This juicy oven roasted Best Glazed Ham recipe is slathered in a sweet and savory rosemary citrus glaze and baked to perfection. Make your own easy glazed ham at home for a fraction of the cost this holiday season!
Looking for more holiday dishes? Be sure to check out my recipes for Roasted Garlic Butter Beef Tenderloin, Best Ever Instant Pot Turkey Breast, Stuffed Turkey Breast, and Instant Pot Pot Roast and Potatoes.
Why This Recipe Works
Perfect for the Holidays: This Best Glazed Ham is perfect to whip up for every holiday. I have made this for Thanksgiving, Christmas and Easter! Anytime you have a lot of people to feed, this honey baked ham recipe will come to the rescue. Even the pickiest of eaters will love this ham and with a pre-cooked ham, it is super easy to make!
Budget Friendly: I know it is tempting to just go order a honey baked ham and not have to worry about it, but this option is so much better for your budget! And during the holidays, this can be really important. You can have a perfectly spiced and delicious ham in no time using this best glazed ham recipe, at a fraction of the cost of ordering one. Plus, you know exactly what went onto the ham to create that perfect crust.
Super Flavorful: I absolutely love this glaze recipe because it has a little bit of everything. It combines a little sweet, a little savory and a little tangy to create the ultimate glazed ham! Plus, the sauce helps to make the ham even more juicy. I like to baste mine periodically during the baking process to make sure it is getting all that flavor all over the ham. After is it oven roasted, there is a perfect crust on the outside of the ham that adds a lot of flavor complexity.
- Hickory Smoked Ham- You’ll want about 5 pounds of hickory smoked ham for this recipe. You can buy this at your local grocery store. The hickory smoked offers a nice flavor that goes well with the glaze in this recipe!
- Honey– Make sure your honey is slightly runny for this glaze. If you need to, you can warm it up in the microwave for a few seconds.
- Brown Sugar– Brown sugar adds some sweetness to this recipe and balances out the tang and spice in the other ingredients.
- Dijon Mustard– I like using dijon mustard for a slight spicy kick, however, you can use normal mustard or grainy mustard as well!
- Fresh-Squeezed Orange Juice– Freshly squeezed orange juice works best in this recipe. It is fresh and tangy which pairs well with the sweetness of the honey and brown sugar. If you don’t have fresh oranges, bottled will do in a pinch.
- Apple Cider Vinegar– For an extra bite of tang, I like to add apple cider vinegar.
- Spices– Rosemary or Thyme, Coriander and Salt. I used rosemary in this recipe but either fresh rosemary or thyme will work great.
Here’s How to Make It
Step By Step Instructions
- In a medium saucepan whisk together the honey, brown sugar, mustard, orange juice, herbs, coriander, and salt. Bring to a boil over medium-high heat, reduce to low and let simmer for 6-8 minutes while you proceed with the next step.
- Preheat the oven to 375 degrees F. Place the ham in a large roasting pan. Pour the glaze mixture over the ham, being sure to cover as much of the ham surface as possible.
- Loosely tent with foil and bake for 60 minutes in the preheated oven.
- Remove the ham from the oven and increase the oven temperature to 425 degrees F. Remove foil tent and brush the ham with the sauce from the bottom of the pan.
- Return the ham to the oven and bake uncovered for an additional 30-45 minutes, basting the ham with more sauce every 10-15 minutes or so.
- Remove the ham from the oven and allow to rest 20 minutes before carving. It is important to let the ham rest before slicing it so that the meat stays nice and juicy. Serve any additional sauce from the pan alongside the warm ham and enjoy!
- After taking the ham out of the packaging, give it a dry with some paper towels. Usually the ham is pretty wet because it is packaged in water, but I like to dry that off so the sauce will really stick.
- For a deeper more molasses like flavor, use dark brown sugar. If you like a sweeter glaze, go with light brown sugar.
- Hickory smoked ham is already completely cooked, so you don’t have to worry about cooking it to a certain temperature for safety. As long as the ham is about 140 degrees (using a meat thermometer), then it is warm throughout!
- Store your ham in the fridge for up to 7 days. You can also freeze any leftovers in an airtight container for up to 4 months. You can use this in other recipe that call for ham whenever you need it!
More Holiday Favorites to Try
- Perfect Thanksgiving Turkey Recipe
- Cranberry Pecan Turkey Salad
- Apple Cranberry Walnut Salad
- Candied Pecan Sweet Potato Casserole
Did you make this recipe? FANTASTIC! Please rate the recipe below and be sure to tag me when you share a photo on social, I love seeing what you’re up to in the kitchen!
Best Glazed Ham
- 5 pounds large hickory smoked ham
- ¾ cup honey - runny, warmed if needed
- ½ cup brown sugar
- ¼ cup dijon mustard
- ⅓ cup fresh-squeezed orange juice - from 1 ½-2
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped fresh rosemary or thyme
- 2 teaspoons ground coriander
- 1 teaspoon salt
- In a medium saucepan whisk together the honey, brown sugar, mustard, orange juice, herbs, coriander, and salt. Bring to a boil over medium-high heat, reduce to low and simmer for 6-8 minutes while you proceed with the next step.
- Preheat oven to 375 degrees F. Place the ham in a large roasting pan. Pour the glaze mixture over the ham being sure to cover as much of the ham surface as possible.
- Loosely tent with foil and bake for 60 minutes in preheated oven.
- Remove the ham from the oven and increase the oven temperature to 425 degrees. Remove foil tent and brush the ham with sauce from the bottom of the pan.
- Return ham to the oven (uncovered) and cook for an additional 30-45 minutes, basting the ham with more sauce every 10-15 minutes or so.
- Remove the ham from the oven and allow to rest for 20 minutes before carving (this is important to keep your ham moist and not dried out!) Serve any additional sauce from the pan alongside the warm ham. Enjoy!
Hi! How many pounds of ham is this recipe for? I intend to follow the glaze portion but I don’t think that the cook time is correct for my 13 pound ham.
Hi Amanda, I don’t know exact amount of pounds of the ham that was used, but you could use it for a couple of smaller ones, up to one really large ham. If you are doing two large hams, I would double the recipe.
I dont have a smokEr – is having a smoked ham first absolutely critical?