Tender Glazed Ham Recipe Easy Sweet and Savory Perfection Guide

Let me tell you, the aroma of a tender glazed ham wafting through the kitchen is downright irresistible. The first time I baked this ham, the scent of sweet brown sugar mingling with the tang of mustard and that subtle hint of cloves filled the air, making it impossible to focus on anything else. I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make ham for holidays, but her glaze was a bit too sticky and one-note for my taste. This recipe, though, is pure, nostalgic comfort with a twist that I wish I’d discovered way sooner.

Honestly, my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). It’s dangerously easy to fall in love with the balance of flavors here—the sweet caramelization on the outside and juicy, tender meat inside. Let’s face it, tender glazed ham like this is perfect for potlucks, holiday dinners, or a special Sunday supper that brightens up your Pinterest cookie board (okay, ham board!). I’ve tested this recipe multiple times in the name of research, of course, and it’s become a staple for family gatherings and gifting. This ham feels like a warm hug on a plate—you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This tender glazed ham recipe isn’t just another ham with glaze—it’s a taste experience that blends sweet and savory like a pro. After testing countless versions, I’ve honed in on what really makes this recipe stand out:

• Quick & Easy: Comes together in under 2 hours, perfect for busy holiday prep or last-minute guests.
• Simple Ingredients: You likely already have most of these in your pantry—no fancy trips required.
• Perfect for Special Occasions: Whether it’s Easter brunch, Christmas dinner, or a cozy Sunday meal, this ham impresses every time.
• Crowd-Pleaser: Kids and adults alike rave about the juicy tenderness and sweet-savory glaze.
• Unbelievably Delicious: The secret is the perfectly balanced glaze that caramelizes without burning, locking in moisture for that melt-in-your-mouth texture.

What makes this recipe different? Instead of drowning the ham in sugary sauces, this glaze uses a blend of brown sugar, Dijon mustard, honey, and a touch of apple cider vinegar to balance sweet and tangy notes. The slow roasting method ensures the ham stays tender, not dry. Honestly, this is comfort food reimagined—faster, tastier, and with the kind of soul-soothing satisfaction that makes you close your eyes after the first bite. It’s perfect for impressing guests without stress or turning a simple meal into something to remember.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few easy-to-find additions that bring the glaze to life.

• Fully cooked bone-in ham: About 8-10 pounds (3.6-4.5 kg) for the perfect balance of meat and fat. I recommend a spiral-sliced ham for ease of serving.
• Brown sugar: 1 cup (200 g), packed—adds rich sweetness and helps caramelize the glaze.
• Dijon mustard: 2 tablespoons—gives a subtle tang and depth to the glaze.
• Honey: 1/4 cup (85 g)—for natural sweetness and a sticky finish.
• Apple cider vinegar: 2 tablespoons—to balance the sweetness with a bit of tang.
• Ground cloves: 1/2 teaspoon—adds warm, aromatic spice without overpowering.
• Ground cinnamon: 1/4 teaspoon—for a cozy, subtle hint of spice.
• Water or apple juice: 1/2 cup (120 ml)—to keep the ham moist during roasting.
• Whole cloves: Optional, for studding the ham and adding elegant flavor.

If you’re after a gluten-free option, you’re good to go with these ingredients as is. For those avoiding honey, swap it with maple syrup or agave nectar. When choosing your ham, look for one with good marbling—this ensures juicy, tender slices every time. I personally use brands like Smithfield or Hormel for consistent quality. During summer, you can swap in fresh pineapple juice instead of apple juice for a tropical twist.

Equipment Needed

• Roasting pan with rack: Essential for even cooking and to keep the ham elevated so it doesn’t sit in its own juices.
• Basting brush: For applying that sticky glaze evenly—makes all the difference.
• Sharp carving knife: To slice the ham thinly and neatly for serving.
• Meat thermometer: A lifesaver for checking doneness without cutting into the ham too early.
• Aluminum foil: To tent the ham during resting, keeping it warm and juicy.

If you don’t have a roasting rack, you can create a makeshift rack with crumpled foil. For budget-friendly options, any sturdy baking dish with a wire rack insert works well. I’ve tried both disposable and reusable racks; reusable ones hold up better over time and are easier to clean. Remember to oil your roasting rack lightly to prevent sticking and make cleanup a breeze.

Preparation Method

1. Preheat your oven to 325°F (163°C). This moderate temperature gently warms the ham without drying it out.
2. Prepare the ham: Remove packaging and place the ham, fat side up, on the roasting rack inside your pan. If using whole cloves, stud them evenly into the ham’s surface for extra flavor and a classic look.
3. Mix the glaze: In a small bowl, combine 1 cup (200 g) brown sugar, 2 tablespoons Dijon mustard, 1/4 cup (85 g) honey, 2 tablespoons apple cider vinegar, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon. Stir until smooth and set aside.
4. Add liquid to pan: Pour 1/2 cup (120 ml) water or apple juice into the bottom of the roasting pan. This keeps the ham moist and collects flavorful drippings for basting.
5. Roast the ham: Place the ham in the oven and roast uncovered for about 1 hour and 30 minutes (or approximately 15 minutes per pound / 0.45 kg). Baste every 20 minutes using your brush and reserved glaze, brushing generously to build that sticky, sweet crust.
6. Check temperature: Use a meat thermometer to check for an internal temperature of 140°F (60°C). This ensures the ham is warmed through but still juicy.
7. Final glaze and broil: For the last 5 minutes, brush on one final coat of glaze and switch your oven to broil. Keep a close eye to avoid burning—it should bubble and caramelize beautifully without charring.
8. Rest the ham: Remove from oven, tent loosely with foil, and let rest for 15-20 minutes before slicing. Resting locks in juices and makes carving easier.
9. Slice and serve: Using a sharp knife, slice the ham thinly against the grain for tender, juicy bites. Serve with your favorite sides and enjoy!

Pro tip: If you notice the glaze thickening too much during basting, thin it slightly with a splash of water. If the ham starts to brown too fast, tent with foil and lower the oven temperature by 25°F (about 15°C).

Cooking Tips & Techniques

Getting that tender glazed ham just right is an art, but a few tips from my own kitchen trials can save you from common pitfalls.

• Don’t rush the roasting: Low and slow wins the race here. High heat dries out the meat and burns the glaze.
• Baste frequently: This builds up layers of sticky sweetness and keeps the surface moist. You’ll notice the ham’s skin turning into a shiny, caramelized masterpiece.
• Use a meat thermometer: Guessing can lead to overcooked ham. Aim for 140°F (60°C) internally for a juicy finish.
• Let it rest: It’s tempting to slice right away, but resting redistributes juices and makes slicing smoother.
• Watch the broil: The final caramelization step is quick and intense—stay close to avoid a burnt glaze.
• Leftover glaze hack: Don’t toss leftover glaze! Simmer it gently to use as a dip or drizzle on roasted veggies.

One time, I forgot to baste halfway through, and the flavor was noticeably less rich—lesson learned! You can multitask by prepping sides while the ham roasts, just set a timer for your basting rounds.

Variations & Adaptations

This recipe is great as is, but you can easily switch things up to suit your tastes or dietary needs.

• Maple Glaze Twist: Swap honey for pure maple syrup and add a splash of bourbon for a smoky-sweet flavor perfect for fall dinners.
• Spicy Kick: Add 1 teaspoon of ground cayenne or chipotle powder to the glaze for a subtle heat that complements the sweetness.
• Gluten-Free Version: This recipe is naturally gluten-free, but double-check labels on your mustard and vinegar to be certain.
• Slow Cooker Adaptation: Place the glazed ham in your slow cooker on low for 3-4 hours, basting once halfway through. The texture will be extra tender, though you’ll miss that caramelized crust.
• Personal Favorite: I once added crushed pineapple chunks to the glaze for a tropical zing that was a hit at summer BBQs—try it if you want to surprise your guests!

Serving & Storage Suggestions

Serve this tender glazed ham warm or at room temperature alongside classic sides like mashed potatoes, roasted green beans, or a fresh apple and walnut salad. It pairs wonderfully with a crisp white wine or sparkling cider—something bright to cut through the rich glaze.

Leftovers store well in an airtight container in the refrigerator for 4-5 days. For longer storage, wrap tightly and freeze for up to 3 months. When reheating, cover with foil and warm gently in a 275°F (135°C) oven until heated through to avoid drying out. Alternatively, slice and pan-fry with a little butter for a quick, caramelized snack.

Flavors improve a bit after a day as the glaze seeps into the meat, so don’t be afraid to prepare the ham a day ahead for stress-free entertaining.

Nutritional Information & Benefits

A serving of this glazed ham (about 4 ounces or 115 grams) provides roughly 250 calories, 15 grams of protein, and moderate fat depending on the cut. The brown sugar and honey add natural sweetness without excessive processed sugars.

Ham is a good source of protein, B vitamins, and minerals like zinc and selenium, which support immune function. Using apple cider vinegar adds a small probiotic and digestive benefit as well. This recipe is naturally gluten-free and can easily be made low-carb by pairing with non-starchy vegetables.

From a wellness perspective, this dish offers a satisfying, hearty meal that doesn’t skimp on flavor or comfort. Just remember to balance it with fresh sides and enjoy in moderation.

Conclusion

If you’re looking for a tender glazed ham recipe that hits the sweet and savory jackpot, this one’s a winner. It’s simple enough for weeknight dinners yet special enough for holiday feasts. I love how easily it comes together, and the glaze recipe has become my secret weapon for impressing family and friends without breaking a sweat.

Feel free to customize the glaze and cooking method to fit your style—whether you want a maple twist or a spicy upgrade, this recipe welcomes your creative touch. Honestly, once you try it, you’ll see why it’s a favorite around my table.

Go ahead and give it a try! And hey, don’t forget to share your variations or drop a comment below with your tips and stories. Cooking is better when we do it together, right? Here’s to many delicious meals featuring this sweet and savory ham that feels like a warm, comforting hug.

FAQs About Tender Glazed Ham

How long does it take to cook a glazed ham?

Plan for about 15 minutes per pound (0.45 kg) at 325°F (163°C) for a fully cooked ham to warm through and glaze properly.

Can I use a boneless ham for this recipe?

Absolutely! Boneless ham works fine but adjust cooking time slightly as it may cook faster. Use a meat thermometer to check.

How do I prevent the glaze from burning?

Apply the glaze in layers and baste frequently. Keep an eye during the broil step and tent with foil if the ham browns too quickly.

Can I prepare the ham ahead of time?

Yes, you can glaze and roast the ham a day early. Just cover and refrigerate, then reheat gently before serving.

What sides go best with glazed ham?

Classic sides like scalloped potatoes, roasted vegetables, cranberry sauce, or fresh salads complement the rich, sweet flavors perfectly.

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