- 1(8-11 pounds) bone-in, fully cooked spiral-sliced ham
- 2cups water
- Aluminum foil
- Roasting pan
- 1cup granulated sugar
- 1/2cup clover honey
- 1/2cup apricot preserves
- 1/4cup apple cider vinegar
- 2tablespoons Dijon mustard
- 2tablespoons yellow mustard
- 1tsp EACH ground cinnamon, onion powder
- 1/2tsp EACH garlic powder, ground sage, dried parsley, ground nutmeg ground ginger, ground cloves, paprika, pepper
- 1/4tsp EACH ancho chili powdermay sub chili powder
Sugar Glaze (optional)
- 1/2cup granluated sugar
- 1/2cup packed brown sugar
Remove ham from refrigerator and let sit at room temperature for 2-3 hours.
Preheat oven to 325 degrees F. Adjust oven rack to lowest position. Pour 2 of cups water into bottom of roasting pan with a roasting rack. (Skip step if you don’t have a roasting rack.)
Whisk together all of the Honey Glaze ingredients in a medium saucepan. Bring to a simmer, stirring often, until sugar dissolves and preserves melt, about 1-2 minutes. Set aside.
Roll out 2 large pieces of foil to wrap your ham in, making sure they overlap in the center. Place ham on foil, flat side up (or on its side if it won’t lay face up), and brush ham all over with approximately 1/3 of the Glaze, including in between slices. Tightly wrap ham with foil and place ham FLAT/FACE SIDE DOWN on the roasting rack (or bottom of pan).
Bake ham at 325 degrees F until the center registers 100-110 degrees F, (approx. 10-13 minutes per pound). Remove ham from oven and increase oven temperature to 400 degrees F.
Carefully unwrap ham from foil and discard foil. Spoon juices from the bottom of the pan all over ham. Brush ham all over and in between slices with 1/3 Glaze (If Glaze has thickened, return to heat to loosen).
Leave ham uncovered to caramelize surface and bake until the ham reaches an internal temperature of around 130 degrees F, approximately 10-20 minutes, spooning juices over ham every 10 minutes.***
Remove ham from oven and spoon juices from bottom of pan again all over ham and brush again with Glaze, including in between slices.
Optional for sweeter, more caramelized exterior: Whisk together 1/2 cup granulated sugar and 1/2 cup brown sugar in a small bowl. When cool enough to handle, pat sugar all over exterior of ham. Return ham to oven and let broil, uncovered for 4-6 minutes, watching closely so the ham doesn’t burn. You may need to place foil on the top of the ham. Remove ham when the sugar is bubbly and caramelized.
Loosely cover ham with foil. Let rest for 15 minutes before serving. Serve plain or husband loves it with a side of Dijon. See tons of side serving options above the recipe. Enjoy!