Honey Glazed Ham Dinner
Honey glazed spiral ham with mustard and brown sugar, baked juicy with roasted carrots and potatoes.
Updated: Oct 6, 2026
Why you'll like it
- Ready in about 2 hr 15 min.
- Serves 10 — easy to halve or double.
- Easy level — everyday equipment only.
- Fits a busy weeknight.
- Storage, freezing and reheating covered below.
Honey Glazed Ham Dinner is a simple holiday main for USA families using a fully cooked bone-in spiral ham finished with honey-mustard glaze. Because the ham is already cooked, the goal is gentle reheating to 140°F with a caramelized exterior, not long cooking.
Helpful guides
Instructions
Heat oven to 325°F and arrange ham cut-side down in a large roasting pan with 1 cup water in the bottom. Plan about 12 to 15 minutes per pound, roughly 1 and 3/4 to 2 hours for 8 to 10 pounds, until a thermometer in the thickest portion reads 140°F.
Whisk honey, brown sugar, Dijon, vinegar, 1/2 teaspoon pepper, and 1/4 teaspoon cloves if desired until smooth. The glaze should flow slowly like syrup. If too thick, add 1 tablespoon water.
Proper separation keeps serving glaze safe and clean for the table without extra heating.
Bake covered ham 1 hour, then add potatoes and carrots tossed with 2 tablespoons oil and 1 teaspoon salt around the ham. Re-cover and bake 45 minutes more, stirring vegetables once. Vegetables absorb ham juices and roast tender while ham stays moist under foil.
Remove foil, brush ham generously with glaze, and increase heat to 400°F. Watch closely because honey and sugar burn quickly at high heat. If glaze darkens too fast, loosely tent with foil and continue until vegetables are tender and ham reaches 140°F internally for safe serving.
Rest ham 15 minutes before serving so juices settle and slices separate cleanly. Slice along spiral cuts with a sharp knife. Pair with steamed green beans, salad, and soft rolls to balance sweetness.
Check potatoes are fork-tender and carrots are glazed with pan drippings before bringing to table.
Cool leftovers within 2 hours by slicing ham off the bone and storing vegetables separately. Save the bone for bean soup within 3 days. Reheat slices gently with a splash of broth to prevent drying.
Glaze leftovers keep well for sandwiches and breakfast hash.
Troubleshooting — fixes, not repeats
- If ham dries out, it baked uncovered too long. Keep covered until final glazing and heat only to 140°F.
- If glaze burns, brush in thin layers at the end and watch at 400°F. Sugar caramelizes fast after 15 minutes.
- If too salty, balance with extra honey glaze and serve with unsalted sides like potatoes and green beans.
- If vegetables are hard, cut smaller and stir once. Add 1/2 cup water if pan looks dry during roasting.
Make it your way
- Spicier version: For smaller groups, use a 4-pound boneless ham and halve glaze, heating about 1 hour to 140°F.
- Serving with rice or naan: Keep covered reheating method the same to preserve juiciness regardless of glaze flavor.
- For variation, add 1 teaspoon smoked paprika or 1/2 teaspoon ground cloves to glaze for warmth.
- Swap potatoes with sweet potatoes for sweeter sides, adjusting roast time similarly.
- For pineapple style, add 1 cup pineapple juice to glaze and top with pineapple rings.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat ham to 165°F for leftovers with a splash of broth covered to retain moisture.
Freeze sliced ham up to 2 months; thaw overnight in refrigerator.
FAQ
Is spiral ham already cooked?
Most spiral hams are fully cooked. Reheat covered to 140°F for serving. Check label; if uncooked, cook to 145°F with rest time per package directions.
Can I glaze ahead?
Whisk glaze up to 3 days ahead and refrigerate. Warm slightly to pourable consistency before brushing. Keep serving portion separate from baking portion.
What sides go well?
Roasted potatoes, carrots, green beans, salad, and rolls balance sweetness. Add mustard and pickles on the side to cut richness for guests.