A foolproof method for a juicy spiral-cut ham with a sticky, caramelized cinnamon-spiced crust.
Hosting a holiday gathering in Austin usually means a house full of people, a chaotic kitchen, and the need for a centerpiece that looks impressive but practically cooks itself. While brisket gets all the glory down here, a perfectly glazed ham is my secret weapon for Christmas and Easter. The salty-sweet combination is irresistible, and unlike a turkey, it doesn't require days of brining or anxiety over timing. This recipe focuses on preserving the moisture in a spiral-cut ham-which is notorious for drying out-while delivering a high-gloss, spiced brown sugar crust that cracks beautifully when you cut into it.
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The absolute key to keeping a precooked spiral ham moist is creating a humid environment during the initial heating phase. Adding water to the bottom of the roasting pan and sealing it tightly with heavy-duty foil essentially steams the meat gently. This prevents the pre-sliced layers from curling up and turning into jerky before the center is warm.
The Centerpiece of the Holiday Table
This recipe elevates a store-bought spiral ham using a gentle reheating method and a three-stage glazing process to build a thick, candy-like shell.
Why You'll Love This Recipe
- Impossible to Dry Out: The low-temperature oven and steam bath ensure the meat stays succulent.
- Warm Spice Profile: Cinnamon and allspice add a festive depth that goes beyond a standard sugar glaze.
- Sticky, Glossy Crust: Layering the glaze in three stages builds a thick, caramelized coating.
- Minimal Prep Time: Since the ham is fully cooked, you are mostly just warming it through and dressing it up.
- Crowd-Pleaser: The balance of savory Dijon mustard and sweet honey appeals to almost every palate.
Ingredients
- 1 (5- to 6-lb.) fully cooked boneless spiral-cut ham
- Water (for the roasting pan)
- 1 cup packed dark brown sugar
- ½ cup honey
- ¼ cup whole grain Dijon mustard
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
How to Make Baked Ham with Brown Sugar Glaze
Step 1: Room Temperature Prep
Remove the ham from the refrigerator and unwrap it completely. Place it on the counter and let it sit at room temperature for at least 1 hour and up to 2 hours. This step is vital; if the center is ice-cold when it goes into the oven, the outer layers will overcook before the middle is warm.
Step 2: The Gentle Steam Roast
Position an oven rack in the lower third of your oven to accommodate the height of the ham. Preheat the oven to 300°F. Place the ham, flat-side (cut-side) down, in a roasting pan. Pour water into the bottom of the pan until it reaches a depth of about ¼ inch. Cover the pan tightly with heavy-duty aluminum foil, crimping the edges to seal in the steam. Roast for 12 to 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers 130°F.
Step 3: Make the Spiced Glaze
While the ham is in the oven, combine the packed dark brown sugar, honey, whole grain Dijon mustard, ground cinnamon, and ground allspice in a small bowl. Stir until it forms a thick, grainy paste.
Step 4: Glaze and Caramelize
Remove the ham from the oven and discard the foil. Increase the oven temperature to 425°F. Spoon one-third of the glaze over the surface of the ham, brushing it between the slices if possible. Roast uncovered for 10 minutes. Remove, spoon another third of the glaze over the ham, and roast for another 10 minutes. Finally, apply the remaining glaze and roast for 15 minutes or until the coating is bubbling, sizzling, and dark golden brown.
Step 5: Rest and Serve
Remove the ham from the oven. Let it rest for 20 to 30 minutes. The glaze will be molten hot and needs time to set, and the juices need time to redistribute. As it rests, baste it frequently with the hot, syrupy pan juices which will thicken as they cool. Serve warm, drizzling extra pan juices over the slices.
Common Mistakes to Avoid
- Overcooking the Ham: Remember, the ham is already cooked. You are only reheating it. If you go past 140°F internal temperature, the texture becomes grainy and dry.
- Skipping the Water: Without the water in the bottom of the pan, the sugars that drip off the ham will burn on the hot metal, filling your kitchen with smoke and ruining the pan juices.
- Glazing Too Early: Sugar burns quickly. Do not apply the glaze during the long slow-roast phase; save it for the high-heat blast at the end.
Tips and Tricks for Success
- Check the Label: Ensure you buy a "fully cooked" ham. If it says "cook before eating," the timing and temperature in this recipe will not apply.
- Face Down is Best: Placing the ham cut-side down prevents the face of the ham from drying out during the long roast.
- Use a Meat Thermometer: Ham densities vary. Relying strictly on "minutes per pound" is a guess. The thermometer is the only way to be sure.
- Cleanup Hack: Line your roasting pan with foil before adding the water. The caramelized sugar that drips down creates a cement-like substance that is very difficult to scrub off.
Variations
- Citrus Twist: Substitute the water in the pan with orange juice or pineapple juice for a fruity steam, and add a teaspoon of orange zest to the glaze.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the glaze to offset the sweetness.
- Bourbon Glaze: Stir 2 tablespoons of bourbon into the glaze mixture for a woody, oaky flavor profile.
How to Serve
Serve this ham with classic holiday sides like scalloped potatoes, roasted green beans, or mac and cheese. The sweetness of the ham pairs exceptionally well with something acidic or bitter, like braised collard greens or a sharp mustard potato salad.
Make Ahead and Storage
Make Ahead: You can mix the glaze ingredients 2-3 days in advance and store them in the pantry. Storage: Leftover ham will keep in the refrigerator for up to 5 days. Reheating: To reheat slices without drying them out, place them in a baking dish with a splash of water or broth, cover tightly with foil, and warm in a 300°F oven. Freezing: Ham freezes beautifully. Dice the leftovers and freeze in portions for soups, omelets, or beans for up to 3 months.
Recipe Notes / What I Learned
I used to think high heat was best for the whole cooking process to get it done faster, but I learned that low and slow (300°F) is the only way to treat a spiral cut. The difference in texture is night and day.
Nutrition Snapshot
This recipe is high in protein and sodium (typical for cured ham) with a significant amount of sugar from the glaze, so portion accordingly.
Baked Ham With Brown Sugar Glaze
Equipment
- Roasting pan
- Aluminum foil
- Small bowl
- Meat thermometer
- Pastry brush (optional)
Ingredients
Group: Ham & Glaze Base
- 1 (5- to 6-lb.) fully cooked boneless spiral-cut ham
- ¼ inch Water for roasting pan
Group: Brown Sugar Glaze
- 1 cup packed dark brown sugar
- ½ cup honey
- ¼ cup whole grain Dijon mustard
- 1 tsp. ground cinnamon
- ½ tsp. ground allspice
Instructions
- Unwrap the ham, and let sit at room temperature for at least 1 hour and up to 2 hours.
- Meanwhile, position a rack in the lower third of the oven, and preheat the oven to 300°F. Place the ham, flat-side down, in a roasting pan or other shallow baking pan. Pour water into the pan to a depth of ¼ inch.
- Cover tightly with foil. Roast 12 to 15 minutes per pound, or until an instant read thermometer inserted into the thickest part of the meat registers 130°F. Remove the ham from the oven and uncover. Increase the oven temperature to 425°F.
- While the ham bakes, stir together the brown sugar, honey, mustard, cinnamon, and allspice in a small bowl.
- Spoon one-third of the glaze over the ham, and roast for 10 minutes. Repeat. Then, spoon the rest of the glaze over the ham and roast for 15 minutes or until the glaze sizzles and begins to form a crust.
- Let the ham rest for 20 to 30 minutes before serving. Baste frequently with the pan juices, which will thicken as they cool. Serve warm, drizzling the slices with pan juices.
Notes
Nutrition
FAQs
Do I really need to let it sit at room temperature for an hour?
Yes. A large cold ham takes a long time to heat up. Taking the chill off ensures the middle gets warm without the outside turning into leather.
Can I use a bone-in ham?
Absolutely. Bone-in hams often have better flavor. The timing remains roughly the same, just rely on your thermometer near the bone (without touching it).
What if I don't have a roasting pan?
A 9x13 baking dish or a disposable aluminum turkey pan works perfectly fine. Just ensure it is deep enough to hold the water and juices.
