Glazed Ham (glaze recipes)

Found in Pioneer Woman magazine Spring 2026.

 

12-15# pound fully cooked bone-in ham

whole cloves

Glaze 

 

Preheat oven to 325°. Score the surface of the ham, using a sharp knife, create a diamond patter, about 1/4" deep. Stick the cloves in between the diamonds.

Place the ham on a rack in a large roasting pan, tent it with foil, and bake until warmed through, about 2 hours.

Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and bake until glossy and beginning to caramelize, about 1 hour, brushing with more glaze about every 20 minutes.

Remove the ham from the oven and let it rest 15-20 minutes before carving.

 

Dr Pepper Glaze:

Combine 3c light brown sugar, 1/2c spicy brown mustard, 3 tbsp apple cider vinegar, and 1 12oz can Dr Pepper in a small saucepan. Cook over medium heat, stirring occasionally until thickened, about 15 minutes.

 

Honey Mustard Glaze:

Combine 1/2c dijon mustard, 1/2c honey, and 1/2 tsp black pepper in a medium bowl. 

 

Maple Bourbon Glaze:

Combine 1c dark brown sugar, 1/2c bourbon, 1/2c maple syrup, 1/4c yellow mustard, 2 tsp orange zest, and 1/3c orange juice in a small saucepan. Cook over medium heat, stirring frequently, until thickened, 10-12 minutes. 

 

Apricot Glaze:

Combine 1c apricot preserves, 1/4c whole grain mustard, 1/4c light brown sugar, 3 tbsp apple cider vinegar, and 1 tsp ground ginger in a small saucepan. Cook over medium heat, stirring frequently, until thickened, 10-12 minutes.

Tips for cooking ham:

Opt for a bone-in ham. It will have more flavor and better texture than a boneless one.

Spiral cut ham is convenient but the meat can dry out.

Remove your ham from the fridge an hour before baking and bring to room temperature; this helps it heat all the way through.

Tent your ham with foil during the first round of baking. Covering the ham creates steam and helps keep the meat moist.

A sugary glaze can burn easily, so don't add it too early. You should start glazing during the last hour of baking.