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Overhead view of a glazed spiral ham on a white platter.
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Glazed Spiral Ham

Making a juicy, moist and tender spiral ham with your own glaze is so easy... the classic main course for your Easter and Christmas holiday feast!
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 14

Ingredients

  • 1 (7 to 8 pound) bone-in fully cooked smoked spiral ham
  • ¾ cup water
  • ¾ cup orange juice or pineapple juice
  • ¾ cup packed dark brown sugar
  • 1 tablespoon dijon mustard
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon corn starch

Instructions

  • Remove ham from refrigerator 1 hour before baking to allow to come to room temperature.
  • Remove top rack from oven and place bottom rack on the lower ⅓ of oven.
  • Preheat your oven to 300 degrees F.
  • Line a roasting pan or large baking dish with aluminum foil for easy cleanup, if desired. Place rack over foil.
  • Remove ham from packaging (pour any juices from the packaging in the bottom of the roasting pan). If there is a plastic disk that covers the bone, remove and discard. Discard the glaze packet.
  • Place ham (cut side down) on the rack. Pour water in the bottom of the pan.
  • Cover securely with heavy duty aluminum foil and bake for 9 to 12 minutes per pound, or until an instant read thermometer reads 140 degrees F measured in the thickest part of the ham (without touching the bone).
  • While the ham is baking, prepare the glaze by whisking together juice, brown sugar, mustard, cloves, cinnamon, nutmeg and cornstarch in a small saucepan over medium high heat. Bring to a boil, then reduce heat as necessary to maintain a simmer (medium low to low). Simmer for approximately 1 to 2 minutes (stirring often), or until thickened. Remove from heat and set aside (glaze will continue to thicken as it cools).
  • During the last 15 minutes of baking time, remove ham from oven and carefully remove aluminum foil. Increase the oven temperature to 425 degrees F.
  • Brush ham with ½ of the glaze. Return to oven (uncovered) and bake the last 15 minutes, watching closely to prevent burning.
  • Brush with the remaining ½ of the glaze when removed from oven.

Notes

  • Cook time is based on a 7 pound ham.
  • Storage:  Once cooled, store in an airtight container in the refrigerator for 3 to 5 days.  To freeze, wrap tightly in plastic wrap and place in a resealable plastic freezer storage bag. Freeze for 1 to 2 months.