There’s something undeniably festive about a glazed baked ham, and this Brown Sugar Glazed Baked Ham is the ultimate showstopper.

Tender spiral-cut ham is brushed with a rich glaze made from apricot preserves, Dijon mustard, honey, and brown sugar, then roasted until golden and caramelized.

Whether for Christmas, Easter, or a cozy Sunday dinner, this dish is as stunning as it is delicious.

Why You’ll Love This Recipe

Sweet-savory glaze – Apricot, honey, and mustard create a flavor-packed coating.

Caramelized finish – Roasted until golden brown for irresistible texture.

Feeds a crowd – Perfect for holidays and gatherings.

Effortlessly elegant – Spiral-cut ham makes slicing and serving easy.

Make-ahead friendly – Prep the glaze in advance for smoother cooking.

What You’ll Need (Ingredient Highlights)

Spiral-cut ham – Fully cooked, bone-in ham is flavorful and easy to serve.

Apricot preserves – Adds fruity brightness and natural sweetness.

Brown sugar & honey – Deepen the caramelized crust.

Dijon mustard – Brings a sharp, tangy contrast to the sweetness.

Unsalted butter – Rounds out the glaze and helps with roasting.

Pro Tips Before You Start

Bring ham to room temp for even heating.

Use a probe thermometer to monitor internal temperature without overcooking.

Line your pan with foil for easy cleanup.

Glaze in layers – multiple coats help build up a rich, glossy finish.

Rest before slicing – ensures juicy, tender meat.

How to Make Brown Sugar Glazed Baked Ham

Step 1: Prep the Ham
Let the ham rest at room temperature, then place it cut-side down in a foil-lined roasting pan.

Step 2: Make the Glaze
Simmer apricot preserves, honey, brown sugar, Dijon, and butter until smooth and glossy.

Step 3: First Glaze + Bake Covered
Brush ⅓ of the glaze over the ham.

Cover tightly with foil and bake at 325°F until heated through.

Step 4: Second Glaze + Bake Uncovered
Increase oven to 425°F. Remove foil and brush with another ⅓ of the glaze.

Bake 10 minutes uncovered.

Step 5: Final Glaze + Roast
Brush on the remaining glaze and roast again until caramelized and internal temp reaches 130–135°F.

Step 6: Rest and Serve
Let ham rest for 15–20 minutes.

Strain pan drippings, skim fat, and spoon over sliced ham.

What to Serve It With

Scalloped or mashed potatoes

Roasted Brussels sprouts or green beans

Buttery dinner rolls

Pineapple stuffing or baked apples

Mustard or cranberry sauces on the side

Variations / Substitutions

Swap apricot for orange marmalade or peach preserves

Add a splash of bourbon to the glaze for depth

Use maple syrup instead of honey

Try whole grain mustard for extra texture

Add cloves or star anise for a warm, spiced note

Storage & Leftovers

Fridge – Store leftovers in an airtight container up to 4–5 days.

Freezer – Wrap tightly and freeze sliced ham up to 2 months.

Reheat – Gently warm in foil at 300°F with a splash of water or glaze.

Leftover ideas – Add to sandwiches, omelets, fried rice, or pasta bakes.

FAQs

Do I need to cover the ham while baking?
Yes, cover it with foil initially to keep it juicy and prevent drying out.

What temperature should ham reach when done?
Target 130–135°F internal temp. It will rise to 140°F as it rests.

Can I use boneless ham instead?
Yes, but reduce baking time slightly since boneless heats faster.

Is the glaze too sweet?
Not at all—the Dijon and apricot balance the sweetness beautifully.

Can I use another fruit preserve?
Absolutely! Orange, peach, or even cherry work well.

How far ahead can I make the glaze?
You can make it up to 2 days ahead—store in the fridge and reheat before using.

Do I need a meat thermometer?
Highly recommended for perfectly heated ham without overcooking.

Final Thoughts

This Brown Sugar Glazed Baked Ham is my go-to for holidays because it’s so low-effort yet delivers maximum impact.

The combination of tangy Dijon, sticky-sweet glaze, and that tender spiral-sliced ham makes every bite memorable.

It’s one of those centerpiece dishes that’s just as good as it looks—and even better the next day.