Perfect Glazed Spiral Ham Recipe Easy Brown Sugar Mustard Glaze

Let me tell you, the moment that sweet, smoky aroma of a perfectly glazed spiral ham begins to fill the kitchen, it’s almost impossible not to feel a little giddy. The first time I baked this Perfect Glazed Spiral Ham with Brown Sugar Mustard, I was instantly hooked—seriously, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. The glaze, with its balance of rich brown sugar and tangy mustard, caramelized beautifully over the ham’s tender slices, creating a sticky, mouthwatering crust that had my family sneaking bites before dinner was even served.

Years ago, when I was knee-high to a grasshopper, holiday ham was an occasional treat, often dry and overcooked. But stumbling upon this recipe on a rainy weekend changed everything. I wish I’d found it sooner because it brought a sense of warmth and togetherness to our family gatherings that felt like pure, nostalgic comfort. Honestly, my family couldn’t stop sneaking the ham slices off the platter (and I can’t really blame them).

This Perfect Glazed Spiral Ham with Brown Sugar Mustard is dangerously easy to make, making it perfect for potlucks, holiday dinners, or a sweet treat for your weekend feast. You know what? After testing it multiple times—yep, in the name of research, of course—it’s become a staple for family celebrations and gifting. If you want a dish that feels like a warm hug on a plate, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Here’s the honest truth about this Perfect Glazed Spiral Ham recipe: it’s not just good—it’s the kind of recipe that earns you repeat compliments and requests for seconds. Drawing from countless cooking trials and family feedback, I’ve refined this glaze and method to hit all the right notes. You can trust this recipe to deliver every time.

• Quick & Easy: Ready in under 2 hours, making it doable even for last-minute holiday plans or casual Sunday dinners.
• Simple Ingredients: You probably already have brown sugar, mustard, and basic spices in your pantry.
• Perfect for Any Occasion: Whether it’s a festive holiday spread, a potluck, or a cozy family dinner, this ham shines.
• Crowd-Pleaser: Kids love the sweet glaze; adults appreciate the tangy mustard kick.
• Unbelievably Delicious: The sticky, caramelized crust combined with juicy, tender meat hits that comfort food sweet spot.

What sets this recipe apart? It’s the perfectly balanced brown sugar mustard glaze that clings to every spiral slice without overpowering the ham’s natural flavor. Plus, I’ve found that brushing the glaze on multiple times during baking creates that irresistible sticky finish. This isn’t just another ham recipe—it’s the best version you’ll find.

Honestly, after the first bite, you might just close your eyes and savor it like a moment worth remembering. It’s comfort food with a little extra soul, and the kind of dish that turns a simple meal into a memorable event.

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, and substitutions are easy if you need them.

• Spiral-cut ham: About 8 to 10 pounds (3.6 to 4.5 kg), pre-cooked (I recommend a bone-in ham for juiciness, like HoneyBaked or Smithfield).
• Brown sugar: 1 cup (200 g), packed (dark brown sugar adds richer molasses notes).
• Dijon mustard: ¼ cup (60 ml), for that perfect tang.
• Whole grain mustard: 2 tablespoons (30 ml), adds texture and depth.
• Apple cider vinegar: 2 tablespoons (30 ml), brightens the glaze.
• Honey: 2 tablespoons (30 ml), for natural sweetness.
• Ground cinnamon: ½ teaspoon (1.3 g), subtle warmth.
• Ground cloves: A pinch (optional), for a hint of spice.
• Black pepper: Freshly ground, to taste.
• Water: ¼ cup (60 ml), to thin the glaze if needed.

Substitution tips: If you don’t have Dijon mustard, yellow mustard works in a pinch but changes the flavor profile slightly. For a gluten-free glaze, double-check your mustard brands. If you want to make it paleo-friendly, swap brown sugar with coconut sugar and honey with maple syrup.

Equipment Needed

• Roasting pan with rack: To allow heat circulation and catch drippings.
• Basting brush or spoon: For glazing the ham evenly.
• Meat thermometer: Essential to check the internal temperature for perfect doneness.
• Aluminum foil: For tenting the ham to prevent over-browning.
• Mixing bowl: To whisk together the glaze ingredients.

If you don’t have a roasting rack, you can improvise with a bed of sliced onions or sturdy vegetables. I’ve used both, and they work well while adding a subtle aroma. For budget-friendly options, disposable roasting pans are fine but avoid flimsy ones that might warp under heat.

Keep your meat thermometer calibrated and clean for the best results—trust me, it makes a world of difference.

Preparation Method

1. Preheat your oven to 325°F (163°C) and position the rack in the lower third of the oven. This moderate heat helps the glaze caramelize slowly without burning.
2. Prepare the ham: Remove the spiral-cut ham from packaging and place it flat-side down on the roasting rack. If there’s a plastic disk covering the bone, discard it.
3. Mix the glaze: In a medium bowl, whisk together 1 cup brown sugar, ¼ cup Dijon mustard, 2 tablespoons whole grain mustard, 2 tablespoons apple cider vinegar, 2 tablespoons honey, ½ teaspoon ground cinnamon, a pinch of ground cloves, and freshly ground black pepper. Add ¼ cup water if the mixture feels too thick to brush easily.
4. Brush the ham: Generously apply about half of the glaze all over the surface, making sure to get in between slices as best you can without breaking them apart.
5. Bake uncovered: Place the ham in the preheated oven. Bake for 1 hour 15 minutes to 1 hour 30 minutes (about 10-12 minutes per pound or 22-26 minutes per kg), brushing with the remaining glaze every 20 minutes.
6. Watch for caramelization: The glaze should bubble and thicken, forming a sticky, shiny crust. If edges start to darken too quickly, tent loosely with foil.
7. Check temperature: Use a meat thermometer to ensure the internal temperature reaches 140°F (60°C). This means it’s heated through without drying out.
8. Rest before serving: Remove the ham from the oven and tent with foil. Let it rest for 10-15 minutes to redistribute juices. This step is key to juicy slices.
9. Serve: Slice along the pre-cut spirals and spoon any extra glaze drippings over the top for extra sticky goodness.

Pro tip: If your ham looks dry during baking, add a little apple juice or water to the pan to create a moist environment. Also, don’t skip the resting time—it’s where the magic of tender slices happens.

Cooking Tips & Techniques

Getting this Perfect Glazed Spiral Ham just right takes a few tricks I learned the hard way. First, patience is everything. Low and slow wins the race here, so keep the oven temperature moderate to avoid drying out the ham.

Brush on the glaze multiple times during baking rather than all at once. This layered approach builds that irresistible sticky crust without burning the sugars.

One mistake I made early on was skipping the resting period. Letting the ham rest after baking keeps the juices locked in — if you slice it immediately, all that moisture escapes and leaves dry meat.

Make sure to use a reliable meat thermometer—don’t just rely on time. Spiral hams vary in size and pre-cooking methods, so checking the internal temp (140°F / 60°C) ensures perfect doneness.

Finally, multitasking helps! While the ham bakes, prepare side dishes or the glaze mixture so you can focus on basting without stress. Trust me, the extra glaze brushing is worth the effort.

Variations & Adaptations

You can easily tweak this Perfect Glazed Spiral Ham recipe to suit your tastes or dietary needs. Here are a few ideas I love:

• Maple Bourbon Glaze: Replace the apple cider vinegar and honey with ¼ cup pure maple syrup and 2 tablespoons bourbon for a smoky-sweet kick.
• Spicy Mustard Glaze: Add 1 teaspoon crushed red pepper flakes or a splash of hot sauce to the glaze for those who like a little heat.
• Gluten-Free Version: Use gluten-free brown sugar and verify mustards are gluten-free (most are, but labels vary).
• Slow Cooker Option: Place the ham in a slow cooker with some pineapple juice, glaze halfway through, and cook on low for 3-4 hours. Finish under the broiler for caramelization.
• Personal Favorite: I sometimes swap half the brown sugar for coconut sugar and add a splash of orange juice for a tropical twist that my family adores.

Serving & Storage Suggestions

This ham shines best served warm or at room temperature. Arrange the slices on a festive platter and drizzle with any remaining glaze for that glossy finish. I like pairing it with classic sides like roasted potatoes, green beans almondine, or a fresh cranberry sauce to balance flavors.

Leftovers? No problem. Wrap slices tightly in foil or airtight containers and refrigerate for up to 4 days. You can also freeze slices for up to 2 months—just thaw overnight in the fridge before reheating.

For reheating, gently warm in a covered dish at 275°F (135°C) for about 15-20 minutes to avoid drying out. Adding a splash of water or broth to the pan can help keep it moist.

Fun fact: the flavors actually deepen after a day or two, making leftover ham sandwiches or salads taste even better.

Nutritional Information & Benefits

This Perfect Glazed Spiral Ham packs a flavorful punch with moderate calories thanks to lean protein and a sweet, tangy glaze. A typical 3-ounce (85 g) serving contains around 180 calories, 15 grams of protein, and 6 grams of fat.

Ham is a great source of essential nutrients like iron, zinc, and B vitamins—important for energy and immune health. The brown sugar mustard glaze adds flavor without too much added fat, and you can control sodium by choosing low-sodium ham varieties.

If you’re watching carbs, keep in mind the glaze contains sugars, but portion control helps balance this. For gluten-free or paleo diets, simple swaps make this recipe a winner.

Conclusion

This Perfect Glazed Spiral Ham with Brown Sugar Mustard is truly a recipe worth your kitchen time. It’s approachable, packed with flavor, and guaranteed to impress without the stress. Whether it’s for a holiday feast or a special weekend meal, you can customize the glaze or sides to fit your style.

I love this recipe because it brings people together around the table, creating warm memories and plenty of second-helping requests. You honestly can’t go wrong with that sticky, sweet, tangy glaze paired with tender ham slices.

Give it a try, tweak it to your liking, and don’t forget to come back and tell me how it went! Your family and guests will thank you.

FAQs

How long should I bake a spiral ham?

Bake at 325°F (163°C) for about 10-12 minutes per pound (22-26 minutes per kg) until the internal temperature reaches 140°F (60°C).

Can I use a boneless ham instead?

Yes, but boneless hams tend to be leaner and can dry out more easily. Adjust cooking time accordingly and monitor closely.

Is it necessary to baste the ham multiple times?

While not absolutely required, basting every 20 minutes builds a beautiful, sticky glaze that’s worth the extra effort.

Can I prepare this ham a day ahead?

Absolutely! Make the ham and glaze a day ahead, then reheat gently before serving to let flavors meld.

What’s the best way to store leftover ham?

Wrap slices tightly in foil or airtight containers and refrigerate for up to 4 days or freeze for up to 2 months.

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