This spiral ham recipe delivers the most incredible flavored ham. Studded with whole cloves then coated in a simple glaze made up of honey, brown sugar, and orange juice. So perfect for Christmas, Easter, or any occasion!
Confession: I don’t really love turkey. (gasp!)
I don’t dislike it. It’s just…meh. Oddly enough, I love processed deli meat turkey. But maybe that’s because it doesn’t taste at all like Thanksgiving turkey. *shrug*
The kids don’t care for it, either.
For those reasons, I’ve secretly complained to Paul for years that I really want to make a glazed ham for Thanksgiving. But I was so afraid of the resistance I would get from the family. And then he said, “Who cares?” Lol. So simple. I love him.
So, last year I did it. I told everyone I was making a this spiral glazed ham, scalloped potatoes, and snap peas. No stuffing. No yam casserole.
And nobody cared! (Well, almost nobody *cough*) All that fretting for nothing.
I’m making that same ham again. And I suspect for many years to come.
It’s based on my mom’s ham. And it’s absolutely delicious!
What to serve with glazed ham
- Roasted Brussels Sprouts with apples, cranberries, and pecans
- Fall Roasted Vegetables
- Mashed Potato Cakes
- Creamy Cornbread Casserole
- Roasted Acorn Squash
Honey-Orange Glazed Ham
- 1 6-pound fully cooked bone-in half shank spiral ham
- 15 whole cloves
- 1/2 cup honey
- 1 cup brown sugar
- 1/2 cup orange juice
- Preheat oven to 325 degrees. Place a baking rack in a shallow pan. Coat with nonstick cooking spray.
- In a small bowl, whisk together the honey, brown sugar, and orange juice; set aside.
- Distribute the cloves all around the ham, in between the spirals.
- Place ham cut side down on the rack. Drizzle 1/3 of the glaze over the ham, spreading evenly.
- Bake until an instant-read thermometer inserted into the thickest part reads 130-140 (approximately 2 hours depending on how many pounds your ham is.)
- Drizzle the glaze 2-3 more times during the cooking process, spacing as evenly as you can, with the final drizzle during the last half hour.
- Let ham rest for 10 minutes before carving. Serve with any reserved sauce or pan drippings.