Irresistible Honey Glazed Ham

This glazed ham with brown sugar, pineapple, honey, mustard, and marmalade isn’t just a meal; it’s a culinary masterpiece, a show-stopping centerpiece that promises to impress. We absolutely adore this baked ham for its stunning presentation and timeless, classic flavors. It’s remarkably easy to prepare, yet delivers an unbelievably impressive result. Many have declared it the best cured pork they’ve ever tasted.

Featured Review

I admit, I just learned what a “spiral ham” is. (Thank you, David!) And now I am a fan. Absolutely delicious, and we all decided that the leftovers (if there indeed are any) would make an amazing Croque Monsieur. Or pea soup. Or finger food. Really, this ham disappears fast! It’s a true crowd-pleaser.

Janet Stein

Quick Answer Box: Everything You Need to Know About This Glazed Ham

• What it is: A magnificent, holiday-worthy baked ham, generously coated in a rich, deeply flavored, sweet-and-tangy glaze. This irresistible coating is crafted from a perfect blend of brown sugar, golden honey, pungent mustard, bright marmalade, and a touch of pineapple juice.
• Why you’ll love it: This recipe transforms a classic holiday staple into an incredibly simple dish to prepare. It demands minimal hands-on effort for the initial roasting, followed by a crucial 30-minute basting period that develops its signature golden-brown, crispy crust.
• How to make it: The process begins by roasting a boneless ham, covered tightly with foil to lock in moisture and ensure tenderness. Next, a quick-boiling glaze featuring marmalade and mustard is prepared. This luscious glaze is then repeatedly brushed over the ham during the final baking stage, allowing it to caramelize and form a gorgeous, glistening crust that’s both flavorful and visually stunning.

JUMP TO RECIPE

Imagine this exquisite glazed ham taking pride of place on your holiday table. Picture the gasps, the “oohs,” and the “aahs” as your guests gather around. Accept the countless accolades as you watch this magnificent dish disappear slice by delicious slice. The inherent savory goodness of the baked ham is, of course, a huge draw, but the delicate hints of pineapple, the zesty tang of marmalade, and the subtle kick of mustard elevate it to an entirely new level. Frankly, many of our guests have enthusiastically declared it to be the best ham they’ve ever tasted. Even our niece Meagan’s family, known for their discerning palates, clamors for it every Christmas and Easter. This collective adoration truly makes you want to experience what all the fuss is about, doesn’t it?

Beyond its incredible flavor, the ease of preparation is what truly sets this recipe apart. While the end result appears complex and sophisticated, the actual hands-on time is minimal, allowing you more freedom to enjoy the company of your loved ones during special occasions. This ham isn’t just food; it’s an experience, a tradition waiting to be born in your kitchen.

The Irresistible Magic of the Glaze

The secret to this ham’s widespread appeal lies in its perfectly balanced, multi-layered glaze. Each ingredient plays a vital role in creating a symphony of flavors that complements the savory ham without overpowering it:

• Brown Sugar: Provides a deep, molasses-rich sweetness and contributes to the beautiful caramelization, forming that desirable sticky, crusty exterior.
• Pineapple Juice: Adds a bright, tropical acidity that cuts through the richness of the ham and offers a subtle, fruity sweetness. Its enzymes also help tenderize the meat slightly.
• Honey: Brings a nuanced, floral sweetness and helps create that signature glistening, sticky texture that makes a glazed ham so appealing.
• Mustard (Whole-Grain): Offers a delightful piquant sharpness and a textural element. It provides a crucial counterpoint to the sweetness, preventing the glaze from becoming cloyingly rich and adding depth of flavor.
• Marmalade: Infuses the glaze with a wonderful citrusy brightness and a pleasant bitterness, often from orange peel, which rounds out the flavor profile beautifully. The pectin in marmalade also helps thicken the glaze, ensuring it adheres well to the ham.

This carefully crafted combination transforms a simple smoked ham into an extraordinary culinary event, guaranteeing a memorable meal for any gathering.

Choosing Your Perfect Ham: A Comprehensive Guide

Let’s be honest, stepping up to the butcher counter can be daunting. You’re often confronted with an array of choices: spiral-sliced, smoked, cured, uncured, with natural juices, water added. It’s enough to make anyone feel overwhelmed. But fear not, we have the answers to help you select the ideal ham for this magnificent recipe.

For this particular recipe, we recommend a **smoked boneless ham**. Here’s why, and what to consider:

• Smoked Ham: Most hams sold in stores are pre-cooked and smoked. This means they are ready to eat, but a gentle reheat enhances their flavor and texture. Smoking imparts a wonderful savory depth that pairs beautifully with our sweet-tangy glaze.
• Boneless Ham: Offers unparalleled ease of carving. While a bone-in ham can sometimes offer a richer flavor due to the bone marrow, a high-quality boneless ham, especially one that’s been properly smoked, provides excellent taste and significantly simplifies the serving process. This is particularly beneficial for large gatherings where quick carving is appreciated.
• Spiral-Sliced Ham: These hams are pre-sliced around the bone, making carving effortless. While convenient, be aware that spiral-sliced hams can sometimes dry out more easily during baking because of the exposed surface area. If using a spiral ham, ensure it’s tightly covered with foil for most of the cooking time to retain moisture, only exposing it for the final basting.
• “With Natural Juices” vs. “Water Added”: Always opt for ham labeled “with natural juices” or “ham with natural juices.” This indicates a higher quality product with less added water, resulting in better flavor and texture. Hams labeled “water added” or “ham and water product” are typically lower quality and can be watery.

Don’t be afraid to ask your butcher questions! They are a valuable resource. Understanding these distinctions will empower you to choose a ham that will truly shine as the star of your table.

Glazed Ham with Brown Sugar, Pineapple & Marmalade

5 / 7 votes

This impressive glazed ham, featuring brown sugar, pineapple, honey, mustard, and marmalade, is a perfect centerpiece for any festive occasion. It’s incredibly easy to prepare and delivers a classic, unforgettable taste. Many consider it the best cured pork they’ve ever had.

David Leite

Print Recipe

CourseMains

CuisineAmerican

Servings8 to 12 servings

Calories659 kcal

Prep Time15 minutes

Cook Time2 hours 15 minutes

Total Time2 hours 30 minutes

Ingredients

• One (4 1/2-pound) smoked boneless ham* (see *How to Buy a Ham above)
• 3 heaping tablespoons marmalade (smooth, not chunky)
• 2 tablespoons pineapple juice
• 1 tablespoon honey
• 1 heaping tablespoon light brown sugar
• 2 tablespoons whole-grain mustard
• Sea salt and freshly ground black pepper

Instructions

1. Preheat your oven to 325°F (160°C). This ensures an even, gentle roast for the ham.
2. Place the ham, skin-side up (if applicable), on a wire rack set within a large roasting pan. Pour approximately 1 inch (3 centimeters) of water into the bottom of the pan. This water will create steam, helping to keep the ham incredibly moist throughout the initial baking process. Cover the ham and the entire pan tightly with aluminum foil, crimping the edges securely to prevent any steam from escaping. Slide this covered ham into the preheated oven and roast for a full 2 hours.
3. While the ham is gently roasting, prepare the star of the show: the delectable glaze. In a small saucepan, combine the marmalade, pineapple juice, honey, light brown sugar, and whole-grain mustard. Place the saucepan over medium heat, stirring occasionally. Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Continue to cook, stirring frequently, until the glaze thickens to a syrupy consistency, which typically takes about 5 to 7 minutes.
4. Remove the saucepan from the heat and carefully taste the glaze. Adjust the seasoning as needed with sea salt and freshly ground black pepper to balance the sweet and tangy notes.
5. After 2 hours, carefully remove the ham in its roasting pan from the oven. Increase the oven temperature to 400°F (200°C) to prepare for the glazing stage. While the oven preheats, inspect your ham. If the skin has not already been removed (this is common for hams sold in the U.S.), you will need to carefully remove it using a sharp knife, being sure to leave a thin, even layer of fat underneath. Once the skin is removed (or if it was already off), use the tip of your sharp knife to carefully score the fat layer in a crisscross pattern. This scoring allows the glaze to penetrate deeply and helps the fat render and crisp beautifully. Exercise caution, as the ham will be quite hot.
6. With the ham prepared, generously brush a portion of the thickened marmalade glaze evenly over the entire surface of the ham.
7. Return the glazed ham, uncovered, in its pan to the now-hot oven. Roast for an additional 30 minutes, basting the ham thoroughly with the remaining glaze every 10 minutes. This frequent basting is key to building multiple layers of flavor and achieving that coveted gorgeously brown, sticky, and crisp surface.
8. Once the ham has reached its beautiful golden-brown and crisp perfection, remove it and its pan from the oven. Allow the ham to rest for a few minutes on the carving board. This resting period is crucial for the juices to redistribute, ensuring every slice is as tender and succulent as possible. Finally, thinly slice the ham and serve it warm or at room temperature, ready to delight your guests.

Adapted From

The Meat Cookbook

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Nutrition

Serving: 1 portion
Calories: 659 kcal
Carbohydrates: 9 g
Protein: 55 g
Fat: 43 g
Saturated Fat: 15 g
Monounsaturated Fat: 20 g
Cholesterol: 158 mg
Sodium: 3073 mg
Fiber: 0.3 g
Sugar: 8 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Serving Suggestions and Leftover Magic

A glazed ham is a versatile centerpiece that pairs beautifully with a wide array of side dishes. For a traditional holiday spread, consider serving it alongside creamy mashed potatoes, roasted asparagus or green beans, classic scalloped potatoes, or a vibrant root vegetable medley. For a lighter touch, a crisp garden salad with a vinaigrette dressing provides a refreshing contrast to the rich ham.

And then there are the glorious leftovers! One of the greatest joys of making a large ham is the promise of delicious meals to come. Beyond the obvious ham sandwiches, consider these creative uses:

• Croque Monsieur/Madame: Elevate a simple ham and cheese sandwich into a gourmet experience.
• Split Pea Soup: The ham bone (if you use bone-in ham) and leftover meat are perfect for making a hearty, flavorful split pea soup.
• Breakfast Hash: Dice leftover ham and sauté it with potatoes, onions, and peppers for a satisfying breakfast hash, topped with a fried egg.
• Frittatas or Quiches: Incorporate diced ham into eggs with cheese and vegetables for an easy brunch or light dinner.
• Ham and Bean Soup: A comforting and simple soup that uses up leftover ham beautifully.
• Fried Rice: Add diced ham to your favorite fried rice recipe for a savory twist.
• Pasta Dishes: Toss strips of ham with pasta, cream sauce, and peas for a quick and delicious weeknight meal.

Properly stored, leftover ham can provide several more meals, making your initial cooking effort incredibly rewarding. Keep it tightly wrapped in the refrigerator for 3-4 days, or freeze it for up to a month for future culinary adventures.

Recipe Testers’ Reviews

At Leite’s Culinaria, we believe in putting our recipes to the test in real kitchens, by real home cooks. These reviews from our dedicated recipe testers offer invaluable insights into how the dish performs and what you can expect when you make it in your own home. Their experiences highlight the recipe’s ease, adaptability, and undeniable deliciousness.