Description
A sweet, caramelized crust with a hint of Dijon tang paired with juicy, tender spiral-cut ham makes this recipe a showstopper for any occasion.
Ingredients
Scale
- 7–10 pound fully cooked, bone-in spiral ham
- 1 cup brown sugar (light or dark)
- 2 tablespoons Dijon mustard
- 1/4 cup honey
- 2 tablespoons apple cider vinegar (or orange juice)
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves (optional)
- 2 tablespoons unsalted butter, melted
- 1/2 cup water or broth
Instructions
- Preheat the oven to 325°F (163°C). Place the ham cut-side down in a roasting pan and add 1/2 cup of water or broth to the bottom of the pan. Cover tightly with foil.
- Bake the ham for about 10-12 minutes per pound, or until the internal temperature reaches 120°F (49°C).
- In a small saucepan, combine brown sugar, Dijon mustard, honey, apple cider vinegar, cinnamon, and cloves. Heat gently until the sugar dissolves and the mixture thickens.
- Remove the ham from the oven and increase the temperature to 400°F (204°C). Brush the glaze generously over the ham, making sure to get into the spiral cuts.
- Return the ham to the oven, uncovered, and bake for an additional 15-20 minutes, or until the glaze is caramelized and bubbly.
- Let the ham rest for 10-15 minutes before slicing to allow the juices to redistribute.
Notes
[‘Covering the ham with foil during the initial bake ensures it stays moist.’, ‘Save the pan juices to drizzle over the ham or use them to make a quick gravy.’, ‘Customize the glaze with a splash of bourbon or orange zest for a unique twist.’, ‘Keep an eye on the ham while glazing to avoid burning. Cover loosely with foil if needed.’]
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 3 ounces
- Calories: 200
- Sugar: 8
- Sodium: 800
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 10
- Protein: 18
Keywords: glazed ham, spiral ham, holiday ham, brown sugar glaze, Easter ham, Christmas ham