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Brown Sugar Glazed Spiral Ham

Spiral ham recipe delivers the centerpiece your holiday table deserves, with caramelized edges and juicy meat that practically falls apart. The secret lies in low, slow heat and a sticky brown sugar glaze that transforms an already flavorful ham into something extraordinary.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Main Dishes
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Ham
  • 1 spiral cut bone-in ham 8 to 10 pounds
  • 1 cup water or apple juice for the pan
  • 20 whole cloves optional for decoration
For the Brown Sugar Glaze
  • 1 cup packed dark brown sugar
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch of cayenne pepper

Equipment

  • Large roasting pan with rack
  • Aluminum foil
  • Medium saucepan
  • Basting brush or spoon
  • Meat thermometer
  • Sharp carving knife
  • Cutting board
  • Whisk

Method
 

  1. Remove your ham from the refrigerator 1 to 2 hours before cooking to take off the chill. Preheat your oven to 275 degrees Fahrenheit.
  2. Place a rack in the bottom of your roasting pan and pour water or apple juice into the pan.
  3. Unwrap the ham and place it cut side down on the rack. If desired, insert whole cloves into the intersections of the spiral cuts for a classic look.
  4. Tent the ham tightly with aluminum foil, sealing the edges around the pan. Bake at 275 degrees for approximately 12 to 15 minutes per pound (roughly 1 hour 45 minutes for an 8 pound ham).
  5. About 30 minutes before the ham finishes its covered baking time, prepare the glaze. Combine brown sugar, honey, mustard, butter, cinnamon, cloves, and cayenne in a medium saucepan over medium heat. Whisk constantly until the butter melts and everything combines into a smooth, pourable glaze. Remove from heat and set aside.
  6. Remove the foil from the ham and increase oven temperature to 350 degrees. Brush a generous layer of glaze all over the ham, working it between the slices.
  7. Return the uncovered ham to the oven and bake for 30 to 45 minutes longer. Brush with additional glaze every 10 to 15 minutes, building up layers of sticky sweetness.
  8. Insert a meat thermometer into the thickest part of the ham without touching the bone. The ham is ready when it reaches an internal temperature of 140 degrees Fahrenheit.
  9. Transfer the ham to a cutting board and tent loosely with foil. Let it rest for 15 to 20 minutes before serving.
  10. Cut along the bone to release slices, then arrange on a serving platter. Pour any accumulated pan juices over the sliced ham for extra flavor and moisture.

Notes

Save the ham bone and freeze it for making incredible split pea soup, bean soup, or homemade stock later. Leftover ham keeps well in the refrigerator for 5 to 7 days or freezes for up to 2 months.