Viral Honey Glazed Ham (Sticky Sweet Christmas Centerpiece)

There is a reason the honey glazed ham gets its own moment at the Christmas table. Glistening with a sticky, caramelized honey glaze, studded with whole cloves, and dressed up with pineapple rings and cherries, it is the kind of centerpiece that makes the whole dinner table go quiet for a second — and then everybody reaches for a slice. This is the viral Pinterest favorite that turns a simple spiral-cut ham into a showstopper with almost no effort.

The beauty of this recipe is how hands-off it is. You start with a fully cooked spiral-cut ham, so there is no guesswork about doneness — the whole job is gently heating it through and building up that glossy, sweet-savory glaze in layers. A simple simmer of honey, brown sugar, Dijon mustard, and warm spices becomes a syrupy lacquer that seeps into every spiral cut, and the final blast of heat gives the ham its signature golden, caramelized edges.

It is the perfect Christmas dinner centerpiece because it feeds a crowd, looks impressive with very little skill required, and doubles as the best leftovers of the holiday season. Slices reheat beautifully, dice up into soups and casseroles, and make legendary post-holiday sandwiches. Here is exactly how to make it.

Why You’ll Love This Recipe

Effortless showstopper: One fully cooked ham, one simple homemade glaze, and about 15 minutes of active time. The oven does the rest while you handle the side dishes.

The viral glaze: Honey, brown sugar, Dijon, and warm cloves and cinnamon simmer into a syrup that caramelizes right onto the ham for that signature sticky, golden finish.

Feeds a crowd: One 8 to 10 pound ham serves 12 to 16 people, with generous leftovers for sandwiches, soups, and breakfast hashes all week.

Make-ahead friendly: The glaze can be made up to 5 days ahead and stored in the refrigerator — just rewarm it before brushing it on.

Ingredients

• 1 fully cooked spiral-cut bone-in ham, 8 to 10 pounds (3.6 to 4.5 kg)
• 1 cup (340 g) honey
• 1 cup (220 g) packed dark brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 cup (240 ml) water or apple cider, divided
• Whole cloves, for studding (about 24, optional)
• 1 can (20 oz / 567 g) pineapple rings in juice, drained and patted dry, plus maraschino cherries (optional, for the classic garnish)

Instructions

1. Prep the ham. Remove the ham from the refrigerator 1 hour before baking so it comes to room temperature — a cold ham takes much longer to heat through. Preheat the oven to 325°F (165°C). Set the ham cut-side down in a large roasting pan and pour ½ cup of the water or apple cider into the bottom of the pan. Tent the pan loosely with aluminum foil so the ham does not dry out.

2. Heat the ham. Bake the foil-tented ham for about 10 minutes per pound, until it reads 120°F (49°C) on an instant-read thermometer — roughly 1½ to 2 hours for an 8 to 10 pound ham. Remember, the ham is already fully cooked; you are warming it through gently.

3. Make the honey glaze. While the ham bakes, combine the honey, brown sugar, Dijon mustard, cinnamon, ground cloves, garlic powder, black pepper, and the remaining ½ cup of water or cider in a medium saucepan. Bring to a gentle simmer over medium heat, whisking, until the sugar dissolves completely and the glaze thickens slightly and coats the back of a spoon — about 5 to 7 minutes. Keep it warm over the lowest heat.

4. Stud and decorate. Remove the ham from the oven and take off the foil. Press whole cloves into the top in a diamond pattern if you like, and secure pineapple rings and cherries to the surface with toothpicks for the classic holiday look.

5. First glaze. Raise the oven temperature to 425°F (220°C). Brush a generous layer of warm glaze all over the ham, letting it seep between the spiral slices. Return the ham to the oven, uncovered, for 15 minutes.

6. Glaze again and caramelize. Brush on a second generous coat of glaze and bake 10 minutes more, then add a third and final coat and bake 10 to 15 minutes longer, until the surface is deeply golden, glossy, and caramelized at the edges. The total glaze time is about 35 to 40 minutes — do not let the glaze burn.

7. Rest and serve. Transfer the ham to a cutting board or platter, tent loosely with foil, and rest for 15 to 20 minutes. Pour the remaining warm glaze into a small pitcher and serve it on the side for anyone who wants an extra drizzle. Remove toothpicks before slicing and serving.

Tips for a Perfect Honey Glazed Ham

Choose a spiral-cut ham. The pre-cut spirals are not just for easy serving — they create channels for the glaze to flow into, so every slice gets coated. A bone-in ham also stays juicier and makes a wonderful base for split pea soup later.

Do not skip the foil tent. The first, low-and-slow phase heats the ham evenly without drying out the outer slices. The foil only comes off once the glazing begins.

Glaze in layers. Three thin coats build a deeper, lacquered finish than one thick pour, which tends to slide off. Keep each coat modest and let the heat set it before adding the next.

Watch the last 15 minutes. Honey and brown sugar caramelize fast at 425°F. If the edges darken too quickly, tent the ham loosely with foil while it finishes.

Trust the thermometer. You are aiming for 140°F (60°C) at serving time after resting. The glaze coats go on around 120°F (49°C), so the final temperature climbs gently during caramelization.

Make-Ahead & Storage

The honey glaze can be made up to 5 days ahead and refrigerated in an airtight container — rewarm it gently in a saucepan before brushing it on the ham. Leftover sliced ham keeps in the refrigerator for up to 4 days and freezes well for up to 2 months (wrap slices tightly or divide them into portion bags). Reheat slices gently in a 300°F (150°C) oven with a splash of water or leftover glaze to keep them moist. The ham bone freezes beautifully and makes an excellent base for split pea soup, bean soup, or collard greens.

Nutrition (Estimates)

Per 3-ounce (85 g) slice with glaze (recipe makes about 16 servings): approximately 340 calories, 24 g carbohydrates, 20 g protein, 17 g fat, 0.5 g fiber, 21 g sugar, 950 mg sodium. These are estimates and will vary with the exact ham, the amount of glaze absorbed, and your slice sizes.