Honey Baked Ham with Orange–Brown Sugar Glaze

Your New Holiday Centerpiece: A Ham That’s Pure Sunshine

Okay, let’s talk about the star of the show. The pièce de résistance. The glorious, glistening, aroma-filled masterpiece that has the power to make everyone hover around the oven door with hopeful, hungry eyes. I’m talking about a classic baked ham, but we’re not just throwing any old ham in the oven. Oh no, my friend. We’re creating a Honey Baked Ham with an Orange-Brown Sugar Glaze that is so good, it might just upstage the dessert table.

I know what you might be thinking. A big ham can feel a little… intimidating. It’s a commitment! But what if I told you that this is secretly one of the easiest, most forgiving, and downright celebratory dishes you can possibly make for a crowd? It’s true! We’re starting with a fully cooked ham, which is basically like having a culinary safety net. Our main job is to warm it through, infuse it with incredible flavor, and transform it with a sticky, sweet, and subtly spiced glaze that caramelizes into a crackly, beautiful crust.

This recipe is my go-to for every festive gathering, from Christmas and Easter to big, lazy Sunday suppons. The combination of rich honey, deep molasses-kissed brown sugar, and the bright, sunny zing of fresh orange is a match made in heaven. It cuts through the savoriness of the ham perfectly, creating a balance that will have your guests going back for “just one more slice.” So, tie on your favorite apron, take a deep breath, and let’s cook a dish that’s not just nourishing, but an absolute joy to create. This is the kind of recipe that creates core memories around the table. Ready? Let’s get glazing!

The Ham That Started It All: A Kitchen Memory

My love affair with this ham began not in a fancy culinary school, but in my Nana’s wonderfully chaotic kitchen one Christmas Eve. The air was thick with the scent of pine, cinnamon, and something even more magical—a sweet, salty aroma that made my stomach rumble in anticipation. I was maybe ten years old, assigned the very important job of “glaze stirrer.”

Nana, a woman who measured everything in pinches and glugs, handed me a saucepan and a wooden spoon. She had me squeeze oranges until my hands were sticky, pour in golden honey, and scoop heaping spoonfuls of brown sugar that felt like soft, damp sand. As I stirred over the low heat, the ingredients melted together, bubbling and thickening into a glossy, fragrant syrup. I’ll never forget the moment she let me brush that first coat onto the ham. The sizzle as it hit the warm surface, the way the kitchen instantly smelled like a citrus grove meets a candy shop… it was pure alchemy to my young eyes.

That ham taught me a simple, beautiful lesson: the most memorable dishes aren’t about perfection. They’re about the experience. They’re about sticky fingers, shared tasks, and the proud feeling of presenting something you made with love. Every time I make this recipe, I’m right back in Nana’s kitchen, feeling that same spark of holiday magic. It’s a feeling I hope this recipe brings to your kitchen, too.

Print

Gathering Your Glaze-Worthy Ingredients

Here’s your shopping list! The beauty of this recipe is its simplicity. Most of these are pantry staples, and the ham itself does most of the heavy lifting. Let’s break it down.

• 1 whole bone-in smoked ham (7–8 lbs), fully cooked: This is our canvas! “Bone-in” is key here—it adds so much more flavor and helps keep the ham incredibly juicy. “Fully cooked” means we’re just warming it through and building that gorgeous glaze, so there’s zero stress about undercooking. Look for a “shank end” or “butt end” ham—both are fantastic.
• 1 cup honey: Our natural sweetener! Honey gives the glaze a beautiful floral depth that white sugar just can’t match. For a more robust flavor, try using a darker honey like buckwheat.
• 1 cup light brown sugar, packed: Pack it in that measuring cup! The molasses in the brown sugar is what creates that deep, caramel-like flavor and helps the glaze get wonderfully sticky.
• 1/2 cup fresh orange juice: Please, please use fresh-squeezed juice if you can! The bright, acidic tang is essential for balancing the sweetness. Bottled juice often has a cooked flavor that just isn’t the same.
• 1 tbsp orange zest: This is where the big, sunny orange flavor lives! Zesting the orange before you juice it is a chef’s pro-move. It amps up the citrus aroma tenfold.
• 2 tbsp Dijon mustard: Don’t worry, your ham won’t taste like a hot dog! Dijon adds a subtle tangy complexity that rounds out the sweetness perfectly. It’s our secret flavor booster.
• 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/4 tsp ground ginger, 1/4 tsp black pepper: Our warming spice brigade! This combination gives the glaze a subtle, warm complexity that feels inherently festive. The black pepper adds a tiny, almost imperceptible kick that makes all the other flavors pop.

Let’s Create Some Magic: Step-by-Step Instructions

Okay, friends, it’s go-time! Put on some festive music, and let’s transform this beautiful ham into the centerpiece of your dreams. I’ll walk you through every step with my favorite tips and hacks.

1. Prep Your Ham & Oven: First things first, preheat your oven to a gentle 325°F (165°C). This low and slow approach is the secret to a juicy ham—we want to warm it through without drying it out. Place your ham, cut-side down, in a roasting pan. If your ham didn’t come with one, a 9×13 inch baking dish works in a pinch! Now, for the fun part: scoring. Using a sharp knife, gently cut a diamond pattern into the fat cap on the ham. Don’t cut too deep into the meat—just about 1/4 inch is perfect. This does two things: it looks incredibly professional, and it creates little pockets for our glorious glaze to seep into. Cover the ham loosely with aluminum foil. This tent will trap steam and keep our ham super moist during the initial heating phase.
2. The Slow Bake: Slide that pan into your preheated oven and let the magic happen. We’re going to bake it for about 15 minutes per pound. For a 7-8 pound ham, that’s roughly 2 to 2.5 hours. I know it’s tempting, but try not to open the oven door too often! Every time you do, you let the heat out and slow down the cooking process. Trust the process. Your house is about to smell absolutely incredible.
3. Create the Glaze: When your ham has about 30-45 minutes left to bake, it’s time to make the star of the show: the glaze. In a medium saucepan, combine the honey, packed brown sugar, fresh orange juice, orange zest, Dijon mustard, and all those wonderful spices (cinnamon, cloves, ginger, and pepper). Give it a good whisk to combine. Bring it to a gentle simmer over medium heat, then reduce the heat to low. Let it bubble away for 5-7 minutes, stirring occasionally, until it thickens slightly and becomes glossy and luxurious. You’ll know it’s ready when it coats the back of a spoon. Chef’s Hack: If you have a splash of bourbon or rum on hand, stirring in a tablespoon at the end of simmering adds a wonderfully warm, adult depth of flavor!
4. The Grand Glazing: This is the most satisfying part! Carefully remove the ham from the oven. Oven mitts are your best friend! Turn the oven temperature up to 375°F (190°C). Remove the foil tent—we want direct heat now to caramelize that glaze. Using a pastry brush (a silicone one works great!), generously baste the entire surface of the ham with your warm glaze. Get it into all those nooks and crannies you scored! Return the ham to the now-hotter oven, uncovered. Repeat this glazing process every 10 minutes for the final 30 minutes of cooking. This layering technique is what builds that thick, crackly, picture-perfect crust.
5. The All-Important Rest: Once your ham is a beautiful, deep mahogany brown and the glaze is bubbly and irresistible, take it out of the oven. Transfer it to a cutting board and here’s the crucial step: let it rest for at least 15 minutes. I know it’s hard to wait, but this allows the juices to redistribute throughout the meat. If you slice it right away, all those delicious juices will run out onto the cutting board, leaving you with a drier ham. While it rests, you can gently warm any leftover glaze to serve on the side.

How to Serve Your Masterpiece

Presentation is part of the fun! Place your rested ham on a large, beautiful platter. I love to scatter fresh herbs like rosemary sprigs and orange slices around the base for a pop of color and fragrance. When slicing, use a sharp carving knife. Slice along the bone for beautiful, even pieces. Don’t forget to drizzle a little of that extra warmed glaze over the sliced ham on the platter for that final “wow” factor. This ham is a rich dish, so I love serving it with bright, fresh sides to balance it out—think creamy mashed potatoes, roasted green beans with almonds, or a sharp, crunchy winter slaw.

Make It Your Own: Delicious Recipe Variations

Feel like playing? This recipe is a wonderful base for experimentation! Here are a few of my favorite twists:

• Maple-Bourbon Twist: Swap the honey for pure maple syrup and add a tablespoon of bourbon to the glaze. The flavor is deep, smoky, and incredible.
• Spicy & Sweet: Add a pinch of cayenne pepper or a few teaspoons of minced chipotle in adobo sauce to the glaze for a sweet-heat situation that’s seriously addictive.
• Herbaceous Glow-Up: Stir 1 tablespoon of finely chopped fresh rosemary or thyme into the glaze right before brushing. The herbal notes are so fresh and elegant.
• Pineapple Classic: For a retro vibe, use 1/2 cup of pineapple juice instead of orange juice and add pineapple rings to the pan during the last 30 minutes of baking.
• Lower-Sugar Option: You can reduce the brown sugar to 1/2 cup for a less sweet, but still deliciously sticky, glaze.

Clara’s Chef Notes & Kitchen Confessions

This recipe has been my holiday sidekick for years, and it’s evolved with me. The first time I made it on my own, I was so nervous I checked the oven every ten minutes! I’ve learned that the ham is incredibly forgiving. The biggest lesson? Don’t rush the glazing. Those three layers in the last 30 minutes are non-negotiable for that perfect crust.

One of my favorite kitchen stories involves this ham and my dog, Bean. One Easter, I turned my back for one second after taking the ham out to rest, and I caught him with his front paws on the counter, nose twitching, mere inches from the platter. Let’s just say he now gets a very plain, unseasoned piece of ham of his own to avoid any future heart attacks! The point is, this ham is so enticing it can tempt even the best-behaved pups. So, keep it guarded!

Your Honey Baked Ham Questions, Answered!

I’ve gotten so many questions about this ham over the years! Here are the most common ones to ensure your success.

• Q: My glaze is burning before the ham is done! What do I do?

  A: This usually happens if your oven is too hot or the ham is too close to the top heating element. If you see the glaze getting too dark too quickly, tent the ham loosely with foil again. The foil will protect the glaze from direct heat while the inside continues to warm. You can also reduce the oven temperature by 25 degrees for the final glazing stage.

• Q: Can I make the glaze ahead of time?

  A: Absolutely! You can make the glaze up to 3 days in advance. Just store it in an airtight container in the fridge. Gently reheat it on the stove or in the microwave before brushing it onto the ham. It will thicken as it cools, which is totally normal.

• Q: How do I know for sure when the ham is done?

  A: Since we’re starting with a fully cooked ham, “done” simply means heated through. The safest way to check is with a meat thermometer. Insert it into the thickest part of the ham (without touching the bone). You’re looking for an internal temperature of 140°F (60°C).

• Q: What do I do with the leftovers? (The best problem to have!)

  A: Leftover ham is a gift! It’s fantastic in omelets, fried rice, split pea soup, or diced on top of salads. You can also freeze it for up to 2 months. Don’t forget to save the bone! It makes the most incredible base for a hearty bean soup.

Nutritional Information*

*This is an estimate per serving, based on the ingredients listed. Values can vary depending on the specific brand of ham and ingredients you use.

Prep time: 20 minutes | Cook time: 2–2.5 hours | Rest time: 15 minutes | Servings: 12–14

Per serving (approx.): 360 calories | 18g fat | 20g carbs | 28g protein

This Honey Baked Ham with Orange Glaze is more than just a recipe—it’s the centerpiece that brings everyone to the table. With its juicy, tender meat, caramelized crust, and balance of sweet citrus and warm spices, it’s a dish that feels both comforting and celebratory. Whether you’re serving it for Christmas, Easter, or any special occasion, this foolproof recipe guarantees flavor, elegance, and plenty of happy guests. A true holiday classic made easy!