Juicy Spiral Ham Recipe with Honey Brown Sugar Glaze

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This Spiral Ham Recipe gives you juicy slices of ham coated in a sweet, savory honey brown sugar glaze. Basting the ham throughout keeps the meat moist and flavorful, while layers of glaze create that sticky, caramelized finish you want on a holiday ham.

Baked spiral ham with layers of sticky honey and brown sugar glaze

This baked spiral ham is a great centerpiece for Easter, Christmas, Thanksgiving, or anytime you’re feeding a crowd. Serve it with Southern Candied Yams, Baked Macaroni and Cheese, Sautéed Asparagus, and Hawaiian Dinner Rolls to complete the meal.

Why You’ll Love This Recipe

Juicy, flavorful slices: The spiral-cut ham stays moist while layers of glaze add flavor from the outside in.
Sweet and savory glaze: Brown sugar and honey add sweetness, while Dijon mustard, bourbon, thyme, and spices give the glaze plenty of depth.
Made for holiday dinners: An 8 to 10-pound ham gives you an impressive centerpiece with plenty to serve a crowd.

ingredients to make a honey glazed spiral ham

Ingredients You’ll Need

Find the exact amounts in the recipe card at the bottom of the post.

Spiral Ham

Bone-in spiral ham: Use a fully cooked, spiral-cut ham that weighs about 8 to 10 pounds.
Apple juice and water: These go in the roasting pan and give you flavorful juices for basting. Orange or pineapple juice also works.
Butter: Use it to grease the roasting pan.

Honey Brown Sugar Glaze

Brown sugar and honey: Create the sweet, sticky base of the glaze.
Butter: Adds richness and helps the glaze coat the ham.
Bourbon: Adds depth without making the glaze taste like alcohol. You can replace it with more juice for a bourbon-free version.
Apple juice: Loosens the glaze and works well with the brown sugar and warm spices. Orange or pineapple juice also works.
Dijon mustard and apple cider vinegar: Add tang to balance the sweetness.
Fresh thyme: Adds a savory, herby flavor.
Seasonings: Garlic powder, onion powder, smoked paprika, cinnamon, cloves, salt, and black pepper.

Honey glazed spiral ham with a shiny caramelized exterior

How to Bake a Spiral Ham

Set Up the Ham

Place the ham cut-side down in the roasting pan with the liquid underneath. This helps protect the sliced side so the edges stay juicy while the ham warms.

Preparing the roasting pan with the spiral ham, then adding the brown sugar, honey, and other glaze ingredients to a saucepan.

Make the Honey Brown Sugar Glaze

Warm the glaze ingredients together in a small saucepan until the butter melts and the glaze is smooth. Divide it into three portions so you have enough for the first coating, the final glaze, and serving.

Get the Glaze Between the Slices

Brush the glaze all over the ham, then gently work some between the spiral slices. You don’t need to pull them apart much. Just open them enough to get a little glaze inside.

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Simmering the brown sugar and honey glaze until the butter melts, then dividing it and using one portion to coat the spiral ham.

Keep It Covered and Baste Often

Cover the ham tightly with foil and baste it with the pan juices as it heats. This helps keep the exposed slices moist and adds more flavor along the way.

Covering the glazed spiral ham tightly and baking, then basting it with the pan juices every 25–30 minutes to keep it moist.

Finish With More Glaze

Near the end, uncover the ham and brush on another layer of glaze. Let it bake until the outside looks glossy and caramelized. If it starts getting too dark, loosely cover it with foil.

Glazing the spiral ham again during the final minutes of baking, then letting it rest before brushing with the remaining glaze.

Let It Rest

Let the ham rest before you start pulling apart the slices. Brush on a little more glaze before serving, and warm the extra glaze for the table.

Tips for the Best Glazed Spiral Ham

Keep it covered until the final glaze: The sliced edges can dry out quickly, so leave the foil on until the ham reaches about 125°F. Then uncover it and let the glaze caramelize.
Baste with the pan juices: Use the liquid in the bottom of the roasting pan rather than the glaze. This keeps the ham moist without exposing the sugary glaze to heat for too long.
Watch the internal temperature: Since the ham is already fully cooked, you’re warming it through. Take it out once the center reaches about 135 to 140°F.
Warm thick glaze: If the reserved glaze thickens while it sits, gently warm it until it’s easy to brush or spoon.
Let it rest: Give the ham 10 to 15 minutes before separating the slices.

Glazed spiral ham basted with pan juices for a moist, tender texture

What to Serve With Spiral Ham

For a classic holiday meal, add Sweet Potato Casserole with Marshmallows, Browned Butter Mashed Potatoes, or Mashed Potatoes with Cheese.
For more savory sides, try Cornbread Dressing, Creamed Corn, Crockpot Collard Greens, or Green Beans with Bacon. You can also browse my Thanksgiving Recipes or Christmas Recipes if you’re planning the rest of the meal.

Baked spiral ham with a sweet brown sugar and honey glaze

Storage & Reheating

Store: Keep leftover ham covered in the refrigerator for up to 4 days.
Reheat: Warm smaller portions in the microwave or cover them and heat gently in the oven. Add a little reserved glaze or pan juice if you have some left to help keep the ham moist.

FAQs

How do you cook a spiral ham without drying it out?

Keep the ham tightly covered with foil for most of the baking time and baste it regularly with the pan juices. Uncover and add the final glaze near the end so you can caramelize the outside without drying out the slices.

How long does it take to bake a fully cooked spiral ham?

Plan for about 15 minutes per pound at 325°F. A 10-pound ham will take around 2 1/2 hours, but use the internal temperature as your final guide since heating times can vary.

Do you put water in the pan when cooking a spiral ham?

Yes. This recipe uses water and juice in the bottom of the roasting pan. That liquid gives you flavorful pan juices to spoon over the ham as it warms.

What temperature should a spiral ham be when it is done?

For this recipe, heat the fully cooked spiral ham until the center reaches about 135 to 140°F. Start the final uncovered glazing stage around 125°F so the glaze has time to caramelize before the ham is finished.