Honey Mustard Glazed Spiral Ham brings sweet, tangy flavor to a smoky holiday favorite. The glaze settles between the thin slices and turns glossy around the edges. A covered bake helps keep the pink meat tender, while a short uncovered finish gives the outside a golden shine. Serve it with mashed potatoes and green beans for a simple, generous meal.
Why I Love This Recipe
This is the kind of centerpiece that feels special without needing a long list of ingredients. The ham comes fully cooked and already spiral-sliced, so most of the work is gentle reheating. A simple glaze adds sweetness and mustard tang without hiding the smoky flavor.
- Easy to serve: The attached spiral slices separate neatly from the bone after resting.
- Balanced flavor: Honey and brown sugar soften the salty taste, while Dijon adds tang.
- Tender texture: A little water and a tight foil cover protect the sliced meat from drying out.
- Useful leftovers: Extra slices work well in sandwiches, soups and breakfast dishes.
What You’ll Need
- Servings: 16, with sides
- Prep Time: 20 minutes
- Cook Time: About 2 hours; use temperature rather than the clock
- Rest Time: 10 minutes
- Total Time: About 2 hours 30 minutes
- Oven Temperature: 325°F (163°C), then 425°F (218°C)
- Baking Dish: White 9×13-inch deep rectangular ceramic baking dish with two built-in side handles; the ham must fit below the foil without crowding
Ingredients:
- 1 fully cooked bone-in spiral-sliced half ham, 8 pounds, thawed if frozen, preferably in its original USDA-inspected plant packaging
- 1 cup water
- 3 tablespoons unsalted butter
- 1/3 cup packed brown sugar
- 1/3 cup honey
- 1/4 cup smooth Dijon mustard
- 1/2 teaspoon ground pepper
Choose a ham labeled fully cooked, rather than a fresh or cook-before-eating ham. Keep its rounded dome intact and place the flat cut side down. Its spiral cuts are already there; no scoring is needed. Set aside any glaze packet that comes with the ham. The cut and late-glazing approach are inspired by [One Lovely Life’s honey mustard ham](https://www.onelovelylife.com/honey-mustard-glazed-ham/), with glaze quantities adapted here.
Tools You Need
- White 9×13-inch deep rectangular ceramic baking dish with two built-in side handles, large enough for the ham
- Heavy-duty aluminum foil
- Small stainless steel saucepan
- Measuring cups and spoons
- Whisk
- Glass bowl for the glaze
- Silicone pastry brush
- Instant-read meat thermometer
- Wooden cutting board
- Carving knife and serving fork
How to Make Honey Mustard Glazed Spiral Ham
Keep the ham covered for most of the bake, then add the glaze near the end.
Step 1: Set Up the Ham
Move an oven rack to the lower third and preheat to 325°F (163°C).
Remove the packaging and any plastic bone guard from 1 fully cooked bone-in spiral-sliced half ham, 8 pounds.
Place the ham flat cut-side down in the white 9×13-inch deep rectangular ceramic baking dish with two built-in side handles. Keep the thin spiral slices attached around the bone; do not score the surface or pull the slices apart.
Pour 1 cup water into the bottom of the dish, around the ham.
Cover the dish tightly with foil, leaving room above the rounded dome.
Step 2: Reheat Gently
Bake the covered 8-pound fully cooked bone-in spiral-sliced half ham at 325°F (163°C) for 80 minutes before checking the temperature.
Check the thickest meat without touching the central bone. If it is still below 120°F (49°C), cover it again and continue in 10-minute intervals before glazing. This is an intermediate check, not the final serving temperature.
Keep the ham cut-side down and the spiral slices close together throughout reheating.
Step 3: Make the Glaze
While the ham reheats, melt 3 tablespoons unsalted butter in a small stainless steel saucepan over medium-low heat.
Add 1/3 cup packed brown sugar, 1/3 cup honey, 1/4 cup smooth Dijon mustard and 1/2 teaspoon ground pepper.
Whisk for 2–3 minutes, just until the sugar dissolves and the glaze is smooth and glossy. Do not boil it; remove the saucepan from the heat.
Transfer the prepared glaze to a glass bowl for brushing.
Step 4: Glaze and Finish Reheating
Brush half of the prepared glaze over the rounded ham exterior and lightly between the existing spiral cuts. Keep the slices attached and avoid spreading them wide.
Cover the ham again and bake at 325°F (163°C) for 20–30 minutes, then check the center without touching the bone.
For a fully cooked ham in its original USDA-inspected plant packaging, heat to 140°F (60°C). For ham repackaged elsewhere, heat to 165°F (74°C); follow a higher temperature if the package directs it. Continue covered in 10-minute intervals as needed. These targets follow [USDA guidance for reheating spiral-cut ham](https://ask.fsis.usda.gov/article/How-do-you-reheat-a-spiral-cut-ham).
Step 5: Caramelize the Outside
Remove the foil and increase the oven temperature to 425°F (218°C).
Brush the remaining half of the prepared glaze over the exterior of the ham and the exposed spiral slice edges.
Bake uncovered for 5–10 minutes, until the glaze is glossy and golden at the edges. Watch closely and remove the ham before the sugars turn dark or the slice edges dry out.
Step 6: Rest and Serve the Slices
Rest the glazed ham for 10 minutes with foil loosely tented above it.
Transfer the ham to a wooden cutting board and release the thin pre-sliced sections from the central bone. Let the curved slices fan apart naturally rather than cutting the meat into blocks.
Serve the slices with optional mashed potatoes and cooked green beans. Spoon a little glaze-rich juice from the baking dish over the ham if desired.
Why This Recipe Works (Quick Science)
Spiral slicing exposes more meat to the oven air. A tight foil cover limits moisture loss, while water in the dish helps prevent the drippings from scorching. The bone stays in place during reheating, keeping the ham’s natural shape intact.
Honey and brown sugar make the glaze sweet and glossy. Dijon brings acidity that balances the salty ham, and butter adds richness. Adding the glaze late gives the sugar a short chance to caramelize without making the thin meat edges tough. The glaze belongs mostly on the outside; the pink cut faces should stay tender on their own.
Common Mistakes to Avoid
- Buying the wrong ham: Fresh ham needs a different cooking method. This recipe uses a fully cooked, bone-in spiral-sliced half ham.
- Scoring the surface: Spiral cuts are already present. Extra cuts can damage the thin slices and dry their edges.
- Baking uncovered from the start: The exposed slices lose moisture quickly. Keep the foil snug until the glaze finish.
- Glazing too early: Honey and sugar can burn during a long uncovered bake.
- Trusting time alone: Ham size, starting temperature and oven performance vary. Check the meat away from the bone.
- Opening the slices too far: Brush gently between the cuts without tearing or spreading them wide.
What to Serve With Honey Mustard Glazed Spiral Ham
- Mashed potatoes: Their creamy texture balances the sweet, tangy glaze and catches the pan juices.
- Cooked green beans: Their fresh green flavor adds a lighter side to the rich ham. Serve them tender-crisp.
- Dinner rolls: A handy extra for the table and for leftover ham sandwiches.
- Roasted carrots: A colorful option if you want another vegetable.
Make-Ahead Tips
Make the glaze a day ahead and refrigerate it in a covered container. Reheat it gently until brushable before using. Keep the ham refrigerated until you are ready to prepare it. If it is frozen, thaw it fully in the refrigerator according to its package directions before baking.
Leftovers and Storage
Refrigerate leftovers in shallow, covered containers within 2 hours of serving. Use them within 3–4 days, or freeze meal-size portions for 1–2 months for best quality. Reheat covered portions with a little water until the center reaches 165°F (74°C). These handling steps follow [USDA leftover safety guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety).
Save the bone for a bean soup, or use thin slices in sandwiches. Freeze the bone promptly if you will not use it within the leftover storage window.
Macros Information
Estimated per serving, based on 16 servings and about 6 pounds of edible ham from the 8-pound bone-in half ham, with all the glaze included and no sides:
- Calories: 330 kcal
- Protein: 31 g
- Carbohydrates: 16 g
- Fat: 16 g
- Saturated Fat: 6 g
- Fiber: 0 g
- Sugar: 15 g
- Sodium: 1,650 mg
These are estimates; the ham brand, bone weight, portion size and glaze left in the dish will change the numbers.
Frequently Asked Questions (FAQ)
Q: Can I use a boneless ham?
A: This method is written for a bone-in spiral-sliced half ham. A boneless ham has a different shape and may need a different heating time; follow its package directions.
Q: Is the ham raw before baking?
A: No. Choose a fully cooked ham. Its brown smoked exterior and pink interior are already present before the glaze is added.
Q: Do I need to make diamond cuts?
A: No. The thin spiral cuts are already in place around the bone. Leave the exterior intact.
Q: How do I know the ham is ready?
A: Check the thickest meat with a thermometer without touching bone. Use 140°F (60°C) for an originally packaged USDA-inspected fully cooked ham, or 165°F (74°C) for ham repackaged elsewhere. Follow any higher package target.
Q: Can I use grainy mustard?
A: Yes, though the glaze will have visible mustard seeds and a less smooth finish. Smooth Dijon gives the appearance described here.
Q: Why did my glaze get thick?
A: It may have cooked too long or cooled down. Gently reheat it over low heat until it spreads easily; avoid boiling.
Q: What if the ham does not fit my dish?
A: Use a larger oven-safe vessel that holds it securely and allows a tight foil cover. Do not trim the dome or force the attached slices apart to make it fit.
Q: Can I leave out the brown sugar?
A: You can, but the glaze will be thinner and less caramelized. Keep the same covered reheating method and watch the final bake closely.
Q: How much ham should I plan per person?
A: An 8-pound bone-in ham serves about 16 people with sides. Plan more per person for large appetites, since part of the package weight is bone.
Q: Can I make this for a holiday meal?
A: Yes. Honey Mustard Glazed Spiral Ham fits Easter, Christmas or a relaxed Sunday dinner. Start the sides while the covered ham reheats so everything is ready together.
Final Thoughts
Honey Mustard Glazed Spiral Ham makes a welcoming centerpiece with a short ingredient list. Keep the slices covered, check the center with a thermometer and save the glossy finish for the end. Leave a comment with your favorite sides or how you used the leftovers. Happy cooking!