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This glazed baked ham recipe is perfect for Christmas, Easter, Thanksgiving, and family gatherings. Made with a juicy spiral-cut ham coated in a sweet and tangy glaze of apricot preserves, honey, brown sugar, Dijon mustard, and butter, it creates a caramelized crust with tender, flavorful slices. Easy to prepare and ideal for holiday dinners, this oven-baked ham pairs beautifully with potatoes, roasted vegetables, or fresh rolls. A classic holiday ham recipe that’s great for feeding a crowd and perfect for special occasions.

Ingredients

11.5 lb fully cooked bone-in ham, spiral cut (10–15 lb works)
1/2 cup apricot preserves
1/4 cup honey
1/4 cup packed brown sugar
1/4 cup Dijon mustard
3 Tbsp unsalted butter

Instructions

1. Prepare the Ham

Allow the ham to sit at room temperature, covered, for about 2 hours (or 1 hour if using a smaller 6–7 lb ham).
Preheat the oven to 325°F (163°C) with the oven rack placed in the lower third.
Remove packaging from the ham.

2. Make the Glaze

In a small saucepan over medium heat, combine apricot preserves, honey, brown sugar, Dijon mustard, and butter.
Bring the mixture to a simmer and cook for 1 minute, whisking constantly until smooth. The glaze should resemble the consistency of warm honey. Remove from heat.

3. First Glaze and Roast

Line a roasting pan with foil for easy cleanup. Place the ham cut-side down in the pan.
Brush 1/3 of the glaze over the ham, then cover tightly with foil.
Roast at 325°F for 10–11 minutes per pound (about 2 hours for an 11.5 lb ham), until the internal temperature reaches about 110°F. Use a meat thermometer for accuracy.

4. Second Glaze

Increase oven temperature to 425°F (218°C).
Remove the ham from the oven, uncover, and brush with another 1/3 of the glaze.
Return to the oven and bake uncovered for 10 minutes.

5. Third Glaze and Finish

Brush the remaining glaze over the ham.
Roast uncovered for another 10 minutes, until a caramelized crust forms and the internal temperature reaches 130–135°F. (The ham will continue to rise to about 140°F once removed from the oven.)

6. Rest and Serve

Transfer the ham to a serving platter and let it rest for 15–20 minutes.
Strain pan juices, skim off excess fat, and spoon juices over ham slices before serving.

Why You’ll Love This Recipe

Perfect for holidays and special gatherings.
The sweet and tangy glaze caramelizes beautifully, creating a golden crust.
Easy step-by-step method for a tender, flavorful ham.
Uses simple pantry ingredients for maximum flavor.

Tips

Use a spiral-cut ham for easier slicing and even glazing.
Always use a meat thermometer to avoid overcooking.
Line your pan with foil for hassle-free cleanup.
Resting the ham is essential—it keeps the juices inside for moist slices.

Variations and Substitutions

Glaze Flavor: Swap apricot preserves with peach, pineapple, or orange marmalade for a different fruity twist.
Sweeteners: Maple syrup can replace honey for a richer flavor.
Mustard: Use whole-grain mustard for a bolder, textured glaze.
Ham Size: Adjust baking time based on ham weight—smaller hams will take less time.

FAQs

Do I need to cook the ham fully?
No, this recipe uses a fully cooked ham. You’re only reheating and glazing it.

What internal temperature should ham reach?
The ham should reach about 140°F before serving.

Can I make this ahead of time?
Yes, you can prepare the glaze in advance and refrigerate. Reheat gently before brushing it onto the ham.

How do I store leftovers?
Wrap leftovers tightly and refrigerate for up to 5 days, or freeze for up to 2 months.

Serving Suggestions

Serve with scalloped potatoes, roasted vegetables, or green beans almondine.
Pair with fresh rolls or cornbread to soak up the flavorful pan juices.
For a festive touch, garnish with orange slices, fresh rosemary, or cranberries.