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Brown Sugar Glazed Spiral Ham

An icon representing a clock 2 h 15 min | easy | gluten-free, high-protein
Brown sugar–glazed spiral-sliced ham on a white platter, glossy and caramelized with chopped parsley scattered over the top; glaze pools around the base, with a small bowl of extra glaze blurred in the background.
Published Apr 13, 2025
Prep Time Cook Time Total Time
15 min 2 h 2 h 15 min
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Introduction

This brown sugar glazed spiral ham is juicy, tender, and wrapped in a shiny sweet-and-savory crust that tastes like the holidays.

It’s perfect for Christmas, Easter, or any big family gathering where you want an easy, impressive main dish.

The simple honey and brown sugar glaze, with a hint of warm spice and Dijon, bakes right into those spiral slices for maximum flavor.

Ingredients  (16 servings)

Adjust servings:

Ingredients

Ingredient Notes *

  • Dijon mustard: This recipe assumes a US Dijon mustard (smooth, mild, slightly sweet). Dijon manufactured for the European market is sharper and less sweet; begin with less and adjust.

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Close-up of two slices of spiral ham on a mound of mashed potatoes, drizzled with glossy brown sugar glaze and sprinkled with chopped green herbs.

How to Make Brown Sugar Glazed Spiral Ham

  1. Preheat oven and prep pan

    Preheat your oven to 300°F and move a rack to the lower-middle position.

    Line a large roasting pan with heavy-duty foil and place a roasting rack inside, if you have one.

  2. Make the brown sugar glaze

    In a medium saucepan, combine brown sugar, honey, Dijon, apple cider vinegar, cinnamon, cloves, garlic powder, and onion powder.

    Add the butter and orange juice, if using, and place the pan over low-medium heat.

    Whisk until the butter melts and the glaze looks smooth and slightly thickened, about 3 to 5 minutes.

  3. Prepare the spiral ham

    Remove any plastic or disk from the bone, then place the ham cut-side down on the rack.

    Brush a few tablespoons of warm glaze all over the outside and between some slices for extra flavor.

    Pour 1 to 1 1/2 cups water into the bottom of the pan to keep the ham moist.

  4. Bake the ham gently

    Cover the pan tightly with foil, sealing around the edges so steam stays trapped inside.

    Bake for 10 to 12 minutes per pound, until the ham is warmed through and reaches about 120°F internally.

    Start checking early so the ham does not overcook or dry out around the edges.

  5. Glaze and finish baking

    Increase the oven temperature to 400°F and carefully remove the foil from the pan.

    Brush a generous layer of glaze over the entire ham, letting some drip between the slices.

    Return the ham to the oven, uncovered, and bake for 10 to 15 minutes, basting once with more glaze.

    Continue until the ham is glossy, lightly caramelized in spots, and the internal temperature reaches about 140°F.

  6. Rest, garnish, and serve

    Transfer the ham to a serving platter, tent loosely with foil, and let rest for 15 to 20 minutes.

    Brush with a final thin layer of glaze, if desired, and sprinkle with chopped fresh parsley for color.

    Serve warm, spooning some of the pan juices over slices for extra moisture and sweetness.

Close-up of a spiral-sliced ham on a white platter, coated in a glossy brown sugar glaze with chopped parsley scattered on top and amber pan juices pooling around the slices; softly blurred kitchen lights in the background.

Substitutions

Honey -> maple syrup
Use pure maple syrup instead of honey for a deeper, more complex sweetness with subtle caramel notes. The glaze will be slightly thinner, so simmer it a bit longer until it coats a spoon.
Dark brown sugar -> light brown sugar
Swap in light brown sugar if that is what you have; the glaze will taste a little less robust. You can add a teaspoon of molasses to bring back some of that deep, toffee-like flavor.
Orange juice -> bourbon
For a grown-up twist, replace the orange juice with an equal amount of bourbon in the glaze. It adds warm vanilla and oak notes that pair beautifully with the smoky ham and caramelized brown sugar. Keep in mind some alcohol may remain, so this version suits adult gatherings best.
Sliced spiral ham coated in a glossy brown sugar glaze, served on a white platter with golden pan juices and a small sprig of parsley; a blurred bowl of mashed potatoes sits in the background.

Tips

Use an oven thermometer
Home ovens often run hot or cool, so an inexpensive oven thermometer helps keep the ham from drying out.
Do not skip the resting time
Resting lets the juices redistribute, so every slice stays moist instead of spilling onto the cutting board.
Glaze in layers for more flavor
Brushing some glaze on before heating, then again near the end, builds a shiny, deeply flavored crust.
Slice along the bone for easy serving
To serve, cut a vertical slice along the bone, then carve horizontal slices that naturally fall away.
Save the ham bone for later
Save the bone and any meaty scraps for soup or beans, then freeze them if you are not ready.

Nutrition Facts *

Energy 418 kcal
Protein 48 g
Total Fat 11 g
Carbohydrates 32 g
Dietary Fiber 0 g

* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I keep my spiral ham from drying out?
Covering the ham tightly with foil and adding water to the pan keeps the environment steamy and gentle. Also warm it at a low temperature and stop baking once the internal temperature reaches 140°F near the center.
Can I make this ham ahead of time?
Yes, you can bake the ham earlier in the day, then slice it and store it with some pan juices. Reheat the slices, covered, in a baking dish at 300°F until warmed through, adding a splash of broth if needed.
What if I do not have a roasting rack?
You can place the ham directly in the foil-lined pan or set it on thickly sliced onions or carrots. The vegetables lift the ham slightly and soak up flavorful juices that taste great served alongside.
Can I use a different size ham with this glaze?
This glaze works for slightly smaller or larger hams; just adjust the baking time based on the weight. Plan on about 10 to 12 minutes per pound while covered, then glaze and finish as directed.

Serving Suggestions

This brown sugar glazed spiral ham brings that classic, cozy centerpiece feel to everything from Easter brunch to Christmas dinner.

Pair it with creamy mashed potatoes, roasted green beans, and a bright citrus salad to balance all the rich, sweet flavors.

For leftovers, tuck slices into biscuits, quesadillas, or fried rice so that smoky sweetness carries into easy next-day meals.

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Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Side Pairings

These sides complement the meal beautifully.

Reviews

  • Susan, Phoenix: what would happen if you cut the honey? — 2 ★

    Eunice: You can, but the glaze will be less glossy and slightly less sticky. Use maple syrup or add extra brown sugar with a splash of water.

  • Dawn, Minneapolis: Really tasty ham with a glossy, flavorful glaze, though next time I’d cut the honey a bit so it’s less sweet and lets the Dijon shine more. — 4 ★

    Eunice: So glad it hit the spot, Dawn! Next time try cutting the honey by 2 to 4 tablespoons and bumping the Dijon by 1 tablespoon (or add an extra teaspoon of cider vinegar) to let that tang come through.

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