make leftovers the main event.
Brown Sugar and Mustard Crusted Baked Ham
Raising the bar on holiday hams everywhere, this Brown Sugar and Mustard Crusted Baked Ham is the show-stopping centerpiece your festive table has been dreaming of—it’s sweet, savory, and so ridiculously easy, you’ll wonder why you ever settled for anything less. Imagine a juicy, tender ham cloaked in a crackly, caramelized crust that sings with the perfect harmony of molasses-rich sweetness and tangy mustard punch. This is the recipe that will have your guests asking for seconds (and the secret) before they’ve even finished their first glorious bite.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 1 cup packed dark brown sugar, with its deep molasses notes
– 1/2 cup Dijon mustard, for its sharp, tangy kick
– 1/4 cup pure maple syrup, for a whisper of woodsy sweetness
– 2 tablespoons apple cider vinegar, to add a bright, fruity acidity
– 1 tablespoon smoked paprika, for a warm, smoky depth
– 1 teaspoon freshly cracked black pepper, for a bold, aromatic bite
– 1/2 teaspoon ground cloves, offering a warm, spicy hint
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the spiral-sliced ham, cut-side down, in a large roasting pan lined with heavy-duty aluminum foil for easy cleanup.
3. In a medium bowl, whisk together the dark brown sugar, Dijon mustard, pure maple syrup, apple cider vinegar, smoked paprika, freshly cracked black pepper, and ground cloves until a thick, glossy paste forms.
4. Using a silicone brush or spoon, generously slather the entire surface of the ham with the brown sugar-mustard paste, working it into the spiral slices for maximum flavor penetration—this ensures every bite is infused with that sweet-tangy magic.
5. Tightly tent the ham with more aluminum foil, sealing the edges to lock in moisture, and bake for 1 hour and 15 minutes.
6. Carefully remove the foil tent and baste the ham with any pan juices using a baster or spoon to keep it succulent.
7. Increase the oven temperature to 425°F and bake, uncovered, for an additional 15 minutes, or until the crust is deeply caramelized, bubbling, and fragrant—watch closely to avoid burning, as ovens can vary.
8. Transfer the ham to a cutting board, tent loosely with foil, and let it rest for 15 minutes to allow the juices to redistribute, which guarantees a moist, tender texture.
9. Carve along the natural spiral lines and serve immediately.
What emerges from the oven is a masterpiece of contrasts: a sticky, crackling crust that gives way to impossibly juicy, flavorful meat in every slice. The sweet molasses notes from the brown sugar playfully tango with the sharp mustard kick, while the smoky paprika and warm cloves add a cozy, aromatic depth that’ll have everyone reaching for more. For a creative twist, serve thick slices tucked into fluffy biscuits with a drizzle of the reduced pan juices, or chop leftovers for next-day sandwiches that taste even better—if you can manage to have any left!
Maple Bourbon Glazed Baked Ham
Tis the season to make your holiday ham the undisputed star of the feast! Forget the dry, sad hams of yesteryear—this Maple Bourbon Glazed Baked Ham is a sweet, smoky, and gloriously sticky masterpiece that will have your guests plotting to steal the leftovers. It’s the kind of showstopper that makes you look like a culinary wizard with surprisingly little effort.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 1 cup of pure, robust maple syrup
– 1/2 cup of smooth, oaky bourbon
– 1/4 cup of packed, dark brown sugar
– 2 tablespoons of tangy, whole-grain Dijon mustard
– 1 tablespoon of rich, unsalted butter
– 1 teaspoon of warm, aromatic ground cloves
– 1/2 teaspoon of freshly cracked black pepper
Instructions
1. Preheat your oven to a cozy 325°F (163°C) and position a rack in the lower third.
2. Place the majestic spiral-sliced ham, cut-side down, in a large, deep roasting pan.
3. In a medium saucepan over medium heat, combine the pure maple syrup, smooth bourbon, dark brown sugar, tangy Dijon mustard, rich butter, aromatic ground cloves, and cracked black pepper.
4. Tip: Use a whisk to stir the glaze constantly for 4-5 minutes until the sugar dissolves completely and the mixture is smooth and slightly thickened.
5. Carefully brush or spoon about half of the warm glaze all over the surface of the ham, getting it between the slices.
6. Tightly cover the entire roasting pan with heavy-duty aluminum foil, creating a seal to lock in moisture.
7. Bake the ham in the preheated oven for 1 hour and 30 minutes (about 15 minutes per pound).
8. Remove the ham from the oven and carefully take off the foil—mind the steam!
9. Tip: Increase the oven temperature to 400°F (204°C) for the final caramelization.
10. Brush the ham generously with the remaining glaze.
11. Return the ham, uncovered, to the oven and bake for an additional 30-40 minutes.
12. Tip: Baste the ham with the pan juices every 10-15 minutes until the exterior is deeply caramelized, glossy, and sticky to the touch.
13. Remove the ham from the oven and let it rest, tented loosely with foil, for 20-25 minutes before carving.
Serve this beauty by carving along the natural spiral lines. The result is a ham with an irresistible crackly-sweet crust giving way to incredibly juicy, tender meat in every slice. The flavor is a perfect harmony of smoky bourbon, deep maple sweetness, and a hint of spicy warmth from the cloves. For a next-level presentation, arrange the slices on a platter and drizzle with the reduced, syrupy pan juices—it’s pure holiday magic on a plate.
Spiced Orange and Clove Baked Ham
Consider this your official invitation to the most delicious holiday party your oven has ever thrown! This spiced orange and clove baked ham is the show-stopping centerpiece that will have your guests whispering sweet nothings to their plates, combining festive warmth with juicy, irresistible flavor.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham, preferably spiral-cut for easy serving
– 1 cup freshly squeezed orange juice from 3-4 juicy navel oranges
– 1/2 cup packed light brown sugar, for its deep molasses sweetness
– 1/4 cup pure maple syrup, the real, dark amber kind
– 2 tablespoons Dijon mustard, with its sharp, tangy kick
– 1 tablespoon apple cider vinegar, for a bright acidic note
– 2 teaspoons ground cloves, finely ground and intensely aromatic
– 1 teaspoon ground cinnamon, for warm, sweet spice
– 1/2 teaspoon ground allspice, its peppery warmth tying it all together
– 1/4 teaspoon freshly ground black pepper, for a subtle bite
– 1 large navel orange, thinly sliced into rounds for garnish
– Whole cloves, for studding the ham (about 20-30)
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third.
2. Place the spiral-cut ham, cut-side down, in a large, deep roasting pan. (Tip: Lining the pan with foil first makes cleanup a breeze!).
3. Using a sharp paring knife, score the fat cap on the ham in a diamond pattern, about 1/4-inch deep.
4. Press a whole clove into the center of each diamond you created.
5. In a medium saucepan, combine the freshly squeezed orange juice, packed light brown sugar, pure maple syrup, Dijon mustard, apple cider vinegar, ground cloves, ground cinnamon, ground allspice, and freshly ground black pepper.
6. Whisk the mixture over medium heat until the brown sugar completely dissolves and the glaze just begins to simmer, about 3-5 minutes. Remove from heat.
7. Brush half of the warm spiced orange glaze generously all over the surface of the scored and studded ham.
8. Pour 2 cups of water into the bottom of the roasting pan around the ham (not over it) to create steam and prevent burning.
9. Tightly cover the entire roasting pan with aluminum foil, tenting it so it doesn’t touch the glaze.
10. Bake the covered ham at 325°F for 1 hour and 30 minutes (about 15 minutes per pound).
11. Carefully remove the pan from the oven and peel back the foil. (Tip: Watch for steam!).
12. Brush the ham with another generous layer of the remaining glaze.
13. Arrange the thin orange slices over the top of the ham, securing them between the spiral cuts.
14. Return the ham to the oven, uncovered, and bake for an additional 45 minutes to 1 hour, basting with pan juices every 20 minutes, until the internal temperature reaches 140°F and the exterior is a sticky, deep golden-brown. (Tip: Use a meat thermometer for perfect doneness!).
15. Transfer the ham to a carving board, tent loosely with foil, and let it rest for 20-30 minutes before slicing.
16. While the ham rests, skim any fat from the pan juices, then simmer them on the stovetop for 5 minutes to create a simple, flavorful sauce.
Oh, the glorious result! The exterior transforms into a sticky, crackling crust of spiced citrus caramel, while the interior stays supremely moist and tender, pulling apart in perfect spirals. Serve it warm with the reduced pan sauce drizzled over the top, and watch as the aromatic blend of orange, clove, and maple makes every slice a little holiday celebration on its own.
Pineapple Brown Sugar Baked Ham
Gather ’round, holiday heroes and ham enthusiasts—this isn’t your great-aunt’s dry, sad spiral ham. This is a sweet, sticky, caramelized masterpiece that’ll have your guests fighting over the crispy bits. Think of it as a tropical vacation for your taste buds, with zero sunscreen required.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham, preferably spiral-cut for maximum glaze penetration
– 1 cup packed dark brown sugar, for deep molasses richness
– 1 (20 oz) can crushed pineapple in 100% juice, undrained for natural sweetness
– 1/2 cup pure maple syrup, the real stuff—no pancake imposters allowed
– 2 tablespoons Dijon mustard, for a tangy kick that cuts the sweetness
– 1 teaspoon ground cloves, freshly ground if you’re feeling fancy
– 1/2 teaspoon finely ground black pepper, to add a subtle warmth
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third—this helps the ham cook evenly without burning the top.
2. Place the spiral-cut ham, cut-side down, in a large roasting pan. If it came with a plastic disc or netting, remove it now (trust me, plastic doesn’t taste good).
3. In a medium saucepan, combine the dark brown sugar, crushed pineapple with its juice, pure maple syrup, Dijon mustard, ground cloves, and finely ground black pepper.
4. Bring the mixture to a simmer over medium heat, stirring frequently with a whisk to dissolve the sugar completely, about 5 minutes. Tip: Don’t let it boil vigorously, or the sugar might crystallize and turn gritty.
5. Reduce the heat to low and let the glaze simmer gently for 10 minutes, until it thickens slightly and becomes fragrant—it should coat the back of a spoon.
6. Using a pastry brush, generously brush half of the warm glaze all over the surface of the ham, making sure to get it into the spiral cuts for maximum flavor infusion.
7. Cover the ham loosely with aluminum foil, tenting it so it doesn’t touch the glaze, and bake for 1 hour. Tip: This slow-roasting method keeps the ham juicy while the glaze sets.
8. Remove the foil and brush the ham with the remaining glaze. Increase the oven temperature to 400°F and bake, uncovered, for 30 more minutes, or until the glaze is bubbly and caramelized, with crispy edges forming. Tip: Baste every 10 minutes with pan juices for an extra glossy finish.
9. Let the ham rest on a cutting board for 15 minutes before slicing—this allows the juices to redistribute, so it doesn’t dry out when you carve it.
10. Serve the ham warm, drizzled with any pan juices. The texture is a dream: tender, juicy meat with a crackly, sweet-and-savory crust that shatters with each bite. Pair it with fluffy biscuits to soak up that sticky pineapple glaze, or chop leftovers for next-day ham and pineapple fried rice—because why let a good thing go to waste?
Garlic Herb Butter Baked Ham
Crisp winter air and the scent of pine might signal the holidays, but let’s be real—nothing truly announces ‘feast time’ like the glorious aroma of a ham baking. This Garlic Herb Butter Baked Ham is your ticket to centerpiece stardom, a juicy, flavor-packed showstopper that’s surprisingly simple to master. Get ready to make your oven the most popular appliance in the house.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 1 cup (2 sticks) of rich, unsalted butter, softened to room temperature
– 8 large cloves of aromatic fresh garlic, minced
– 2 tablespoons of finely chopped fresh rosemary
– 2 tablespoons of finely chopped fresh thyme
– 1/4 cup of pure, golden honey
– 1 tablespoon of smooth Dijon mustard
– 1/2 teaspoon of freshly cracked black pepper
Instructions
1. Preheat your oven to a cozy 325°F (163°C) and position a rack in the lower third.
2. Place the spiral-sliced ham, cut-side down, in a large, sturdy roasting pan. Tip: Lining the pan with foil makes cleanup a breeze!
3. In a medium bowl, vigorously whip the softened unsalted butter with a hand mixer or fork until fluffy, about 1 minute.
4. Add the minced fresh garlic, chopped fresh rosemary, chopped fresh thyme, golden honey, smooth Dijon mustard, and freshly cracked black pepper to the bowl.
5. Mix all ingredients thoroughly until you have a beautifully fragrant and cohesive garlic herb butter.
6. Using a spoon or your hands, gently separate the slices of the ham and generously slather about 3/4 of the garlic herb butter mixture between every layer.
7. Spread the remaining 1/4 of the butter mixture evenly over the entire exterior surface of the ham. Tip: Don’t be shy—this butter is the flavor magic!
8. Tightly tent the entire roasting pan with aluminum foil, ensuring it’s sealed well to trap steam.
9. Bake the ham in the preheated oven for 1 hour and 15 minutes (about 15 minutes per pound).
10. Carefully remove the foil tent. Increase the oven temperature to 425°F (218°C).
11. Return the ham to the oven, uncovered, and bake for an additional 15-20 minutes, or until the exterior is deeply golden brown and beautifully glazed. Tip: Keep an eye on it to prevent over-browning!
12. Remove the pan from the oven and let the ham rest, tented loosely with foil, for 20-25 minutes before carving.
Outrageously juicy and tender, each slice boasts a caramelized, garlicky crust that gives way to perfectly seasoned meat. The herb-infused butter melts into every crevice, creating an irresistible savory-sweet harmony. Serve it warm with fluffy biscuits to soak up the glorious pan juices, or pile it high on sandwiches the next day—if there are any leftovers!
Apple Cider Glazed Baked Ham
Savor the holidays with a ham that’s so glossy and flavorful, your guests might just forget to open their presents! This apple cider glazed baked ham is the star of any festive table, combining sweet, tangy, and savory notes in every juicy bite. Trust me, it’s the kind of showstopper that’ll have everyone asking for seconds (and the recipe).
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 2 hours
Ingredients
– 1 (8-pound) fully cooked bone-in ham, preferably spiral-cut for easy serving
– 2 cups fresh, unfiltered apple cider with a crisp, autumnal aroma
– 1 cup packed light brown sugar, for deep caramel sweetness
– 1/2 cup pure maple syrup with rich, woodsy notes
– 1/4 cup Dijon mustard for a tangy, sharp kick
– 2 tablespoons unsalted butter, cut into small cubes for creamy richness
– 1 teaspoon ground cinnamon with warm, spicy undertones
– 1/2 teaspoon ground cloves for a pungent, aromatic depth
– 1/4 teaspoon freshly grated nutmeg for a subtle, earthy warmth
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the spiral-cut ham, cut-side down, in a large roasting pan lined with aluminum foil for easy cleanup.
3. In a medium saucepan over medium heat, combine the fresh apple cider, packed light brown sugar, pure maple syrup, Dijon mustard, unsalted butter cubes, ground cinnamon, ground cloves, and freshly grated nutmeg.
4. Bring the mixture to a gentle simmer, stirring frequently with a whisk to dissolve the sugar and blend the ingredients smoothly, about 5 minutes.
5. Reduce the heat to low and let the glaze simmer uncovered until it thickens slightly and coats the back of a spoon, about 10 minutes, stirring occasionally to prevent burning.
6. Remove the glaze from the heat and let it cool for 5 minutes to thicken further—this helps it adhere better to the ham.
7. Using a pastry brush, generously brush half of the warm glaze all over the surface of the ham, getting into the spiral cuts for maximum flavor penetration.
8. Cover the ham loosely with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes, allowing the flavors to meld and the ham to heat through.
9. Remove the foil and brush the ham with the remaining glaze, ensuring an even, glossy coating.
10. Increase the oven temperature to 400°F and bake the ham uncovered for an additional 30 minutes, or until the glaze is bubbly, caramelized, and deeply golden brown, basting once halfway through with pan juices for extra shine.
11. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing to allow the juices to redistribute, keeping it moist and tender.
12. Serve the ham warm, drizzled with any remaining pan juices for added richness.
Every slice boasts a sticky-sweet crust that gives way to tender, succulent meat infused with cozy spices. The apple cider adds a bright, fruity tang that balances the richness perfectly—try serving it alongside roasted root vegetables or tucked into fluffy biscuits for a next-day sandwich that’s downright magical!
Cherry Cola Baked Ham with Spices
Miraculously, this holiday ham ditches the predictable pineapple rings for a sweet-and-savory cherry cola glaze that’s so good, it might just start a new family tradition (and a minor sugar rush). Imagine your guests’ faces when they catch that irresistible aroma of spiced soda bubbling away in the oven—it’s the culinary equivalent of a festive party hat. Trust me, this recipe is the showstopper your dinner table has been dreaming of.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-pound) fully cooked bone-in ham, preferably spiral-cut
– 2 cups sweet cherry cola (not diet)
– 1 cup packed dark brown sugar
– 1/2 cup tangy cherry preserves
– 1/4 cup bold Dijon mustard
– 2 tablespoons rich apple cider vinegar
– 1 tablespoon aromatic ground cloves
– 1 teaspoon warm ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon finely ground black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the spiral-cut ham, flat-side down, in a large roasting pan.
3. In a medium saucepan, combine the sweet cherry cola, dark brown sugar, cherry preserves, Dijon mustard, and apple cider vinegar over medium-high heat.
4. Bring the mixture to a simmer, stirring constantly with a whisk until the sugar fully dissolves, about 3 minutes.
5. Reduce the heat to medium-low and let the glaze simmer gently until it thickens slightly, about 8 minutes—it should coat the back of a spoon.
6. Remove the saucepan from the heat and whisk in the ground cloves, cinnamon, nutmeg, and black pepper until fully incorporated.
7. Brush half of the warm spiced glaze evenly over the entire surface of the ham, getting it into the spiral cuts.
8. Cover the ham loosely with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
9. Remove the ham from the oven, discard the foil, and brush it with the remaining glaze.
10. Increase the oven temperature to 400°F and return the ham, uncovered, to bake for 30 more minutes, or until the glaze is sticky and caramelized, basting every 10 minutes with pan juices.
11. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing against the grain.
Zesty and sticky-sweet, this ham boasts a glossy, crackly crust that gives way to juicy, spice-infused meat in every bite. Serve it sliced thin on a platter with the reduced pan drippings drizzled over the top, or pile it high on soft slider buns with a swipe of extra mustard for an epic leftover sandwich the next day.
Pineapple Juice and Brown Sugar Baked Ham
Let’s be real—holiday hams can sometimes be a bit… yawn-inducing. But this Pineapple Juice and Brown Sugar Baked Ham is here to shake things up with a sweet, tangy, and downright irresistible glaze that’ll have everyone fighting for seconds. Trust me, this isn’t your grandma’s dry ham (no offense, Grandma!).
Serving: 8-10 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 pound) fully cooked bone-in ham
– 2 cups 100% pure pineapple juice (not from concentrate)
– 1 cup packed dark brown sugar (for deep molasses notes)
– 1/2 cup Dijon mustard (with its sharp, tangy kick)
– 1/4 cup pure maple syrup (the real, Grade A stuff)
– 2 tablespoons unsalted butter (for a rich, glossy finish)
– 1 teaspoon finely ground black pepper (freshly cracked for best flavor)
– 1/2 teaspoon ground cloves (warm and aromatic)
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the fully cooked bone-in ham, flat-side down, in a large roasting pan.
3. Score the ham’s surface in a diamond pattern about 1/4-inch deep using a sharp knife—this helps the glaze soak in beautifully.
4. In a medium saucepan over medium heat, combine the 100% pure pineapple juice, packed dark brown sugar, Dijon mustard, pure maple syrup, unsalted butter, finely ground black pepper, and ground cloves.
5. Bring the mixture to a simmer, stirring constantly with a whisk until the brown sugar fully dissolves, about 3-5 minutes. Tip: Don’t let it boil vigorously, or it might become too thick too fast!
6. Reduce the heat to low and let the glaze simmer gently for 10 minutes, stirring occasionally, until it thickens slightly to a syrup-like consistency.
7. Brush half of the warm glaze evenly over the entire surface of the ham, getting into all the scored crevices.
8. Cover the ham loosely with aluminum foil and bake in the preheated oven for 1 hour. Tip: Tenting the foil prevents it from sticking to the glaze.
9. Remove the ham from the oven and carefully take off the foil—watch for steam!
10. Brush the remaining glaze over the ham, then return it to the oven, uncovered.
11. Bake for an additional 30 minutes, or until the glaze is caramelized, bubbly, and deeply golden brown. Tip: If the glaze starts to darken too quickly, loosely tent with foil again.
12. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing against the grain.
13. Serve the sliced ham with any pan juices drizzled over the top.
Mouthwatering doesn’t even begin to cover it—the ham emerges juicy and tender with a sticky-sweet crust that crackles with every bite. The pineapple juice adds a bright tang that cuts through the richness, while the brown sugar and maple syrup create a deep, almost candied flavor. For a fun twist, chop up any leftovers and toss them into next-day breakfast hash or pile onto sliders with a swipe of extra mustard.
Rosemary and Honey Baked Ham
Picture this: a holiday table centerpiece that looks like it took all day but secretly came together with minimal fuss, thanks to a few clever tricks and a whole lot of flavor. This rosemary and honey baked ham is your ticket to culinary hero status, delivering juicy, aromatic slices that will have your guests begging for the recipe (and maybe an extra helping).
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
- 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
- 1 cup of golden, floral honey
- 1/2 cup of packed, dark brown sugar
- 1/4 cup of unsalted butter, melted
- 3 tablespoons of Dijon mustard with a sharp, tangy kick
- 2 tablespoons of fresh, fragrant rosemary leaves, finely chopped
- 1 teaspoon of coarsely ground black pepper
- 1/2 teaspoon of ground cloves for warm, spicy depth
Instructions
- Preheat your oven to 325°F and position a rack in the lower third.
- Place the spiral-sliced ham, cut-side down, in a large roasting pan. Tip: Lining the pan with foil makes cleanup a breeze.
- In a medium bowl, whisk together the golden honey, dark brown sugar, melted unsalted butter, tangy Dijon mustard, fragrant chopped rosemary, coarsely ground black pepper, and ground cloves until a smooth, glossy glaze forms.
- Using a pastry brush, generously brush about half of the honey-rosemary glaze all over the surface of the ham, making sure to get it between the slices. Tip: Gently separate the slices with your fingers to help the glaze penetrate deeper.
- Tent the ham loosely with aluminum foil and bake at 325°F for 1 hour.
- Carefully remove the ham from the oven and discard the foil tent.
- Brush the remaining glaze evenly over the ham.
- Increase the oven temperature to 400°F and return the ham, uncovered, to bake for 25-30 minutes. Tip: Bake until the glaze is bubbling, deeply caramelized, and a beautiful dark golden-brown.
- Remove the ham from the oven and let it rest on a cutting board for 15 minutes before carving.
What emerges is a masterpiece of contrasting textures—a sticky, crackly crust giving way to impossibly moist, tender meat in every slice. The flavor is a perfect sweet-savory dance, with the herbal punch of rosemary cutting through the rich honey glaze. Serve it warm with fluffy biscuits to soak up the pan juices, or slice it cold the next day for the world’s most decadent sandwich.
Smoked Paprika and Molasses Glazed Ham
Let’s be honest—holiday hams can be a bit… predictable. But this smoked paprika and molasses glazed beauty? It’s the festive showstopper that’ll have your guests whispering sweet nothings to the carving board. Get ready to ditch the boring glaze and embrace a smoky-sweet masterpiece that practically carves itself.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 1 cup robust, dark molasses
– 1/2 cup tangy Dijon mustard
– 2 tbsp sweet, smoked paprika
– 1 tbsp finely ground black pepper
– 1 tsp flaky sea salt
– 1/2 cup rich, amber maple syrup
– 1/4 cup zesty apple cider vinegar
Instructions
1. Preheat your oven to a cozy 325°F and position a rack in the lower third.
2. Place the spiral-sliced ham, cut-side down, in a deep roasting pan.
3. In a medium saucepan, combine the dark molasses, Dijon mustard, smoked paprika, black pepper, sea salt, maple syrup, and apple cider vinegar.
4. Whisk the glaze ingredients over medium heat until completely smooth and slightly thickened, about 5 minutes. (Tip: Don’t let it boil vigorously—a gentle simmer prevents burning.)
5. Carefully brush half of the warm glaze all over the surface of the ham, getting between the slices.
6. Tent the ham loosely with aluminum foil and roast for 1 hour and 30 minutes.
7. Remove the foil and brush the ham with the remaining glaze.
8. Increase the oven temperature to 400°F and roast, uncovered, for another 45-60 minutes, basting every 15 minutes, until the exterior is deeply caramelized and sticky. (Tip: The glaze should look shiny and set, not runny.)
9. Let the ham rest on a cutting board for 20-30 minutes before carving. (Tip: Resting allows the juices to redistribute, ensuring every slice is succulent.)
Every slice boasts a glossy, crackly crust that gives way to incredibly juicy, smoky-sweet meat. Serve it warm with fluffy biscuits to soak up the extra glaze, or get creative—leftovers make a mean grilled ham and cheese with a kick.
Cranberry Orange Glazed Baked Ham
Yikes, your holiday table is about to get a major glow-up with this showstopper that’s equal parts sweet, tangy, and ridiculously easy. Forget the stress—this baked ham brings all the festive flavor with a cranberry-orange glaze so good, your guests might just forget about the presents. Let’s turn that oven into a holiday miracle machine!
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 1 cup vibrant, ruby-red cranberry sauce (the jellied kind works wonders)
– 1/2 cup freshly squeezed orange juice from plump, juicy oranges
– 1/2 cup packed, golden-brown light brown sugar
– 2 tablespoons rich, sticky honey
– 1 tablespoon zesty Dijon mustard
– 1 teaspoon aromatic ground cloves
– 1/2 teaspoon finely ground black pepper
Instructions
1. Preheat your oven to a cozy 325°F and position a rack in the lower third.
2. Place the spiral-sliced ham, cut-side down, in a large, sturdy roasting pan.
3. In a medium saucepan, combine the cranberry sauce, fresh orange juice, brown sugar, honey, Dijon mustard, ground cloves, and black pepper.
4. Cook the glaze mixture over medium heat, stirring constantly with a whisk, until it’s smooth and slightly thickened, about 5-7 minutes. (Tip: A simmering glaze should coat the back of a spoon nicely.)
5. Carefully brush about half of the warm glaze all over the surface of the ham, getting it into the slices.
6. Cover the ham loosely with a tent of aluminum foil, ensuring it doesn’t touch the glaze.
7. Bake the ham in the preheated oven for 1 hour and 30 minutes.
8. Remove the ham from the oven and carefully take off the foil tent.
9. Brush the ham with the remaining glaze, reapplying it generously to build up a sticky, glossy coating.
10. Return the ham to the oven, uncovered, and bake for an additional 45 minutes to 1 hour, or until the internal temperature reaches 140°F when checked with an instant-read thermometer inserted into the thickest part, avoiding the bone. (Tip: Basting every 20 minutes during this final bake will give you that perfect, caramelized crust.)
11. Transfer the ham to a large cutting board and let it rest, tented loosely with foil, for 15-20 minutes before carving. (Tip: This rest allows the juices to redistribute, keeping every slice incredibly moist.)
12. Carve the ham along the pre-sliced lines and serve immediately.
Delight in the sticky, crackly glaze giving way to impossibly tender, juicy meat in every bite. The sweet-tart cranberry and bright orange cut beautifully through the ham’s richness, making it a festive centerpiece that practically serves itself. Try slicing it thick for hearty sandwiches the next day, or chop leftovers into a brilliant holiday hash.
Pineapple and Maraschino Cherry Studded Ham
Dazzle your holiday table with a ham that’s basically throwing a tropical party—complete with juicy pineapple rings and those delightfully retro maraschino cherries that wink at you from the glaze. This isn’t just a main course; it’s a sweet, savory, and gloriously sticky centerpiece that’ll have everyone reaching for seconds before you’ve even carved it.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
- 1 (8-10 pound) fully cooked, bone-in spiral-sliced ham
- 1 cup packed light brown sugar
- 1/2 cup pineapple juice from a can of juicy, sweet pineapple rings
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard with a sharp, tangy kick
- 1 (20-ounce) can pineapple rings in syrup, drained (reserve juice!)
- 1 (10-ounce) jar bright red maraschino cherries with stems, drained
- Whole cloves for studding
Instructions
- Preheat your oven to 325°F and position a rack in the lower third.
- Place the spiral-sliced ham, cut-side down, in a large, deep roasting pan. Tip: Lining the pan with foil makes cleanup a breeze.
- In a medium saucepan, combine the packed light brown sugar, 1/2 cup reserved pineapple juice, pure maple syrup, and tangy Dijon mustard over medium heat.
- Whisk the glaze mixture constantly until the sugar fully dissolves and it just begins to simmer, about 3-4 minutes, then immediately remove from heat.
- Using a pastry brush, generously brush half of the warm glaze all over the surface of the ham, getting it into the slices.
- Stud the top of the ham with whole cloves, spacing them about 1 inch apart for even flavor.
- Arrange the drained, sweet pineapple rings in a single layer over the ham, securing them with toothpicks if needed.
- Place a bright red maraschino cherry in the center of each pineapple ring, pressing gently to adhere.
- Carefully pour 2 cups of water into the bottom of the roasting pan (not over the ham) to create steam and prevent drying. Tip: This keeps your ham incredibly moist.
- Tent the entire pan loosely with aluminum foil, sealing the edges.
- Bake the ham at 325°F for 1 hour and 15 minutes.
- Remove the ham from the oven and carefully take off the foil tent.
- Brush the remaining half of the glaze evenly over the pineapple and cherries.
- Increase the oven temperature to 400°F and return the ham, uncovered, to bake for a final 15 minutes, or until the glaze is bubbling and beautifully caramelized. Tip: Watch closely to avoid burning the sugar.
- Transfer the ham to a cutting board, tent loosely with foil, and let it rest for 15 minutes before carving and serving.
Just imagine slicing into that glossy, jeweled crust to reveal tender, juicy ham infused with sweet-tart pineapple and a hint of cherry. The contrast between the sticky-sweet exterior and the savory, salty meat is pure magic. Serve it warm with the pan drippings spooned over each slice, or get creative by chopping leftovers for next-day Hawaiian ham sliders on sweet rolls.
Spicy Sriracha Honey Baked Ham
Tired of the same old holiday ham that snoozes on your plate? This Spicy Sriracha Honey Baked Ham is here to jolt your taste buds awake with a fiery-sweet glaze that’s basically a party in pork form—perfect for shaking up your festive table without causing a family feud over flavors.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-pound) fully cooked bone-in spiral-cut ham
– 1 cup pure wildflower honey
– 1/2 cup vibrant Sriracha sauce
– 1/4 cup unsalted butter, cut into cubes
– 2 tablespoons fresh lemon juice, squeezed from plump lemons
– 1 tablespoon Dijon mustard with a sharp tang
– 1 teaspoon garlic powder, finely ground
– 1/2 teaspoon smoked paprika for a deep, earthy kick
Instructions
1. Preheat your oven to a toasty 325°F and position a rack in the lower third.
2. Place the spiral-cut ham, cut-side down, in a large roasting pan lined with heavy-duty aluminum foil for easy cleanup later.
3. In a medium saucepan over medium heat, combine the pure wildflower honey, vibrant Sriracha sauce, unsalted butter cubes, fresh lemon juice, tangy Dijon mustard, finely ground garlic powder, and earthy smoked paprika.
4. Whisk the mixture constantly for 5–7 minutes until it bubbles gently and thickens slightly to a glossy, pourable consistency—don’t let it boil over!
5. Brush half of the spicy honey glaze evenly over the entire surface of the ham, getting into all the nooks of the spiral cuts for maximum flavor penetration.
6. Cover the ham loosely with foil and bake in the preheated oven for 1 hour to warm it through without drying out.
7. Remove the foil and brush the ham with the remaining glaze, then return it to the oven, uncovered, for 30 more minutes until the exterior is caramelized and sticky.
8. Let the ham rest on a cutting board for 15 minutes before slicing to allow the juices to redistribute, keeping it succulent.
9. Serve immediately while warm. But before you dig in, behold that gorgeous ham! The glaze forms a crackly, sweet-heat crust that gives way to tender, juicy meat in every bite—it’s a textural dream. Slice it thick for sandwiches with a swipe of mayo, or dice leftovers into a next-day fried rice for a spicy twist that’ll make you forget all about turkey.
Pineapple Teriyaki Glazed Baked Ham
Wondering how to make your holiday ham the undisputed star of the dinner table? Forget the basic glaze—this Pineapple Teriyaki Glazed Baked Ham is about to become your new festive obsession, combining sweet, tangy, and savory in a way that will have your guests begging for the recipe (and maybe seconds). It’s the centerpiece upgrade you didn’t know you needed.
Serving: 10-12 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 1 cup packed light brown sugar
– 1/2 cup low-sodium soy sauce
– 1/3 cup pineapple juice (from a can of juicy pineapple rings)
– 1/4 cup rice vinegar
– 3 tablespoons honey
– 2 tablespoons finely grated fresh ginger
– 3 large garlic cloves, minced
– 1 (20 oz) can pineapple rings in juice
– 2 tablespoons cornstarch
– 2 tablespoons cold water
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third.
2. Place the spiral-sliced ham, cut-side down, in a large roasting pan.
3. In a medium saucepan, combine the packed light brown sugar, low-sodium soy sauce, pineapple juice, rice vinegar, honey, finely grated fresh ginger, and minced garlic cloves.
4. Bring the mixture to a simmer over medium heat, stirring frequently until the brown sugar dissolves completely, about 3-5 minutes. Tip: Constant stirring prevents the sugar from burning and ensures a smooth glaze.
5. In a small bowl, whisk together the cornstarch and cold water until no lumps remain to create a slurry.
6. While whisking the simmering glaze, slowly drizzle in the cornstarch slurry.
7. Continue to cook, whisking constantly, until the glaze thickens enough to coat the back of a spoon, about 2-3 minutes. Remove from heat.
8. Brush about half of the warm teriyaki glaze generously all over the surface of the ham, getting it between the slices.
9. Arrange the pineapple rings from the can over the top of the glazed ham, securing them with toothpicks if desired.
10. Tent the ham loosely with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
11. Remove the foil and brush the ham with more of the remaining glaze.
12. Increase the oven temperature to 375°F (190°C) and bake, uncovered, for another 45-60 minutes, brushing with glaze every 15 minutes, until the ham is heated through and the exterior is deeply caramelized and sticky. Tip: Basting frequently builds up those gorgeous, glossy layers of flavor.
13. Remove the ham from the oven and let it rest, tented with foil, for 20-30 minutes before carving. Tip: This rest allows the juices to redistribute, ensuring every slice is succulent, not dry.
14. While the ham rests, gently reheat the last of the glaze to serve on the side.
Behold a masterpiece where the sticky-sweet glaze forms a crackly shell that gives way to impossibly tender, juicy ham in every spiral slice. The pineapple rings caramelize into little pockets of tropical brightness, cutting through the rich, savory depth of the teriyaki. Serve it sliced thin on a platter, drizzled with the extra glaze, and watch it disappear before you can say “seconds, please!”
Rum and Raisin Glazed Baked Ham
A holiday ham just got a boozy, brilliant upgrade that’ll make your guests think you’ve been training with a pastry chef—or at least a very generous bartender. This rum and raisin glazed baked ham is the showstopper your festive table deserves, delivering sweet, sticky, and slightly tipsy perfection in every juicy slice.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 pound) fully cooked bone-in ham
– 1 cup dark rum
– 1 cup plump, juicy raisins
– 1 cup packed light brown sugar
– 1/2 cup pure maple syrup
– 1/4 cup Dijon mustard
– 2 tablespoons unsalted butter
– 1 teaspoon ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon finely ground black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the fully cooked bone-in ham, flat side down, in a large roasting pan.
3. Score the ham fat in a diamond pattern about 1/4-inch deep using a sharp knife—this helps the glaze seep in.
4. In a medium saucepan over medium heat, combine the dark rum, plump raisins, packed light brown sugar, pure maple syrup, Dijon mustard, unsalted butter, ground cinnamon, freshly grated nutmeg, and finely ground black pepper.
5. Bring the mixture to a simmer, stirring constantly with a wooden spoon until the sugar dissolves completely, about 3-5 minutes.
6. Remove the saucepan from the heat and let the glaze cool slightly for 5 minutes to thicken.
7. Brush half of the warm rum and raisin glaze generously over the entire surface of the ham.
8. Cover the ham loosely with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
9. Remove the foil and brush the ham with the remaining glaze, making sure to coat it evenly.
10. Increase the oven temperature to 375°F and bake the ham, uncovered, for another 45-60 minutes, or until the internal temperature reaches 140°F on an instant-read thermometer and the glaze is caramelized and bubbling.
11. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing to allow the juices to redistribute.
12. Serve the ham warm, drizzling any pan juices over the slices.
Now, that ham emerges from the oven with a glossy, crackly crust that gives way to tender, succulent meat infused with the warm spices and boozy sweetness. Not only does it slice beautifully for a grand holiday platter, but the leftover glaze makes a killer dipping sauce for biscuits or a sweet twist on morning pancakes—trust me, your breakfast game will never be the same.
Pomegranate Molasses Baked Ham
Kick off your holiday feast with a showstopping centerpiece that’ll have everyone asking for seconds—and the recipe. This pomegranate molasses baked ham is a sweet-tart, sticky-glazed dream that’s surprisingly simple to pull off, turning your oven into a flavor factory while you sip on eggnog and pretend you’ve been slaving away all day.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham, preferably spiral-cut for easy serving
– 1 cup pomegranate molasses, with its deep, tangy-sweet richness
– 1/2 cup dark brown sugar, packed for a caramel-like depth
– 1/4 cup Dijon mustard, with its sharp, zesty kick
– 2 tbsp apple cider vinegar, for a bright, acidic balance
– 1 tsp ground cloves, offering warm, aromatic spice
– 1/2 tsp finely ground black pepper, for a subtle heat
– 1/4 tsp ground cinnamon, adding a hint of cozy sweetness
Instructions
1. Preheat your oven to 325°F and place a rack in the lower third of the oven.
2. Remove the ham from its packaging and place it, cut-side down, in a large roasting pan lined with foil for easy cleanup.
3. In a medium bowl, whisk together the pomegranate molasses, dark brown sugar, Dijon mustard, apple cider vinegar, ground cloves, finely ground black pepper, and ground cinnamon until smooth and well combined.
4. Using a pastry brush, generously coat the entire surface of the ham with about half of the pomegranate molasses glaze, getting into the spiral cuts for maximum flavor penetration.
5. Cover the ham loosely with foil and bake in the preheated oven for 1 hour and 30 minutes, which allows the ham to heat through gently without drying out.
6. Remove the ham from the oven and carefully take off the foil, then brush with the remaining glaze, reapplying to any spots that look dry.
7. Increase the oven temperature to 400°F and return the ham, uncovered, to the oven for 30-40 minutes, basting with pan juices every 10 minutes, until the glaze is caramelized and sticky, and the internal temperature reaches 140°F when checked with a meat thermometer.
8. Transfer the ham to a cutting board and let it rest for 15-20 minutes before slicing to allow the juices to redistribute, keeping it moist and tender.
9. While the ham rests, skim any excess fat from the pan juices and serve them warm as a dipping sauce on the side.
Perfectly glazed and irresistibly fragrant, this ham boasts a crackly, sweet-tart crust that gives way to juicy, tender meat in every slice. Pair it with fluffy biscuits or a crisp salad for a festive spread that’s sure to steal the spotlight at your table.
Herbed Mustard and Brown Sugar Baked Ham
Fancy a holiday centerpiece that’ll have your guests whispering sweet nothings to their plates? This herbed mustard and brown sugar baked ham is a showstopper with a sweet, tangy, and savory glaze that caramelizes into a sticky, crackly crust. It’s the kind of dish that makes you look like a culinary genius with surprisingly little effort.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 1 cup packed dark brown sugar
– 1/2 cup grainy Dijon mustard
– 1/4 cup pure maple syrup
– 2 tablespoons apple cider vinegar
– 2 tablespoons melted unsalted butter
– 1 tablespoon finely chopped fresh rosemary
– 1 tablespoon finely chopped fresh thyme
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the spiral-sliced ham, cut-side down, in a large roasting pan.
3. In a medium bowl, whisk together the packed dark brown sugar, grainy Dijon mustard, pure maple syrup, and apple cider vinegar until smooth.
4. Whisk in the melted unsalted butter, finely chopped fresh rosemary, finely chopped fresh thyme, and freshly cracked black pepper until fully combined. Tip: For the best flavor, let this glaze sit for 10 minutes so the herbs infuse.
5. Using a pastry brush, generously coat the entire surface of the ham with about two-thirds of the glaze, getting it between the slices.
6. Tightly cover the ham and pan with aluminum foil.
7. Bake the ham at 325°F for 1 hour and 15 minutes, which is about 15 minutes per pound, until the internal temperature reaches 140°F when checked with a meat thermometer.
8. Carefully remove the pan from the oven and turn the oven up to 425°F.
9. Remove the foil and brush the ham with the remaining glaze. Tip: For extra caramelization, use the back of a spoon to press the glaze into the slices.
10. Return the ham, uncovered, to the oven and bake for 15-20 minutes at 425°F, until the glaze is bubbling and has formed a deep golden-brown, crackly crust.
11. Transfer the ham to a cutting board and let it rest for 15 minutes before carving. Tip: Resting allows the juices to redistribute, keeping every slice moist.
12. Carve the ham along the natural spiral lines and serve warm.
Marvel at the contrast: the exterior is a sweet, sticky, and herb-flecked shell that gives way to incredibly juicy, tender meat in every slice. The mustard provides a sharp tang that cuts through the richness, making each bite perfectly balanced. Try serving it with fluffy biscuits to soak up the pan juices or chop the leftovers for a next-day ham and cheddar omelet that might just steal the show.
Ginger Peach Glazed Baked Ham
Just when you thought holiday hams couldn’t get any more fabulous, this ginger-peach masterpiece waltzes in wearing a glittery glaze and demanding center stage. It’s the sweet, spicy, and savory showstopper that’ll have your guests abandoning their usual sides to form an adoring fan club around the carving board—no autographs, please, we’re eating!
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in spiral-cut ham
– 1 cup smooth peach preserves
– 1/4 cup pure maple syrup
– 3 tablespoons freshly grated ginger root
– 2 tablespoons tangy Dijon mustard
– 1 tablespoon zesty apple cider vinegar
– 1/2 teaspoon finely ground black pepper
– 1/4 teaspoon flaky sea salt
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the spiral-cut ham, cut-side down, in a large roasting pan fitted with a rack.
3. In a medium saucepan, combine the smooth peach preserves, pure maple syrup, freshly grated ginger root, tangy Dijon mustard, zesty apple cider vinegar, finely ground black pepper, and flaky sea salt.
4. Heat the glaze mixture over medium heat, stirring constantly with a whisk, until it bubbles gently and thickens slightly, about 3-5 minutes. (Tip: Don’t let it boil vigorously or the sugars may burn.)
5. Remove the glaze from heat and let it cool for 5 minutes.
6. Using a pastry brush, generously coat the entire surface of the ham with about half of the warm glaze, getting it into all the spiral cuts.
7. Cover the ham and pan loosely with a tent of aluminum foil.
8. Bake the ham in the preheated oven for 1 hour and 30 minutes.
9. Carefully remove the ham from the oven and discard the foil tent. (Tip: Watch for steam when opening the foil.)
10. Brush the ham with another layer of the remaining glaze.
11. Increase the oven temperature to 375°F.
12. Return the ham, uncovered, to the oven and bake for an additional 45-60 minutes, brushing with the last of the glaze every 15 minutes, until the exterior is deeply caramelized and glossy. (Tip: The internal temperature should reach 140°F when checked with a meat thermometer in the thickest part, avoiding the bone.)
13. Remove the ham from the oven and let it rest on the rack for 20 minutes before carving.
Now, behold your creation: the glaze forms a sticky, crackly shell that gives way to impossibly juicy, ginger-kissed meat in every forkful. Serve it sliced thick on a platter, letting the peach notes play off savory sides, or chop leftovers for next-level ham and cheese sliders—because this flavor deserves an encore.
Balsamic Fig Glazed Baked Ham
Crisp December air and holiday chaos got you craving something spectacularly simple yet showstopping? This balsamic fig glazed baked ham is your edible holiday hero—it’s sweet, savory, and guaranteed to make your guests forget you burned the rolls last year.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8–10 lb) fully cooked bone-in ham
– 1 cup high-quality balsamic vinegar
– 1 cup sweet fig preserves
– ½ cup packed dark brown sugar
– 2 tablespoons Dijon mustard with a sharp, tangy kick
– 1 tablespoon rich extra virgin olive oil
– 2 teaspoons finely ground black pepper
– 1 teaspoon aromatic ground cloves
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the fully cooked bone-in ham, flat-side down, in a large roasting pan.
3. Score the ham’s surface in a diamond pattern, cutting about ¼-inch deep—this helps the glaze cling beautifully.
4. In a medium saucepan over medium heat, combine the high-quality balsamic vinegar, sweet fig preserves, packed dark brown sugar, Dijon mustard with a sharp, tangy kick, rich extra virgin olive oil, finely ground black pepper, and aromatic ground cloves.
5. Whisk the mixture constantly until it simmers and thickens slightly, about 5–7 minutes; remove from heat. Tip: Don’t rush this—a slow simmer deepens the flavors.
6. Brush half of the warm glaze evenly over the ham, coating every scored crevice.
7. Cover the ham loosely with aluminum foil and bake for 1 hour 30 minutes.
8. Remove the foil and brush the ham with the remaining glaze.
9. Increase the oven temperature to 375°F and bake, uncovered, for another 45–60 minutes, basting every 15 minutes with pan juices. Tip: Baste gently to avoid tearing the glaze—patience rewards you with a glossy finish.
10. Check for doneness by inserting a meat thermometer into the thickest part; it should read 140°F. Tip: Let it rest for 15–20 minutes before slicing—this keeps the juices locked in.
11. Transfer the ham to a cutting board, slice, and serve warm.
Dazzlingly sticky and caramelized on the outside, this ham boasts tender, juicy meat that practically melts. The glaze forms a crackly shell with a tangy-sweet punch from the figs and balsamic, perfect for piling onto biscuits or pairing with roasted Brussels sprouts for a festive twist.
Summary
Savory and satisfying, these 20 baked ham recipes offer delicious inspiration for your holiday table. Whether you prefer classic glazes or creative twists, there’s a perfect option to wow your guests. We’d love to hear which recipes you try—share your favorites in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking!
