Tangy Honey-Glazed Ham

This easy ham recipe makes the most delicious sweet, sticky glaze with brown sugar, pineapple, and Dijon mustard. Brush onto your holiday ham during the last half hour of baking to add incredible flavor and a caramelized coating your guests will love!

Print Recipe

Prep Time 5

Cook Time 2 30

Total Time 2 35

Servings 20 people

Equipment

1 Roasting Pan with Rack Essential for even baking and catching drippings.
1 Saucepan For preparing the glaze.
1 Whisk To combine and emulsify glaze ingredients.
1 Basting Brush For applying the glaze evenly.
1 Zester To extract fine zest from the orange for maximum flavor.

Ingredients

Main

1 10 pound fully-cooked, bone-in ham
1 ¼ cups packed dark brown sugar
⅓ cup pineapple juice
⅓ cup honey or more to taste
⅓ large orange
2 tablespoons Dijon mustard
¼ teaspoon ground cloves
1 ½ teaspoons lemon juice or to taste (Optional)

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Place ham on a rack set in a roasting pan. Dotdash Meredith Food Studios
Bake uncovered in the preheated oven for 2 hours.
While the ham is baking, combine brown sugar, pineapple juice, and 1/3 cup honey in a saucepan. Zest orange into the saucepan, then squeeze in the juice. Add Dijon mustard and ground cloves; whisk mixture over medium-high heat as it comes to a boil. Reduce heat and simmer until glaze thickens slightly, 5 to 10 minutes. Dotdash Meredith Food Studios
Taste glaze and adjust seasonings. Add lemon juice for more tang, or honey to make it sweeter. Set aside.
Remove ham from the oven after it has baked for 2 hours. Brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes. Dotdash Meredith Food Studios
Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

For optimal flavor and presentation, lightly score the ham in a diamond pattern before its initial bake. This allows the glaze to penetrate deeply and caramelize beautifully. While the ham is fully cooked, ensure it reaches an internal temperature of 140°F (60°C) after glazing for safe serving. When preparing the glaze, ensure it simmers to a syrupy, brushable consistency – too thin, and it will run off; too thick, and it will be difficult to apply. Fresh orange zest and juice are crucial for a vibrant, tangy note. Allow the glazed ham to rest for 15-20 minutes after baking before slicing; this redistributes juices, resulting in a more succulent final product.