Easter Hosting Recipe: The Best Glazed Ham You’ll Ever Make - Sweet, Salty, and Perfectly Caramelized Ham

Caramelized, glossy, sweet and salty perfection — your showstopping centerpiece

This is not just a ham… this is the ham.

Sticky and golden on the outside with that almost brûléed finish, tender and juicy on the inside, and layered with warm spices that make your whole home smell like something special is happening.

The secret? A slow bake, a spiced sugar crust, and that final broil that gives it that signature caramelized, almost blow-torched finish.

And always — bone-in spiral ham. More flavour, better texture and it allows all that buttery, spiced sweetness to seep into every crevice, flavouring each slice right to the bone.

Ingredients

For the Ham

• 1 bone-in spiral ham (your size of choice)

• Pineapple juice (enough to cover bottom of roasting pan)

• 1 cinnamon stick

Butter Honey Base

• 5 tbsp melted salted butter

• 5 tbsp Mike’s Hot Honey (or regular honey)

Spiced Sugar Rub

• 1.5 cups granulated sugar

• 3 cups dark brown sugar

• 1.5 tsp salt

• 3 tsp garlic powder

• 2 tbsp cinnamon

• 2 tsp nutmeg

• 1 tbsp ground ginger

• 2 tsp paprika

• 2 tsp allspice

Final Glaze

• 1.5 cups ham drippings

• 1 tbsp apple cider vinegar

• 4 tbsp Dijon mustard

• Remaining portion of sugar mixture

Instructions

1. Prep the Ham

Preheat oven to 275°F

• Place ham flat side down in a roasting pan

• Pour pineapple juice into the bottom of the pan

• Add 1 cinnamon stick to the liquid

This gently infuses warmth and flavour into the ham and enhances the flavour of your drippings for the final glaze

2. Butter + Honey Layer

• Melt butter and mix with honey

• Brush generously all over the ham, getting in between the slices

Cover with foil.

3. Slow Bake

Bake at 275°F, allowing ~15 minutes per pound

Mid-Bake Baste

(Not necessary but adds even more to the dish!)

About halfway through cooking:

• Carefully spoon pan juices over the ham

• Lightly re-brush with a bit of the butter + honey mixture if desired

This keeps everything extra juicy and builds flavour in layers

4. Create the Sugar Rub

• Combine all dry ingredients

• Divide into 3 equal portions

5. First Broil

Once heated through:

• Remove foil

• Rub 1/3 of the sugar mixture all over the ham and in EVERY crevice

Broil for ~2 minutes until bubbling and glossy. Watch carefully — every oven varies. If needed, move to a lower rack or adjust your broil setting. You’re looking for that rich caramelization without letting it burn.

6. Second Broil

• Add another 1/3 of the sugar mixture

• Broil again for ~2 minutes

  
  

7. Final Glaze

In a saucepan:

• Combine:

  • 1.5 cups ham drippings

  • Dijon mustard

  • Apple cider vinegar

  • Remaining sugar mixture

Bring to a boil, then remove from heat

8. Final Finish

• Pour glaze mixture from step 7 all over the ham

• Broil one last time

Rest (Don’t Skip This)

Let the ham rest for 10–15 minutes before serving

This allows the glaze to thicken and the juices to redistribute, keeping every slice tender and flavourful

Optional: Reduce Extra Glaze for Serving

For that glossy, spoon-over moment right before serving

After removing your ham from the roasting pan:

• Pour remaining pan juices and any extra glaze into a saucepan

• Bring to a gentle boil, then reduce to a simmer

• Let it cook for 8–12 minutes, stirring occasionally

→ It will thicken into a rich, sticky sauce

Tip: If it gets too thick, add a splash of pineapple juice or water to loosen it