Brown Sugar Honey Glazed Ham for Christmas: Juicy, Easy and Make-Ahead

A glazed baked ham is the classic holiday centerpiece in the US, UK, Canada and Australia, and it is one of the easiest big roasts you can make. Most hams sold in supermarkets are already cured and fully cooked, so your job is simply to warm it gently and brush on a sticky, caramelized glaze. With Christmas about two months away and ham sales climbing every year, now is a good time to plan your menu and practice.

What kind of ham should you buy?

Look for a fully cooked, bone-in, spiral-cut ham of 7 to 9 pounds (about 3.2 to 4 kg). The bone adds flavor and keeps the meat juicy, and the pre-cut slices let the glaze run between the layers. A shank end is easier to carve, while a butt end is a little fattier and richer. Plan on roughly 3/4 pound (340 g) per person with bone, which leaves some for sandwiches. If you can only find an uncooked (fresh or “cook before eating”) ham, follow the label instead: it needs a much longer roast to reach 145°F (63°C).

Why this glaze works

Brown sugar and honey give the shiny caramel finish, Dijon mustard and cider vinegar cut through the sweetness, butter adds richness, and a little cinnamon and clove bring the festive warmth. The key is timing: warm the ham covered first, then add the glaze only for the last 30 to 40 minutes. Sugar burns quickly, and glazing too early gives you a bitter, dark crust instead of a glossy one.

Tips for a juicy ham

• Take it out of the fridge 1 hour before baking so it heats evenly.
• Place it cut side down in a roasting pan with a little water or apple juice, and cover tightly with foil to keep steam in.
• Use a thermometer. A fully cooked ham only needs to reach 140°F (60°C) in the thickest part, not touching the bone. Going much higher dries it out.
• Rest for 15 to 20 minutes before carving, then spoon the pan juices and extra warm glaze over the slices.

Variations

• Pineapple: replace the vinegar with pineapple juice and decorate with rings.
• Maple-bourbon: swap the honey for maple syrup and add 2 tablespoons of bourbon (or apple juice for an alcohol-free version).
• Orange-ginger: use orange marmalade instead of honey and add a teaspoon of grated fresh ginger.
• Persian-inspired: stir a spoonful of pomegranate molasses into the glaze for a tangy, fruity twist.

Serving ideas and menu

Ham pairs well with creamy sides and something tangy: scalloped potatoes or mashed potatoes, roasted Brussels sprouts or green beans, buttermilk biscuits or dinner rolls, and a fresh salad or cranberry sauce. For dessert, a Yule log, gingerbread cheesecake or sticky toffee pudding keeps the holiday theme going.

Storage and leftovers

Refrigerate leftover ham within 2 hours of serving, wrapped tightly, and use it within 3 to 4 days. It freezes well for 1 to 2 months, sliced or diced. Leftovers are perfect for sandwiches, split pea soup, omelettes, fried rice and pasta bakes. Keep the bone to flavor soup or beans.

Note: cured ham is high in sodium. If you are watching your salt intake, serve smaller portions and balance the plate with vegetables and unsalted sides.