Glazed Ham
Already fully cooked — this is about reheating gently and building a glaze crust, not cooking raw meat.
Makes 10 servings · Prep 15 min · Bake 90 min
Ingredients
Ham
- 8 lb Fully cooked, bone-in spiral-cut ham
Glaze
- 1 cup Brown sugar, packed
- 1/3 cup Honey
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1/4 tsp Ground cloves
Instructions
Prep
- Heat the oven to 150°C (300°F). Place the ham cut-side down in a roasting pan and cover tightly with foil.
Reheat
- Bake until warmed through to about 60°C at the centre. (Tip: This is purely a reheat — the ham is already safe to eat. The goal here is warming it gently without drying it out, not reaching any raw-meat safety threshold.)
Glaze
- While the ham warms, simmer the brown sugar, honey, mustard, vinegar, and cloves if using together until smooth and slightly thickened.
Finish
- Remove the foil, turn the oven up to 220°C (425°F), and brush the ham generously with glaze. Bake, brushing with more glaze every 5-10 minutes, until deeply caramelised. (Tip: Building the glaze up in stages rather than all at once gives it time to set and caramelise in layers without burning over the total reheating time.)
Rest
- Rest 10-15 minutes before carving.
Tips
- Ham dried out: Most likely reheated uncovered for too long, or at too high a temperature during the initial warming stage. Keep it covered and at a gentle heat until the glazing stage, which is the only part that needs high, direct heat.
- Save the drippings: The pan juices, once the fat is skimmed off, make an excellent base for a quick gravy or can be stirred into the glaze itself for extra depth.