Brown Sugar Dijon Glazed Spiral Ham
Juicy, caramelized bone-in spiral cut holiday ham basted in a rich glaze of dark brown sugar, Dijon mustard, pure honey, and warm holiday spices.
In a nutshell:This authentic american brown sugar dijon glazed spiral ham comes together in just 2 hours with simple ingredients. The chef's secret: fully cooked spiral hams only need gentle warming; heat at 325°F (165°C) to an internal temperature of 120°F. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
This Brown Sugar Dijon Glazed Spiral Ham is the ultimate show-stopping holiday centerpiece for Thanksgiving, Christmas, and Easter feasts. The bone-in ham is roasted gently in cider steam to guarantee moist, tender slices, then repeatedly brushed with a bubbling, sticky reduction of dark brown sugar, tangy Dijon mustard, clover honey, and spiced apple cider that caramelizes into a glistening mahogany crust.
Key Equipment
- Roasting pan with rack
- Heavy-duty aluminum foil
- Small saucepan
- Pastry brush
- Meat thermometer
Chef's Pro-Tips
- Do not overheat the ham: Fully cooked spiral hams only need gentle warming; heat at 325°F (165°C) to an internal temp of 135°F to prevent drying out.
- Tent tightly with foil: Steaming the ham covered in foil over spiced cider keeps the meat exceptionally juicy from edge to center.
- Glaze in multiple coats: Brush glaze over the ham during the final 25 minutes of roasting with the foil removed so the sugars caramelize without scorching.
Ingredients
12
servings
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1 whole (8-10 lbs) bone-in spiral cut cured ham, fully cooked
-
1 cup pure apple cider, or pineapple juice for pan liquid
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1 cup dark brown sugar, packed
-
⅓ cup pure clover honey, adds glossy sheen
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⅓ cup Dijon mustard, cuts sweetness with pleasant tang
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2 tbsp apple cider vinegar, for balanced acidity
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½ tsp ground cinnamon and ground cloves, festive spice blend
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12 whole cloves, optional, studded into ham surface
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1 large navel orange, sliced into half-wheels for festive garnish
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Step-by-Step Instructions
Prep Ham & Roasting Pan
Remove ham from refrigerator 1 hour before cooking. Preheat oven to 325°F (165°C). Pour apple cider into the bottom of a roasting pan. Place spiral ham cut-side down on the rack inside the pan.
Steam Roast Covered
Cover roasting pan tightly with heavy-duty foil to lock in steam. Roast for 1 hour and 15 minutes (about 12 minutes per pound) until internal temp reaches 120°F.
Simmer Brown Sugar Glaze
While ham warms, combine brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, and ground cloves in a saucepan over medium heat. Simmer for 3-4 minutes, stirring constantly, until sugar dissolves into a glossy, bubbling syrup.
Glaze & Caramelize
Remove foil from ham. Generously brush half of the warm glaze over the entire exterior, letting it seep between spiral slices. Return to oven uncovered for 15 minutes. Brush with remaining glaze and bake 10 minutes longer until exterior is deeply caramelized and bubbly (135°F internal).
Rest & Serve
Transfer ham to a carving board or serving platter. Spoon pan juices over the top, garnish with fresh rosemary and orange slices, and rest 15 minutes before serving!
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
For a bone-in spiral ham, calculate roughly 1/2 to 3/4 pound per person to allow for delicious holiday leftovers.
Yes! Simmer the brown sugar Dijon glaze up to 3 days in advance and keep in an airtight jar in the fridge. Warm gently before brushing.
Save the smoky ham bone! It makes the best slow cooker split pea soup or white bean and kale soup.
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