Home is where the scent of a slow-baked ham fills every corner and brings everyone to the table before you can even call their names. The gentle crackle of caramelizing glaze, the laughter in the kitchen, and that first slice that melts in your mouth—this spiral sliced ham captures everything beautiful about family meals. It’s not just dinner; it’s a memory waiting to happen.
Why This Recipe Works
- Perfectly even slices for easy serving: Using a pre-sliced spiral ham ensures every serving is tender, evenly heated, and beautifully glazed, without the need for carving expertise.
- Sheet-pan roasting for simplicity: The entire process takes place on one pan, minimizing cleanup while allowing the glaze to bubble and coat each slice perfectly.
- Balanced glaze of sweet and savory: A blend of brown sugar, honey, Dijon mustard, and apple cider vinegar creates a glossy finish that’s rich but not overly sweet.
- Moist and flavorful texture: The low-temperature sheet-pan roasting method keeps the ham juicy and prevents it from drying out, even after hours in the oven.
- Ideal for gatherings: This recipe reheats beautifully and tastes even better the next day—perfect for holiday dinners, family reunions, or quiet Sunday suppers.
Ingredients
- 1 spiral sliced ham (about 8–10 pounds), fully cooked
- 1 cup brown sugar, packed
- ½ cup honey
- ¼ cup Dijon mustard
- 2 tbsp apple cider vinegar
- ½ tsp ground cloves
- ¼ tsp cinnamon
- ½ cup orange juice
- 2 tbsp unsalted butter, melted
- Fresh rosemary sprigs (optional, for garnish)
Equipment Needed
- Large sheet pan with rim
- Aluminum foil
- Small saucepan
- Basting brush
- Meat thermometer
- Sharp knife and serving fork
Instructions
Preheat and Prepare the Ham
Start by preheating your oven to 325°F and lining a large sheet pan with heavy-duty aluminum foil for easy cleanup. Place the spiral sliced ham flat side down in the center of the pan, making sure the slices are slightly loosened so the glaze can seep between them later. Tuck the edges of foil around the ham to create a loose tent—this helps retain moisture while allowing gentle heat to circulate. Tip: if your ham has a bone, position it so the thicker side faces the oven’s back wall, where the heat is strongest, for even warming throughout. The sound of that foil crinkling always reminds me of Sunday afternoons at my grandmother’s house, when the kitchen filled with the smell of roasting meats and soft jazz on the radio.
Make the Glaze
In a small saucepan over medium heat, combine the brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, and ground cloves. Stir continuously until the mixture comes to a gentle simmer, about 4–5 minutes. Add the orange juice and melted butter, whisking until the glaze becomes silky and aromatic. Let it simmer for another 2 minutes until slightly thickened. The scent will be irresistible—sweet, tangy, and just a touch spicy, the kind of aroma that makes kids wander into the kitchen asking when dinner will be ready. Tip: if you want a bit more depth, add a tablespoon of maple syrup or bourbon to the glaze for a richer holiday note.
Brush and Roast the Ham
Remove the saucepan from heat and carefully brush half of the glaze all over the ham, making sure to get between the spiral slices. Cover loosely with foil and place in the preheated oven. Roast for 10 minutes per pound, or about 1 hour and 30 minutes for a standard 9-pound ham. Every 30 minutes, baste with more glaze, letting it drip and caramelize along the edges. This step always takes me back to helping my father on Thanksgiving morning—him handing me the basting brush like it was a sacred family duty. Tip: if your glaze starts to thicken too much, rewarm it gently on the stovetop before brushing again.
Caramelize the Glaze
About 15 minutes before the ham is done, remove the foil to let the glaze bubble and caramelize. Increase oven temperature to 400°F for the final 10–15 minutes. Watch carefully as the sugar mixture turns deep amber, creating that irresistible sticky crust on the edges. The sizzling sound and glossy finish tell you it’s almost ready. The glaze should cling to each slice, forming golden ribbons of flavor that catch the light—this is where the magic happens.
Rest and Serve
Once the ham reaches an internal temperature of 140°F, remove it from the oven and let it rest on the sheet pan for 15 minutes. This resting time allows the juices to redistribute, keeping every bite tender. Transfer to a large serving platter, spooning any extra glaze from the pan over the top. Garnish with fresh rosemary sprigs or orange slices if you’d like a festive touch. The first slice, warm and glistening, will remind you of holidays gone by—the clinking of plates, the hum of conversation, and the comfort of family gathered close.
Tips and Tricks
Keep It Juicy
To prevent dryness, avoid cooking the ham beyond 140°F internal temperature. Spiral hams are already pre-cooked, so you’re essentially reheating. Overbaking is the number one culprit for toughness. Use a meat thermometer and check early—once it hits 140°F, it’s perfect. Wrapping it loosely in foil traps steam and keeps it moist. If you’re storing leftovers, wrap slices in parchment first, then foil, to lock in tenderness without sogginess.
Enhance the Flavor
For a deeper glaze flavor, swap orange juice with pineapple juice or even apple cider during the holidays. You can sprinkle a pinch of smoked paprika or cayenne into the glaze for a subtle warmth. My grandmother used to brush the ham with leftover coffee for a rich, smoky undertone—it sounded strange, but it worked beautifully. Small creative touches like that make this dish uniquely yours.
Make-Ahead Magic
One of the best things about this recipe is that it’s make-ahead friendly. You can prepare the glaze up to three days in advance and refrigerate it in an airtight jar. Before brushing, reheat gently until pourable. If you’re planning a big family meal, roast the ham earlier in the day, then cover tightly with foil and rewarm in a 300°F oven for 20–25 minutes before serving. The flavors actually deepen as it sits, making it ideal for stress-free entertaining.
Leftover Love
Don’t underestimate the power of leftovers. Thin slices make incredible ham sandwiches with honey mustard or layered in breakfast biscuits. Dice some into omelets or toss into mac and cheese for a quick comfort meal. You can even simmer the bone with beans or greens for a hearty soup that carries the memory of the main meal long after the plates are cleared.
Recipe Variations
- Maple-Glazed Ham: Replace the honey with pure maple syrup and add a dash of ground nutmeg for a woodsy sweetness that’s perfect for fall gatherings.
- Spicy Mustard Ham: Use hot Dijon or spicy brown mustard for a sharper glaze with a bit of a kick, ideal for pairing with savory sides like roasted potatoes.
- Pineapple Brown Sugar Ham: Arrange pineapple rings and maraschino cherries over the ham before roasting, brushing the glaze over the fruit for a classic 1950s flavor that feels nostalgic and festive.
- Herb-Infused Ham: Add a few sprigs of rosemary and thyme to the glaze as it simmers, then strain before brushing—this gives a subtle garden-fresh aroma.
- Cranberry Glazed Ham: Stir in ½ cup cranberry sauce for a tart, jewel-toned glaze that’s stunning for Christmas dinners.
Frequently Asked Questions
How do I know when my spiral sliced ham is fully heated?
Because spiral hams are pre-cooked, you’re only reheating. Use a meat thermometer to ensure the internal temperature reaches 140°F in the thickest section without touching the bone. The outer glaze should be glossy and caramelized, and the pan juices will bubble slightly at the edges. Overheating can dry it out, so check earlier than you think.
Can I make this recipe without a sheet pan?
Yes, though a sheet pan is ideal for even heat and glaze distribution. If you don’t have one, a roasting pan works fine. Just ensure there’s enough room for air to circulate and for the glaze to collect around the bottom without burning. Line the bottom with foil to catch drips and make cleanup simple.
How do I store leftovers safely?
Cool the ham completely before wrapping. Divide into smaller portions and store in airtight containers or wrap tightly in foil. Keep refrigerated for up to five days. For longer storage, freeze slices in freezer bags with as much air removed as possible. Thaw overnight in the fridge before reheating gently at 300°F.
What side dishes go well with spiral ham?
Classic pairings include scalloped potatoes, green bean casserole, honey-roasted carrots, and buttery dinner rolls. For a lighter touch, serve with a crisp apple salad or roasted Brussels sprouts. The sweet-savory glaze of the ham complements both rich and fresh sides beautifully.
Can I use the leftover ham bone for soup?
Absolutely. Place the bone in a pot with water, onion, carrots, celery, and a bay leaf. Simmer for about two hours to create a flavorful broth. Strain and use it as a base for split pea or white bean soup—it’s a wonderful way to extend the life of your meal and honor the tradition of wasting nothing.
Summary
This spiral sliced ham brings the warmth of tradition to any table. Its tender slices, glossy glaze, and comforting aroma create more than a meal—they create memories. Whether for a holiday feast or a quiet Sunday dinner, it’s the kind of recipe that makes home feel like home again.
4
servings15
minutes1
hour30
minutes300
kcalIngredients
1 spiral sliced ham (8–10 pounds)
1 cup brown sugar
½ cup honey
¼ cup Dijon mustard
2 tbsp apple cider vinegar
½ tsp ground cloves
¼ tsp cinnamon
½ cup orange juice
2 tbsp butter
Fresh rosemary (optional)
Directions
- Preheat oven to 325°F. Place ham on foil-lined sheet pan, flat side down, and tent loosely with foil.
- Combine brown sugar, honey, mustard, vinegar, cloves, cinnamon, orange juice, and butter in a saucepan; simmer until slightly thickened.
- Brush half the glaze over the ham; cover with foil and roast 10 minutes per pound, basting every 30 minutes.
- Remove foil, increase temperature to 400°F, and roast 10–15 minutes more until caramelized and glossy.
- Rest 15 minutes before slicing. Serve warm with extra glaze drizzled on top.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
