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5 from 3 votes

Honey and Brown Sugar Glazed Holiday Ham

Honey and brown sugar glazed holiday ham is a timeless classic. With its caramelized crust and melt-in-your-mouth tenderness, this holiday ham recipe is guaranteed to wow your guests and become a treasured family tradition.
Prep Time15 minutes
Cook Time2 hours 20 minutes
Resting Time20 minutes
Total Time2 hours 55 minutes
Course: Chrismas, Dinner, Easter
Cuisine: American
Servings: 12 servings
Calories: 646kcal
Author: Chula King


  • Roasting pan with rack
  • Meat thermometer
  • 18 to 24 Toothpicks, soaked in water for 30 minutes


Honey and Brown Sugar Glaze

  • 1 cup (7.5 ounces) light brown sugar
  • ¼ cup (3 ounces) honey
  • 2 Tablespoons (1 ounce) Dijon mustard
  • 3 Tablespoons (1.5 ounces) apple cider vinegar
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon black pepper


  • 6 to 7 pound bone-in fully cooked ham (See Tip 1)
  • 20 to 30 whole cloves
  • 6 to 8 canned pineapple rings, drained
  • 6 to 8 maraschino cherries, drained
  • Honey and Brown Sugar glaze from above
  • 1 cup water


Honey and Brown Sugar Glaze

  • Whisk together the brown sugar, honey, Dijon mustard, apple cider vinegar, Worcestershire sauce, and pepper in a medium bowl until the glaze is thick and smooth. Set aside.


  • Preheat oven to 325°F. Line a large roasting pan with a rack with heavy-duty aluminum foil. Set aside (See Tip 2)
  • Place the ham and cut side down on a plate. Cut ¼-inch-deep slashes, 1-inch apart, lengthwise and crosswise across the top of the ham to form diamond shapes. Place whole cloves in each of the diamond shapes.
  • Place the ham cut side down on the rack in the prepared roasting pan. Position pineapple slices with cherries in the center on the ham, secured with toothpicks.
  • Insert the temperature probe into the ham, being careful not to tough the bone. Pour one cup of water in the bottom of the roasting pan.
  • Place the ham, uncovered in the preheated 325°F oven. Remove the ham after 20 minutes, and brush liberally with the glaze. Return the ham to the oven.
  • Continue baking ham, brushing with glaze every 20 minutes, until the glaze is a deep golden brown and the internal temperature reaches 140°F, about 2 hours and 20 minutes total cooking time.
  • Remove from the oven and allow to sit for 20 minutes before carving. Remove the temperature probe and the pineapples and cherries.
  • Yield: 12 servings.



  1. My preference is the butt cut of the ham as opposed to the shank cut. The meat in the butt cut tends to be more moist, tender, and flavorful.
  2. The reason for lining the roasting pan is to minimize the cleanup.


Calories: 646kcal | Carbohydrates: 24g | Protein: 49g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.001g | Cholesterol: 141mg | Sodium: 2730mg | Potassium: 690mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 2mg