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Classic Glazed Spiral-Sliced Ham

A stunning holiday centerpiece featuring a bone-in, spiral-sliced ham baked to juicy perfection and coated in a sticky, sweet, and savory glaze made with brown sugar, Dijon mustard, and warm cloves.

Classic Glazed Spiral-Sliced Ham
Prep 15 min Cook 2h 15m Total 2h 45m Level Easy
Serves 12

Ingredients

The Ham

  • 9 lbs Bone-in spiral-sliced ham — Fully cooked
  • 0.5 cups Water — For the bottom of the roasting pan

Brown Sugar Clove Glaze

  • 1.5 cups Dark brown sugar — Packed
  • 0.25 cups Dijon mustard
  • 0.25 cups Apple cider — Can substitute orange juice or pineapple juice
  • 1 tablespoons Apple cider vinegar
  • 1 teaspoons Ground cloves
  • 0.5 teaspoons Ground cinnamon

Instructions

  1. Preheat your oven to 325°F (165°C). Remove the ham from its packaging and discard any glaze packet that came with it.

    ~5 min
    Let the ham sit at room temperature for 30-45 minutes before baking to take the chill off.

  2. Place the ham flat-side down on a rack in a roasting pan. Lightly score the outside of the ham (the uncut rind sections) in a diamond pattern, making shallow cuts about 1/4 inch deep. This allows the glaze to penetrate the meat.

    ~5 min
    Don't cut too deep or the ham slices may fall apart.

  3. Pour the water into the bottom of the roasting pan. Tightly cover the ham and the roasting pan with heavy-duty aluminum foil to trap the steam and prevent the ham from drying out.

    ~5 min

  4. Bake the covered ham for roughly 12-15 minutes per pound, or until a meat thermometer inserted into the thickest part reads 120°F.

    ~105 min
    Since spiral hams are pre-cooked, you are simply warming it through without drying it out.

  5. About 20 minutes before the ham is done warming, prepare the glaze. In a small saucepan, combine the brown sugar, Dijon mustard, apple cider, apple cider vinegar, ground cloves, and cinnamon. Simmer over medium heat for 5-7 minutes, stirring frequently until the sugar dissolves and the mixture thickens slightly.

    ~10 min

  6. Remove the ham from the oven and increase the oven temperature to 425°F (220°C). Carefully remove and discard the foil. Brush about one-third of the glaze generously all over the ham, making sure to work it into the slices and scored lines.

    ~5 min

  7. Return the uncovered ham to the oven. Bake for 15-20 minutes, basting with the remaining glaze every 5-7 minutes, until the exterior is sticky, bubbling, and deeply caramelized.

    ~20 min
    Watch closely during the last 5 minutes; the high sugar content in the glaze can burn quickly.

  8. Remove the ham from the oven. Tent loosely with foil and let it rest for 15 minutes before carving.

    ~15 min
    Resting allows the juices to redistribute and the glaze to set.
Nutrition
380
Calories
32
Protein (g)
28
Carbs (g)
14
Fat (g)
4
Sat. Fat (g)
0
Fiber (g)
26
Sugar (g)
1450
Sodium (mg)
85
Cholesterol (mg)
Equipment
  • Roasting pan with rack
  • Aluminum foil
  • Small saucepan
  • Basting brush
  • Meat thermometer
Tips & Storage
  • Always place the ham cut-side down to protect the slices from drying out.
  • Do not skip the foil during the initial heating phase, as spiral hams are notorious for drying out easily.
  • Save the ham bone! It makes an incredible base for split pea or bean soup.
  • Storage: Store leftover ham in an airtight container in the refrigerator for up to 4 days. You can also freeze slices for up to 2 months. The ham bone can be frozen in a freezer bag for up to 6 months.
Tags
baked brown sugar centerpiece christmas clove comfort food crowd pleaser dairy_free dijon easter glaze gluten_free ham holiday nut_free pork roasted sweet and savory thanksgiving

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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