This glazed Baked Ham has the best brown sugar apricot and honey glaze, which is easy to make and infuses every bite with sweet and savory flavor. It’s a show-stopping roast that is simple to prepare, tender and juicy.

Watch the video tutorial and make this baked ham recipe for your Thanksgiving, Christmas, or Easter dinner.

Glazed baked ham on a platter spiral sliced and ready to serve with apricot honey glaze

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I love serving beautiful roasts for the holidays that make my friends and family’s eyes light up, such as Prime Rib, juicy Roast Turkey, our top-rated Roasted Beef Tenderloin, and, of course, this glazed baked ham. Here is everything you need to know about buying and baking an impressive ham (It’s easier than you think, and don’t worry, most hams come pre-cooked, so you’re really just jazzing it up).

Baked Ham Video Tutorial

Watch my video tutorial for how to bake a ham and you’ll see how easy this is. Make sure you use an oven-safe meat thermometer for perfect results every time.

Helpful Reader Review

“We used this recipe today for our Easter ham and it was a HUGE hit! We received so many compliments about how the glaze tasted so good and was moist! Best of all, it was very easy to follow!” – Julie ★★★★★

Glazed Baked Ham Recipe

The glaze is what really makes this ham special. The glaze is simple and the flavors just work with apricot preserves, honey, brown sugar, dijon mustard, and butter. It comes together fast and creates a beautifully caramelized exterior. It also makes the pan drippings taste incredible which I pour over the ham slices when serving.

But honestly, the best part of making a ham for the holidays is the leftovers. Leftover ham keeps really well in the refrigerator or freezer and can be repurposed for so many things like Breakfast Burritos, Olivye Salad, Omelettes and so much more! Also, keep that ham bone to make the best Split Pea Soup!

Ingredients for baked ham recipe with the best glaze

Which Ham Should I Buy?

The ham I bought was an 11 1/2 lb, bone-in, cut from the shank end, spiral-cut ham. Your ham should come fully pre-cooked (either smoked or cured). When shopping for a ham, consider the following questions:

  • Bone-In or Boneless? Bone-in will give you better flavor and nicer texture. Boneless can be a little spongy because it’s reshaped after the bone is removed to keep it from falling apart and look more appealing.
  • Shank End or Butt End? Ham is the back leg of pork. A full ham sliced in half will result in the shank end and the butt end. The butt end is the upper part of the ham and tends to be more tender and flavorful, but the bone also includes the hip bone, making it difficult to carve around. The shank end is the lower part of the ham and has a straight bone, making it much easier to carve.
  • Smoked ham vs Cured Ham? Smoked ham is cured and then smoked and will have an additional smoky flavor. Cured ham is fully cooked without smoking. Smoked versus cured is based on personal preference.
  • Whole or Spiral Cut? This is based on personal preference and your ham source. Our local source only sells them as a spiral cut which makes it much easier to serve, but unsliced ham can be juicier.

How Much Ham Per Person?

As a general rule of thumb, if the ham is the primary meat in your dinner, plan on 3/4 lb of ham per person from a bone-in ham or 1/2 lb per person from a boneless ham. The 11 1/2 lb bone-in baked ham shown here will serve 15-20 people.

What kind of ham to buy showing two hams side by side

Where do I Buy a Ham?

I have not had good success buying ham in big-box grocery stores. They tend to be overly salty with added water, and you generally get what you pay. Our advice: buy the best you can afford. It’s absolutely worthwhile for the holidays and special occasions.

Locally, I purchased one at the Boise Bistro Market and paid about $9.50 per pound. If you don’t have a great local source for ham, check out national chains such as Honey Baked Ham, which can even ship it to you.

Order Your Ham in Advance!

Reserve your ham to ensure you’ll have the best ham for your holiday dinner. If you wait until the last minute, you run the risk of your ham supplier running out, especially during the busy holiday season. Don’t let your dinner turn into a “ham-tastrophe” like in Christmas with the Kranks!

The perfect baked ham spiral sliced on a platter

How to Bake a Ham

Here’s a quick summary to reference for this glazed baked ham. The size matters in step 1 of your baking process, so calculate your timing there. I highly recommend using a meat thermometer.

  • Prep the Ham – For even roasting, remove the ham from the refrigerator and let it sit at room temperature for 2 hours (or 1 hr for a 6-7 lb ham), then remove the packaging and preheat the oven to 325˚F with the oven rack in the lower third of the oven.
  • Make the Glaze – Set a small saucepan over medium heat and add apricot preserves, honey, brown sugar, dijon, and butter. Stir until it reaches a simmer then cook 1 minute, whisking constantly then remove from heat. The glaze should be the consistency of a light syrup.
How to make glaze for ham in a saucepan
  1. First Glaze – Line your roasting pan with foil for easier cleanup. Place ham in a roasting pan cut side down. Brush on 1/3 of the glaze and insert the temperature probe in the thickest part of the ham. Cover tightly with foil and bake at 325 for 10-11 minutes per pound (about 2 hours for an 11.5 lb ham) or until it reaches an internal temp of about 110˚F on a meat thermometer.
Natasha prepping, glazing and baking ham in the oven
  • Second Glaze Increase oven to 425˚F. Remove ham from the oven and uncover. Brush with 1/3 of the glaze, then return to the oven and bake uncovered for 10 minutes. Baking at a higher heat caramelizes the layers of glaze on the ham.
applying glaze to a baked ham
  1. Third Glaze – Remove from oven and brush with the remaining 1/3 glaze and roast uncovered another 10 minutes until a brown caramelized crust has formed and the internal temperature reaches 130-135˚F. Keep in mind that the temperature of the ham will continue to rise another 5-10 degrees as it rests out of the oven to bring it to the recommended 140˚F.
  2. Rest the Ham and Serve – Transfer ham to a serving dish and rest the ham 15-20 minutes before serving. Strain pan juices through a sieve, and skim off the fat that floats to the top. Spoon pan juices over ham slices when serving.
Straining pan juices and drizzling glaze over slices of baked ham

When is my Baked Ham Done?

If baking a fully cooked ham (whole or spiral cut) it just needs to be reheated. The USDA recommends heating to 140˚F after a 3-minute rest. I like to pull it out of the oven at 130-135 since the temperature continues to rise after it comes out of the oven.

A ham that is “partially cooked” or labeled “cook before eating” needs to be cooked to a safe 160°F to ensure that it is fully cooked through. If you aren’t sure, always ask the butcher or deli department where you are purchasing your ham for specific heating instructions.

Most hams are sold fully precooked and can easily be overcooked. Since not all ovens or hams are created equal, I highly recommend using an oven-safe meat thermometer.

Can I Make Baked Ham in a Slow Cooker?

You can easily make baked ham in a large slow cooker or use it to reheat leftover ham. The crockpot size is a big consideration, so you’ll want to use a smaller 5-6 lb ham to close the lid fully.

To make ham in the slow cooker, place cut-side down and pour over your glaze or leftover pan drippings. Cover with lid and place on low heat for about 30 minutes per pound of ham (about 3 hours for a 6 lb ham) or until the internal temperature reaches 135-140˚F.

What to Serve with Baked Ham

Baked ham pairs really well with these holiday-worthy sides for a truly memorable feast. I love pouring the pan drippings over the ham so it really doesn’t need gravy.

Glazed Baked Ham Recipe

4.98 from 141 votes
Baked Ham with apricot brown sugar honey glaze on platter
Baked Ham with an Apricot Honey Brown Sugar Glaze is a show-stopping roast that is simple to prepare, tender and so juicy. Watch the video tutorial and make this baked ham recipe for your special holiday dinner.
Prep Time: 30 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 50 minutes

Ingredients 

Servings: 20 people

Instructions

  • Prep Ham – Let ham sit covered at room temperature for 2 hours (or 1 hr for a 6-7 lb ham) before roasting, then remove packaging and pre-heat oven to 325˚F with the oven rack in the lower third of the oven.
  • Make Glaze – While the ham is coming to room temperature, make the sauce. In a small saucepan over medium heat, combine apricot preserves, honey, brown sugar, dijon, and butter. Bring to a simmer and cook 1 minute, whisking constantly then remove from heat. The sauce should be the consistency of loose honey.
  • First Glaze – Line your roasting pan with foil for easier cleanup. Place ham in a roasting pan cut-side down. Brush on 1/3 of the glaze and cover tightly with foil. Bake at 325 for 10-11 minutes per pound (about 2 hours for an 11.5 lb ham). Keep in mind ham is already cooked, and you just want to heat it up to about 110˚F. Use an oven-safe, internal temperature probe to test for doneness.
  • Second Glaze – Increase oven to 425˚F. Remove ham from the oven and brush with 1/3 of glaze. Return to oven and bake uncovered 10 minutes.
  • Third Glaze – Remove from oven and brush with remaining 1/3 glaze and roast uncovered another 10 minutes until a brown crust has formed and the internal temperature reaches 130-135˚F. Keep in mind once the ham is removed from the oven, the temperature will rise another 5-10 degrees to bring it to the recommended 140˚F.
  • Rest Ham and Serve – Transfer ham to a serving dish and rest ham 15-20 minutes before serving. Strain pan juices through a sieve, skim off the fat that floats to the top. Spoon pan juices over ham slices when serving.

Nutrition Per Serving

430kcal Calories7g Carbs49g Protein22g Fat6g Saturated Fat195mg Cholesterol3049mg Sodium743mg Potassium1g Fiber6g Sugar52IU Vitamin A61mg Vitamin C20mg Calcium2mg Iron
Nutrition Facts
Glazed Baked Ham Recipe
Amount per Serving
Calories
430
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
195
mg
65
%
Sodium
 
3049
mg
133
%
Potassium
 
743
mg
21
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
6
g
7
%
Protein
 
49
g
98
%
Vitamin A
 
52
IU
1
%
Vitamin C
 
61
mg
74
%
Calcium
 
20
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: baked ham, glazed ham
Skill Level: Easy/Medium
Cost to Make: $$$
Calories: 430
Natasha's Kitchen Cookbook
4.98 from 141 votes (92 ratings without comment)

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Recipe Rating




Comments

  • Marie
    December 30, 2024

    This is the best recipe for ham! I made this last year for New Year’s Day and am making it this year too! My family loves it!

    Reply

    • Natashas Kitchen
      December 30, 2024

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Suzanne Chalkey
    December 24, 2024

    Your video of Baked Ham was Very helpful!
    My daughter and I follow you and your recipes!!

    Reply

  • Christina
    December 23, 2024

    I made this ham last Christmas and it was phenomenal! Will be my go to recipe for life!! Thanks, Natasha, and Merry Christmas to you and your family!

    Reply

  • Dolly T
    December 23, 2024

    Hi Natasha – would fig preserves be an ok replacement for the apricot or would it significantly change the taste?

    Reply

    • Natasha
      December 23, 2024

      Hi Dolly, I haven’t tried that but I think it would still be tasty. Fig preserves would be sweeter and won’t have that slight tang that the apricot adds.

      Reply

  • Vickie Walters
    December 22, 2024

    Natasha my daughter bought a Honey Baked Ham at the store and it is glazed. What way do you recommend to heat it up? I know in your comments below that you said you need to buy it unglazed. She already has purchased it glazed. So what is the best was to warm it up without drying it out too much? Thanks for your help!

    Reply

    • Natasha's Kitchen
      December 23, 2024

      Hello there! There’s a quicker method but it’s not really the best method for larger hams. Just cover the ham with microwave safe plastic wrap or damp paper towel and microwave it in 1-2 minute intervals. Just make sure to check every now and then.

      Reply

      • Vickie Walters
        December 23, 2024

        Thanks Natasha for answering me so quickly. I’m going to be making a ham with your glaze on Christmas Day. I’m also going to make your crust and apple pie. Wish me luck! Hope you have a wonderful Christmas!

        Reply

  • Dennis
    December 21, 2024

    To Natasha and the rest of Natasha Kitchen crew (this means you Vadim)
    I have used this method of cooking many times, especially the glaze. I purchased the largest ham I could find. Prepared the ham like in the video. I added Canada Dry Ginger Ale to it to keep the moisture in and baked. No change in the glaze except I did not add the butter. All said and done. I presented the ham to my guests. Then it happened.
    W0W. It is all gone. No left overs, nothing.
    To Natacha Kravchuk and family, I wish everyone a Merry Christmas and Best New Year
    Your friend from Canada. Dennis

    Reply

    • NatashasKitchen.com
      December 21, 2024

      Aww, that’s great, Dennis! Merry Christmas and have a blessed New Year! We appreciate you.

      Reply

  • Robin Waddell
    December 17, 2024

    I am planning on cooking a pork loin for Christmas. Would the glaze work for that?

    Reply

    • Natasha's Kitchen
      December 17, 2024

      The glaze should work well on pork loin, but be sure to monitor the cooking time and adjust based on the size of your roast!

      Reply

  • Deborah
    December 9, 2024

    Do you think using hot honey would overpower the other flavors of the glaze?

    Reply

    • Natasha's Kitchen
      December 10, 2024

      It could possibly overpower the other flavors. You can probably try adding a little bit and see how it affects the flavor.

      Reply

  • Liana
    December 1, 2024

    Hi Natasha! I am planning to make this Christmas day but I want to use my slow cooker. I saw the instructions but just to clarify, do I need to leave the ham 1 to 2 hours room temperature, put it in the slow cooker and add the glaze to it and cook in the slow setting 10 minutes per pound? Or do I need to do any extra step to cook and caramelized in the oven before or after? Also, can I leave it in the warm setting until serve or should I take it out of the slow cooker to serve?

    Thanks,

    Reply

    • Natasha
      December 2, 2024

      HI Liana, if you are planning to cook the ham in the slow cooker initially, I would leave it at room temp for 1-2 hours to bring it to a more uniform temperature. I suggest 30 minutes per pound in the recipe and you can either pour over your glaze or if you are reheating the ham in a slow cooker then you can put your pan drippings over it (if you’ve made it in the oven the first time you will have pan drippings in the roasting pan) I hope that is helpful to you. A slow cooker won’t caramelize like the oven would which is why I prefer the oven method. You can leave it in the slow cooker or transfer to a platter to serve. It’s easier to carve if you remove it though.

      Reply

  • Jacque
    November 28, 2024

    I made this today using peach bourbon preserves in place of the apricot because I already had it in my pantry. My husband says “this ham is incredible”!
    I used a grocery store brand honey ham but discarded their glaze mix using the homemade glaze instead. We will definitely make this again!

    Reply

    • NatashasKitchen.com
      November 28, 2024

      That sounds delicious! Thank you for sharing.

      Reply

  • Maria Miserendino
    November 24, 2024

    Is it best to use “raw & unfiltered honey” vs “pure honey”? Also, is there a difference between using preserves and marmalades?

    Reply

    • Natasha's Kitchen
      November 24, 2024

      I used pure, raw and unfiltered honey in this recipe. Here’s my Amazon Affiliate Link for the honey.

      Reply

  • Miranda Katarjian
    November 20, 2024

    Looks amazing! Can we make this ahead of time and reheat right before serving? I’m worried I won’t have enough room in my oven the day of Thanksgiving.

    Reply

    • Natasha
      November 20, 2024

      Hi Miranda, you could but then you would be essentially reheating it twice since the ham starts off already cooked. If you reheat twice, its more likely to get dry. Do you have a slow cooker that is large enough to accommodate the ham? I included slow cooker instructions in the post.

      Reply

      • Miranda Katarjian
        November 21, 2024

        Thank you Natasha for that tip. Unfortunately I do not. I will make it work somehow lol guess I’ll make it early before everything else goes in the oven. Happy Thanksgiving to you and your beautiful family 🙂

        Reply

  • Regina
    November 7, 2024

    Do you have any suggestions on a brand name Ham to buy for Thanksgiving?

    Reply

    • NatashasKitchen.com
      November 7, 2024

      Hi Regina! If you don’t have a great local source for ham, look to the national chains such as “Honey Baked Ham” and they will even ship it to you if you don’t have a pickup nearby.

      Reply

  • Shawn
    October 16, 2024

    Thank you so much for the recipe Natasha! I made it this weekend for Thanksgiving and it was wonderful. The only thing I changed was to add more Dijon as I ❤️ mustard.

    Reply

  • GED
    April 6, 2024

    Thank you for this recipe. It is informative, all inclusive, easy to follow, and detailed (which I like details). I especially liked the information: where to buy, types of ham to buy, how much to buy, various methods how to cook, and the apricot glaze. I’ll certainly try this recipe before the summer comes. I’ve received your emails for several years and saved all. Don’t stop sending recipes.

    Reply

  • Jeanette DeGuglielmo
    April 5, 2024

    I made your ham glaze on Easter for my ham and it was delicious. Everybody raved about it. I followed your recipe and didn’t change a thing. Thank you for such a delicious recipe.

    Reply

  • Shannon
    April 2, 2024

    I made this and followed the instructions exactly. It came out absolutely perfect! My family loved it and it was super easy to do. I’ll be using this recipe every time I bake ham from now on!!

    Reply

    • Natashas Kitchen
      April 2, 2024

      I’m so happy you all enjoyed this Ham, Shannon. Thank you for sharing that with us!

      Reply

  • Ana Ieremciuc
    April 1, 2024

    Made this for Easter and everyone couldn’t get enough, not to mention all the compliments on how good it looked. Was super easy and very convenient. Left it in during church service and by the time I was home it was heated up and ready to go. Thank you so much Natasha!!

    Reply

  • Lynn Fischer
    April 1, 2024

    This was a great recipe and everyone enjoyed the ham at Easter lunch. I had an 11-1/2 pound ham like you did in the recipe. I like to make sure we always have more than enough when we have guests and this recipe was well-written and easy to make. I like prep ahead meals and when the ham was resting after baking, I used the 425 oven to re-heat some small stuffed potatoes and everything was on the table at the same time. The glaze is really tasty and I’ll make this recipe next time I make a ham for a crowd – easy and stress free if you follow the directions.

    Reply

  • Tina
    March 31, 2024

    First time trying this glaze, multiple people said it was the best ham they ever had. Used a bone in spiral ham. Absolutely will be my go to ham glaze!

    Reply

    • NatashasKitchen.com
      March 31, 2024

      That’s wonderful, Tina!

      Reply

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