Honey Glazed Ham Recipe

A bone-in ham becomes something special when it is treated with a little patience rather than simply warmed through. Here, honey and brown sugar melt into a glossy glaze, while Dijon mustard keeps the sweetness from becoming heavy. Butter gives the coating a smooth, almost caramel-like finish, and whole cloves tucked into the scored surface add a subtle, warm spice that perfumes the ham as it cooks. The bone also lends extra flavor and helps keep the meat juicy, making this an especially reliable centerpiece for a dinner serving about 10 people. For the best texture, score the ham’s outer fat in a shallow diamond pattern before adding the cloves. The cuts allow the glaze to settle into the surface instead of sliding off, but they should not be so deep that you cut into the meat. Warm the honey, brown sugar, Dijon, and butter together until smooth, then brush it over the ham generously. Since most bone-in hams are already fully cooked, the 90-minute cooking time is mainly about heating the center gently and building layers of glaze—not roasting the meat until it dries out. The most useful timing tip is to save some glaze for the final part of cooking. Brush the ham once at the beginning, cover it loosely with foil, and cook until heated through. Remove the foil for the last 20 to 30 minutes, brush on the remaining glaze, and let it turn shiny and lightly caramelized. Keeping the ham covered early prevents the honey and brown sugar from scorching before the center is warm. If the glaze darkens too quickly, simply tent the top with foil again. Rest the finished ham for 15 minutes before slicing so the juices settle and the slices stay moist. This ham is an easy choice for Easter, Christmas, Thanksgiving, or a Sunday dinner when you want leftovers for sandwiches and breakfast hash. Serve it with mashed or scalloped potatoes, roasted green beans, glazed carrots, or a crisp salad to balance the rich, sweet coating. A sharp mustard on the side is welcome for anyone who prefers more tang, while warm dinner rolls are ideal for catching the honey-brown sugar glaze. Carve around the bone in thin slices, saving the bone for beans, split pea soup, or stock.