Tangy Honey Glazed Ham brings together the perfect balance of sweet, sticky, and savory flavors that will have your guests coming back for seconds. I’ve been making this recipe for our family Easter gatherings for over 20 years, and the combination of dark brown sugar, honey, and Dijon mustard creates a glaze that caramelizes beautifully on the ham.
The first time I served this ham was at our farmhouse when all three of my children and their families came home for Christmas. As I pulled it from the oven, the kitchen filled with the aroma of sweet honey and tangy citrus. My grandson Tommy, who was only six at the time, declared it the “best ham in the universe!” Ever since then, this Tangy Honey Glazed Ham has been our family’s special occasion tradition. Your kitchen’s about to smell incredible!
What Makes This Tangy Honey Glazed Ham So Special
Growing up in the Midwest, holiday meals always centered around a beautiful ham. But it wasn’t until I discovered this tangy honey glaze that I truly perfected my ham recipe. This isn’t just any ham – it’s a showstopper that delivers on both presentation and flavor.
- Uses simple pantry ingredients you likely already have on hand
- Requires minimal hands-on prep time – perfect for busy holiday hosting
- Creates that perfect balance of sweet and tangy flavors
- Works beautifully for special occasions or can elevate a weeknight dinner
- Makes spectacular leftovers for sandwiches and casseroles
- Can be prepared ahead of time to reduce day-of stress
Ingredient Spotlight
Bone-in ham: I always choose a fully-cooked, bone-in ham for this recipe. The bone adds tremendous flavor during baking and creates a more impressive presentation for your holiday table.
Dark brown sugar: This provides a deeper, more complex sweetness than light brown sugar thanks to its higher molasses content. In my kitchen, I’ve found dark brown sugar creates a richer glaze with better caramelization.
Honey: The star sweetener that gives this glaze its name and signature sticky texture. I prefer using a local wildflower honey for its nuanced flavor that complements the ham beautifully.
Pineapple juice: After years of testing different fruit juices, I’ve discovered that pineapple juice provides the perfect tropical sweetness and acidity to balance the rich ham.
Orange zest and juice: The bright citrus notes cut through the richness of the ham. I’ve learned that the essential oils in the zest add incredible aromatic quality you simply can’t get from juice alone.
Dijon mustard: This adds a sophisticated tangy kick that balances the sweetness. I always choose a high-quality Dijon for the best flavor complexity.
Ground cloves: Just a touch provides that traditional holiday spice profile. Betty’s tip: a little goes a long way – don’t be tempted to add extra!
Lemon juice: This optional ingredient allows you to adjust the tang factor. In my kitchen, I usually add it when I want to brighten up the glaze even more.
How to Make Tangy Honey Glazed Ham
Step 1: Prepare the ham for baking
I always start by preheating my oven to 325°F. After years of making this, I’ve found that placing the ham on a rack in a roasting pan ensures even cooking and allows the glaze to drip down all sides.
Step 2: Begin the initial bake
Place your ham in the preheated oven uncovered and bake for 2 hours. I’ve learned that this initial baking time allows the ham to warm through before applying the glaze, which prevents burning.
Step 3: Prepare the tangy honey glaze
While the ham bakes, Betty’s approach is to make the glaze fresh. In a medium saucepan, I combine the packed dark brown sugar, pineapple juice, honey, orange zest, orange juice, Dijon mustard, and ground cloves.
Step 4: Simmer the glaze to perfection
Bring the glaze mixture to a boil over medium-high heat, whisking constantly. Through trial and error, I discovered that reducing the heat and simmering for 5-10 minutes creates the perfect consistency – thick enough to cling to the ham but not so thick it won’t spread.
Step 5: Adjust the flavor balance
I always taste and adjust the glaze before applying it to the ham. My family prefers when I balance the sweetness with a touch of lemon juice for extra tang, but you can add more honey if you prefer a sweeter profile.
Step 6: Apply the glaze
After the ham has baked for 2 hours, I remove it from the oven and brush a generous layer of glaze all over. The key I discovered is making sure to get the glaze into all the natural cuts and crevices of the ham.
Step 7: Complete the baking process
Return the glazed ham to the oven and continue baking for another 30-45 minutes. Betty’s tip: I brush with additional glaze every 10 minutes during this final baking period – this creates those delicious caramelized layers that make this recipe special.
Step 8: Rest and serve
Allow the ham to rest for 15 minutes before carving. I’ve found that this resting time lets the juices redistribute and makes for easier slicing.
Storage and Reheating Tips
When it comes to keeping this Tangy Honey Glazed Ham fresh, I’ve perfected my approach over years of holiday hosting. After cooling completely, I wrap leftover ham tightly in aluminum foil or place it in airtight containers. In the refrigerator, it stays delicious for up to 5 days – perfect for enjoying those holiday leftovers all week long.
For longer storage, I freeze sliced ham in freezer bags with as much air removed as possible. Betty’s freezing method works well because separating the ham into smaller portions makes it easier to thaw only what you need. The ham maintains good quality in the freezer for 3-4 months.
For the best texture, I reheat ham in a 325°F oven covered with foil and a splash of water in the bottom of the dish. This gentle reheating prevents the meat from drying out. For quick meals, I’ve found that 30-second intervals in the microwave work well for individual portions, though the oven method preserves the texture better.
Perfect Partners for Tangy Honey Glazed Ham
- Creamy scalloped potatoes with a golden, bubbling cheese topping
- Fresh asparagus spears roasted with garlic and lemon
- Buttery dinner rolls for making mini ham sandwiches
- Christmas Stuffed Beef Tenderloin for an impressive dual-entree holiday spread
- Easy Crockpot Potato Soup for a cozy leftover meal using ham bits
- Best Cabbage Soup Recipe as a light starter before your ham main course
I typically serve this ham with at least three sides to create a balanced holiday meal. The rich, sweet-tangy ham pairs beautifully with creamy and fresh vegetable sides that complement without competing with the star of the show.
FAQs
Can I use a spiral-cut ham for this recipe? I recommend using a spiral-cut ham if you prefer easier serving. Just be careful with the baking time as these hams can dry out faster – I reduce the initial baking time to about 1½ hours before applying the glaze.
What can I substitute for pineapple juice? Many home cooks find success with apple juice or orange juice if pineapple isn’t available. The flavor profile will change slightly, but still deliver delicious results.
Can I make this recipe without cloves? Betty’s solution is to substitute with a pinch of cinnamon and allspice instead. This maintains that warm spice note without the distinctive clove flavor.
Is this glaze good for other meats? The best approach I’ve tested is using this glaze on pork tenderloin or chicken – just brush it on during the last 15 minutes of cooking for similar caramelized goodness.
How much ham should I buy per person? I recommend calculating about ½ pound per person for bone-in ham if it’s the main dish. For big eaters or if you want leftovers (trust me, you do!), plan for ¾ pound per person.
Tangy Honey Glazed Ham
Ingredients
Equipment
Method
- Preheat the oven to 325°F (165°C). Place ham on a rack set in a roasting pan.
- Bake uncovered in the preheated oven for 2 hours.
- While the ham is baking, combine brown sugar, pineapple juice, and honey in a saucepan. Zest orange into the saucepan, then squeeze in the juice. Add Dijon mustard and ground cloves; whisk mixture over medium-high heat as it comes to a boil.
- Reduce heat and simmer until glaze thickens slightly, 5 to 10 minutes.
- Taste glaze and adjust seasonings. Add lemon juice for more tang, or honey to make it sweeter. Set aside.
- Remove ham from the oven after it has baked for 2 hours. Brush with glaze.
- Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
- Remove from oven and let rest for 15 minutes before carving. Serve hot and enjoy!
