Honey Glazed Ham brings a beautiful balance of sweet, salty, and savory flavors that make it a timeless centerpiece for any holiday table. This classic dish stands out with its shiny, amber coating and tender slices that practically melt as you cut into them. If you love meals that feel comforting yet festive, this ham delivers every time.
What makes Honey Glazed Ham so special is its simple preparation combined with the rich aroma it fills your kitchen with. As the glaze caramelizes, you get a mix of honey, warm spices, and buttery notes that cling to the crisp edges. Every bite offers a soft interior paired with a slightly sticky, candied crust, giving you the perfect contrast of textures. It is exactly the kind of dish that encourages everyone to go back for seconds.
There is also something incredibly nostalgic about serving ham during the holidays. It brings people together, sets the mood, and instantly makes a meal feel more complete. The honey glaze adds a layer of warmth and brightness, enhancing the natural flavor of the meat without overpowering it. Whether you are hosting a large gathering or preparing a cozy dinner at home, this ham fits the moment effortlessly.
One thing cooks love about Honey Glazed Ham is how convenient it is. You can prepare the glaze ahead of time, the cooking process is mostly hands off, and leftovers are incredibly versatile. Thin slices tuck perfectly into sandwiches, thicker pieces pair well with roasted vegetables, and small diced bits can elevate soups or breakfast scrambles. It is a recipe that keeps giving long after the main event is over.
Pairing this dish with simple sides is always a good idea. Think buttery mashed potatoes, roasted carrots, green bean casserole, or a fresh cranberry relish. The sweetness of the ham complements earthy and bright flavors, creating a well rounded plate. For a festive touch, you can also serve it with a citrus salad or warm dinner rolls that soak up the glaze.
Honey Glazed Ham is a tradition worth keeping on your table. It combines ease, elegance, and incredible flavor, making it a go to recipe for any celebration. Whether it is Christmas, Easter, or a special Sunday meal, this ham has a way of turning an ordinary dinner into something truly memorable.
Ingredients
- 1 whole ham preferably bone-in, around 8-10 pounds
- 1/2 cup honey use a mild honey
- 1/2 cup brown sugar packed
- 1/4 cup Dijon mustard for added flavor
- 1/4 cup unsalted butter melted
- 1/2 teaspoon ground cloves adds warmth and spice
Instructions
- Preheat your oven to 325°F (165°C).
- Place the ham in a roasting pan lined with foil.
- In a medium bowl, combine the honey, brown sugar, Dijon mustard, melted butter, and ground cloves to create the glaze.
- Score the surface of the ham by making shallow cuts in a diamond pattern.
- Brush the glaze generously over the ham, ensuring it gets into the scored cuts.
- Cover the ham loosely with foil and place it in the preheated oven.
- Bake for approximately 1.5 to 2 hours, basting with the glaze every 30 minutes.
- Remove the foil for the final 30 minutes to allow the glaze to caramelize and turn golden brown.
- Let the ham rest for 10-15 minutes before carving and serving.
Nutrition
This ham was a big hit at our family dinner! So sweet and tasty. Everyone loved it! ⭐️⭐️⭐️⭐️⭐️
This recipe is AMAZING! I made it for Thanksgiving and everyone loved it!
Why would you put cloves in ham? That sounds weird! But hey, good for you if you like it. 🤷♂️
It tasted good but I think I maybe miscalculated the baking time. My ham was a little dry. 😕
Delicious!! I added pineapples on top cause why not? 🍍 Ham is not just ham! ⭐️⭐️⭐️⭐️
Not as hard as I thought! Just mix the stuff and bake it? 🥳 I got some compliments!
My grandma makes the best ham and this one just wasn’t the same, it needs something more… 🤔
Honey Ham Good! Wanna eat more! 🐷
Isn’t ham supposed to be cooked at like 400? This seems wrong to me… just saying.
Too sweet for my taste 😕. I think the honey and brown sugar are overkill. I prefer a savory ham.
I get what you mean! I also like my ham less sweet. Have you tried a spice rub instead?
Lol, this is a honey glazed ham! What’d you expect? Just leave out the sweet stuff next time. 😅
This was AMAZING! I cooked this for our family gathering and everyone loved it! Definitely going to make it again.
This honey glazed ham was a hit at our family dinner! Everyone loved it. Definitely making it again!
I tried this recipe but I couldn’t find Dijon mustard, so I used yellow mustard. It didn’t taste right!
This is pretty simple! Great for beginners. Just take your time with the glaze!
8-10 pounds is a lot of ham… do you really get enough glaze for the whole thing? Maybe I’ll double the sauce just in case.
Ham is way too sweet for my taste. I would cut down the honey. My opinion, maybe try maple syrup?
I actually prefer the sweetness! But I get it, not everyone likes it sweet. Maple syrup sounds like a cool idea though!
This sounds insanely good. The honey + Dijon combo is such a nice sweet-savory balance, and I love that they actually tell you to baste every 30 minutes instead of “occasionally.”
Agreed—honey + Dijon is such a killer combo. I’m always worried “glaze” means it’ll dry out, but basting every 30 minutes sounds way more reliable. 😋
This glaze is legit. The mustard + honey combo gives it that sweet-savory balance, and the caramelized top is 🔥. I basted a little extra and it turned out perfect.
I swear ham always turns out dry for me, even when I follow recipes. If the foil comes off too early, the glaze could burn—still, I’ll give your basting schedule a shot.
Hunny glazed ham? Sounds like somthing my grandma would cook! I love it! 10/10!
This ham came out so juicy and delicious! My whole family loved it. Definitely a keeper!
Why 325°F? I baked my last ham at 350 and it was done way sooner. This one took forever for me.
Followed the recipe exactly but my ham turned out dry. Didn’t enjoy it.
I’m sorry to hear that! Did you make sure not to overcook it? That can definitely make it dry.
Dry ham? That’s weird! I always get it juicy. Maybe try lowering the oven temp next time? Just a thought!
Looks good on paper, but I had to guess the cooking time. Also, 325°F feels low for an 8-10 lb ham—mine seemed underdone at first. After longer bake it was great.
Not bad, but really confused about the cooking times. Mine was a bit dry. Will follow the steps better next time.
Isn’t ham made from pig? idk but I think it should be cooked way longer.
Easy to follow! But is there a way to make it less sticky? I feel like I’m glued to the countertop now 😂
Made this for Sunday dinner and the glaze caramelized beautifully. Super flavorful and not overly sweet—will definitely do it again.
Really good recipe, but why does the butter need to be melted? Can I just mix it cold? Asking for a friend.
Cloves AND Dijon seems like too much going on. Honey is great, but I’m skeptical about the flavor combo. Might try it but I’m not convinced.
Okay but why does it say bake 1.5 to 2 hours? That’s like… nothing for 10 pounds 😅. I ended up cooking way longer. Flavor was still solid.
Yum! The honey glaze is perfect! I added a bit more cloves and it was so good. My kids couldn’t get enough. 🍯
Yesss!!! This is the ham I have been looking for! Will make it for Christmas!
I tried this but the glaze was too sweet for my taste. Maybe less honey next time?
I thought the glaze was just perfect! But I guess everyone has different tastes. Maybe try adding some lemon juice to balance it out next time.
Great recipe! My grandma used to make something similar but with orange juice. It brought back memories. ❤️
Yum! I added some pineapples and it turned out great! Definitely a keeper!
Pineapples?! That’s an interesting twist! I wouldn’t have thought to add fruit to ham, but glad it worked for you!
Really? Pineapples on ham? That sounds a bit weird, don’t ya think? I prefer my ham plain.
Made this for Christmas and it was a hit. The glaze caramelized so nicely—sweet, but not too much. Scoring the ham definitely helped the flavor soak in.
This glaze sounds dangerously good—honey + Dijon is my weakness. I like that you score the ham so it actually soaks in. Can’t wait to try it for Christmas dinner.
so good! I might put this in my holiday rotation 🤤
I’m not sure about Dijon mustard in ham… Seems a bit weird, no?
Yum! Honey glaze sounds perfect for holidays. Can’t wait to try it! 🥳
Couldn’t find mild honey so I used whatever was in the cupboard. Still good, but next time I’ll try a lighter honey—maybe it’ll be even better.
I think mild honey is just marketing. I used regular dark honey and my ham was awesome. Also, are you sure you’re supposed to baste every 30 minutes? I only did once and it still turned out fine.
Honestly, that makes sense—if the honey is still honey, it’ll glaze the same. I bet it’ll just be sweeter/stronger with a darker one. Next time you’ll nail it!
325°F felt low to me, but timing worked. I basted every 30 mins like it says and the ham was juicy.
The diamond scoring tip really helped—glaze actually stuck instead of just running off. I used regular honey and it still turned out great.
Just “honey + sugar + mustard” seems basic… but honestly it tasted like restaurant ham.
My glaze got thick and a little grainy from the brown sugar. I whisked longer and it fixed it, but that was stressful.
325°F for 1.5 to 2 hours on a 8-10 lb ham feels kinda short to me? Like, I’m not doubting, but I’d definitely check internal temp because ham sizes vary a lot.
Yummm!!! Can’t believe how great this turned out! My friends said it tasted gourmet! 😍
The diamond scoring tip really helps—mine soaked into the cuts and stayed juicy. Next time I’ll slightly reduce the cloves because I’m sensitive to strong spices.
I don’t know about this recipe. The Dijon mustard seemed outta place. Had to adjust it. Not a fan.
I tried a similar glaze once and it burned because I didn’t watch the oven time. Here baking at 325°F looks much safer—will do basting every 30 minutes like it says.
I think my ham was smaller, so 2 hours was a bit much. The top got too dark during the last 30. Flavor was still nice though.
Has anyone tried this without the Dijon mustard? I’m not a fan of mustard, but the recipe looks good otherwise.
Not sure about the cloves amount—mine tasted kinda strong at first bite, but it mellowed after resting. Would use a pinch less next time.
I tried this for Christmas dinner and everyone went back for seconds. The smell while baking was insane. Only change I’d make is using less sugar next time for my diet.
I made something similar before and the cloves were a bit strong for me, so I’ll probably reduce that to like 1/4 tsp. Otherwise this looks straightforward.
I was hesitant to try this recipe since I’ve never made ham before. It turned out great, but I think I overcooked it a bit. Will definitely try again!
5 stars!!!
Right?! 5 stars from me too—glaze caramelized perfectly and the cloves give it that cozy warmth.
I did it but mine came out a little too sweet… next time I’ll use less honey or the brown sugar. Still good tho!
Honestly I was skeptical about the Dijon + cloves combo, but wow. The aroma when it bakes is incredible. I used a regular yellow mustard though, still turned out great.
Not gonna lie, cloves in a ham glaze feels a little odd to me. Like, is it gonna taste like potpourri? Might try reducing it next time.
I’m skeptical about the Dijon amount. 1/4 cup mustard sounds like it could be overpowering, but honestly it worked. Just don’t let the glaze burn near the end.
Yeah I was worried too, 1/4 cup Dijon sounds wild for a glaze. But the sweetness really balances it—glad it worked for you! I also learned to watch the last minutes closely so it doesn’t go bitter/burn.
Followed the recipe mostly, but my ham was closer to 11 pounds so I needed more time. Basting every 30 minutes was kinda annoying, yet it paid off. Next time I’ll start checking earlier.
Nice! Yeah, ham size really throws the timing off. I bet it turned out great with the extra basting—annoying for sure, but worth it. Checking earlier next time is the move.
11 pounds? wow—mine was like 8 and I overbaked a little 😅 also I thought basting every 30 minutes was optional, but maybe thats why mine looked kinda pale. Next time I’ll start checking earlier too.
Cant wait to try it. The recipe says cover loosely with foil—will do. Also I only got regular mustard not Dijon… still should work tho right lol
Yes it should work—regular mustard will just be a bit sharper. I’d still brush it into the scored cuts and keep an eye on the glaze so it caramelizes without burning. Excited for you!
Not gonna lie, the instructions are pretty straightforward but I’ve never scored ham before and my diamond pattern looked like a kindergarden art project. It still tasted amazing, so who cares.
Yes!! That diamond scoring is honestly the part that stresses people out 😄 But if it tasted amazing, you did everything right. Honey glaze + cloves is a winner.
I tried “scoring” mine once and it looked like a map of Atlantis. Still got eaten fast though. Only thing—8–10 lb at 325 feels long, I’d probably cut the time unless it’s fully cooked already. Either way, congrats on a good result!
This sounds dangerously good. The honey + Dijon combo is such a smart balance—sweet but not too cloying. I’m making this for Christmas for sure.
Right?! Honey + Dijon is elite. I love that sweet/savory balance—sounds perfect for Christmas.
I added a splash of apple cider to the glaze (because why not) and it was amazing. This recipe is a solid base.
Mine came out tasty but I think 1.5 hours wasn’t enough for my bigger ham. I had to keep it going and the glaze started getting too dark. Still good though!
I don’t usually measure cloves because I’m out a lot, so I just sprinkled and prayed. It was spicy in a weird way, but my family ate it anyway 😅
Haha “sprinkled and prayed” is basically how I cook too 😄 Glad your family still went for it! If it gets spicy in a weird way again, try using a lighter hand with the cloves (they can be intense) or swap to a milder amount and bake a touch shorter so the glaze doesn’t overpower. What size ham were you working with?
Perfect. I served it with mashed potatoes and everyone asked for the recipe. Will make again for sure!
Love hearing that! Mashed potatoes are the perfect side for this sweet-glaze situation 😄
I made something similar before and the diamond scoring really helps the glaze soak in. I’d probably use a little less cloves though—cloves can get overpowering fast.
Really good flavor, but mine got a little too dark in the last 30 minutes. I think my oven runs hot. Should I cover it again with foil if it browns too fast?
The oven temp is 325°F—ok, but does anyone actually baste every 30 min with a heavy ham? Seems like a lot of opening the oven. Might still be worth it though.