Make the perfect holiday ham with this Honey Mustard Glazed Spiral Ham recipe! A slow roasted pork roast with the perfect glaze that your family and friends will love.
Why You Will Love This Recipe
This Honey Mustard Glazed Spiral Ham will be the star of your holiday meal!
Using familiar flavors in a fast and easy glaze that highlights your pork flavors.
This holiday ham uses my Honey Mustard Glaze recipe which is ready in just minutes!
Ingredients
These are the ingredients you need to make this Honey Mustard Glazed Spiral Ham:
- Spiral Cut Ham
- Honey
- Dijon Mustard
- Butter
- Brown Sugar
- Dried Thyme
- Salt
Equipment
- Small Pot
- Measuring Cups
- Measuring Spoons
- Whisk
- Roasting Pan
- Tin Foil
Instruction Overview
Preheat your oven.
Put your ham in a roasting pan, large flat side down.
Cover the ham with foil.
Bake until it has about 15 minutes left of cooking time.
Meanwhile, make the glaze by cooking all glaze ingredients on the stove for a few minutes until melted.
Add the glaze onto the ham and finish cooking, uncovered.
Modifications and Substitutions
Coarse ground mustard or brown mustard can be used in place of Dijon.
If using fresh thyme, increase to 1/2 Tablespoon.
Kim’s Tips
Don’t add the glaze too early in the oven or else the sugars will start to burn!
Remember to remove the plastic cap on the cut end of the ham that is covering the bone (if your ham has one).
The bottom of the ham that has been cooking directly on the metal and soaking up the juices and extra glaze is my favorite part to eat!
FAQs
How do you heat and glaze a fully cooked spiral ham?
You cook the ham until it is almost done, and then add the glaze for the last 15 minutes to thicken but not burn.
Full instructions and times can be found in the recipe.
How do you cook spiral ham without drying it out?
This is done by cooking on a lower heat and covering it with foil for most of the cooking process.
Do you glaze a ham before or after baking?
The glaze goes on the ham during baking, but only for the last 15 minutes. Otherwise it will start to burn.
The baking process will help thicken the glaze and start to caramelize the sugars.
Do you glaze ham uncovered?
Yes. After the glaze goes on, the ham finishes cooking uncovered.
Do you put water in the pan when cooking a ham?
You can add a half cup of water just in case if you want to help keep it moist, but I find that cooking without it does not result in a dry ham.
What side of the ham faces down when cooking?
The large, flat, cut end goes down so that it looks like a mountain.
Honey Mustard Glazed Spiral Ham
Equipment
- Measuring Cups
- Measuring spoons
Ingredients
- 8 pound spiral cut ham (7-10 pound range) (see note 1)
- ½ cup honey
- â…“ cup brown sugar
- â…“ cup Dijon mustard
- ¼ cup unsalted butter (1/2 stick)
- ½ teaspoon dried thyme
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F or per package directions.
- Remove the plastic cap from the bottom of the ham that covers the bone (if it is there). Place the ham large flat side down in a roasting pan.8 pound spiral cut ham
- Cover the ham in foil.
- Bake the ham in the foil for 14-15 minutes per pound (for an 8 pound ham, this is two hours).
- While the ham is baking, make the glaze. Heat a small pot over medium low heat.
- Add the honey, brown sugar, mustard, butter, thyme, and salt to the pot. Stir occasionally until the glaze is simmering.½ cup honey, ⅓ cup brown sugar, ⅓ cup Dijon mustard, ¼ cup unsalted butter, ¼ teaspoon salt, ½ teaspoon dried thyme
- Once simmering, cook the glaze at a simmer for 1 to 2 minutes. Remove from heat and set aside.The glaze will thicken as it cools. Do not worry if it starts to look too thick as it will thin out on the warm ham.
- When the ham only has 10-15 minutes left to cook, and the internal temperature has reached 140°F, remove the ham from the oven and remove the foil.
- Baste the ham with the glaze until fully coated.
- Return the ham to the oven, uncovered, and cook the final 10-15 minutes until the glaze is caramelized.
- Remove the ham from the oven and let rest 15 minutes before carving.
Notes
- Easily adjust for larger hams by simply cooking the ham for 15 minutes per pound, and adding the glaze for the last 15 minutes. If your ham is over 12 pounds, I would also double the glaze recipe.
This is a great ham recipe, the glaze is everything because it is the one that makes a ham a HAM. The flavor is awesome and i would make this again!
The glaze on this ham?! To die for! This ham will make for the most beautiful, tasty Easter centerpiece. Can’t wait to show it off to my family come Sunday!