Honey Glazed Spiral Ham Recipe Easy Brown Sugar Crust Guide

Let me set the scene: the kitchen is humming, the oven is warm, and the air is thick with that unmistakable, mouthwatering scent—rich, smoky ham mingling with ribbons of honey and brown sugar. I swear, you can practically taste it before you even open the oven door. The first time I made a honey glazed spiral ham with brown sugar crust, I was just trying to impress my family for Easter brunch. But, honestly, the moment I sliced into that shimmering, caramelized glaze and caught the first whiff—well, I was instantly hooked. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This recipe isn’t just about delicious food. It’s a tradition in my house now. Years ago, when I was knee-high to a grasshopper, my grandma would make her famous glazed ham for holiday gatherings. Her secret? A double layer of honey and brown sugar, baked until crackly on the edges. I tried to recreate it one rainy Saturday, and let me tell you, my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). The sweet crust, the juicy ham, that lingering warmth—dangerously easy and pure, nostalgic comfort.

Honestly, if you’ve got a potluck, a festive dinner, or just want to brighten up your Pinterest recipe board, this honey glazed spiral ham is perfect. It’s simple enough for weeknight entertaining and special enough for Christmas or Thanksgiving. I’ve tested this recipe so many times—just in the name of research, of course—and every time, it’s a hit. It’s become a staple for family gatherings, gifting, and even those “just because” moments when you crave something that feels like a warm hug. You’re going to want to bookmark this one!

Why You’ll Love This Honey Glazed Spiral Ham Recipe

Let me spill a little secret: after years of fussing with glazes and countless ham disasters (ever had a burnt glaze? It’s a heartbreak!), I finally landed on this easy brown sugar crust technique. It’s chef-tested, family-approved, and nutritionist-reviewed for balance. Here’s why you’ll fall in love with it:

• Quick & Easy: Comes together in under 30 minutes of hands-on prep—seriously, most of the time is spent in the oven. Perfect for busy holiday mornings or last-minute Sunday feasts.
• Simple Ingredients: No fancy grocery trips needed; just honey, brown sugar, and a spiral ham. You’ve probably got everything right in your pantry.
• Perfect for Any Occasion: This recipe shines at brunches, cozy family dinners, festive potlucks, or even those “everyone’s coming over” nights.
• Crowd-Pleaser: Kids go wild for the sweet crust, and adults always ask for seconds (and the recipe). It’s a universal hit.
• Unbelievably Delicious: The texture—a sticky, crackly glaze—paired with the juicy, smoky meat is next-level comfort food. It’s the kind of ham that makes you close your eyes after the first bite.

What sets this recipe apart is the double-glaze technique. You brush on the first layer of honey and brown sugar before it goes in the oven, then add a second coat near the end for that shimmering, caramel finish. It’s not just another brown sugar ham—it’s the best version I’ve made, with perfectly balanced sweetness and a savory edge. The spiral cut lets the glaze soak deep into every slice, so no one gets left out of the flavor party.

This recipe is more than good—it’s comfort food reimagined. Healthier than the store-bought stuff, faster than you’d expect, and with all the soul-soothing satisfaction you crave. Whether you’re impressing guests or just turning a simple meal into something memorable, this honey glazed spiral ham with brown sugar crust is your new go-to. Trust me, you’re never going back!

What Ingredients You Will Need for Honey Glazed Spiral Ham with Brown Sugar Crust

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, plus a high-quality spiral ham. Here’s what you’ll need:

• For the Ham:
  • 1 fully cooked spiral sliced ham (8-10 lbs / 3.6-4.5 kg)—bone-in preferred for juiciness
• For the Glaze:
  • 1 cup honey (340 g)—use pure, local honey if possible (adds floral notes)
  • 1 cup light brown sugar (220 g)—packed
  • 1/4 cup unsalted butter (56 g)—melted, for richness and shine
  • 2 tablespoons Dijon mustard (30 g)—adds a subtle tang (optional, but I love it)
  • 2 teaspoons ground cinnamon (5 g)—for warmth
  • 1/2 teaspoon ground cloves (1 g)—for that classic holiday ham flavor
  • 1/4 cup orange juice (60 ml)—fresh-squeezed gives a bright finish
• Optional Add-Ins:
  • 2 teaspoons grated orange zest—for extra citrus aroma
  • 1/4 teaspoon cayenne pepper—for a gentle kick (my family loves a hint of spice)
  • 1/3 cup pineapple juice (80 ml)—swap for orange juice if you prefer tropical notes

If you’re gluten-free, this honey glazed spiral ham is naturally safe—just double-check the ham label for additives. For a dairy-free version, swap butter for coconut oil (it’s surprisingly tasty). I recommend Smithfield or Hormel spiral hams for best texture, but honestly, any high-quality ham will work. During summer, I sometimes swap orange juice for fresh peach nectar—trust me, it’s a fun twist!

Ingredient selection tip: look for a ham with minimal added water (it’ll be less watery when baked). If you want a lower-sugar option, use half the brown sugar and add extra orange zest for brightness. Pantry staples, easy swaps—this recipe is as flexible as your mood!

Equipment Needed for Honey Glazed Spiral Ham

• Large Roasting Pan: Preferably with a rack. If you don’t have one, use a foil-lined baking sheet and shape foil into a rack to lift the ham.
• Pastry Brush: For applying the glaze evenly. A silicone brush is easiest to clean (I’ve ruined a few bristle brushes over the years—silicone is my go-to now).
• Meat Thermometer: To check internal temperature. Essential for food safety, especially if you’re reheating the ham.
• Aluminum Foil: For covering the ham during baking, keeps it moist.
• Small Saucepan: For melting butter and mixing glaze ingredients.
• Sharp Carving Knife: For slicing those beautiful spiral pieces. I’ve also used an electric knife for ultra-thin slices (great for sandwiches!).

If you’re on a budget, don’t stress—an ordinary baking sheet and a homemade foil tent work just fine. I’ve baked ham in everything from Dutch ovens to disposable pans. Just keep the ham lifted off the pan bottom so it doesn’t stew in juices. And if you’re investing in one specialty tool, make it a digital thermometer. Trust me, it takes the guesswork out!

Maintenance tip: Wash the pastry brush and carving knife right away so the glaze doesn’t harden. For the roasting pan, soak in warm soapy water—sticky glaze can be stubborn!

Preparation Method: Step-by-step Guide for Honey Glazed Spiral Ham with Brown Sugar Crust

1. Preheat your oven: Set to 325°F (163°C). Position oven rack in the lower third.
2. Prepare the ham: Remove all packaging materials and the plastic disc from the bottom of the ham. Place the spiral ham, flat side down, on a rack in your roasting pan.
3. Mix the glaze: In a small saucepan, melt 1/4 cup unsalted butter (56 g) over low heat. Add 1 cup honey (340 g), 1 cup packed light brown sugar (220 g), 2 tablespoons Dijon mustard (30 g), 2 teaspoons ground cinnamon (5 g), 1/2 teaspoon ground cloves (1 g), and 1/4 cup orange juice (60 ml). Stir gently until smooth and slightly thickened (about 3 minutes). If using, add orange zest or cayenne pepper now.
4. First glaze application: Brush 1/3 of the glaze mixture all over the ham, making sure to get it between the slices. Cover the ham loosely with aluminum foil. Bake for 1 hour (for an 8-10 lb ham). If your ham is smaller or larger, adjust cooking time—about 10 minutes per pound.
5. Baste and bake: Remove foil, brush another 1/3 of the glaze over the ham. Re-cover loosely with foil. Bake an additional 30 minutes. The glaze will start to caramelize and seep into the meat.
6. Final glaze and crust: Increase oven temperature to 400°F (205°C). Remove foil, brush on the remaining glaze. Bake uncovered for 10-15 minutes, or until the glaze is bubbly and the edges are caramelized and slightly crackly. Watch closely—brown sugar can burn quickly! If glaze starts to darken too much, tent with foil again.
7. Check for doneness: Use a meat thermometer to confirm the internal temperature reaches 140°F (60°C) for reheating a pre-cooked ham. If not, continue baking (covered) in 10-minute increments.
8. Rest and slice: Remove ham from oven and let rest for 10-15 minutes before slicing. This keeps the juices locked in and makes slicing easier. Use a sharp knife to cut along the spiral slices.
9. Serve: Arrange slices on a platter, spoon extra glaze from the pan over the top. Sprinkle with orange zest or fresh herbs for color, if desired.

Sensory cues: The glaze should be sticky, golden, and slightly bubbling. Ham slices should glisten and have a caramel crust on the edges. If the glaze is too thin, simmer it for a few more minutes on the stove and drizzle over the finished ham.

Troubleshooting: If ham dries out, it was likely overbaked or uncovered too long. Keep foil handy and baste as needed. If the glaze seems runny, cook it down a bit more before final glazing. For efficiency, prep glaze while the oven heats and use time between basting to set the table or make sides.

Cooking Tips & Techniques for Honey Glazed Spiral Ham

• Double Glaze: Brush glaze multiple times for deeper flavor. Each layer adds extra stickiness and shine—don’t rush it!
• Watch the Sugar: Brown sugar burns fast. During the final uncovered bake, stay close to the oven—set a timer, and check every 5 minutes. Trust me, I’ve learned the hard way (burnt glaze is no fun to clean off).
• Temperature Matters: Always use a meat thermometer. Spiral hams are pre-cooked—your goal is warming, not overcooking. 140°F (60°C) makes it juicy, not dry.
• Get Between the Slices: Use a pastry brush to work glaze deep between spiral cuts. This makes every piece flavorful—not just the outside ones.
• Basting for Moisture: Baste the ham every 30 minutes with pan juices and extra glaze. It keeps the meat moist and infuses flavor.
• Rest Time: Let the ham rest before slicing. The juices redistribute, so your slices stay tender (skip this and you’ll end up with dry meat—been there!).
• Multitasking: While the ham bakes, prep your sides and set the table. The oven does most of the work here!
• Consistency: Stick to the glaze quantities. Too much liquid and it won’t caramelize; too little and you risk dry ham. I’ve tried “eyeballing” it—trust the measurements.

One last tip: If you’re reheating leftovers, wrap slices in foil with a bit of glaze and bake at 325°F (163°C) for 15 minutes. The flavor deepens overnight—so good, you’ll be finding excuses to make sandwiches all week!

Variations & Adaptations for Honey Glazed Spiral Ham

• Low Sugar Option: Use half the brown sugar and swap honey for maple syrup. The glaze will be less sticky, but still delicious—great for those watching sugar.
• Tropical Twist: Substitute orange juice with pineapple juice and add a handful of crushed pineapple to the glaze. It gives the ham a sunny, fruity flavor (my summer BBQ hit).
• Spicy Kick: Add 1/2 teaspoon cayenne pepper or 2 tablespoons hot honey to the glaze. Perfect for spice lovers—my cousin swears by it for game day!
• Gluten-Free & Dairy-Free: This recipe is naturally gluten-free. For dairy-free, use coconut oil instead of butter—works like a charm.
• Oven vs. Slow Cooker: You can make this in a slow cooker for ultra-moist results. Place ham in crockpot, pour glaze over, cook on low for 4-5 hours. Finish under broiler for a crackly crust.
• Herby Finish: Sprinkle ham with fresh rosemary or thyme before serving. Adds a savory aroma and pretty color.

My personal favorite? The tropical pineapple twist. I tried it last summer, and it was gone before I could snap a photo. Don’t be afraid to mix up the glaze flavors—this recipe is flexible and forgiving!

Serving & Storage Suggestions for Honey Glazed Spiral Ham

• Serving Temperature: Serve warm, straight from the oven. The glaze is gooey and the meat is juicy. For a festive touch, arrange slices on a platter with orange slices and fresh herbs.
• Presentation Tips: Fan out spiral slices, drizzle pan glaze over top, and garnish with citrus zest or pomegranate seeds. It’s a showstopper for holiday tables and Pinterest boards alike!
• Complementary Dishes: Pair with creamy mashed potatoes, roasted vegetables, or a fresh green salad. For drinks, try sparkling apple cider or a light chardonnay.
• Storage: Refrigerate leftovers in an airtight container for up to 5 days. For longer storage, wrap tightly in foil and freeze for up to 2 months. Slice before freezing for easy portioning.
• Reheating: Warm ham slices in foil at 325°F (163°C) for 15-20 minutes. Add a splash of water or leftover glaze to prevent drying.
• Flavor Development: The glaze deepens overnight. Leftover ham is perfect for sandwiches, breakfast hashes, or tossing into salads the next day (honestly, sometimes it’s even better cold!).

Nutritional Information & Benefits

Here’s a quick look at the nutrition for honey glazed spiral ham with brown sugar crust (per 4 oz / 113 g serving):

• Calories: ~250
• Protein: 18 g
• Fat: 10 g (4 g saturated)
• Carbs: 16 g (from honey and brown sugar)
• Sodium: ~800 mg (check your ham label)

The ham itself is a great source of protein and B vitamins, while the honey and orange juice add antioxidants and trace minerals. If you’re gluten-free or dairy-free, this recipe is already safe—just double-check for additives in your ham. Note for allergies: some spiral hams may contain traces of gluten or soy in the glaze packet, so always read labels.

From a wellness angle, I love that you can control sweetness and use real ingredients. It’s comfort food with a homemade, wholesome twist—enjoy every bite!

Conclusion: Why You Need This Honey Glazed Spiral Ham Recipe

Let’s be honest—there’s something magical about a honey glazed spiral ham with brown sugar crust. It’s easy enough for beginners, delicious enough for seasoned cooks, and flexible for every holiday or family gathering. The tender slices, sticky-sweet crust, and comforting aroma make this recipe a keeper.

Customize the glaze, swap the juices, or add your favorite spices. Make it your own—there’s no wrong way! I love this recipe because it’s foolproof and always brings smiles (plus, the leftovers are legendary).

If you try this honey glazed spiral ham, leave a comment below—share your twists, tips, or even a funny ham mishap. Pin it, share it, and spread the good eats. Wishing you warm kitchens and happy hearts (this one’s a hug in every slice)!

Frequently Asked Questions: Honey Glazed Spiral Ham with Brown Sugar Crust

Can I make this honey glazed spiral ham ahead of time?

Absolutely! Bake the ham as directed, then cool and refrigerate. To reheat, wrap tightly in foil and warm at 325°F (163°C) until heated through. Brush with extra glaze before serving for fresh flavor.

What’s the best ham type for this recipe?

A bone-in spiral sliced ham gives the juiciest results. Boneless works too, but may be less flavorful. Look for a ham labeled “natural juices” for best texture.

Can I use maple syrup instead of honey?

Yes! Maple syrup gives a richer, earthy sweetness. Substitute 1:1 for honey in the glaze—delicious and perfect for fall gatherings.

How do I keep my ham from drying out?

Baste regularly and keep the ham covered with foil during most of the bake. Only uncover for the final 10-15 minutes when caramelizing the glaze.

Is this recipe gluten-free and dairy-free?

Yes, the honey glazed spiral ham is naturally gluten-free. For dairy-free, simply swap butter for coconut oil in the glaze. Always double-check your ham label for any hidden allergens.

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