Honey Glazed Ham is the ultimate sweet and savory holiday centerpiece.
It's quick to prep, easy to bake, and perfect for Easter, Christmas, or any special family dinner. This baked honey glazed ham uses simple pantry ingredients and creates that glossy, sticky finish everyone loves.
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Honey Glazed Ham
If you're searching for an easy holiday ham recipe, a Dijon honey ham glaze, or the best way to cook a precooked ham, you're in the right place.
I've made this ham more times than I can count, and it's one of those recipes that always disappears first.
Julia's Why-You'll-Love-It List
♥ This honey glazed ham works because of balance. The honey brings sweetness. The brown sugar deepens it with caramel notes. Dijon mustard cuts through with a gentle tang. Garlic powder adds subtle savory depth.
♥ Texture matters too. First, we warm the ham wrapped in foil so it stays juicy. Then we bake it uncovered so the glaze thickens and turns glossy. That's how you get that sticky, lightly caramelized crust without drying the inside.
♥ It tastes better than store-bought glazed ham because you control the sweetness. Many pre-glazed hams are overly sugary. This one has contrast. Sweet, salty, slightly tangy. That balance is what makes people go back for seconds.
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Ingredients
- Cooked ham joint - Use a 2-2.5 kg precooked ham. Bone-in gives more flavor, but boneless slices easier. If you can find a lightly smoked ham, it's worth it. The smoke pairs beautifully with honey.
- Honey - Use real honey for the best shine and flavor. Runny honey works best for brushing.
- Brown sugar - Adds deeper caramel flavor. You can use light or dark. Dark gives a richer molasses taste.
- Dijon mustard - This is what keeps the glaze from being too sweet. If you swap for yellow mustard, the flavor will be milder and less complex.
- Unsalted butter - Makes the glaze silky and helps it cling to the ham.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Honey Glazed Ham
- Preheat the oven to 170°C (325°F). Place the ham in a large roasting tray and wrap it tightly with foil. This traps steam and keeps it juicy.
- Bake for 20-30 minutes until warmed through. The ham should feel hot in the center when pierced.
- Melt the butter in a small saucepan over low heat. Do not let it brown.
- Stir in honey, brown sugar, Dijon mustard, and garlic powder. Cook until smooth and glossy.
- Remove the ham and carefully unwrap the foil. Watch for steam.
- Brush the glaze generously over the surface. Get into the curves and edges.
- Return to the oven uncovered.
- Bake another 25-30 minutes. The glaze should look sticky and slightly bubbling at the edges. Brush once more halfway for a thicker coating.
- Rest for 10 minutes before slicing. This keeps juices inside.
Julia's note: I always spoon a little of the pan glaze back over the slices right before serving. It makes it look restaurant-style.
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Warm the ham covered first, then glaze uncovered for perfect moisture and shine.
Tips
- Warm the ham covered first. This prevents drying.
- Do not crank the heat. High heat burns sugar fast.
- Brush glaze twice for a thicker coating.
- For extra caramelization, broil 2-3 minutes at the end. Watch closely.
- Shortcut tip: use pre-sliced ham for easier serving.
- Restaurant-style tip: score the top lightly in a diamond pattern before glazing.
Serving Suggestions
This pairs beautifully with creamy scalloped potatoes, roasted green beans, or a fresh salad.
- Roasted vegetables
- Leftovers in sandwiches or wraps
- Mashed potatoes
- Dinner rolls
Don't Make These Mistakes
- Don't overbake. It's already cooked. You're just reheating.
- Don't use too much sugar without mustard. It becomes one-note sweet.
- Don't slice immediately. That's when juices run out.
This is where people go wrong most often.
Storing Leftovers
- To Store. Store sliced ham in an airtight container in the fridge up to 4 days.
- To Reheat. Cover slices with foil and warm at 160°C until heated through. Add a spoon of water to prevent drying.
- To Freeze. Freeze sliced ham in portions for up to 2 months. Wrap tightly.
- To Make Ahead. You can warm and glaze the ham earlier in the day. Reheat gently before serving.
Bonus: Upgrade Variations
- Bold Flavor Twist - Add a splash of orange juice or a pinch of chili flakes to the glaze.
- Lighter Option - Reduce brown sugar slightly and increase Dijon for a less sweet glaze.
- Restaurant-Inspired Version - Stud the ham with whole cloves before glazing for a classic holiday aroma.
- Family-Friendly Adjustment - Keep the glaze mild and skip any spice so kids love it.
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Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Honey Glazed Ham
Ingredients
Method
- Preheat the oven to 325°F. Place the ham in a large roasting tray and wrap it tightly with foil.
- Bake the wrapped ham for 20-30 minutes, until warmed through. Melt the butter in a small saucepan over low heat.
- Stir in the honey, brown sugar, Dijon mustard, and garlic powder until smooth. Remove the ham from the oven and carefully unwrap the foil:
- Brush the glaze generously over the surface of the ham. Return the ham to the oven uncovered.
- Bake for a further 25-30 minutes, brushing once more with glaze if desired. Remove from the oven and rest for 10 minutes before slicing and serving.
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
Nutrition
Video
Notes
• Brush glaze twice for a thicker sticky coating.
• Rest before slicing to keep juices inside.
Tried this recipe?
Let us know how it was!Need more Easter dishes? Try my Sauteed Green Beans next!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
It gently warms the ham without drying it out before glazing.
Yes. As long as it's heated through, timing is flexible.
Warm it covered and avoid overbaking.
Yes. Reheat gently covered with foil.
A precooked, lightly smoked bone-in ham gives the best flavor.
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