Slow Baked Honey Glazed Ham

Slow Roasted with Brown Sugar, Honey, and Warm Holiday Spices

This glazed ham has been part of our Christmas and Easter tables for as long as I can remember. It was the kind of meal that made the whole house smell warm and welcoming long before guests arrived.

What makes this ham special is the slow roasting method. Baking it low and slow overnight allows the flavors to gently soak into the meat while keeping it incredibly moist and tender. The meat practically falls off the bone.

The glaze is a perfect balance of sweet and savory — dark brown sugar, honey, warm spices, and just enough mustard to give it depth. It creates that beautiful caramelized finish that everyone looks forward to.

If you’re short on time, there’s also a same-day method included below. But if you can plan ahead, the overnight method truly makes this ham unforgettable.

Ingredients

1 (8 to 10 lb.) ham
1/3 c. water
2 Tbs. butter
1 c. dark brown sugar
1/4 c. honey
1/4 c. pineapple or orange juice
1 to 2 Tbs. mustard
1/2 tsp. onion powder
1/2 tsp seasoned salt
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. paprika
1/8 tsp. allspice

Directions:

Preheat oven to 250°F (for overnight method).

Using a sharp knife, score the ham in a diamond pattern.  Make diagonal cuts about 1-inch apart and 1/4-inch deep.  Only cut through the fat layer — not deeply into the meat.

If desired, insert a whole clove into the center of each diamond.

In a small saucepan over medium-low heat, combine: brown sugar, honey, juice, mustard, butter, seasoned salt, onion powder, cinnamon, nutmeg, ginger, cloves, paprika, and allspice.

Stir until the butter is melted, and the sugar is completely dissolved.
Remove from heat.

Bake (Overnight Method – Recommended)

Place ham in a roasting pan. Pour 1/3 cup water into the bottom of the pan.

Pour the glaze evenly over the ham.

Cover tightly with foil or a roasting lid.

Bake at 250°F for 1 hour, then reduce heat to 200°F and continue baking for 12 to 15 hours, or until internal temperature reaches 145°F.

During the last 3 hours of baking, baste the ham every 30 minutes with the pan juices.

Remove from oven and allow to rest 15–20 minutes before slicing.

Same-Day Method:

Preheat oven to 325°F.

Follow the same preparation steps.

Bake for approximately 2 hours, or until the internal temperature reaches 145°F.

Baste every 30 minutes while baking.

Rest before slicing.

Tips for the Best Holiday Ham:

• Use a bone-in ham for maximum flavor.
•  Do not let your thermometer touch the bone when checking temperature.
•  Let the ham rest before slicing to keep juices inside.
•  Save the bone for soups or beans later in the week.

Variations & Substitutions:

• Use maple syrup instead of honey for a deeper sweetness.
• Substitute Dijon mustard for a more refined flavor.
• Add crushed pineapple to the glaze for extra fruitiness.
• Add a splash of bourbon for a richer glaze.

What to Serve With Brown Sugar Honey Ham:

This ham pairs beautifully with:

• Creamy Mashed Potatoes
• Scalloped Potatoes
• Creamy Pea Salad
• Homemade Dinner Rolls
• Buttermilk Biscuits
• Deviled Eggs
• Green Beans or Glazed Carrots 

How to Store:

Refrigerate:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze:
Sliced ham in freezer-safe bags for up to 2 months.

Save the ham bone for soups, beans, or split pea soup.

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Bake the day before, refrigerate, and gently reheat covered at 275°F until warmed through.

Does the ham need to be fully cooked before baking?
Most hams are pre-cooked. You are reheating and glazing to enhance flavor.

Can I skip the cloves?
Absolutely. They are traditional but optional.