Baked Ham with the Best Glaze

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. Make sure you add this baked ham recipe to your Easter menu.

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Baked Ham Video

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).

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. The glaze is easy 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!

Which Ham Should I Buy?

I haven’t had much success buying ham at big-box grocery stores (it’s often too salty). My advice: buy the best you can afford because you get what you pay for. My ham was an 11 lb, bone-in, spiral-cut ham, cut from the shank end. It should come fully pre-cooked. 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.
• Shank End or Butt End? A full Ham is the back leg of pork that is sliced in half, resulting 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, then smoked for flavor. Cured ham is fully cooked without smoking. Pick whichever you prefer.
• Whole or Spiral Cut? This depends on preference and your ham source. Mine came spiral cut, which makes it much easier to serve, but unsliced can be juicier.

How Much Ham to Serve 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.

How to Bake Ham

The process here is simple and foolproof, especially if you use a meat thermometer to ensure it’s perfectly cooked.

• 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 – In a saucepan over medium heat, combine apricot preserves, honey, brown sugar, dijon, and butter and whisk constantly until it comes to a simmer. The glaze should be the consistency of a light syrup.

3. 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˚F 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.

• Second Glaze – Increase oven to 425˚F. Remove baked ham from the oven and uncover. Brush with 1/3 of the glaze, then bake uncovered for 10 minutes. Baking at a higher heat caramelizes the glaze.

5. 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 ham’s temperature will continue to rise another 5-10 degrees as it rests to reach the recommended 140˚F.
6. Rest the Ham and Serve – Transfer ham to a serving dish and rest 15-20 minutes before serving. Strain the pan juices through a sieve, skim and discard the excess fat, then spoon the pan juices over the ham slices.

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.

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 make baked ham in a large slow cooker or use it to reheat leftover ham. Use a smaller 5-6 lb ham to ensure it fits the slow cooker. Place the cut-side down and pour your glaze over. Cover and cook on low heat for about 30 minutes per pound (about 3 hours for a 6 lb ham) or until the internal temperature reaches 135-140˚F.

I hope this glazed ham (glorious ham!) graces your Easter table. Let me know what you love to serve along with a traditional Easter ham. I shared some of my favorite serving suggestions below.

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.

• Creamy Mashed Potatoes
• Soft Dinner Rolls
• Cranberry Sauce
• Roasted Brussels Sprouts
• Beet Salad with the Best Dressing
• Sweet Potato Salad
• Sweet Potato Casserole
• Deviled Eggs