Brown sugar-glazed spiral ham is a delicious and easy main course that’s perfect for holidays and gatherings. This recipe uses a precooked spiral ham that’s topped with a simple homemade glaze of honey, brown sugar, coarse Dijon, orange, and cloves.

Closeup shot of spiral ham with brown sugar glaze.

Spiral ham is one of the easiest main courses you can make for a holiday.  

It’s already cooked and often comes with its own prepackaged glaze making it almost foolproof.

We think our brown sugar glazed spiral ham recipe is better though, since you make the glaze yourself, and homemade is always better!

This honey spiral ham is perfect for holidays and gatherings alongside other roasts, such as Prime Rib, and your favorite sides, like roasted Brussels sprouts and carrots, maple-glazed carrots, and scalloped potatoes.

Ingredients shown: spiral ham, oranges, honey, cloves, cinnamon, soy sauce, and brown sugar.
Coarse-grain Dijon mustard is also used in this recipe, however, it is not pictured here.

How to make it

Each number corresponds to the numbered written steps below.

  1. Preheat the oven to 325f and set the rack to the middle level.  Prepare a 7-10 pound precooked spiral ham by removing the plastic button or disc from the bottom and placing it flat-side down in a large baking dish or roasting pan.  Insert an oven-safe thermometer into the ham taking care to not place it touching the bone.  
Brown sugar glazed spiral ham recipe process shot collage group number one.
  1. Cover the spiral ham tightly with foil and bake for 12-15 minutes per pound, or until it reaches an internal temperature of 140f (about 90 minutes).
  2. While the ham is baking, prepare the glaze.  To a saucepan add 3 tablespoons of coarse-grain Dijon mustard, 3/4 cup of orange juice, 1 cup of packed brown sugar, 1/2 cup of honey, 1 tablespoon of soy sauce, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground cloves and bring the mixture to a boi.  Once boiling, reduce to a simmer.  If the glaze is too thin, combine 1 tablespoon of cornstarch and 2 tablespoons of water to make a slurry and add to the glaze, stirring until thickened.  
Recipe process shot collage group number two.
  1. Turn off the heat and allow the glaze to cool.  Pictured above is the thickened glaze. It will coat a spoon well and have a pretty thick consistency if you used cornstarch.  
  2. Once the ham reaches 140f remove it from the oven and raise the oven temperature to 425f.  Remove the foil and use a brush to baste the ham with half of the glaze making sure you get the glaze between all the layers of ham. 
Recipe process shot collage group number three.
  1. Return the glazed ham back to the oven and bake uncovered for 15-20 minutes longer or until the ham has browned and the glaze has caramelized.  Slice the ham and serve on a platter with more of the remaining glaze.  Enjoy!
White plate with brown sugar glaze ham and broccoli.

Top tips

  • Spiral ham. Precooked spiral hams usually include a plastic button or dish at the bottom of the ham.  Be sure to remove this before baking.
  • The glaze.  The brown sugar honey glaze is easy to make and tastes fantastic.  Be sure to serve some extra on the side for folks to add more once served.  
  • Hambone. Don’t throw away the bone! The spiral ham bone can be used for soups and stews.  We always use our hambone to make split pea soup the next day.

Brown sugar glazed spiral ham in roasting pan with bowl of extra glaze in the background.

More holiday roasts

Holidays are a great time for roasted meat.  Here are a few of our favorites!

If you’ve enjoyed this Brown Sugar Glazed Spiral Ham Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

We strive to satisfy a number of learning styles.  If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.

Brown Sugar Glazed Spiral Ham

5 from 4 votes
Prep: 5 minutes
Cook: 2 hours 15 minutes
Total: 2 hours 20 minutes
Servings: 12
This brown sugar glazed spiral ham combines the shortcut of a precooked spiral ham with a homemade honey brown sugar glaze that's flavored with orange, cloves, and cinnamon.


  • 1 7-10 pound precooked spiral ham see notes below

For the glaze

  • 3 tablespoons coarse grain Dijon mustard
  • 3/4 cup orange juice
  • 1 cup brown sugar packed
  • 1/2 cup honey
  • 1 tablespoon soy sauce
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves

For corn starch slurry (optional)

  • 1 tablespoon corn starch
  • 2 tablespoons water


  • Preheat oven to 325f and set the oven rack to the middle level.
  • Remove the plastic button/disc from the bottom of the ham and place the ham flat side down in a large baking dish or roasting pan. Cover very tightly with foil and bake for 12-15 minutes per pound. Most spiral hams shouldn't take longer than about 90 minutes to reach a 140f internal temp. For accurate temperature, use an oven-safe thermometer.
  • Meanwhile, make the glaze. Place all of the glaze ingredients in a saucepan and bring to a boil. Once boiling lower to a simmer. If a thicker glaze is desired, add a slurry of cornstarch and stir until thickened (about 1 minute). Turn off the heat and let the glaze cool.
  • Remove the ham once it has reached an internal temperature of 140f. Turn the oven temp to 425f and baste the ham with half of the glaze. Take your time to get the glaze between all of the layers of ham. Return the ham back to the oven and bake uncovered for 15-20 more minutes or until the ham has browned and the glaze has caramelized.
  • Slice the ham and serve on a platter with more of the remaining glaze on the side. Enjoy!


  • This recipe is for a precooked spiral ham.  Make sure to remove and discard the included plastic button/disc at the bottom of the ham before baking.
  • The cooking time is approximate. A precooked ham should take approximately 12-15 minutes per pound at 325f to get hot and reach an internal temp of 140f.
  • Save any extra glaze for serving.
  • Leftovers can be saved for up 3 days in the fridge and can be reheated in the microwave or oven.


Calories: 688kcal | Carbohydrates: 4.1g | Protein: 60.8g | Fat: 44.6g | Saturated Fat: 16.2g | Cholesterol: 243mg | Sodium: 2200mg | Sugar: 4.1g | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Just finished making this glaze for the ham it smells and tastes delicious and our home smells great. Thank you for the recipe.
    I buy the ham but the glaze always ends up in the garbage.
    Love trying and looking at your recipes as they bring back memories of my family.
    Have a great Easter with your family and loved ones
    Gabriella 👍*****

  2. Hi Guys, I really want to thank you for all the recipes. I made the chicken cacciatore last night and it came out delicious. With all the recipes I have printed I could bind a book of James and Tara’s recipes. I am going to try the spiral ham for Christmas and will let you know how it goes. Merry Christmas,

    1. Hi Faith, we’re so happy you’re enjoying the recipes! Thanks for the kind words and a Merry Christmas to you too! Hope you enjoy the ham!

  3. Hi,
    Can you suggest what are the best spiral cut hams on the market. I tried one 2 years ago for Christmas dinner and we all found that it was way too salty for our taste.
    Merry Christmas
    ps. Love Sip & Feast <3

    1. Hi Elaine, they’re all pretty similar but Costco usually has a good one. You may want to search for a brand that makes a low-sodium ham if you feel they’re too salty. Wishing you a Merry Christmas and appreciate you following along with us!

  4. 5 stars
    Hey guys! I’m from NJ and now live in MO (pizza here sucks btw💯) and have to say you and your family remind me of my Italian roots back home.. We share multiple recipes and traditions from my Nan which is awesome!

    Want to ask your opinion though if that’s okay? I hate mustard and even though if I’m honest, if I don’t know it’s in meatloaf or a glaze, etc. I still enjoy it 😆. If I don’t want to use mustard though, what do you suggest if anything?

    I usually use everything except the mustard and Cinnamon that you do and it’s still great, but looking to get that extra bit, ya know!

    Thanks again and hope you have happy and blessed holiday season!!

    1. Hi Matthew, thanks for the comment! We haven’t tested the recipe by replacing the mustard with something else so can’t say for sure. I will say it doesn’t have a strong mustard flavor though. Perhaps try replacing the coarse mustard with smooth mustard for a more mellow flavor. Hope you enjoy and please let us know if you do omit the mustard how it turns out.

  5. I have to agree with Annette. “ everything you make is top notch “. I think
    Your videos are some of the best in explaining exactly how to make the recipes. Someone needs to offer you an advance for a cookbook !!! I haven’t had one recipe I’ve tried that people haven’t said is delicious!! Thanks for sharing your lovr of good good. You make many of us look good !!

    1. Hi Meg, I’m so happy to hear you’re enjoying the recipes and really appreciate the kind words! We may be going the route of self-publishing a cookbook as the advances we’ve been offered didn’t make sense for us financially. We will keep our followers posted!