Baked Ham (with Brown Sugar Glaze) - Dinner, Then Dessert

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Baked Ham with Brown Sugar Glaze with orange juice, honey, and spices is the perfect sweet and savory flavor combo. A classic holiday recipe!

Flavorful glazed ham is a guaranteed Christmas and Easter success! Ham Recipes, like this one and my Honey Baked Copycat are always perfect for a special dinner.

Sabrina’s Baked Ham with Brown Sugar Glaze Recipe

Baked Ham with Brown Sugar Glaze is my never-failing holiday dish. You can enhance its presentation with cloves, pineapple, orange slices, or simply serve it with the rich glaze. For larger gatherings, consider making two or three hams. Arrange serving trays with layers of pineapple, ham slices, and decorative pineapple rings on top. Don’t forget to offer mustard and extra glaze for dipping.

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Baked Ham with Brown Sugar Glaze Recipe

Baked Ham with Brown Sugar Glaze with orange juice, honey, and spices is the perfect sweet and savory flavor combo. A classic holiday recipe! Yield 16 servings Prep Time 5 minutes Cook Time 1 hour 35 minutes Total Time 1 hour 40 minutes Course Main Course Cuisine American Author Sabrina Snyder Close up of glazed ham in a pan

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Ingredients US CustomaryMetric

▢ 1 spiral cut ham , 6-10 pounds, bone-in
▢ 1 cup brown sugar , packed
▢ 1/2 cup orange juice
▢ 1/2 cup honey
▢ 1 teaspoon cinnamon
▢ 1/2 teaspoon ground cloves

Instructions

Preheat oven to 350 degrees and add a roasting rack to a large roasting pan.
Rinse the ham and pat it dry and place it in a large piece of foil to wrap it closed.
Bring the glaze ingredients to a boil together on medium heat and cook for 3-4 minutes.
Pour the glaze over each slice of ham. Wrap the ham tightly and bake for 90 minutes.

Video

Notes

Note: My cooking time was for a 6 pound ham. For larger hams, add 15 minutes per pound. For example, an 8 pound ham would be 2 hours cooking time.

Nutrition

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Sabrina’s Baked Ham with Brown Sugar Glaze Recipe
Recipe Card
Tips & Tricks
What to Pair with Baked Ham and Brown Sugar Glaze
How to Store
Frequent Questions
Variations
Related Posts

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Tips & Tricks

Broiler: When the ham reaches temperature, turn the broiler on for a total time of 2-3 minutes, or until the top looks roasted and slightly crispy. Be careful it doesn’t burn, the broiler is really hot.
Rest Time: Just like steak, let your ham rest on the counter while you finish prepping the rest of the meal.
Cloves: You want to make sure you pick up whole cloves to decorate the ham, as the glaze calls for ground cloves not whole.
Fanning the Slices: I recommend that you fan the first half of the ham and leave the back half of the ham as-is, without fanning it open, so that it remains undisturbed. Then add extra glaze later as you get to serving that section. The mouthwatering ham will look as good as it tastes!

What to Pair with Baked Ham and Brown Sugar Glaze

Finish your holiday meal with crowd-pleasing side dishes like Scalloped Potatoes, Roasted Green Beans, Baked Mac and Cheese, and Easy Mashed Potatoes. For more delicious holiday main dishes, check out my Thanksgiving Turkey and Ham Recipe Collection.

How to Store

Serve: Do not leave meat at room temperature longer than two hours before refrigerating.
Store: Baked Ham will keep in the refrigerator for 3-4 days, wrapped tightly or stored in an airtight container. If you have a precooked ham that you have not opened or prepared yet, store for up to 2 weeks, or by the expiration date on the package. If you’re getting close to the expiration date with no plans of using the ham, freeze for up to 1-2 months.
Freeze: Once glazed and baked, store tightly wrapped in the freezer for up to 3-4 months.

Frequent Questions

Can I bake a ham overnight?

Technically yes you can at a lower temperature, but I wouldn’t recommend leaving the oven when nobody’s there to watch it. A safer alternative would be to make my Slow Cooker Brown Sugar Pineapple Ham recipe, with an uncooked whole ham, on low for 8-10 hours or until it comes to temperature. There’s no need for basting because it will self-glaze in the slow cooker.

How long do you cook a ham in the oven?

Once you preheat the oven, a ham will need about 15-20 minutes per pound to cook, at 350 degrees. For food safety, ham needs to be cooked to a least 145 degrees. Always have a good food thermometer on hand when you’re preparing food on the holidays.

How do I cook a precooked ham?

A precooked ham should be cooked in the oven at 325 degrees for 10 minutes per pound, or until it reaches 145 degrees, according to the USDA. If you’re reheating a ham that was repackaged or leftover, it needs to be cooked to 165 degrees.

What kind of ham should I choose?

I recommend looking for a city ham if you want the traditional holiday dish. If possible, find a ham that is precooked, bone-in. It helps the meat stay more juicy, and is really useful for leftovers like soup or casseroles.

Variations

White Sugar: If you don’t have brown sugar for the glaze, you can use white sugar in its place. If you do this, try to add a spoonful of molasses or maple syrup to get some of that rich flavor back You can also remove the tinfoil and broil in the oven for a few minutes after the ham is done cooking, to get really nice browned caramelized sugar from the glaze on top.
Mustard: Serve with yellow mustard or spicy brown mustard at the table. You can also add a tablespoon of spicy mustard or honey mustard to the glaze for a hint of sweet and spicy flavor.
Pineapple Glazed Ham: For the glaze, substitute the orange juice with pineapple juice. Pour the glaze over the ham along with a can of crushed pineapple, and bake uncovered. Decorate with sliced pineapple rings and maraschino cherries before serving.

Soup

Ham and Bean Soup

Breakfast & Brunch

Ham Steak

Soup

Slow Cooker Ham and Potato Soup

Front view of baked ham in pan with slices falling slightly

Main Course

Bourbon Glazed Ham

Collage of baked ham and preparing glaze.

Photos used in a previous version of this post.

Baked whole ham with slices of orange and glaze

Baked whole ham in pan with orange pieces and glaze

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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Comments

I’ve made this many times. My family likes a little molasses to mixture. That’s what my grandmother did so it’s our favorite.
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1. Thanks for your comments Esther. It always make me happy when the recipe reminds someone of a family favorite.
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I’m a vegetarian making a ham for the first time for my husband. What kind of ham do I buy at the store? I keep seeing “glazed” or “brown sugar”. Does this mean it’s already cooked and flavored? If so, how do I find a raw unflavored ham?
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1. I applaud your willingness to bake a ham for your husband! I would just ask the person behind the meat counter at any grocery store. They will direct you 🙂
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Basic ingredients, low ingredient count, clear, simple directions. Made this and it was delicious!
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1. Great! Thank you Linda for the 5 star review 🙂
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I’d love to have a more detailed instructions on how to get it to *look* this wonderful. How do you get it sliced so thinly??
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1. Most likely an electric knife! It’s been awhile since I’ve made this but with the holidays coming up it probably will make the list of things to bake!
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This glaze is delicious.

Not to sweet, just the right about of balance.Besides ham, I tried it on broiled pineapple slices and going to try it on baked sweet potatoes, with or without the cloves, either way, but I love a touch of cloves.
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this glaze is delicious. Not to sweet, just the right about of balance.Besides ham, I tried it on broiled pineapple slices and going to try it on baked sweet potatoes, with or without the cloves, either way, but I love a touch of cloves.
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this glaze is delicious. Not to sweet, just the right about of balance.Besides ham, I tried it on broiled pineapple slices and going to try it on baked sweet potatoes, with or without the cloves, either way, but I love a touch of cloves.
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Made this for Christmas and family loved it !!! Making again for another family gathering today.
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This is a great recipe. My whole family was raving about it. I did omit the cloves though. (not my favorite) I will make it again soon.
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I’m not much into cooking so I’m looking for more specific instructions. I can’t see if this is a half ham or a whole ham from your recipe. Can’t tell if it’s bone in or not either. This makes a huge difference in cook time. 90 min seems fast even for a half ham. My bone-in half ham directions on the package calls for 2-1/2 to 3 hrs at 325 deg F.
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This looks amazing. I had a question on cooking time. Should I bake the ham at the 15-20 minutes per pound before doing the glaze? Or does the 90 minutes take account for the cooking time?
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This was easy and delicious! My new go-to ham glaze!
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1. I got home without the packet the honey baked ham comes with from HEB. I found this recipe and decided to try it for our New Year’s ham. It was delish!! My daughter-in-law said it was better than the packet the ham comes with!! Thank you so much!!
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Hello Sabrina … is there a crockpot version of this recipe?
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Its really a nice recipe try this one also
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What if I don’t have cloves?
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1. You can try substituting it with allSpice?
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Question about video compared to recipe. The video said it was nutmeg however the recipe says cloves. It is Cloves right? I don’t want to get it wrong haha
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Thx 4 sharing. Doing it, in mourning.
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hi, here in australia we don;t have the spirel cut ham as seen in your recipe, i have a precooked boneless leg ham that i want to cook for christmas would your glace be o.k to use on this type of ham leg, by the way love your recipes, i use a lot of them and they are always turn out well. marion corrie
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1. I haven’t tried it that way but I assume it should be fine!
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Loved this recipe. I added approximately 1 ounce of bourbon to the recipe and everyone raved about ou ju.
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1. That sounds amazing!
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I can’t wait to try them all
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Hi – i was reading this and then your other recipe for Brown Sugar Ham Glaze. This one says to add the glaze right when you start so it would be on for 90 minutes, but I believe the other says to add in for the last 30 minutes so the sugar does not burn. Can you clarify which is the recommended process to follow? And THANK YOU!
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Hi! Looks delicious! I will be cooking a quarter ham for Easter. Do I need to just use a 1/4 of all the ingredients for the glaze then or what would you suggest? Thank you!
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1. Yes, that’ll work. Enjoy!
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I like how basic this is, but I grew up with a 7- up ham glaze but can’t find a recipie for it, can I add the 7- up to this
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1. I’ve not tested it but maybe by eliminating the juices and just making a rub and then pouring 7 up over the top before baking might work. If you decide to try, I’d love to know how it turns out. Thanks!
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Do I need to up the ingredients if I have an 8.7 lb fully cooked ham? Thanks!
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1. Nope, an average size spiral ham is between 7-10 pounds so you’ll be fine. Enjoy!
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So excited to make this ham! I have a guest who is allergic to honey. What would you recommend I use in place of the honey?
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1. You can use brown rice syrup, molasses, maple syrup or agave nectar as substitutes for honey. Each one might alter the flavor a bit but would still work perfectly. Enjoy!
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Do you add water to the bottom of roastIng pan? Do you also have a recipe for ham gravy?
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1. No need to add any water to the bottom of the pan. I don’t have a recipe but you can boil the ham drippings, mix flour and water to make a roux and whisk it all together to make your own. Add salt to season to your liking. Enjoy!
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2. If I’m cooking a 20 lb ham do I need to double the ingredients that are listed? Also how long should that be cooked for?
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  1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
    
    Yes, you would double the glaze ingredients and cook for approximately 10 minutes per pound of ham, or about 3 hours and 20 minutes.
    Reply
Silly question but does it matter whether the orange juice is fresh squeezed or store bought?
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1. I prefer the flavor from fresh but you can use bottled if that’s what you have. Enjoy!
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Hi, does it matter if the ham is precooked or not?
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1. A precooked ham should be cooked in the oven at 325 degrees F for 10 minutes per pound, or until it reaches 145 degrees F, according to the USDA.
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This is my first time making a ham, I have a 11.74 pound smoked precooked ham. To follow this recipe I wrap the ham completely in foil or tent it? Also I would cook it for 10 mins per pound at 350 so it’d be 120mins? Since it’s precooked? Or 90 as the recipe says, I’m sorry for all the questions!
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1. If you have a larger ham, you’ll need to cook it for the longer time. Just make sure it’s the foil is completely tight. Also, check it after the 90 min mark and keep an eye on it. If it looks like it’s starting to dry out, take it out immediately. Good luck!
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Hiii- Would I be able to use pineapple juice instead of orange juice?
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1. It’ll change the flavor but will definitely work. Enjoy!
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Excellent!!! Made this as printed for NYE and it was a big hit. Perfect seasoning, glazing, and sweetness. And so easy!! Thank you!
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1. Yay! So glad it was a hit, Auggie. Happy New Years!
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I made this XMas Eve & it was excellent! My guests loved it. I’ll use it every time I make a ham. Thank You!
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1. Thanks for coming back to let me know, Jan. I really appreciate the 5 star rating.
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2. When you say wrap in foil., like tent wise or on the ham
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  1. I tightly tent it over the ham. Hope this helps!
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Fabulous! Delicious and SO easy. Just threw out the one that came with the ham. I’ll do this every Christmas.
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1. Fantastic! Thanks for the 5 stars, Judy.
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Is the ham face down or on its side when wrapped? Thanks
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1. Quarter and half hams should be cooked flat/face-side down. Whole hams are cooked fat-side up. Hope this helps!
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I want to make sure I understand the directions. Place the ham on a piece of foil, pour the glaze over it and wrap it up. Do I use all the glaze or do I save some to pour on once it’s baked?

Place the wrapped ham on the rack and bake it for 90 minutes. That’s it???
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1. Yes, you’ll be pouring the glaze onto each individual slice of ham and over the top so no need to add more. It’ll be fully glazed. This recipe is so easy, you’ll love it!
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2. I’m just now reading the comments, and I’ve never baked ham before. I am confused , I keep reading about pouring the glaze to each individual slices, but on the instructions, doesn’t say anything about slicing the ham first, or is it already pre sliced? I appreciate your response though it’s off season
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  1. This recipe uses a spiral cut ham, so it’s pre-sliced making it easier to pour the glaze and really getting it to soak in. Hope this helps clear things up. Enjoy!
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I have a question on the brown sugar ham glaze, do you use ground cloves or whole?
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1. Ground cloves 🙂
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  1. THANK YOU
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  2. What spices do I need to add to the glaze? Also how much?
    Reply
    1. I’m sorry but I’m not sure what you’re referring to. The recipe card included the ingredient list.
      Reply
    2. Please send me ingredients/recipe for brown sugar glaze.
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      1. Here is the direct link to that recipe: https://dinnerthendessert.com/brown-sugar-ham-glaze/ Enjoy!
Hi. My precooked spiral ham is 12.37 pounds. So I should bake it approx. 2 hrs. I understand your instructions, they say to bake it 90 min. Do I remove the foil & add the glaze after I’ve baked it approx 30 min?
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1. You can put the glaze on before putting it in the oven and have it bake the full 2 hours. 🙂
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I have one oven and thought I would bake the ham first, let it sit out, tented with foil, bake my french toast casserole for an hour, and then put the ham under the broiler as you suggested. Just wanted your opinion on broiling it an hour after cooking it, prior to serving.

Thanks!
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1. Yes, just keep it covered so it doesn’t dry out in between.
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So am I understanding this correctly… it stays wrapped in foil the entire time it bakes?
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1. I usually take off the foil for the last half hour to get a nice browning on the top. Enjoy!
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We love making this ham at Christmas!!!
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1. It’s such a great classic for the holidays!
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My family would be thrilled if I pulled one of these out of the oven! It looks absolutely delicious!
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1. Thanks, Stacie!
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Yum! This is my love language! Looks delicious!
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1. Thanks, Kim!
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  1. Can I put this recipe in the slow cooker instead of the oven? Thank you
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    1. If big enough absolutely! There’s some easy slow cooker hams on the site for time/heat reference. Happy Thanksgiving!
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My family loves this baked ham!!
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1. So glad you all enjoyed it!
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This kind of baked ham is my husband’s favorite! I prefer roast for Christmas, but he loves ham so I make it for him 🙂
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1. Such a sweet gesture! Happy holidays!
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twice backed potato? can’t find it again, suppose to be on here.
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1. Here’s the link: https://dinnerthendessert.com/twice-baked-sweet-potatoes/
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  1. Recipe for regular twice baked potatoes not sweet potatoes please ?
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    1. Here is the direct link: https://dinnerthendessert.com/twice-baked-potatoes/ or you can put it into the search bar at the top right of the site. Enjoy!
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