Honey-Glazed Ham is supposed to be the star of the table, right? But every holiday, people stress about how to keep it moist, what to glaze it with, or even how to use up the leftovers. I get it. Heck, I’ve stood around my kitchen clutching a sticky spoon, praying the sauce isn’t too sweet, too runny, or just… meh. Trust me, I’ve tested it all (my poor family). And, by the way, this goes perfectly with a hearty cheesy hamburger potato casserole or, if you want something cozy, even cheesy hamburger potato soup fits the bill. Let’s just get to the real talk about making honey-glazed ham work for any occasion.
Why You’ll Love It
So, first off, honey-glazed ham can win over pretty much anyone. I know that’s a bold claim, but hear me out! The salty-rich ham gets this shiny caramel coat that’s irresistible. It’s one of those dishes that tricks people into thinking you’ve got five-star restaurant skills (when you really just threw a bunch of stuff in the oven). Plus, it works for Sunday dinner, Easter, Christmas… heck, I made it once just because I wanted good leftovers for sandwiches all week. With every slice, your kitchen smells amazing, your people are happy, and you—well, you look like a holiday hero, even if you’re wearing slippers.
“Honestly, this honey-glazed ham recipe saved my holiday dinner! My guests wouldn’t stop raving about it—definite keeper.” — Carmen, Tennessee
What Ingredients Are in Honey Glaze for Ham?
This part’s simple. Nothing wild, nothing you need to hunt down at some specialty shop. The honey glaze is about honey (duh), brown sugar, Dijon mustard, a splash of apple cider vinegar, plus a pinch of spices—usually ground cloves, black pepper, sometimes a hint of cinnamon. Real talk: you can adjust for what you’ve got on hand. Out of mustard? A spoonful of regular yellow will probably be fine. My grandma swears by a bit of orange juice if you want some zing. The key is balancing sweet and tangy, so the ham isn’t all sugar—nobody wants that toothache. Ham itself can be any size, but I usually grab a nice smoked bone-in ham (easier for slicing, plus the leftovers are legendary for soup). 
How to Make Honey Brown Sugar Ham Glaze?
Here’s what I do, and it’s honestly a no-brainer: dump honey, brown sugar, and Dijon in a saucepan. Medium heat, let it bubble till it’s glossy and smooth (takes about five minutes but keep an eye on it, seriously, it burns quick). Stir in the apple cider vinegar and spices at the end. Some folks like to stud the ham with cloves before glazing, but to me, that’s just more dishes.
Now—brush the glaze all over the ham, get into every crevice. Bake low and slow, basting every now and then. The hardest part? Smelling that aroma and not sneaking bites before dinner. When it’s done, that crust is sticky yet crisp, the inside juicy. Never dry.
What to Serve with Honey-Glazed Ham
This is where things get fun. Sure, honey-glazed ham shines solo, but sidekicks make the meal. Here are my best tips:
- Deviled eggs or eggs with ham for brunchy vibes.
- Roasted potatoes or an easy peas-and-carrots dish (literally, just butter them up).
- For leftovers, chopped up in crowd-pleasing ham and cheese pinwheels goes fast at parties.
- Soft dinner rolls — trust me, ham slider heaven.
Basically, pair it with comfort food classics or whatever’s sitting in your fridge. You can’t go wrong.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Honey | 1 cup | Primary sweetener |
| Brown Sugar | 1 cup packed | Adds sweetness and caramelization |
| Dijon Mustard | 2 tablespoons | Adds tanginess |
| Apple Cider Vinegar | 2 tablespoons | Enhances flavor balance |
| Ground Cloves | 1/2 teaspoon | Adds warm spice flavor |
| Black Pepper | 1/4 teaspoon | Enhances overall flavor |
| Ham | One 8-10 lb | Main ingredient |
How to Store Honey-Glazed Ham
Storing leftovers is almost as important as cooking it, right? As soon as dinner’s done, wrap the honey-glazed ham tightly in foil or plastic wrap and pop it in the fridge. If you’ve got a lot left, slice some for sandwiches, cube some for salads, and stash the bone for soup.
Homemade ham will keep about 4 or 5 days in the fridge. For longer storage, chop and freeze in resealable bags. Don’t toss the sweet pan juices—pour them over slices when heating them up again. Seriously, leftover honey-glazed ham may be better than the main meal.
Common Questions
Q: Can I use spiral sliced ham?
A: Absolutely! In fact, spiral hams let the glaze get into every nook—so I say go for it.
Q: How do I keep it from drying out?
A: Low and slow in the oven, and baste with the glaze or pan juices several times during baking.
Q: Can I make it the day before?
A: Sure thing. Rewarm gently with foil on top and add extra glaze if you like. Still delicious.
Q: Will regular yellow mustard work?
A: Yup, but Dijon gives more flavor. If all you have is yellow, use it. No judgment here.
Q: Is this recipe good for picky kids?
A: Ha! My nieces won’t eat “grown-up” food but wolf this down. Just skip the extra spices if needed.
Give Homemade Ham a Whirl!
All in all, don’t stress about making your own honey-glazed ham. The sweet and savory glaze takes regular ham to a whole new level. From Sunday brunch to holiday gatherings, this one dish shows off your chops (literally). For some extra ideas, check out this Honey Brown Sugar Glaze for Ham (Easy Holiday Recipe) | The Kitchn guide or get a zingy twist with this Tangy Honey-Glazed Ham Recipe. If you feel like skipping the kitchen, there’s Honeyglazedhamshawaii – Ham, Deli, Honey Baked Ham for a tasty shortcut. But I promise, make it at home once and you’ll have a crowd-pleaser for years. Don’t wait—get your ham on the table and bask in those happy faces. 
Sweet and Savory Glaze for Ham
Description
This honey-glazed ham is a delicious and easy recipe that combines sweet honey and brown sugar with tangy Dijon mustard and apple cider vinegar to create a delightful glaze that will impress everyone at your table.
Ingredients
Instructions
- In a saucepan, combine honey, brown sugar, and Dijon mustard. Heat over medium heat, stirring until the mixture is glossy and smooth, about five minutes.
- Remove from heat and stir in apple cider vinegar and spices. Brush the glaze all over the ham, ensuring it gets into all crevices.
- Place the glazed ham in a preheated oven at 325°F. Bake low and slow, basting occasionally.
Notes
- Wrap leftovers tightly in foil or plastic wrap and refrigerate. Use within 4-5 days.