Baked Ham Recipe (With Glaze)
Updated Dec 17, 2025, Published Mar 13, 2024
This post may contain affiliate links. Please read our disclosure policy.
This Baked Ham Recipe is the easiest, most reliable way to make a perfectly baked ham every single time. Tender, juicy, and brushed with a fragrant brown sugar citrus glaze, this oven-baked ham delivers big holiday flavor with minimal effort. It’s a foolproof recipe you can trust for Easter, Christmas, or any special gathering when you want a beautiful centerpiece that tastes just as good as it looks.
Looking for instructions on cooking an uncured cut instead? Use my recipe for how to cook a fresh ham from scratch.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours and 35 minutes
- Total Time: 2 hours and 45 minutes
- Servings: 12 people
- Dietary Info: Gluten-free
- Method: Oven-baked
- Technique: Low-and-slow heating with a final glaze and caramelization
- Flavor & Texture: Sweet and savory with bright citrus notes; juicy, tender slices with a glossy, caramelized finish
Why you’ll love this holiday favorite!
There is something special about oven-baked ham with brown sugar glaze in perfect slices on a beautiful serving platter at your dinner table. It makes the meal seem a little “extra,” and that is precisely what you will get with this ham roast! It’s incredibly easy, and really, the oven does all the hard work for you! All you have to do is keep an eye on the cooking time.
Even better, you can easily scale it down to use half a ham if you are feeding a smaller group. But what really makes it so good is the delicious brown sugar and honey ham glaze that enhances the flavor of the ham.
Try my Roasted Thanksgiving Turkey and How to Cook a Small Prime Rib Roast recipe next time.
Made With Amore,
“I thought I didn’t like glazed ham roast until I tried this recipe. 10 out of 10! My mouth drools just thinking about it.”
– Daniela
Simple Ingredients
This recipe is for a fully cooked ham or smoked ham. You reheat the ham in the oven and add a delicious glaze for extra flavor.
- Bone-In Ham: Choose an 11–13 lb whole ham or a 5–6 lb half ham. Bone-in hams stay juicier and develop better flavor as they bake. Most are fully cooked and often labeled spiral-sliced, which allows the glaze to seep into every slice.
- Fresh Orange Juice & Dijon Mustard: Added during the initial low-temperature bake, this combination gently flavors the ham from the start, keeping it moist while adding subtle citrus brightness and savory depth.
- Brown Sugar Citrus Glaze: Butter, brown sugar, honey or maple syrup, fresh orange juice, Dijon mustard, thyme, and paprika come together to create a glossy, sweet-savory glaze with bright citrus notes, gentle tang, herby freshness, and a hint of warm spice that caramelizes beautifully as the ham bakes.
See the recipe card for the full ingredient list and quantities.
Variations
- Herb-Infused Glaze: Add 1–2 teaspoons finely chopped fresh thyme, rosemary, or sage to the glaze for a savory, aromatic finish that balances the sweetness and complements the citrus just like this Fresh Ham Roast Recipe. You’ll also love my Porchetta Recipe.
- Warm Spiced Glaze: Stir in ¼ teaspoon ground cinnamon or nutmeg, or add 2–3 whole cloves to the glaze while it simmers for a classic holiday aroma and subtle warmth.
- Fruit-Forward Glaze: Replace ¼ cup of the orange juice with pineapple juice, apple cider, or cranberry juice to give the glaze a bright, fruity twist that pairs beautifully with baked ham.
How to Bake a Ham with Glaze
The straightforward instructions and simple ingredients make this recipe accessible for cooks of all levels. It’s a great option for special occasions or family dinners. To get started, grab all your ingredients and preheat your oven to 325°F (163°C).
- Place the ham in a shallow roasting pan, with the cut side down. If your ham has a skin, score it lightly with a sharp knife in vertical and diagonal rows every two inches, creating a crosshatch pattern. This allows the glaze to soak into the meat.
- Mix the mustard and orange juice in a small bowl.
- Brush this mixture over the surface of the ham.
- Cover the ham with foil and bake in the preheated oven for about 15 minutes per pound. For a 9-lb bone-in ham, it will take about 135 minutes in total.
- Remove the ham 20 minutes before the final finish time to add the glaze. Increase the oven temperature o 425°F.
- Brush HALF of the prepared glaze on top of the ham. Return it to the oven without covering it, and bake for 10 minutes.
- After 10 minutes, add the remaining glaze and bake another 5-10 minutes or until the exterior is a nice golden brown, and the ham reaches an internal temperature of 140° F.
- Remove the cooked ham from the oven and spoon the glaze from the bottom of the pan over the ham. Cover loosely with foil and let it rest for 15 minutes before carving.
- To make the glaze, whisk together the butter, brown sugar, honey, orange juice, mustard, ginger, thyme, and paprika in a saucepan.
- Bring to a boil, then simmer for 2 minutes until it is slightly thickened and the sugar is dissolved, stirring occasionally. Remove the glaze from the heat and allow it to cool for 10-15 minutes to thicken even more.
- Slice your baked ham and serve with the sweet ham glaze.
This baked ham recipe is perfect for holidays, family gatherings, or holiday celebrations. It’s always a crowd-pleaser and the perfect centerpiece for celebrations. Add it to your Thanksgiving menu along with all your favorite Thanksgiving dishes.
My Pro Tip
Recipe Tip
- Choose the Right Ham: Select a high-quality bone-in whole ham or half ham for the best flavor and texture.
- Check Internal Temperature: Use a meat thermometer to ensure the ham reaches an internal temperature of 140°F (60°C) for safe consumption.
- Score the Ham: If the ham has a skin, lightly score it with a sharp knife to help the glaze penetrate.
- Basting and Glazing: Baste the ham with its own juices during cooking for added moisture. Apply the glaze generously, especially during the last part of baking, for a flavorful and caramelized finish.
- Storing: Store the leftover ham in airtight containers or wrap it tightly with plastic wrap. Refrigerate for up to 4 days or freeze it for up to 2 months.
Baked Ham Recipe FAQs
Cover the ham with foil during the initial baking to keep it moist. Uncover it for the last part of baking to allow the glaze to caramelize.
Reheat leftover ham by placing it in the oven at a low temperature (around 325°F or 163°C) until warmed through. Alternatively, individual slices can be reheated in a microwave, but be cautious not to overheat to avoid drying out the ham.
As a general rule of thumb, plan on approximately 1/2 to 3/4 pounds of ham per person when serving bone-in ham. You can estimate about 1/4 to 1/3 pounds per person for boneless ham.
Most spiral hams, like in this recipe, are already fully cooked. This means that we are basically reheating it and flavoring it. This means that most spiral hams takes about 15–18 minutes per pound to heat through in a 325°F oven, and it’s ready when the internal temperature reaches 140°F.
If you have leftovers, save the ham bone for a pot of soup, like my 15 bean soup. You can also make this yummy ham and cheese baked pasta or a simple ham salad, using chopped leftover ham.
Serving Suggestions
Enjoy this baked ham recipe for Christmas dinner, Easter dinner, or any special occasion. It’s the perfect holiday ham every time.
Best paired with oven roasted asparagus, cheesy potatoes, and classic mashed potatoes. For Sunday dinner, enjoy it with roasted green beans with garlic, glazed carrots, and a potatoes au gratin casserole.
Use leftovers to make a pot of navy bean soup or hot Italian sliders.
More Holiday Main Dish Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Baked Ham Recipe with Brown Sugar Glaze
Equipment
- Strong aluminum foil
Ingredients
For the ham:
- 1 bone-in ham, approximately 7-9 pounds
- 2 tablespoons grainy mustard, or mustard of choice
- ¼ cup orange juice , freshly squeezed is preferred
Brown Sugar Glaze:
- ¼ cup butter
- ¾ cup brown sugar
- ½ cup honey, or real maple syrup
- ¼ cup orange juice, freshly squeezed is preferred (pineapple juice will also work)
- 1-2 tablespoons Dijon mustard, or whole-grain mustard
- ⅛ teaspoon powdered ginger
- 1 sprig thyme, stem removed
- ¼ teaspoon paprika, optional
Instructions
For the Ham (1st bake):
- Preheat your oven to 325°F (163°C).
- Place the ham in a shallow roasting pan, with the cut side down. If your ham has a skin, score it lightly with a sharp knife (most precooked hams are already scored). Score the ham’s skin in vertical and diagonal rows every two inches, creating a crosshatch pattern, which allows the glaze to soak into the meat.
- In a small bowl, mix mustard and orange juice. Brush this mixture over the surface of the ham.
- Cover the ham with foil and bake in the preheated oven for about 15 minutes per pound. Calculate the total cooking time* based on how much your ham weighs. For a 9-lb bone-in ham, it will take about 135 minutes in total. You will remove the ham 20 minutes before the final finish time and add the glaze for the second bake at a higher temperature (see below).
Make the Brown Sugar Glaze:
- In a small saucepan, whisk together the butter, brown sugar, honey, orange juice, mustard, ginger, thyme, and paprika (if using). Bring to a boil, then simmer for 2 minutes until it is slightly thickened and the sugar is dissolved; stir occasionally. Remove from heat and allow to cool for 10-15 minutes to thicken even more.
Ham (2nd bake):
- Twenty minutes before the ham is done, remove it from the oven and turn the oven temperature up to 425°F. Brush HALF of the prepared glaze on top of the ham; do not cover, and continue baking for 10 minutes. After 10 minutes- add the remaining glaze and bake another 5-10 minutes or until there is a nice golden brown exterior. Your ham is done reheating when it reaches an internal temperature of 140 degrees F.
- Remove the cooked ham from the oven and spoon the glaze on the bottom of the pan over the ham. Cover loosely with foil and let it rest for 15 minutes before carving.
- Serve with the extra pan juices/glaze on the side.
- Enjoy your delicious ham for any occasion!
Notes
- Choose the Right Ham: Use a high-quality bone-in spiral ham, whole or half, for the best flavor and juicy texture.
- Check the Temperature: Heat the ham to an internal temperature of 140°F (60°C) using a meat thermometer to avoid overcooking.
- Score if Needed: If your ham has a skin or rind, lightly score it with a sharp knife so the glaze can seep into the slices.
- Baste and Glaze: Baste occasionally with the pan juices to keep the ham moist, then brush generously with glaze during the final baking time for a glossy, caramelized finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I thought I didnโt like glazed ham roast until I tried this recipe. 10 out of 10! My mouth drools just thinking about it.
I agree! I am not one for ham glazes, but this one- I love.
I made this ham for Easter, it was amazing! The glaze was perfect!
Thank you for the recipe!!
Yay! It’s so yummy and easy! The only glaze we like!
BEST ham roast I’ve ever had!