Perfect Glazed Spiral Ham Recipe with Brown Sugar Dijon

Name: Perfect Glazed Spiral Ham Recipe with Brown Sugar Dijon
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 fully cooked spiral-cut ham (about 8–10 lbs); 1 cup water or apple juice; 1 cup light brown sugar, packed; 1/4 cup Dijon mustard; 1/4 cup honey or maple syrup; 2 tablespoons apple cider vinegar; 1/2 teaspoon ground cinnamon (optional); 1/4 teaspoon ground cloves; 1/2 teaspoon freshly cracked black pepper

Posted on November 19, 2025

brown sugar dijon glazed spiral ham - featured image

Dinner Recipes

Jump to Recipe

Introduction

The smell of caramelized brown sugar and tangy Dijon mustard wafting from the oven is enough to make anyone stop in their tracks. I still remember the first time I made this glazed spiral ham with brown sugar and Dijon—the glaze bubbling and turning into a glossy amber coat that crackled slightly as it cooled. It was one of those moments where you pause, take a deep breath, and think, “Oh, this is going to be good.”

When I was little, my grandmother would make a big ham every Easter. She’d baste it carefully, whispering little “secrets” about the glaze like it was some ancient family treasure. Only later did I realize her secret was simple: balance. Just enough sweetness to make it irresistible and just enough tang to keep it from being cloying. I’ve carried that memory—and her wisdom—into my own kitchen, testing and tweaking until I found what I truly believe is the perfect balance in this brown sugar Dijon glazed spiral ham.

My family can never resist sneaking slices off the platter as soon as it comes out of the oven, and honestly, I can’t blame them. The glaze forms this shiny, flavorful crust that’s pure magic. It’s a recipe that’s equal parts nostalgic comfort and show-stopping centerpiece. Whether it’s for a holiday dinner, Sunday gathering, or just because you crave that sweet-salty perfection, this one’s a keeper. I’ve made it more times than I can count (in the name of research, of course), and every single time, it feels like a warm, familiar hug. You’re definitely going to want to bookmark this one.

Why You’ll Love This Recipe

There’s something timeless about a spiral ham—it’s elegant but unfussy, hearty yet refined. This perfect glazed spiral ham with brown sugar and Dijon is the kind of recipe that makes everyone think you spent all day in the kitchen (even though it’s surprisingly easy). Here’s why you’ll absolutely love it:

Quick & Easy: Since spiral hams come pre-sliced and fully cooked, all the magic happens in the glaze. It’s ready in under two hours, with minimal hands-on time.
Simple Ingredients: Nothing fancy here—just pantry staples like brown sugar, Dijon mustard, honey, and a bit of apple cider vinegar. You likely have them all on hand already.
Perfect for Any Occasion: Ideal for holidays like Easter or Christmas, but equally great for Sunday dinners or potlucks. It looks impressive without the stress.
Crowd-Pleaser: Sweet, savory, and tender—everyone from kids to grandparents will love it. It’s one of those dishes that disappears fast.
Unbelievably Delicious: The glaze caramelizes beautifully, creating that irresistible sticky crust that pairs perfectly with the smoky, juicy ham beneath.

What really sets this recipe apart is the glaze—it’s not overly sweet, and the Dijon adds a touch of sophistication. A splash of apple cider vinegar ties it all together, cutting through the richness just enough to keep every bite balanced. It’s the kind of flavor that makes you close your eyes for a second after the first bite. Comforting, nostalgic, yet polished enough for company. Trust me, once you try this version, you’ll never go back to those overly sweet, store-bought glazes again.

Ingredients You Will Need

This glazed spiral ham with brown sugar and Dijon relies on simple, wholesome ingredients that come together to create pure magic. The beauty lies in the balance of sweet and tangy, so choosing quality ingredients really makes a difference.

For the Ham:

1 fully cooked spiral-cut ham (about 8–10 lbs / 3.6–4.5 kg)
1 cup (240 ml) water or apple juice (for baking pan moisture)

For the Brown Sugar Dijon Glaze:

1 cup (200 g) light brown sugar (packed)
1/4 cup (60 ml) Dijon mustard (smooth, not grainy)
1/4 cup (60 ml) honey (or maple syrup for variation)
2 tbsp (30 ml) apple cider vinegar (adds tang and balance)
1/2 tsp ground cinnamon (optional but adds warmth)
1/4 tsp ground cloves (a classic ham spice, just a pinch goes a long way)
1/2 tsp black pepper (freshly cracked for best flavor)

I like using a quality Dijon mustard like Maille or Grey Poupon—it gives the glaze a refined but familiar tang. If you prefer a little heat, you can even stir in a teaspoon of grainy mustard. For the brown sugar, light works best, but dark brown sugar will add a deeper molasses note if that’s your jam. And if you’re out of honey, pure maple syrup works beautifully.

When picking your ham, look for one labeled “spiral sliced, bone-in.” The bone adds extra flavor and the spiral slicing makes serving a breeze. If you’re cooking for a smaller crowd, you can halve the recipe and use a 4–5 lb (1.8–2.3 kg) ham instead—just reduce the glaze accordingly.

Equipment Needed

Roasting pan: A sturdy roasting pan with a rack keeps the ham elevated and allows the glaze to coat evenly.
Aluminum foil: For covering the ham during the first part of baking to prevent drying out.
Small saucepan: To simmer the glaze until it’s thick and glossy.
Basting brush: Silicone or natural bristle—it helps apply the glaze evenly between slices.
Meat thermometer: Essential for checking that your ham reaches the right serving temperature (about 140°F / 60°C).
Sharp carving knife: Even though it’s pre-sliced, a good knife helps separate those spiral cuts neatly.

If you don’t have a roasting pan, use a large oven-safe dish lined with foil—it’ll do just fine. I’ve even used a disposable foil pan in a pinch for easier cleanup. Just double up for stability. Oh, and don’t skip the meat thermometer—it’s your best friend for juicy ham every time.

Preparation Method

Preheat your oven: Set it to 325°F (160°C). Position a rack in the lower third of the oven.
Prepare the ham: Remove all packaging and plastic disk from the bone (if present). Place the ham cut-side down on a roasting rack set inside your pan. Pour 1 cup (240 ml) of water or apple juice into the bottom to keep things moist.
Cover and bake: Tightly cover the ham with aluminum foil. Bake for 10–12 minutes per pound (about 1 ½ to 2 hours total for an average 9 lb ham) until warmed through. Internal temp should reach around 120°F (49°C) before glazing.
Make the glaze: While the ham bakes, combine brown sugar, Dijon mustard, honey, apple cider vinegar, cinnamon, cloves, and black pepper in a small saucepan. Bring to a simmer over medium heat, stirring until smooth and slightly thickened—about 5–7 minutes. It should coat the back of a spoon.
Glaze the ham: Once the ham reaches 120°F, remove it from the oven and increase oven temp to 400°F (200°C). Uncover the ham and generously brush on half the glaze, making sure it seeps between slices.
Caramelize: Return to the oven, uncovered, for 10 minutes. Brush with remaining glaze and bake another 10–15 minutes until the surface is bubbling and dark amber in spots. Keep a close eye—it caramelizes fast!
Rest and serve: Remove from oven and let rest 10–15 minutes before slicing. This helps the juices redistribute and keeps every slice tender and glossy.

Pro tip: If your glaze thickens too much as it cools, just warm it gently on the stove again. It’ll loosen right up. And if your ham starts browning too quickly, tent it loosely with foil. You want deep color, not burnt sugar.

Cooking Tips & Techniques

Over the years of making this perfect glazed spiral ham, I’ve picked up a few tricks worth sharing:

Keep it moist: Adding liquid to the roasting pan (like apple juice or even orange juice) keeps the ham juicy and adds subtle flavor.
Baste often: Every 10–15 minutes during the final glazing helps build that glossy, flavor-packed crust.
Don’t rush the glaze: Simmer it slowly until thickened—rushing can cause it to crystallize or burn.
Watch the sugar: Brown sugar burns fast once caramelized, so that last 10 minutes in the oven is crucial. Stay close!
Rest before carving: Letting the ham rest ensures the glaze sets beautifully and the juices stay inside where they belong.

One time, I pulled mine out too early and the glaze hadn’t set—lesson learned! Now I always give it that extra few minutes to bubble and darken. The payoff? That perfect sticky-sweet crust that everyone fights over. And if you’ve got leftovers (lucky you), they’re even better the next day.

Variations & Adaptations

This brown sugar Dijon spiral ham is a classic, but it’s flexible too. Here are a few ways to make it your own:

Maple Bourbon Glaze: Replace honey with maple syrup and add 2 tbsp bourbon to the glaze. It gives a smoky sweetness that’s hard to beat.
Pineapple Brown Sugar Glaze: Stir in 1/4 cup crushed pineapple and a spoonful of its juice for a tropical, old-fashioned spin.
Spicy Honey Mustard Glaze: Mix in 1 tsp cayenne pepper or a dash of hot sauce if you like a little heat with your sweet.
Low-Sugar Option: Swap brown sugar for a brown sugar substitute like Swerve—it works surprisingly well!
Dietary tweaks: Use gluten-free mustard and vinegar if needed; this recipe is naturally dairy-free.

Personally, I’m partial to the maple-bourbon version for holidays—it feels a little more festive. But for everyday meals, the classic brown sugar Dijon combo wins every time.

Serving & Storage Suggestions

Serve your glazed spiral ham warm, right from the oven, with the glaze still sticky and glossy. It pairs beautifully with mashed potatoes, roasted vegetables, or a fresh green salad. For a brunch vibe, serve with biscuits, scrambled eggs, and fruit salad—it’s a hit every time.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap slices tightly in foil and place in a freezer-safe bag—good for up to 2 months.

Reheating: Warm slices gently in a covered dish at 300°F (150°C) for 10–15 minutes or microwave in short bursts with a splash of water to keep them moist. The flavors deepen beautifully the next day, making it a perfect make-ahead meal or sandwich filling.

Nutritional Information & Benefits

Each serving (about 4 oz / 115 g) of this brown sugar Dijon glazed ham comes in around 250 calories, with roughly 22g protein, 10g fat, and 12g carbohydrates. The ham itself is high in protein and minerals like zinc and iron, while the glaze adds a moderate touch of sweetness for that irresistible flavor balance.

This recipe can fit into a balanced diet—just pair it with veggies or a lighter side. For those watching sodium, opt for a lower-sodium ham if available. It’s naturally gluten-free and dairy-free, making it friendly for most guests at the table.

Conclusion

If you’ve been searching for a perfect glazed spiral ham recipe, this brown sugar Dijon version is the one to keep. It’s simple, gorgeous, and downright delicious—everything you want for a special meal. The combination of sweet caramelized sugar, tangy mustard, and smoky ham is comforting and impressive all at once.

I’ve made this countless times for family dinners and holidays, and it never fails to earn compliments. Feel free to tweak the glaze or spices to make it your own—it’s incredibly forgiving. So go ahead, give it a try, and let me know how it turns out. Share your twists, tag your photos, and spread the ham love—it’s too good not to!

FAQs

1. Should I glaze a spiral ham before or after baking?

Glaze it toward the end of baking—about the last 20–30 minutes. This prevents the sugars from burning while still allowing the glaze to caramelize.

2. How do I keep my spiral ham from drying out?

Cover it tightly with foil during most of the baking time and add liquid like water or apple juice to the pan to keep it moist.

3. Can I make the glaze ahead of time?

Yes! You can prepare the glaze up to 3 days ahead. Store in the fridge and warm it slightly before brushing it on the ham.

4. What’s the best way to reheat leftover glazed ham?

Reheat covered at 300°F (150°C) for about 10–15 minutes or microwave in short bursts with a splash of water to retain moisture.

5. Can I use this glaze on other meats?

Absolutely. It’s delicious on pork tenderloin, chicken, or even roasted vegetables—the sweet and tangy combo works wonders everywhere.

Pin This Recipe!