Ham with a honey glaze is ideal for celebratory meals or other special occasions. During the last half hour of baking, a quick, homemade glaze is drizzled on the ham to add tremendous flavor and create a sweet, sticky, caramelized covering your guests will appreciate. With the ingredients I had on hand, I created the greatest glaze I’ve ever tasted for this ham.
| Prep Time: | 5 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 20 |
Ingredients
- 1 (10 pound) fully-cooked, bone-in ham
- 1 ¼ cups packed dark brown sugar
- ⅓ cup pineapple juice
- ⅓ cup honey, or more to taste
- ⅓ large orange
- 2 tablespoons Dijon mustard
- ¼ teaspoon ground cloves
- 1 ½ teaspoons lemon juice, or to taste (Optional)
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Place ham on a rack set in a roasting pan.
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- Bake uncovered in the preheated oven for 2 hours.
- While the ham is baking, combine brown sugar, pineapple juice, and 1/3 cup honey in a saucepan. Zest orange into the saucepan, then squeeze in the juice. Add Dijon mustard and ground cloves; whisk mixture over medium-high heat as it comes to a boil. Reduce heat and simmer until glaze thickens slightly, 5 to 10 minutes.
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- Taste glaze and adjust seasonings. Add lemon juice for more tang, or honey to make it sweeter. Set aside.
- Remove ham from the oven after it has baked for 2 hours. Brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
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- Serve hot and enjoy!
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- Add leftover glaze to the pan drippings along with a little flour or cornstarch to make a nice sauce to accompany the meat. Use the ham bone and any trimmings to make soup afterward.
- The magazine version of this recipe may be slightly different than the online version. Please follow directions carefully for whichever version you are using.
Nutrition Facts
| Calories | 511 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 0 g |
| Protein | 39 g |
| Saturated Fat | 11 g |
| Sodium | 2172 mg |
| Sugars | 19 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I use this recipe every year exactly as written for Easter and Christmas, but with half the clover. Our whole family LOVES it. I’ve tried a few others like it, but in the end this one has won out. The best is when the leftovers are dropped in a ziploc bag with all the juices and kept in the fridge to use for breakfast the following morning. It’s quickly fried in the morning with a few fried eggs on the side and toast and OMG so good!!
I had serious doubts about this recipe and the amount of sugar in it, but I tried it and it is fabulous! To be honest I’m terrible at following recipes so I did not measure precisely but I did follow about the same ratios. I did not have pineapple juice so I used fresh squeezed orange juice and I did not have Dijon so I subbed whole grain Mustard. Also I didn’t have ground cloves so I threw in 2 whole cloves. It was delicious! I’m not nervous at all about pouring this over a very expensive ham, haha.
I’m a 76 year old man and I made this tonight for myself and my son’s family. My son has worked as a chef and he couldn’t get over how good it was. I will definataly do it again.
This made an ordinary spiral ham from the freezer table-worthy for Christmas dinner. It was sweet, tangy, sticky, and made the perfect crust for our ham. I served the extra glaze on the side to drizzle over the ham slices. This was so easy to make with ingredients I already had on hand. The Dijon mustard really makes this glaze amazing! I did add the lemon juice at the end. I recommend going scant on the juices and tasting as you go depending on your taste for sweet vs tangy. This will be my go-to glaze for ham from now on!
This glaze is amazing!
perfect blend of flavors.
Great . Really tasty. I just added some paprika. Everyone was really happy. This is my new recipe for ham. Congratulations to the chef
Very good glaze. I recommend covering the ham and cooking it with mead to really add to the honey flavor.
Fantastic recipe. I did cut down on the orange a bit. I used 1 T orange juice in the glaze. I also placed 2 c broth on the bottom of the pan as suggested by other reviewers. I cooked the ham with the broth for the first 2 hours, then I removed the rind, scored the ham and added the glaze and pineapple rings. Cooked it 45 more minutes basting with pan juices every 10 minutes. Came out moist and tender. A keeper for sure!
Found this recipe a few years ago and I have been requested to make a ham for Thanksgiving every year since. Making it again this year!
My family requests this every time we make ham!! They love to have a separate bowl to dip in!! I make no changes to the recipe !!
I have made this several times…alternating the ingredients at times…still it is very good
It had been years since I made a huge ham and so I was rusty. This recipe was amazing and made it so easy and it turned out perfectly! The whole family absolutely loved it. I couldn’t find short toothpicks so ignore the long ones in my photo. They were funny looking but it didn’t matter as this was a real hit. Thanks!
I mad Christmas Ham 2 days after Christmas, on Sunday 12/27/20. I mad a Prim Rib & a turkey breast on Christmas day. It was so nice to change the meal up after two days of left overs. The family LOVED the Ham. so sweet and tender. I will make this again. Gus…
I omitted the orange zest. Next time I will reduce the pineapple juice, SLIGHTLY. I added 1/3 cup of butter and one tsp REAL maple extract…YUMMMMM!!! Try it, you’ll love it. If you’re microwaving leftovers, cover the dish…It’s SO sticky. Enjoy!!
This was AMAZING!! Loved the sauce on my ham slices!! Will make it again! *****
This glaze was amazing! Will definitely use this recipe again. I only had a 5 lb ham, but I still made the full recipe for the glaze. The only thing I did differently, was omit the orange zest.
This was soooo good. The only thing I substituted was the honey. I did not have any, but did have honey mustard, so used that and spicy mustard. This is the best pineapple ham glaze I have ever made!! Will definitely be using this recipe again!!!
The ham only needed 1 hour, it started to burn a that point. The sauce turned to molasses once poured onto the ham and it began to burn also. We put in an additional 6 ounce can of pineapple juice to the bottom of the pan and tried to scrape the sauce in the pan to make it more usable to no avail. Would not recommend this recipe.
It was easy and taste great my son loved it, i passed it on to him !!!!!!!! Thanks for sharing
Excellent blend of tangy and sweet