Roast Ham Recipe Honey: Sweet Glazed Centerpiece for Holidays

This roast ham with honey glaze transforms any holiday table into a memorable feast. The combination of sweet honey and savory ham creates a perfectly balanced centerpiece that guests will remember for years to come.

I’ve refined this method over countless holidays to ensure the ham stays juicy while developing a caramelized crust. The glaze is applied multiple times during roasting to build layers of sticky, sweet flavor.

What emerges from the oven is a golden-brown ham with a glossy finish, ready to be sliced and served. The aroma alone signals that something special is about to be shared.

Pair with classic sides like scalloped potatoes or roasted vegetables for a complete holiday meal.

Ingredients for Roast Ham Recipe Honey

A fully cooked ham plus a few pantry staples create this holiday showstopper with its signature sticky glaze.

The ham is the centerpiece here. Spiral-cut bone-in hams from HoneyBaked Ham or Smithfield save time and ensure even cooking. Look for labeled ‘fully cooked’ to skip the raw meat handling. Size matters—8 pounds feeds a crowd of six with leftovers. For the best flavor, avoid pre-glazed hams; you want a blank canvas for your honey glaze. Always check the label for added preservatives if that’s a concern.

No honey? Maple syrup or brown sugar slurry works in a pinch (use 3/4 cup for each cup replaced). Missing Dijon? Yellow mustard plus a pinch of cayenne gets you close. The cloves can be skipped if you dislike their intensity, but they add that classic holiday aroma. For a smoother glaze, strain out the whole spices after simmering. Trader Joe’s has great pre-ground spices if you’re restocking.

Leftovers keep beautifully—5 days in the fridge or 3 months frozen. Slice before storing for easy portioning. The glaze thickens as it cools; reheat gently with a splash of stock to loosen. Always bring ham to room temperature before reheating to prevent drying out.

Step-by-Step Instructions for Roast Ham with Honey Glaze

Here’s the method I rely on for a perfectly glazed ham with tender, flavorful results.

Step 1: Prepare the Ham and Stud with Cloves

Preheat your oven to 325°F. Unwrap the 8 lb bone-in ham and place it cut-side down in a roasting pan. Score the surface in a diamond pattern, about ¼ inch deep, to help the glaze penetrate and create attractive presentation lines.

Insert the 20 pieces whole cloves into the scored intersections, pressing them in firmly so they stay in place during roasting. Place the 1 whole yellow onion, quartered, in the bottom of the pan to add flavor to the juices as they collect.

Step 2: Make the Honey Glaze

In a medium bowl, combine the 1 cup honey, ½ cup brown sugar, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, ½ tsp ground cloves, and ½ tsp ground cinnamon. Whisk until the mixture is smooth and fully incorporated.

Melt the ½ cup unsalted butter and slowly pour it into the glaze mixture while whisking continuously. This creates a rich, pourable glaze that will caramelize beautifully on the ham. Set the glaze aside while you begin roasting.

Step 3: Roast and Glaze the Ham

Place the ham in the preheated oven and roast uncovered for 1 hour and 15 minutes. After this initial period, remove the ham from the oven and brush it generously with about one-third of the glaze. Return it to the oven.

Repeat the glazing process every 20-25 minutes, using about one-third of the remaining glaze each time. After the second glazing, pour the 1 cup chicken stock into the bottom of the pan to create moisture and prevent the drippings from burning.

Step 4: Finish and Rest the Ham

Continue roasting for another 30-45 minutes or until the internal temperature reaches 140°F (since the ham is fully cooked, you’re just heating it through). The glaze should be deep golden brown and slightly caramelized with a glossy finish.

Remove the ham from the oven and transfer it to a cutting board. Let it rest for 15-20 minutes before slicing. This allows the juices to redistribute, ensuring each slice is moist and flavorful. If using the 1 whole fresh pineapple, slice it into rings and arrange them around the ham for garnish before serving.

Troubleshooting This Dish

Glaze Too Thin

If your honey glaze isn’t thickening, it likely needs more reduction time. Simmer the glaze on the stovetop for 5-7 minutes before applying. I often add an extra ¼ cup brown sugar to help it caramelize faster on the ham. 💡

Ham Drying Out

This usually happens when the oven temperature is too high. Stick to 325°F and tent with foil if the top browns too quickly. I also add ½ cup chicken stock to the pan halfway through to maintain moisture.

Glaze Burning

Prevent this by brushing glaze only during the last 45 minutes of roasting. If it starts to darken too much, loosely cover with foil. The sugar in honey and brown sugar can burn if exposed to direct heat too long.

Uneven Cooking

Rotate the ham 180 degrees halfway through cooking for even browning. For spiral-cut hams, place the cut side down in the pan so the top stays intact. Check internal temp in multiple spots with a meat thermometer.

Cloves Falling Off

Press them deeper into the scored lines or use a bit of the glaze as “adhesive” before inserting. I’ve found whole cloves stay better when the ham isn’t moved too much during roasting.

Glossy Finish Missing

For that perfect shine, brush with a final layer of glaze mixed with 1 tbsp melted butter right after removing from the oven. Let it rest 15 minutes before slicing to set the glaze. ✨

Frequently Asked Questions