This Honey-and-Balsamic-Glazed Ham is a showstopping centerpiece that transforms a simple ham into an elegant masterpiece with a glossy, deeply flavored glaze that perfectly balances sweet honey, tangy balsamic vinegar, and aromatic spices. Each slice reveals tender, juicy ham with a caramelized exterior that’s been infused with layers of complex flavors from the reduction glaze that gets brushed on repeatedly during baking. The honey provides natural sweetness and helps create that gorgeous mahogany color, while the balsamic vinegar adds sophisticated acidity and depth that cuts through the richness of the ham. Enhanced with Dijon mustard, brown sugar, and warming spices, this dish delivers restaurant-quality results that make it perfect for holiday gatherings, Easter celebrations, or any special occasion when you want to serve something truly memorable that will have everyone asking for your recipe.
Servings: 12-16 people
Total Time: 3 hours (20 minutes prep + 2 hours 40 minutes baking and resting)
Difficulty: Moderate
What Makes This Glaze Special
The combination of honey and balsamic creates a glaze that’s far more sophisticated than traditional sweet glazes. The balsamic’s acidity prevents the sweetness from being cloying while adding complex, slightly fruity notes that complement the smoky, salty ham perfectly. The reduction process concentrates these flavors into a thick, glossy coating.
Ingredients You’ll Need
For the ham:
- 1 bone-in, spiral-cut ham (8-10 pounds), fully cooked
- 1 cup water or apple juice for the pan
- Whole cloves for studding (optional)
For the honey-balsamic glaze:
- 1 cup honey
- 3/4 cup balsamic vinegar (use quality aged balsamic)
- 1/2 cup brown sugar, packed
- 1/4 cup Dijon mustard
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Pinch of salt
For garnish:
- Fresh rosemary sprigs
- Fresh thyme sprigs
- Orange slices
Preparing the Ham
Remove the ham from refrigeration 1-2 hours before cooking to bring to room temperature for even heating. Remove any packaging and netting, but leave the spiral slices intact. Place the ham cut-side down in a large roasting pan lined with heavy-duty aluminum foil for easier cleanup.
Scoring and Studding (Optional)
If your ham isn’t pre-sliced, score the surface in a diamond pattern about 1/4 inch deep. For traditional presentation, stud the intersections with whole cloves – this adds aromatic flavor and creates an elegant appearance, though it’s entirely optional.
Initial Baking Setup
Preheat your oven to 325°F (165°C). Pour the water or apple juice into the bottom of the roasting pan to create steam that keeps the ham moist during the long baking time. Cover the ham tightly with aluminum foil, creating a tent that doesn’t touch the surface.
Creating the Glaze Base
While the ham begins warming, prepare the honey-balsamic glaze. In a medium saucepan over medium heat, combine the honey, balsamic vinegar, brown sugar, Dijon mustard, butter, minced garlic, cinnamon, ground cloves, black pepper, cayenne if using, and a pinch of salt.
Reducing the Glaze to Perfection
Bring the mixture to a gentle simmer, stirring constantly until the brown sugar dissolves completely and the butter melts. Reduce heat to medium-low and let the glaze simmer for 12-15 minutes, stirring occasionally, until it reduces by about one-third and thickens enough to coat the back of a spoon.
The glaze should have a beautiful, glossy appearance and a rich, deep color. It will thicken more as it cools, so don’t reduce it too much or it will become difficult to brush on.
Initial Baking Phase
Bake the covered ham for 1 hour and 30 minutes, or about 10 minutes per pound. This gentle heating ensures the ham warms through evenly without drying out. The internal temperature should reach 110°F (43°C) at this point.
Beginning the Glazing Process
Remove the foil from the ham and increase oven temperature to 375°F (190°C). Using a pastry brush, generously coat the entire surface of the ham with the honey-balsamic glaze, making sure to get between the spiral slices where possible.
Multiple Glazing Applications
Return the ham to the oven uncovered and bake for 15 minutes. Remove and apply another generous layer of glaze, repeating this process every 15 minutes for the next 45-60 minutes. Each glazing builds up layers of flavor and creates that gorgeous, lacquered finish.
Achieving Perfect Caramelization
During the final 15 minutes, watch carefully as the glaze caramelizes and develops a deep mahogany color. The sugars should caramelize beautifully but not burn. If the glaze starts to darken too quickly, tent loosely with foil.
Checking for Doneness
The ham is ready when the internal temperature reaches 140°F (60°C) and the exterior has a beautiful, glossy, caramelized appearance. The glaze should be set but still slightly tacky, and the ham should be heated through.
Essential Resting Period
Remove the ham from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute and makes slicing easier. Tent loosely with foil to keep warm while resting.
Final Glaze Application
While the ham rests, warm any remaining glaze and brush one final coat over the surface. This creates maximum shine and flavor. Pour any pan drippings mixed with glaze into a small serving bowl for passing at the table.
Carving and Presentation
If using a spiral-cut ham, simply slice along the natural cuts. For whole hams, carve thin slices perpendicular to the bone. Arrange the slices on a large serving platter, overlapping them slightly for an attractive presentation.
Garnishing for Elegance
Garnish the platter with fresh rosemary and thyme sprigs tucked around the ham, and add orange slices for color and a hint of citrus that complements the balsamic. The herbs and fruit make the presentation worthy of the finest holiday table.
Flavor Profile and Experience
Each bite delivers tender, juicy ham with a complex glaze that hits multiple flavor notes – initial sweetness from honey, tangy balsamic brightness, savory mustard depth, and warming spices that tie everything together. The caramelized exterior provides textural contrast to the tender meat.
Wine and Beverage Pairings
The sweet-savory profile pairs beautifully with off-dry Riesling, Gewürztraminer, or sparkling wine. For reds, try Pinot Noir or Beaujolais. Non-alcoholic options include sparkling apple cider or cranberry juice with ginger ale.
Storage and Leftover Uses
Store leftover ham wrapped tightly in the refrigerator for up to 5 days. The glazed ham makes excellent sandwiches, can be diced for soups and casseroles, or chopped for omelets and quiches. The bone makes wonderful split pea soup.
Make-Ahead Strategy
The glaze can be prepared up to 3 days in advance and stored in the refrigerator. Gently reheat before using. The ham can be prepared through the initial baking stage, then glazed and finished the day of serving.
Equipment Notes
Use a large roasting pan that can accommodate the ham comfortably. A meat thermometer is essential for monitoring internal temperature. A good pastry brush makes applying the glaze easier. Heavy-duty foil prevents sticking and makes cleanup simple.
Ingredient Quality Tips
Use quality aged balsamic vinegar for the best flavor – the cheap versions won’t provide the same complexity. Choose a fully cooked, bone-in ham for the best flavor and presentation. Real honey makes a noticeable difference over corn syrup-based alternatives.
Troubleshooting Common Issues
If the glaze is too thin, simmer it longer to reduce further. If too thick, thin with a little water or balsamic vinegar. If the surface browns too quickly, tent with foil and reduce temperature slightly. Dry ham indicates overbaking or insufficient moisture in the pan.
Scaling for Different Sizes
For smaller hams (5-7 pounds), reduce baking time to about 10 minutes per pound and use 2/3 of the glaze recipe. For larger hams (12-15 pounds), increase time proportionally and double the glaze recipe.
Holiday Planning Tips
This ham is perfect for Easter, Christmas, Thanksgiving, or any special gathering. Plan for about 1/2 pound per person with bone-in ham. The impressive presentation and delicious flavor make it worthy of your most important celebrations.
This Honey-and-Balsamic-Glazed Ham elevates a traditional centerpiece into something truly spectacular, combining time-honored techniques with sophisticated flavors that create a dish worthy of your finest occasions. The gorgeous appearance and complex, balanced flavors ensure this ham will be the star of any celebration.
