Sheet Pan Glazed Ham
Sweet brown sugar mustard glaze caramelizes over a juicy spiral-cut ham for a showstopper holiday centerpiece with almost zero effort.
Spiral-Sliced Glazed Ham (Bone-In, 8–10 lb)
One 8–10 lb bone-in spiral-sliced ham (fully cooked) on a rack over a foil-lined sheet pan, cut-side down, tented with foil for the first hour
sheet-pan Timer
Set for 90 mins @ 325°F (163°C)
Ingredients
Base recipe calibrated for 10 adults.
Get to the Point Execution
Place 7-8 lb spiral-cut ham cut-side down on a foil-lined sheet pan and cover tightly with foil.
Bake at 325°F for 60 minutes until warmed through.
Mix brown sugar, Dijon mustard, and honey into a glaze; brush generously over ham.
Bake uncovered 25-30 minutes more until glaze is bubbly and caramelized; rest 15 minutes before carving.
Step-by-Step Guided Instructions
Preheat oven to 325°F. Place a 7 to 8 lb spiral-cut half ham cut-side down on a foil-lined rimmed sheet pan. Cover the entire ham tightly with aluminum foil to trap moisture.
Cut-side down prevents the slices from drying out and lets the juices baste the meat from inside.
Bake covered at 325°F for 60 minutes until the center of the ham reaches 120°F. The ham is already fully cooked so you are just gently reheating it.
Low temperature reheating keeps pre-cooked ham from drying out. Patience here equals juicy ham.
While ham heats, whisk together 1/2 cup packed brown sugar, 3 tbsp Dijon mustard, 2 tbsp honey, and 1 tbsp apple cider vinegar until smooth. Remove foil from ham and brush the glaze generously over the entire surface, pushing it between the spiral slices.
Getting glaze between the slices means every single piece has that sweet-tangy caramelized coating.
Return uncovered ham to oven and bake 25 to 30 minutes more until the glaze is bubbly and deep amber and the internal temperature hits 140°F. Rest on the sheet pan for 15 minutes before carving.
The glaze will look slightly runny coming out of the oven but sets up beautifully during the 15-minute rest.
A spiral-cut ham is the ultimate dad flex because it looks like you spent hours in the kitchen but really you just unwrapped it and painted on some glaze. Nobody needs to know your secret. Leftovers make incredible sandwiches, omelets, and fried rice all week.
The sweet glaze is already kid-friendly. Cut slices into small strips for little hands. Serve with pineapple rings for a classic combo.
- Scalloped potatoes
- Honey-glazed carrots
- Buttered dinner rolls
Reheat slices in a 300°F oven wrapped in foil with 2 tbsp water for 10 minutes or until warmed through.