{"id":3106,"date":"2025-10-22T00:34:25","date_gmt":"2025-10-22T00:34:25","guid":{"rendered":"https:\/\/thewhisklist.com\/?p=3106"},"modified":"2025-10-22T00:34:25","modified_gmt":"2025-10-22T00:34:25","slug":"honey-glazed-spiral-ham-with-brown-sugar-mustard","status":"publish","type":"post","link":"https:\/\/thewhisklist.com\/?p=3106","title":{"rendered":"Honey-Glazed Spiral Ham with Brown Sugar Mustard"},"content":{"rendered":"

Sticky-sweet and beautifully caramelized, this honey-glazed spiral ham uses a brown sugar mustard glaze that bakes into glossy layers \u2014 a festive centerpiece with minimal effort.<\/p>\n\n

<\/div>\n\n
Prep Time<\/strong><\/td>10 minutes<\/td>Cook Time<\/strong><\/td>1 hour 45 minutes<\/td><\/tr>
Total Time<\/strong><\/td>1 hour 55 minutes<\/td>Servings<\/strong><\/td>12<\/td><\/tr>
Difficulty<\/strong><\/td>Easy<\/td>Calories<\/strong><\/td>360 per serving<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n\n

Ingredients<\/h3>\n\n
  • 1 fully cooked spiral-cut ham (8\u201310 lb)<\/li>
  • 1\/2 cup honey<\/li>
  • 1\/2 cup brown sugar<\/li>
  • 2 tablespoons Dijon mustard<\/li>
  • 1 tablespoon apple cider vinegar<\/li>
  • 1\/2 teaspoon ground cloves (optional)<\/li><\/ul>\n\n

    Step-by-Step Instructions<\/h3>\n\n

    Step 1: Warm the Ham<\/h4>

    Preheat oven to 325\u00b0F. Place ham cut-side down in a roasting pan with 1\/2 cup water. Cover tightly with foil and bake 60 minutes.<\/p>\n\n

    Step 2: Make the Glaze<\/h4>

    Meanwhile, combine honey, brown sugar, Dijon, vinegar, and cloves in a small saucepan. Simmer 3\u20134 minutes until syrupy.<\/p>\n\n

    Step 3: Glaze and Finish<\/h4>

    Uncover ham and brush with glaze, getting between slices. Bake uncovered 30\u201345 minutes more, basting every 10\u201315 minutes, until glossy and caramelized.<\/p>\n\n

    \n\n

    Recipe Notes<\/h3>\n\n

    \ud83c\udf6f Sweetness:<\/strong> Reduce brown sugar by 2 tablespoons for a less-sweet glaze.<\/p>

    \ud83c\udf36\ufe0f Spice:<\/strong> Add a pinch of cayenne for gentle heat.<\/p>

    \ud83e\uddc2 Salty Tip:<\/strong> Rinse packaged ham and pat dry if it tastes overly salty to you.<\/p><\/div><\/div>\n\n

    \ud83c\udfaf Pro Tip:<\/strong> For lacquered edges, switch to broil for the last 2\u20133 minutes \u2014 watch closely!<\/p>","protected":false},"excerpt":{"rendered":"

    Sticky-sweet and beautifully caramelized, this honey-glazed spiral ham uses a brown sugar mustard glaze that bakes into glossy layers \u2014 a festive centerpiece with minimal effort. Prep Time 10 minutes Cook Time 1 hour 45 minutes Total Time 1 hour 55 minutes Servings 12 Difficulty Easy Calories 360 per serving Ingredients 1 fully cooked spiral-cut ham (8\u201310 lb) 1\/2 cup honey 1\/2 cup brown sugar 2 tablespoons Dijon mustard 1 tablespoon apple cider vinegar 1\/2 teaspoon ground cloves (optional) Step-by-Step Instructions Step 1: Warm the Ham Preheat oven to 325\u00b0F. Place ham cut-side down in a roasting pan with 1\/2 cup water. Cover tightly with foil and bake 60 minutes. Step 2: Make the Glaze Meanwhile, combine honey, brown sugar, Dijon, vinegar, and cloves in a small saucepan. Simmer 3\u20134 minutes until syrupy. Step 3: Glaze and Finish Uncover ham and brush with glaze, getting between slices. Bake uncovered 30\u201345 minutes more, basting every 10\u201315 minutes, until glossy and caramelized. Recipe Notes \ud83c\udf6f Sweetness: Reduce brown sugar by 2 tablespoons for a less-sweet glaze. \ud83c\udf36\ufe0f Spice: Add a pinch of cayenne for gentle heat. \ud83e\uddc2 Salty Tip: Rinse packaged ham and pat dry if it tastes overly salty to you. \ud83c\udfaf Pro Tip: For lacquered edges, switch to broil for the last 2\u20133 minutes \u2014 watch closely!<\/p>\n","protected":false},"author":1,"featured_media":3111,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,9,3],"tags":[],"class_list":["post-3106","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-dinner","category-holidays"],"_links":{"self":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3106"}],"version-history":[{"count":1,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3106\/revisions"}],"predecessor-version":[{"id":3117,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3106\/revisions\/3117"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/media\/3111"}],"wp:attachment":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}