Published December 13, 2021.This post may contain affiliate links. Please read my disclosure policy.
This simple, delicious glazed ham recipe is fool-proof and is guaranteed to help make your holidays or big ham cooking events a lot less stressful. You will be blown away at how quickly this recipe comes together.
I can tell you firsthand that this glazed ham goes excellent with mashed potatoes and glazed green beans as side dishes. If you want to add a little sweet to your menu then for sure try out my French silk pie or apple pie.
Glazed ham is such a fantastic dish to serve up to large parties. It’s a fairly inexpensive large cut of meat that costs in the range of $2.00 per pound, bone-in. In addition, it’s also very easy to prepare and can feed a large group of people.
Ingredients for Glazed Ham
- Ham – You can use a spiralized or un spiralized ham.
- Glaze – Any ham glaze will do, but I recommend using my pineapple, honey, or brown sugar ham glaze.
- Foil – While not an ingredient, you will need foil for this recipe.
How to Make a Glazed Ham Recipe
- Place the ham flat flesh side down in a casserole dish or roasting pan.
- If the ham is spiralized, generously spoon on or brush on about a ¼ cup of glaze all around the top of the ham.
- Tent the ham and bake at 325° for 90 minutes for a 6–8-pound ham.
- Uncover the ham, spoon on or brush on an additional ¼ cup of glaze all around the top of the ham and bake at 400° for 30-40 minutes or until lightly browned on top.
- Cover the ham and rest for 20-30 minutes before serving.
Ham Cooking Time and Temperatures
- 300° at 18-20 minutes per pound. Continue uncovered and cooked at 400° for 30-40 minutes
- 325° at 15-17 minutes per pound. Continue uncovered and cooked at 400° for 30-40 minutes
- 350° at 13-15 minutes per pound. Continue uncovered and cooked at 400° for 30-40 minutes
How Much Ham Do You Need?
These calculations are based on a bone-in ham.
- 4 to 6 pounds: 6-8 people
- 6 to 8 pounds: 8-10 people
- 8 to 10 pounds: 10-12 people
- 12-15 pounds: 15-20 people
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be served as soon as it is done resting after cooking in the oven. It can be kept warm up to 1 hour before serving by keeping it covered in foil in the oven at 225°.
How to Store: Once the ham is cool, cover it and keep in the refrigerator for up to 5 days. Ham does freeze well covered for up to 3 months. Thaw it in the refrigerator for 2 days or until thawed before reheating.
How to Reheat: Add the ham to a casserole dish or roasting pan and add on glaze to the top of the ham and pour in 2 cups of chicken stock in the roasting pan to help provide moisture. Cover with foil and bake at 350° for 30-45 minutes or until warmed.
chef notes + tips
- Most ham is already pre-cooked and will say as much on the package. Look for cured, smoked, or baked on the package. Because of this, you are only reheating the ham, not attempting to cook it through until done. It’s already done.
- Optionally you can smoke the ham at 275° at 15-17 minutes per pound until it reaches 140° internally for a smokier flavor.
- If the package says spiralized, it means that the ham is already pre-sliced.
- About half of the hams in the store are not spiralized, which means you will need to slice it yourself. To assist in getting some of the glaze flavors in there, be sure to cut a 1” checkered pattern all of the ham besides the flat flesh side.
- Tenting means the top of the foil is not directly touching the ham, so keep it a little looser.
More Pork Recipes
- Smoked Pork Shoulder
- St. Louis Style Ribs
- Red Beans and Rice
- Breaded Pork Chops
- Smothered Pork Chops
Save
Easy Glazed Ham Recipe
5 from 11 votes
This delicious ham glazed recipe is fool-proof and is guaranteed to help make your holidays or big ham cooking events a lot less stressful.
Servings: 12
Prep Time: 10 minutes minutes
Cook Time: 2 hours hours
Ingredients
- 6-8 pound spiralized ham
- 1 cup ham glaze
Instructions
Preheat the oven to 325°.
Place the ham flat flesh side down in a 13×9 casserole dish or large roasting pan.
If the ham is spiralized, generously spoon on or brush on a ¼ cup of glaze all around the top of the ham. See chef notes above if it is not spiralized.
Tent the ham and bake at 325° for 90 minutes for a 6–8-pound ham.
Uncover the ham, spoon on or brush on an additional ¼ cup of glaze all around the top of the ham and bake at 400° for 30-40 minutes or until lightly browned on top.
Cover the ham and rest for 20-30 minutes before basting one more time using the glaze and juices in the bottom of the pan before serving.
Notes
Make-Ahead: This recipe is meant to be served as soon as it is done resting after cooking in the oven. It can be kept warm up to 1 hour before serving by keeping it covered in foil in the oven at 225°.
How to Store: Once the ham is cool, cover it and keep it in the refrigerator for up to 5 days. Ham does freeze well covered for up to 3 months. Thaw it in the refrigerator for 2 days or until thawed before reheating.
How to Reheat: Add the ham to a casserole dish or roasting pan and add on glaze to the top of the ham and pour in 2 cups of chicken stock in the roasting pan to help provide moisture. Cover with foil and bake at 350° for 30-45 minutes or until warmed.
Most ham is already pre-cooked and will say as much on the package. Look for cured, smoked, or baked on the package. Because of this, you are only reheating the ham, not attempting to cook it through until done. It’s already done.
Optionally you can smoke the ham at 275° at 15-17 minutes per pound until it reaches 140° internally for a smokier flavor.
If the package says spiralized, it means that the ham is already pre-sliced.
About half of the hams in the store are not spiralized, which means you will need to slice it yourself. To assist in getting some of the glaze flavors in there, be sure to cut a 1” checkered pattern all of the ham besides the flat flesh side.
Tenting means the top of the foil is not directly touching the ham, so keep it a little looser.
Nutrition
Serving: 12gCalories: 695kcalCarbohydrates: 8gProtein: 59gFat: 46gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 170mgSodium: 3233mgPotassium: 805mgFiber: 1gSugar: 7gVitamin A: 23IUVitamin C: 4mgCalcium: 28mgIron: 2mg
Course: Main
Cuisine: American, French
Author: Chef Billy Parisi
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17 comments
- Mia
Love your recipes. With regards to spiral ham, any suggestions for a specific brand?
- Reply
whatever’s on sale and organic.
- Reply
- Esmeralda
On point, amazing flavor and easy to reheat.
- Reply
- Becky
Made this for Christmas and it was a hit! The portion size helped me buying my ham and the cooking time and glaze was perfect!
- Reply
- Petra Koonoolal
The orange ham glaze was super simple and deĺicious.
- Reply
- MICHELE
I made this with the brown sugar glaze. Oh my goodness this was the easiest and best Ham I ever made. I will definitely use this as my go to.
- Reply
- Gayle
I used crushed pineapple and brown sugar and Dijon. Mustard in my sau e
- Reply
- Chris
My ham turned out great ! Family loved it !
- Reply
- Jen
Made this for Christmas dinner withe the brown sugar glaze. Love the addition of the orange marmalade. Excellent!
- Reply
- Liz Schafer
So delicious! Never again will I spend $ on”Honey Baked Ham” from the retailer.
- Reply
- Linda Hanson
You have brought the joy back!
It has been years since I have cooked for family and friends regularly. Living alone usually does not inspire me. But you have.
Thank you!!
I love watching your videos.- Reply
- Thomas DeBord
Thanks Chef Parisi,
Your ham recipe has been a game changer in our home. My hams were not that great, usually kinda dry and very salty. It has not been a common item in our home for some time. The first time i followed your instructions, it was such a hit that there were no leftovers. Yesterday my wife got a much larger, 12lbs, ham on sale. I immediately cooked it for dinner this evening. Looking forward to Monte Cristo sandwiches tomorrow, with your help, of course. Thanks again for your instructions and inspiration to a better daily diet of homemade food that tastes like five star restaurant meals. Always look forward to your next recipe you send out. Thank you!- Reply
thanks for giving it a shot!!
- Reply
- Rachel Gignac
Best ham EVER! I made this for family Easter supper, I followed the instructions exactly and it came out super moist and delicious. I used the Honey Ham Glaze, it gave the ham sweetness and a nice crispness on the outside. It was a huge hit with the family, the grandkids asked for seconds and packed up leftovers for school lunches. I really liked the cooking time chart, very useful.
Thanks and keep’’m coming!- Reply
Perfect!
- Reply
- Ruth M.
Used this method with the the Delicious Brown Sugar Ham Glaze –easy, worked perfectly and took the guess-work out of ham prep!
- Reply
excellent!
- Reply
