Oh, the holidays are upon us, and nothing says Thanksgiving quite like a beautifully prepared ham! Whether you’re hosting a crowd or keeping it cozy, these 18 delectable recipes will inspire your feast. From classic glazes to creative twists, get ready to make this year’s celebration truly memorable. Let’s dive in and find your perfect centerpiece!
Honey-Glazed Ham with Pineapple Salsa
Just imagine a holiday table centerpiece that disappears first. Juicy ham gets lacquered with sweet honey, then topped with bright pineapple salsa for a perfect sweet-savory balance.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-pound) fully cooked bone-in spiral-cut ham
– 1 cup sticky wildflower honey
– 1/2 cup packed dark brown sugar
– 1/4 cup tangy Dijon mustard
– 2 tablespoons rich unsalted butter
– 1 fresh pineapple, peeled, cored, and finely diced
– 1/2 red onion, finely minced
– 1 jalapeño pepper, seeds removed and finely chopped
– 1/4 cup freshly chopped cilantro
– Juice of 2 juicy limes
– 1/2 teaspoon flaky sea salt
Instructions
1. Preheat your oven to 325°F. Place a rack in a large roasting pan.
2. Pat the spiral-cut ham completely dry with paper towels to ensure the glaze sticks.
3. Place the ham, cut-side down, on the rack in the pan.
4. In a small saucepan over medium heat, combine the wildflower honey, dark brown sugar, Dijon mustard, and unsalted butter.
5. Whisk constantly until the mixture is smooth and bubbly, about 3-4 minutes, then remove from heat.
6. Brush half of the warm honey glaze evenly over the entire surface of the ham.
7. Tightly cover the pan with aluminum foil and bake for 1 hour.
8. While the ham bakes, combine the diced pineapple, minced red onion, chopped jalapeño, chopped cilantro, lime juice, and flaky sea salt in a medium bowl. Stir well and set aside to let the flavors meld.
9. After 1 hour, remove the ham from the oven and carefully remove the foil. Tip: The internal temperature should read 140°F when checked with a meat thermometer.
10. Brush the remaining honey glaze over the ham.
11. Increase the oven temperature to 400°F and return the ham, uncovered, to the oven.
12. Bake for 20-30 minutes, basting with pan juices every 10 minutes, until the glaze is deeply caramelized and sticky.
13. Remove the ham from the oven and let it rest on the rack for 15 minutes before slicing. Tip: Letting it rest ensures the juices redistribute for moist slices.
14. Slice the ham and serve warm, topped generously with the fresh pineapple salsa.
Rendered fat from the ham creates a glossy, crackly crust that gives way to tender, salty meat. The vibrant salsa cuts through the richness with each acidic, sweet bite. For a stunning presentation, serve the sliced ham on a platter with the salsa piled high in the center, surrounded by warm dinner rolls to soak up the extra glaze.
Maple-Bourbon Glazed Ham Roast
Rethink holiday ham with this sweet and smoky upgrade. Maple-bourbon glaze transforms a simple roast into a showstopper centerpiece. It’s surprisingly easy to make with just a handful of quality ingredients.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-pound) fully cooked bone-in ham
– 1 cup pure maple syrup
– 1/2 cup bourbon whiskey
– 1/4 cup Dijon mustard
– 2 tablespoons unsalted butter
– 1 tablespoon apple cider vinegar
– 1 teaspoon freshly ground black pepper
– 1/2 teaspoon ground cloves
Instructions
1. Preheat your oven to 325°F. Place a rack in a large roasting pan.
2. Score the surface of the ham in a diamond pattern, about 1/4-inch deep.
3. Place the ham, cut-side down, on the rack in the pan.
4. Pour 2 cups of water into the bottom of the roasting pan to prevent scorching.
5. Cover the pan tightly with aluminum foil. Roast for 1 hour and 15 minutes.
6. While the ham roasts, combine pure maple syrup, bourbon whiskey, Dijon mustard, unsalted butter, apple cider vinegar, freshly ground black pepper, and ground cloves in a small saucepan.
7. Bring the mixture to a simmer over medium heat, stirring constantly.
8. Reduce heat to low. Simmer for 8-10 minutes until the glaze thickens slightly and coats the back of a spoon. Tip: The glaze will bubble vigorously; stir frequently to prevent burning.
9. Remove the ham from the oven. Increase oven temperature to 400°F.
10. Carefully remove and discard the foil. Tip: Save the pan juices for gravy if desired.
11. Brush half of the warm maple-bourbon glaze evenly over the entire surface of the ham.
12. Return the ham, uncovered, to the 400°F oven. Roast for 15 minutes.
13. Brush the remaining glaze over the ham. Tip: For extra caramelization, broil for the final 2-3 minutes, watching closely to prevent burning.
14. Roast for another 10-15 minutes until the glaze is deeply caramelized and sticky.
15. Remove the ham from the oven. Let it rest on the rack for 20 minutes before carving.
Unbelievably tender meat pulls away from the bone, coated in a glossy, crackly-sweet crust. The bourbon adds a warm, oaky depth that balances the maple’s richness. Slice it thick for sandwiches the next day, or serve thin slices over creamy grits for a decadent brunch.
Herb-Crusted Ham with Apricot Glaze
Kick off your holiday feast with this stunning centerpiece that balances savory and sweet flavors perfectly. This herb-crusted ham with apricot glaze delivers impressive results with straightforward techniques, making it ideal for both special occasions and cozy family dinners.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-pound) fully cooked bone-in ham
– 1 cup apricot preserves
– 1/4 cup Dijon mustard
– 1/4 cup packed light brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon Worcestershire sauce
– 1/4 cup fresh rosemary leaves
– 1/4 cup fresh thyme leaves
– 3 cloves garlic
– 2 tablespoons extra virgin olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the fully cooked bone-in ham on a rack in a roasting pan, fat side up.
3. Score the ham fat in a diamond pattern using a sharp knife, cutting about 1/4-inch deep.
4. Combine apricot preserves, Dijon mustard, light brown sugar, apple cider vinegar, and Worcestershire sauce in a small saucepan over medium heat.
5. Whisk the glaze mixture constantly until the sugar dissolves completely and the mixture becomes smooth, about 3-4 minutes.
6. Remove the glaze from heat and set aside half for basting during cooking.
7. Combine fresh rosemary leaves, fresh thyme leaves, garlic cloves, extra virgin olive oil, kosher salt, and freshly ground black pepper in a food processor.
8. Pulse the herb mixture until it forms a coarse paste, scraping down the sides as needed.
9. Rub the herb paste evenly over the entire surface of the ham, pressing it into the scored lines.
10. Brush the ham generously with half of the apricot glaze mixture.
11. Cover the ham loosely with aluminum foil and place it in the preheated oven.
12. Bake the ham for 60 minutes, then remove the foil and brush with more glaze.
13. Continue baking uncovered for another 30 minutes, basting every 10 minutes with the remaining glaze.
14. Check the internal temperature with an instant-read thermometer—it should register 140°F when inserted into the thickest part without touching bone.
15. Remove the ham from the oven and let it rest for 15 minutes before carving.
16. Transfer the ham to a cutting board and slice against the grain for maximum tenderness.
Juicy slices reveal a caramelized crust that crackles with each bite, giving way to tender, flavorful meat beneath. The sweet-tangy apricot glaze creates a beautiful lacquered finish that pairs wonderfully with the aromatic herb crust. Serve warm alongside roasted root vegetables or slice thin for elegant sandwiches the next day.
Classic Baked Ham with Orange-Mustard Sauce
Every holiday table deserves a centerpiece that’s both impressive and approachable. This classic baked ham, glazed with a bright orange-mustard sauce, delivers rich flavor with minimal fuss. It’s a timeless recipe that guarantees a juicy, crowd-pleasing main course.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in smoked ham
– 1 cup fresh orange juice, from 3-4 juicy oranges
– 1/2 cup packed light brown sugar
– 1/4 cup Dijon mustard, with its sharp, tangy flavor
– 2 tbsp pure maple syrup
– 1 tbsp apple cider vinegar
– 1 tsp finely ground black pepper
– 1/2 tsp ground cloves
Instructions
1. Preheat your oven to 325°F. Place a rack in a large roasting pan.
2. Score the surface of the smoked ham in a 1-inch diamond pattern, about 1/4-inch deep.
3. Place the scored ham, cut-side down, on the rack in the pan.
4. Pour 2 cups of water into the bottom of the roasting pan to prevent scorching.
5. Cover the ham and pan tightly with heavy-duty aluminum foil.
6. Bake the covered ham at 325°F for 1 hour and 30 minutes.
7. While the ham bakes, combine the fresh orange juice, packed light brown sugar, Dijon mustard, pure maple syrup, apple cider vinegar, finely ground black pepper, and ground cloves in a small saucepan over medium heat.
8. Bring the sauce mixture to a simmer, stirring frequently.
9. Reduce the heat to low and cook the sauce for 10-12 minutes, until it thickens slightly to a glaze consistency. Tip: For a smoother glaze, strain it through a fine-mesh sieve after cooking.
10. Remove the ham from the oven and carefully discard the foil.
11. Brush half of the warm orange-mustard glaze evenly over the entire surface of the ham.
12. Return the uncovered ham to the oven and bake for 45 minutes.
13. Brush the ham with the remaining glaze. Tip: Basting every 15 minutes during this final bake will build a deeper, more caramelized crust.
14. Continue baking for another 15 minutes, or until the internal temperature of the ham reaches 140°F when measured with an instant-read thermometer. Tip: Insert the thermometer into the thickest part of the meat, avoiding the bone.
15. Transfer the ham to a cutting board and let it rest for 20 minutes before carving.
16. Slice the ham against the grain for the most tender pieces.
Unwrap a masterpiece of sweet, salty, and tangy flavors with a beautifully lacquered crust. The meat stays incredibly moist and pulls easily from the bone. Serve thick slices with the pan drippings or extra warmed glaze on the side for dipping.
Smoked Ham with Brown Sugar and Clove Rub
Oven-roasted smoked ham gets a sweet-spicy upgrade with this simple brown sugar and clove rub. It creates a caramelized crust that locks in moisture while infusing deep flavor. Perfect for holiday gatherings or Sunday dinners, this recipe delivers impressive results with minimal effort.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-pound) fully cooked smoked ham
– 1 cup packed dark brown sugar
– 2 tablespoons whole cloves
– 1/4 cup Dijon mustard with visible seeds
– 1/2 cup apple cider with crisp acidity
– 1 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Score the surface of the smoked ham in a diamond pattern, cutting about 1/4-inch deep.
3. Stud the scored intersections with whole cloves, pressing them firmly into the meat.
4. In a small bowl, combine dark brown sugar, Dijon mustard, and freshly ground black pepper to form a thick paste.
5. Rub the paste evenly over the entire surface of the ham, pressing it into the scored lines.
6. Place the ham in a roasting pan and pour apple cider into the bottom of the pan.
7. Cover the pan tightly with aluminum foil and bake at 325°F for 1 hour.
8. Remove the foil and baste the ham with pan juices, using a brush to redistribute the glaze.
9. Increase the oven temperature to 400°F and bake uncovered for 30 minutes, until the crust is deeply caramelized and registers 140°F on an instant-read thermometer.
10. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing against the grain.
Buttery, caramelized edges give way to juicy, smoky meat with warm spice notes from the cloves. The sweet glaze creates a sticky, crackling crust that contrasts beautifully with the tender interior. Serve thick slices alongside roasted root vegetables or shred leftovers for next-day sandwiches with sharp cheddar and crusty bread.
Spiral-Cut Ham with Cranberry-Lime Honey
Dazzling holiday tables deserve this showstopping spiral-cut ham, glazed with a vibrant cranberry-lime honey that balances sweet, tart, and savory notes perfectly. It’s an impressive yet surprisingly simple centerpiece that frees you up to enjoy the festivities. The key is letting the glaze caramelize into a sticky, glossy finish.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked spiral-cut ham
– 1 cup fresh cranberries
– 1/2 cup raw honey
– 2 tbsp freshly squeezed lime juice
– 1 tbsp finely grated lime zest
– 1/2 tsp coarse sea salt
– 1/4 tsp freshly cracked black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the spiral-cut ham, flat-side down, in a large roasting pan.
3. Add 1 cup of water to the bottom of the pan to keep the ham moist during baking.
4. Cover the ham tightly with aluminum foil and bake for 1 hour and 15 minutes, or until the internal temperature reaches 140°F when checked with an instant-read thermometer.
5. While the ham bakes, combine the fresh cranberries, raw honey, and freshly squeezed lime juice in a small saucepan over medium heat.
6. Cook the mixture, stirring frequently, for 8-10 minutes until the cranberries burst and the sauce thickens slightly. Tip: For a smoother glaze, gently mash the cranberries with the back of a spoon as they cook.
7. Remove the saucepan from the heat and stir in the finely grated lime zest, coarse sea salt, and freshly cracked black pepper.
8. Carefully remove the ham from the oven and discard the aluminum foil and any liquid from the pan.
9. Increase the oven temperature to 425°F.
10. Using a pastry brush, generously coat the entire surface of the warm ham with the cranberry-lime honey glaze, making sure to get it between the spiral cuts. Tip: Warming the ham first helps the glaze adhere and caramelize better.
11. Return the un-covered ham to the oven and bake for 15-20 minutes, basting once halfway through, until the glaze is bubbling and has formed a shiny, dark caramelized crust.
12. Transfer the ham to a cutting board and let it rest for 15 minutes before carving. Tip: Resting allows the juices to redistribute, ensuring every slice is succulent.
13. Carve the ham by following the natural spiral cuts with a sharp carving knife.
Layers of sweet, salty ham get a bright lift from the tart cranberry and zesty lime in the sticky glaze. The exterior caramelizes into a crisp, crackly shell that contrasts beautifully with the tender, juicy meat inside. Serve it warm with the extra glaze drizzled over each slice, or use the leftovers for next-day sandwiches with a swipe of grainy mustard.
Apple Cider Brined Ham with Rosemary
Kick off your holiday feast with this savory-sweet centerpiece. Apple cider brine infuses the ham with subtle fruitiness while rosemary adds earthy depth. The result is a juicy, flavorful main dish that requires minimal hands-on effort.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-pound) bone-in smoked ham
– 4 cups fresh apple cider
– 1 cup coarse kosher salt
– 1 cup light brown sugar
– 6 sprigs fresh rosemary
– 2 tablespoons whole black peppercorns
– 4 cloves garlic, smashed
– 1 tablespoon Dijon mustard
– 2 tablespoons unsalted butter, softened
Instructions
1. Combine 4 cups fresh apple cider, 1 cup coarse kosher salt, 1 cup light brown sugar, 4 sprigs fresh rosemary, 2 tablespoons whole black peppercorns, and 4 cloves smashed garlic in a large pot.
2. Bring the brine mixture to a boil over high heat, stirring until salt and sugar dissolve completely.
3. Remove the pot from heat and let the brine cool completely to room temperature, about 1 hour. Tip: Cooling prevents the ham from cooking prematurely.
4. Place 1 (8-pound) bone-in smoked ham in a large food-safe container or brining bag.
5. Pour the cooled brine over the ham, ensuring it’s fully submerged. Add extra water if needed.
6. Refrigerate the ham in the brine for 24 hours, turning it once halfway through.
7. Preheat your oven to 325°F (163°C).
8. Remove the ham from the brine and rinse it thoroughly under cold running water.
9. Pat the ham completely dry with paper towels. Tip: A dry surface helps the glaze adhere and promotes browning.
10. Place the ham on a rack in a roasting pan, fat side up.
11. Score the ham fat in a diamond pattern, cutting about 1/4-inch deep.
12. Mix 1 tablespoon Dijon mustard and 2 tablespoons softened unsalted butter in a small bowl.
13. Rub the mustard-butter mixture evenly over the entire surface of the ham.
14. Press the remaining 2 sprigs fresh rosemary into the scored fat.
15. Cover the ham loosely with aluminum foil and roast at 325°F for 2 hours.
16. Remove the foil and continue roasting for 30 minutes, or until the internal temperature reaches 140°F (60°C). Tip: Use an instant-read thermometer inserted into the thickest part, avoiding the bone.
17. Let the ham rest for 15 minutes before carving.
Fork-tender ham boasts a caramelized crust with aromatic rosemary notes. The apple cider brine ensures each slice remains exceptionally moist. Serve alongside roasted root vegetables or slice thinly for next-day sandwiches.
Dijon Mustard and Rosemary Baked Ham
Dijon mustard and rosemary baked ham delivers a classic holiday centerpiece with minimal fuss. Deeply savory and aromatic, it’s perfect for feeding a crowd with little hands-on time. The glaze caramelizes into a sticky, flavorful crust that everyone will love.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham
– 1/2 cup smooth Dijon mustard
– 1/2 cup packed dark brown sugar
– 1/4 cup pure maple syrup
– 2 tbsp apple cider vinegar
– 3 tbsp finely chopped fresh rosemary
– 1 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 325°F. Place a rack in the lower third of the oven.
2. Score the surface of the ham in a diamond pattern, about 1/4-inch deep, using a sharp knife. Tip: Scoring helps the glaze penetrate and creates more surface area for caramelization.
3. Place the ham, flat-side down, in a large roasting pan. Add 1 cup of water to the bottom of the pan to prevent burning.
4. In a medium bowl, whisk together the Dijon mustard, dark brown sugar, pure maple syrup, and apple cider vinegar until smooth.
5. Stir in the finely chopped fresh rosemary and freshly ground black pepper.
6. Brush half of the glaze mixture evenly over the entire surface of the ham.
7. Cover the ham loosely with aluminum foil. Roast for 1 hour.
8. Remove the ham from the oven. Carefully remove the foil. Tip: Let the steam escape away from you to avoid burns.
9. Brush the remaining glaze over the ham.
10. Increase the oven temperature to 400°F. Return the ham, uncovered, to the oven.
11. Roast for 25-30 minutes, basting with pan juices every 10 minutes, until the glaze is deeply browned and sticky. Tip: The internal temperature should reach 140°F when checked with an instant-read thermometer.
12. Transfer the ham to a cutting board. Let it rest for 15 minutes before carving.
Every slice offers a contrast of juicy, tender meat and a sweet, tangy, herb-flecked crust. Enjoy it warm with roasted vegetables or use leftovers for sandwiches the next day.
Pineapple and Cherry Glazed Holiday Ham
Gather your holiday crowd with this sweet-and-savory centerpiece. The pineapple and cherry glaze caramelizes into a sticky, glossy crust. It’s a showstopper that requires surprisingly little hands-on work.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in spiral-sliced ham
– 1 cup canned crushed pineapple in 100% juice, undrained
– 1/2 cup sweet cherry preserves
– 1/4 cup packed dark brown sugar
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon finely ground cinnamon
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 325°F. Place a rack in the lower third of the oven.
2. Unwrap the ham and place it, cut-side down, in a large roasting pan. Tip: Lining the pan with foil makes cleanup effortless.
3. In a medium saucepan, combine the crushed pineapple with its juice, cherry preserves, dark brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and nutmeg.
4. Bring the mixture to a simmer over medium heat, stirring frequently with a whisk to dissolve the sugar.
5. Reduce heat to low and cook for 5-7 minutes, until the glaze thickens slightly and becomes fragrant. Remove from heat.
6. Using a pastry brush, generously coat the entire surface of the ham with about half of the warm glaze.
7. Cover the ham and pan tightly with aluminum foil.
8. Bake the covered ham at 325°F for 1 hour and 15 minutes (about 15 minutes per pound).
9. Remove the ham from the oven and carefully remove the foil. Tip: The internal temperature should read 140°F when checked with an instant-read thermometer.
10. Brush the ham with another layer of the remaining glaze.
11. Return the ham to the oven, uncovered, and bake for an additional 30-45 minutes. Tip: Baste with pan juices every 15 minutes for maximum flavor and a deep, caramelized finish.
12. Remove the ham from the oven and let it rest, tented loosely with foil, for 15-20 minutes before carving.
You’ll find the glaze has baked into a beautiful, crackly shell with pockets of sticky fruit. The salty, savory ham perfectly balances the bright, tangy-sweet glaze. Serve it sliced over creamy mashed potatoes or use the leftovers for incredible next-day sandwiches.
Garlic and Herb Slow Cooked Ham
Savor the rich, comforting aroma of garlic and herbs as they infuse a tender ham during a slow, hands-off cooking process. This recipe transforms a simple ham into a showstopping centerpiece with minimal effort, perfect for holiday gatherings or cozy Sunday dinners. The slow cooker does all the work, melding flavors into every juicy bite.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 (8-pound) fully cooked bone-in ham
– 6 cloves fresh garlic, minced
– 2 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh thyme
– 1/2 cup pure maple syrup
– 1/4 cup Dijon mustard
– 1/4 cup apple cider vinegar
– 1/2 cup low-sodium chicken broth
– 1 teaspoon freshly ground black pepper
Instructions
1. Place the fully cooked bone-in ham in a 6-quart slow cooker.
2. In a small bowl, combine the minced fresh garlic, chopped fresh rosemary, chopped fresh thyme, pure maple syrup, Dijon mustard, apple cider vinegar, low-sodium chicken broth, and freshly ground black pepper.
3. Whisk the mixture vigorously for 30 seconds until fully blended and slightly thickened.
4. Pour the sauce evenly over the ham in the slow cooker, using a spoon to coat all sides.
5. Cover the slow cooker with its lid and set it to cook on LOW heat for 6 hours.
6. After 3 hours of cooking, carefully open the lid and baste the ham with the accumulated juices using a spoon.
7. At the 5-hour mark, check the internal temperature of the ham with a meat thermometer; it should read 140°F.
8. Once cooked, transfer the ham to a cutting board and let it rest for 15 minutes before slicing.
9. Strain the remaining juices from the slow cooker into a saucepan and simmer over medium heat for 5 minutes to reduce into a glaze.
10. Slice the ham and drizzle with the reduced glaze before serving.
Unbelievably tender, the ham falls apart with a gentle tug, infused with a sweet-savory balance from the maple and herbs. Serve it sliced over creamy mashed potatoes or shredded into sandwiches with a tangy slaw for a versatile meal that impresses with every forkful.
Brown Sugar and Molasses-Coated Ham
You’ve probably had glazed ham, but this version takes it to a whole new level with a deep, caramelized crust. Brown sugar and molasses create a sticky-sweet coating that clings to every slice, while a hint of spice cuts through the richness. It’s the showstopper your holiday table has been missing.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– 1 (8-pound) fully cooked bone-in ham, preferably spiral-cut
– 1 cup packed dark brown sugar, for its deep molasses notes
– 1/2 cup robust, unsulfured molasses
– 1/4 cup pure maple syrup, for a subtle woodsy sweetness
– 2 tablespoons Dijon mustard, with its sharp, tangy kick
– 1 teaspoon ground cloves, for warm, aromatic spice
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup apple cider vinegar, to balance the sweetness
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the spiral-cut ham, cut-side down, in a large roasting pan. Tip: Use a pan with at least 2-inch sides to catch drippings.
3. In a medium saucepan over medium heat, combine the dark brown sugar, unsulfured molasses, pure maple syrup, Dijon mustard, ground cloves, and cracked black pepper.
4. Whisk constantly until the mixture is smooth and begins to bubble gently, about 3–4 minutes. Tip: Don’t let it boil vigorously to prevent burning.
5. Remove the saucepan from heat and stir in the apple cider vinegar until fully incorporated.
6. Using a pastry brush, generously coat the entire surface of the ham with the glaze, getting into the spiral cuts.
7. Cover the ham loosely with aluminum foil, tenting it so it doesn’t touch the glaze.
8. Bake the ham for 1 hour and 30 minutes, basting with pan juices every 30 minutes.
9. Remove the foil and increase the oven temperature to 400°F.
10. Continue baking, uncovered, for another 30 minutes, or until the glaze is deeply caramelized and bubbly. Tip: Watch closely in the last 10 minutes to avoid over-browning.
11. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing.
Caramelized and glossy, this ham boasts a crackly sugar crust that gives way to juicy, tender meat. The molasses lends a bittersweet depth, perfectly complemented by the warm spice of cloves. Serve it sliced thin on biscuits for next-day sandwiches, or pair it with sharp cheddar and pickles on a charcuterie board.
Sweet and Spicy Mustard Glazed Ham
Unwrap your holiday ham for a flavor-packed twist that balances sweet heat with savory depth. This mustard-glazed version delivers a sticky, caramelized crust and juicy interior with minimal effort. It’s perfect for feeding a crowd or creating impressive leftovers.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in smoked ham
– 1 cup smooth Dijon mustard
– 1/2 cup pure maple syrup
– 1/4 cup packed light brown sugar
– 2 tbsp apple cider vinegar
– 1 tbsp smoked paprika
– 1 tsp crushed red pepper flakes
– 1/2 tsp freshly ground black pepper
– 1/4 tsp ground cloves
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the fully cooked bone-in smoked ham, flat-side down, in a large roasting pan.
3. Score the ham’s surface in a 1-inch diamond pattern using a sharp knife, cutting about 1/4-inch deep.
4. In a medium bowl, whisk together the smooth Dijon mustard, pure maple syrup, packed light brown sugar, and apple cider vinegar until fully combined.
5. Stir in the smoked paprika, crushed red pepper flakes, freshly ground black pepper, and ground cloves.
6. Brush half of the glaze mixture evenly over the entire surface of the scored ham.
7. Cover the ham tightly with aluminum foil and bake at 325°F for 60 minutes.
8. Remove the ham from the oven and carefully peel back the foil.
9. Brush the remaining glaze over the ham, ensuring it drips into the scored cuts.
10. Return the ham to the oven, uncovered, and bake for an additional 30 minutes.
11. Increase the oven temperature to 425°F and bake for 5-10 more minutes until the glaze is bubbly and deeply caramelized.
12. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing against the grain.
13. Serve the sliced ham with the pan juices spooned over the top.
Really, the magic is in that glossy, crackly crust giving way to tender, smoky meat. The glaze creates a sticky-sweet exterior with a slow-building heat that lingers pleasantly. Slice it thick for a centerpiece plate or pile it onto soft rolls with a tangy slaw for next-day sandwiches.
Ginger Ale Basted Ham with Fresh Herbs
Savor a holiday centerpiece that transforms a simple ham into a sweet, herb-kissed masterpiece. This ginger ale basted ham with fresh herbs delivers a sticky-sweet glaze and aromatic depth with minimal effort. Your kitchen will smell incredible as it roasts.
Serving: 8-10 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in spiral-cut ham
– 2 cups high-quality ginger ale
– 1/2 cup packed dark brown sugar
– 1/4 cup Dijon mustard with whole grains
– 1/4 cup pure maple syrup
– 3 tablespoons unsalted butter
– 2 tablespoons apple cider vinegar
– 4 fresh rosemary sprigs
– 4 fresh thyme sprigs
– 1 tablespoon whole black peppercorns
– 1/2 teaspoon fine sea salt
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the lower third.
2. Place the fully cooked bone-in spiral-cut ham, cut side down, in a large roasting pan.
3. Pour 1 cup of high-quality ginger ale into the bottom of the pan around the ham.
4. Tuck 2 fresh rosemary sprigs, 2 fresh thyme sprigs, and the whole black peppercorns around the ham in the liquid.
5. Cover the ham and pan tightly with heavy-duty aluminum foil, creating a tight seal to trap steam.
6. Roast the ham for 1 hour and 30 minutes at 325°F (163°C).
7. While the ham roasts, combine the remaining 1 cup of ginger ale, packed dark brown sugar, Dijon mustard with whole grains, pure maple syrup, unsalted butter, and apple cider vinegar in a medium saucepan.
8. Bring the mixture to a simmer over medium heat, stirring frequently with a whisk until the sugar dissolves completely, about 5 minutes.
9. Reduce the heat to low and simmer the glaze gently for 15-20 minutes until it thickens slightly to a syrup consistency; it should coat the back of a spoon.
10. Remove the saucepan from the heat and stir in the fine sea salt.
11. After 1 hour 30 minutes of roasting, carefully remove the ham from the oven and increase the oven temperature to 425°F (218°C).
12. Discard the foil, herbs, and peppercorns from the pan, and carefully pour out all but about 1/4 cup of the pan juices.
13. Brush half of the warm glaze evenly over the entire surface of the ham, getting it between the spiral cuts.
14. Return the ham to the oven, uncovered, and roast for 15 minutes at 425°F (218°C).
15. Remove the ham, brush with the remaining glaze, and tuck the remaining 2 fresh rosemary sprigs and 2 fresh thyme sprigs into the spiral cuts and around the ham.
16. Roast for a final 15-20 minutes at 425°F (218°C) until the glaze is deeply caramelized, bubbling, and sticky.
17. Transfer the ham to a cutting board, tent loosely with foil, and let it rest for 20 minutes before carving.
18. While the ham rests, skim any fat from the reserved pan juices and serve them warm on the side.
For a stunning presentation, carve the ham directly at the table. The sticky, caramelized glaze gives each slice a glossy sheen and a perfect balance of sweet, tangy, and herbal notes. Leftovers make incredible sandwiches with sharp cheddar and crusty bread.
Spiced Fruit Glazed Country Ham
Glazed country ham transforms holiday meals with its sweet-spicy crust and juicy interior. This recipe uses a simple fruit glaze to create a showstopping centerpiece. Follow these precise steps for perfect results every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-pound) fully cooked bone-in country ham
– 1 cup packed dark brown sugar
– 1/2 cup pure maple syrup
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons Dijon mustard
– 1 teaspoon ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon finely ground black pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the fully cooked country ham, fat-side up, in a large roasting pan.
3. Score the surface fat in a 1-inch diamond pattern using a sharp knife, cutting about 1/4-inch deep. (Tip: Scoring helps the glaze penetrate and creates a beautiful presentation.)
4. In a medium saucepan, combine the dark brown sugar, pure maple syrup, freshly squeezed orange juice, Dijon mustard, ground cinnamon, freshly grated nutmeg, ground cloves, and finely ground black pepper.
5. Cook the glaze mixture over medium heat, stirring constantly, until the sugar dissolves completely and the mixture thickens slightly, about 3-4 minutes.
6. Remove the glaze from heat and let it cool for 5 minutes.
7. Brush half of the warm glaze evenly over the entire surface of the scored ham.
8. Cover the roasting pan tightly with aluminum foil and bake at 325°F for 1 hour.
9. Remove the ham from the oven and carefully uncover it. (Tip: Save the pan juices for making gravy later.)
10. Brush the remaining glaze over the ham.
11. Return the ham to the oven, uncovered, and bake for an additional 45-60 minutes, or until the internal temperature reaches 140°F and the glaze is deeply caramelized and sticky.
12. Transfer the ham to a cutting board and let it rest for 15 minutes before carving. (Tip: Resting allows the juices to redistribute, ensuring moist slices.)
13. Carve the ham against the grain into thin slices.
Unwrap a ham with a glossy, crackly crust that gives way to tender, savory meat. The spiced fruit glaze creates a perfect balance of sweet, tangy, and warmly spiced flavors in every bite. Serve it thinly sliced on biscuits for breakfast or as the centerpiece of a holiday feast with roasted vegetables.
Cherry Chipotle Glazed Smoked Ham
Boldly sweet and smoky, this glazed ham delivers a memorable holiday centerpiece. Cherry preserves and chipotle create a sticky-sweet crust with subtle heat. It’s surprisingly simple to prepare for a crowd.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in smoked ham
– 1 cup high-quality cherry preserves
– 2 tbsp adobo sauce from canned chipotle peppers
– 1 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1/2 tsp finely ground black pepper
Instructions
1. Preheat your oven to 325°F. Place a rack in a large roasting pan.
2. Score the surface of the smoked ham in a diamond pattern, about 1/4-inch deep.
3. Place the ham, flat-side down, on the rack in the pan. Add 2 cups of water to the pan’s bottom to prevent scorching.
4. Cover the pan tightly with heavy-duty aluminum foil. Roast for 1 hour 30 minutes, or until the internal temperature reaches 110°F.
5. While the ham roasts, combine cherry preserves, adobo sauce, Dijon mustard, apple cider vinegar, and black pepper in a small saucepan over medium heat. Tip: Whisk constantly to prevent the sugars from burning.
6. Bring the glaze to a simmer, then reduce heat to low. Cook for 5 minutes, stirring frequently, until slightly thickened. Remove from heat.
7. After the initial roast, remove the ham from the oven. Increase the oven temperature to 400°F.
8. Carefully brush half of the warm glaze evenly over the entire surface of the ham. Tip: Apply the glaze in thin, even layers for a crispier finish.
9. Return the ham to the oven, uncovered. Roast for 20 minutes.
10. Brush the remaining glaze over the ham. Roast for another 20-25 minutes, or until the internal temperature reaches 140°F and the glaze is deeply caramelized. Tip: Let the ham rest for 15 minutes before carving to allow juices to redistribute.
11. Transfer the ham to a cutting board. Carve against the grain into thin slices.
Juicy and tender, the ham boasts a sticky, crackly crust with a perfect sweet-heat balance. Serve it sliced over creamy mashed potatoes or shred leftovers for next-day sandwiches. The smoky aroma alone will have everyone gathering in the kitchen.
Citrus and Honey Roasted Ham
Oven-roasted ham transforms into a sweet-savory masterpiece with just a few ingredients. This citrus and honey glaze creates a sticky, caramelized crust that’s impossible to resist. It’s the perfect centerpiece for any holiday gathering or special Sunday dinner.
Serving: 8-10 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham
– 1 cup fragrant wildflower honey
– 1/2 cup freshly squeezed orange juice
– 2 tbsp bright lemon juice
– 2 tbsp Dijon mustard with whole grains
– 1 tsp finely ground black pepper
– 1/2 tsp aromatic ground cloves
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the fully cooked bone-in ham in a large roasting pan, cut side down.
3. Score the ham fat in a diamond pattern using a sharp knife, cutting about 1/4-inch deep.
4. Combine fragrant wildflower honey, freshly squeezed orange juice, bright lemon juice, Dijon mustard with whole grains, finely ground black pepper, and aromatic ground cloves in a small saucepan.
5. Bring the glaze mixture to a simmer over medium heat, stirring constantly with a whisk until smooth and slightly thickened, about 3-4 minutes.
6. Brush half of the warm glaze evenly over the entire surface of the ham, getting into all the scored crevices.
7. Cover the ham loosely with aluminum foil and roast at 325°F for 1 hour 30 minutes.
8. Remove the foil and brush the ham with the remaining glaze every 15 minutes for the final hour of cooking.
9. Check the internal temperature with an instant-read thermometer inserted into the thickest part (avoiding bone) until it reaches 140°F.
10. Transfer the ham to a cutting board and let it rest for 20 minutes before carving against the grain.
11. Pour the pan juices into a fat separator or skim off the fat, then serve alongside the carved ham.
You’ll get perfectly caramelized edges with tender, juicy meat throughout. The sweet honey balances beautifully with the bright citrus notes and warm spices. Try serving thin slices on toasted brioche with sharp cheddar for next-day sandwiches.
Fig and Orange Glazed Holiday Ham
Baking a holiday ham transforms it into a showstopper with minimal effort. This fig and orange glaze creates a sweet-tart crust that caramelizes beautifully. It’s perfect for feeding a crowd without stress.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham
– 1 cup high-quality fig preserves
– ½ cup freshly squeezed orange juice
– ¼ cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1 tsp finely ground black pepper
– ½ tsp ground cloves
Instructions
1. Preheat your oven to 325°F.
2. Place the fully cooked bone-in ham, flat side down, in a large roasting pan.
3. Score the surface of the ham in a diamond pattern, cutting about ¼-inch deep.
4. In a medium saucepan, combine the high-quality fig preserves, freshly squeezed orange juice, pure maple syrup, Dijon mustard, apple cider vinegar, finely ground black pepper, and ground cloves.
5. Bring the glaze mixture to a simmer over medium heat, stirring constantly.
6. Simmer for 5 minutes until the glaze thickens slightly.
7. Brush half of the warm glaze evenly over the entire surface of the ham.
8. Cover the ham loosely with aluminum foil.
9. Bake the ham at 325°F for 1 hour and 30 minutes.
10. Remove the foil and brush the ham with the remaining glaze.
11. Increase the oven temperature to 400°F.
12. Bake the ham, uncovered, for an additional 30 minutes, or until the glaze is deeply caramelized and sticky.
13. Transfer the ham to a cutting board and let it rest for 15 minutes before slicing.
Caramelizing the glaze at a high heat creates a crackly, sweet shell that contrasts with the juicy, savory ham. The fig and orange notes cut through the richness, making each bite balanced. Serve it warm with the pan drippings spooned over the slices, or use leftover ham in sandwiches with sharp cheddar the next day.
Slow Roasted Ham with Pomegranate Glaze
This holiday ham gets a modern twist with a glossy pomegranate glaze. The slow roasting yields incredibly tender, juicy meat. It’s an impressive centerpiece that’s surprisingly simple to prepare.
Serving: 8-10 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 (8-10 lb) fully cooked, bone-in smoked ham
– 2 cups pure pomegranate juice
– 1 cup packed light brown sugar
– 1/2 cup pure maple syrup
– 1/4 cup Dijon mustard
– 2 tbsp apple cider vinegar
– 1 tbsp freshly grated ginger
– 1 tsp ground cloves
– 1/2 tsp freshly cracked black pepper
– 1/4 tsp fine sea salt
Instructions
1. Preheat your oven to 325°F. Place a rack in the lower third of the oven.
2. Score the surface of the smoked ham in a 1-inch diamond pattern, cutting about 1/4-inch deep.
3. Place the ham, cut-side down, in a large, heavy roasting pan. Tip: Use a pan with high sides to catch all the flavorful drippings.
4. Pour 2 cups of water into the bottom of the roasting pan. This creates steam to keep the ham moist.
5. Cover the pan tightly with heavy-duty aluminum foil. Roast for 2 hours and 30 minutes.
6. While the ham roasts, make the glaze. Combine the pure pomegranate juice, packed light brown sugar, pure maple syrup, Dijon mustard, apple cider vinegar, freshly grated ginger, ground cloves, freshly cracked black pepper, and fine sea salt in a medium saucepan.
7. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, for 25-30 minutes until thickened to a syrup-like consistency. It should coat the back of a spoon. Tip: Reduce the heat if it bubbles too vigorously to prevent burning.
8. After 2 hours and 30 minutes, remove the ham from the oven. Carefully remove the foil—watch for steam.
9. Increase the oven temperature to 425°F.
10. Brush half of the warm pomegranate glaze evenly over the entire surface of the ham.
11. Return the ham, uncovered, to the oven. Roast for 20 minutes.
12. Remove the ham and brush with the remaining glaze. Tip: For extra shine, brush with a final layer of glaze after removing from the oven.
13. Roast for another 10-15 minutes at 425°F until the glaze is deeply caramelized and sticky.
14. Transfer the ham to a cutting board. Let it rest for 20 minutes before carving.
15. Slice against the grain for the most tender pieces. Serve the pan juices on the side.
Zesty pomegranate cuts through the ham’s rich smokiness, creating a perfect sweet-savory balance. The exterior is sticky and lacquered, while the interior stays impossibly moist. Serve slices over creamy polenta or with roasted Brussels sprouts to soak up the incredible glaze.
Conclusion
You’ve just discovered 18 delectable ham recipes to make your Thanksgiving feast truly memorable. Whether you’re a seasoned cook or trying something new, these dishes promise to delight your guests. We’d love to hear which recipe becomes your favorite—leave a comment below! And if you found this roundup helpful, please share it on Pinterest to spread the holiday inspiration. Happy cooking and happy Thanksgiving!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
