This Holiday Glazed Spiral Ham is the show-stopping centerpiece your Christmas, Easter, or Thanksgiving table has been waiting for. Tender, juicy ham is coated in a sweet-and-savory glaze made with brown sugar, honey, and Dijon mustard, then roasted until caramelized. Garnished with fresh rosemary, cranberries, and orange slices, this ham is as beautiful as it is delicious. Whether you’re feeding a big family or planning holiday leftovers, this easy recipe is sure to impress.
Why You’ll Love This Ham
- Festive & Beautiful: The garnishes make it look straight out of a holiday magazine.
- Feeds a Crowd: Perfect for Christmas, Easter, or large family gatherings.
- Versatile Leftovers: Sandwiches, omelets, soups, you name it.
Tips for Success
- Wrap ham tightly in foil to keep it from drying out.
- Use fresh citrus juice for the brightest flavor.
- If you like extra sticky glaze, broil the ham for 2–3 minutes at the end.
Serving Ideas
- Pair with Scalloped Potatoes or Sweet Potato Casserole for a cozy meal.
- Add Green Bean Almondine or Roasted Brussels Sprouts for balance.
- Serve with Homemade Dinner Rolls to soak up the glaze.
FAQs
Q: Can I use a bone-in ham?
A: Yes! Bone-in spiral ham works beautifully. Just increase cook time slightly.
Q: Can I make this ahead?
A: You can glaze and roast the ham a day ahead, then gently reheat at 300°F covered with foil. Add a fresh glaze brush before serving.
Q: What can I do with leftovers?
A: Ham and cheese sliders, quiches, omelets, casseroles, soups, or simply enjoy cold with mustard and bread.
Holiday Glazed Spiral Ham
Ingredients
Method
- Preheat oven to 325°F (160°C). Place the ham cut-side down in a large roasting pan lined with foil.
- Make the glaze: In a saucepan, combine brown sugar, honey, Dijon mustard, cinnamon, cloves, and orange juice. Simmer over medium heat until sugar is dissolved and mixture is syrupy (about 5 minutes).
- Brush the ham: Pour half of the glaze over the ham, making sure it seeps between slices. Cover loosely with foil.
- Bake: Roast for 1½–2 hours, basting with additional glaze every 30 minutes.
- Caramelize: For the last 15 minutes, remove foil, brush with remaining glaze, and roast uncovered until glossy and caramelized.
- Garnish & serve: Transfer ham to a platter and garnish with fresh rosemary, cranberries, and orange slices. Slice and serve warm.
Notes
- Use a fully cooked ham for best results; you’re just reheating and glazing.
- Leftovers keep well in the fridge for up to 5 days or freeze up to 2 months.
- Great for holiday sandwiches, breakfast casseroles, or ham and bean soup.
