Skip the store-bought spiral ham and create this delicious ham at home. This homemade brown sugar-glazed spiral ham is perfect for holidays, special occasions, or any time you want to impress your guests. With its sweet and savory glaze and tender, juicy meat, this classic dish will surely be a hit.
Baked Spiral Ham
A juicy and flavorful spiral ham is the highlight of many holiday meals. However, getting the perfect balance of tender meat and a rich, caramelized glaze can be tricky. Whether you’re an experienced cook or a beginner, this recipe will walk you through each step to make a delicious and beautifully presented spiral ham.
Why I Love This Recipe
- Easy to Prepare: This recipe is simple and perfect for beginners, with clear steps to follow.
- Full of Flavor: The brown sugar glaze gives the ham a sweet and savory flavor that pairs perfectly with the meat.
- Customizable: You can easily tweak the glaze ingredients to match your taste.
- Impressive: A homemade spiral ham looks stunning and will wow your family and guests.
- Great for Holidays: It’s a traditional dish that’s always a crowd-pleaser.
What You Need
- Precooked Spiral Ham
- Coarse-Grain Dijon Mustard
- Orange Juice
- Brown Sugar
- Honey
- Soy Sauce
- Ground Cinnamon
- Ground Cloves
How to Cook a Spiral Ham in the Oven
Make the Glaze
Combine Dijon mustard, orange juice, brown sugar, honey, soy sauce, cinnamon, and cloves in a saucepan. Bring to a boil, then reduce heat and simmer. For a thicker glaze, add a slurry of cornstarch and water (1 part cornstarch to 2 parts water). Remove from heat and let cool.
Preheat Oven
Set your oven to 325°F (165°C) and position the rack in the middle.
Prepare The Ham
Remove the plastic button or disc from the bottom of the ham and place it flat side down in a large baking dish or roasting pan. Use a brush to cover the ham with half of the glaze, then cover tightly with foil.
Bake
Bake the ham for 12-15 minutes per pound. Most spiral hams should take no longer than 90 minutes to reach an internal temperature of 140°F (60°C). Use an oven-safe thermometer for accurate readings.
Glaze and Finish
Remove it from the oven once the ham reaches an internal temperature of 140°F (60°C). Turn the oven temperature up to 425°F (220°C). Baste the ham with half of the glaze, ensuring it penetrates between the layers. Return the ham to the oven, uncovered, and bake for 15-20 more minutes or until the ham is browned and the glaze is caramelized.
Serve
Slice the ham and serve on a platter with any remaining glaze on the side.
How Long to Cook
You should cook the ham for 12-15 minutes per pound. If you have a 10-pound ham, you must cook it for 120-150 minutes.
How to Store and Reheat
Storing:
- Carve and package: Carve the leftover ham into slices to ensure even reheating. Place the slices in a resealable bag or wrap them tightly in aluminum foil.
- Refrigerate: Store the ham in the refrigerator for up to 4 days for optimal freshness.
Freezing:
- Carve and package: Carve the ham into slices and wrap stacks of slices in plastic wrap or aluminum foil. Place the wrapped slices in a freezer-safe resealable bag.
- Freeze: Freeze the ham for up to 2 months.
Reheating:
- Thaw: Thaw the frozen ham slices in the refrigerator overnight.
- Reheat: Preheat your oven to 325°F (165°C). Place the thawed ham slices on a baking sheet and reheat until fully warmed.
Serving Suggestions
Below are some of my favorite sides for spiral ham
Baked Sweet Potatoes
Cheesy Potatoes
Grilled Carrots
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Brown Sugar Glaze Spiral Ham
Ingredients
- 7-10 lbs precooked spiral ham
- 3 tablespoons coarse-grain Dijon mustard
- 3/4 cup orange juice
- 1 cup packed brown sugar
- 1/2 teaspoon ground cloves
- 1/2 cup honey
- 1 tablespoon soy sauce
- 1 teaspoon ground cinnamon
Instructions
- Set your oven to 325°F (165°C) and position the rack in the middle.
- Remove the plastic button or disc from the bottom of the ham and place it flat side down in a large baking dish or roasting pan. Cover tightly with foil.
- Bake the ham for 12-15 minutes per pound. Most spiral hams should take no longer than 90 minutes to reach an internal temperature of 140°F (60°C). Use an oven-safe thermometer for accurate readings.
- In a saucepan, combine Dijon mustard, orange juice, brown sugar, honey, soy sauce, cinnamon, and cloves. Bring to a boil, then reduce heat and simmer. For a thicker glaze, add a slurry of cornstarch and water (1 part cornstarch to 2 parts water). Remove from heat and let cool.
- Once the ham reaches an internal temperature of 140°F (60°C), remove it from the oven. Turn the oven temperature up to 425°F (220°C). Baste the ham with half of the glaze, ensuring it penetrates between the layers. Return the ham to the oven, uncovered, and bake for 15-20 more minutes, or until the ham is browned and the glaze is caramelized.
- Serve: Slice the ham and serve on a platter with the remaining glaze on the side.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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