The Best Honey Glazed Ham

Looking for a dish that will steal the spotlight at your table? This Honey Baked Ham is it! With a rich, golden glaze made of honey, brown sugar, and warm spices, this Honey Glazed Ham comes out tender, juicy, and irresistibly caramelized. If you're looking for a festive meal or to elevate your Sunday lunch, this easy-to-follow recipe will have everyone coming back for seconds!

Ingredients

For the Ham

• 10-pound fully cooked bone-in ham (spiral cut if preferred)

• 12 pineapple slices

• 4–5 star anise

For the Glaze

• ¼ cup unsalted butter

• 1 cup pineapple juice

• 1 cup packed dark brown sugar

• 2 tablespoons Dijon mustard

• ½ cup honey

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground cloves

• ¼ teaspoon freshly grated nutmeg

Method

1. Bring Ham to Room Temperature: Remove the ham from the refrigerator and place it on a baking sheet (still in its packaging). Let it sit at room temperature for 1½ to 2 hours.

   
   

2. Prep the Ham: Unwrap the ham and discard any plastic covering (if any) on the bone. Using a sharp knife, score the surface in a diamond pattern to help the glaze soak in.

   
   

3. Prepare the Pan: Lay the pineapple slices on the bottom of a large roasting pan. Reserve any extra juice for the glaze. Place the ham cut side down on top of the pineapple slices. Scatter the star anise around the pan.

   
   

4. Make the Glaze: In a small saucepan over low heat, melt the butter. Add the pineapple juice, brown sugar, Dijon mustard, honey, cinnamon, cloves, and nutmeg. Increase heat to medium-high and stir constantly. Let it boil and bubble for 6 to 8 minutes, or until it thickens. Remove from heat — it will continue to thicken as it cools.

   
   

5. First Glaze and Bake: Preheat your oven to 325°F (163°C). Brush about one-third of the glaze over the ham. Cover the ham loosely with aluminum foil and bake for 2 to 2½ hours, or until the internal temperature reaches 100°F (38°C). Place the ham on the lowest rack if you have a smaller oven.

   
   

6. Second Glazing and Roast: Remove the ham from the oven and discard the foil. Increase the oven temperature to 400°F (200°C). Brush on half of the remaining glaze and return the ham to the oven, uncovered. Bake for 10 minutes.

   
   

7. Final Touch: Brush on the rest of the glaze and bake for another 10 minutes, or until the ham is caramelized and golden brown. Watch carefully to prevent it from over-browning.

   
   

8. Rest and Serve: Remove the ham from the oven and tent loosely with foil. Let it rest for 30 minutes before slicing. Transfer to a serving platter, garnish with the caramelized pineapple slices and rosemary sprigs for a pop of colour. Pour the pan drippings into a gravy boat and serve alongside.