This glazed Baked Ham has the best brown sugar apricot and honey glaze, which is easy to make and infuses every bite with sweet and savory flavor. It’s a show-stopping roast that is simple to prepare, tender and juicy.
Watch the video tutorial and make this baked ham recipe for your Thanksgiving, Christmas, or Easter dinner.
This post may contain affiliate links. Read my disclosure policy.
I love serving beautiful roasts for the holidays that make my friends and family’s eyes light up, such as Prime Rib, juicy Roast Turkey, our top-rated Roasted Beef Tenderloin, and, of course, this glazed baked ham. Here is everything you need to know about buying and baking an impressive ham (It’s easier than you think, and don’t worry, most hams come pre-cooked, so you’re really just jazzing it up).
Baked Ham Video Tutorial
Watch my video tutorial for how to bake a ham and you’ll see how easy this is. Make sure you use an oven-safe meat thermometer for perfect results every time.
Glazed Baked Ham RecipeThe glaze is what really makes this ham special. The glaze is simple and the flavors just work with apricot preserves, honey, brown sugar, dijon mustard, and butter. It comes together fast and creates a beautifully caramelized exterior. It also makes the pan drippings taste incredible which I pour over the ham slices when serving.
But honestly, the best part of making a ham for the holidays is the leftovers. Leftover ham keeps really well in the refrigerator or freezer and can be repurposed for so many things like Breakfast Burritos, Olivye Salad, Omelettes and so much more! Also, keep that ham bone to make the best Split Pea Soup!
Which Ham Should I Buy?The ham I bought was an 11 1/2 lb, bone-in, cut from the shank end, spiral-cut ham. Your ham should come fully pre-cooked (either smoked or cured). When shopping for a ham, consider the following questions:

Bone-In or Boneless? Bone-in will give you better flavor and nicer texture. Boneless can be a little spongy because it’s reshaped after the bone is removed to keep it from falling apart and look more appealing.

Shank End or Butt End? Ham is the back leg of pork. A full ham sliced in half will result in the shank end and the butt end. The butt end is the upper part of the ham and tends to be more tender and flavorful, but the bone also includes the hip bone, making it difficult to carve around. The shank end is the lower part of the ham and has a straight bone, making it much easier to carve.

Smoked ham vs Cured Ham? Smoked ham is cured and then smoked and will have an additional smoky flavor. Cured ham is fully cooked without smoking. Smoked versus cured is based on personal preference.

Whole or Spiral Cut? This is based on personal preference and your ham source. Our local source only sells them as a spiral cut which makes it much easier to serve, but unsliced ham can be juicier.How Much Ham Per Person?As a general rule of thumb, if the ham is the primary meat in your dinner, plan on 3/4 lb of ham per person from a bone-in ham or 1/2 lb per person from a boneless ham. The 11 1/2 lb bone-in baked ham shown here will serve 15-20 people.

Where to Buy a Ham?I have not had good success buying ham in big-box grocery stores. They tend to be overly salty with added water, and you generally get what you pay. Our advice: buy the best you can afford. It’s absolutely worthwhile for the holidays and special occasions.
Locally, I purchased one at the Boise Bistro Market and paid about $9.50 per pound. If you don’t have a great local source for ham, check out national chains such as Honey Baked Ham, which can even ship it to you.
Order Your Ham in Advance!Reserve your ham to ensure you’ll have the best ham for your holiday dinner. If you wait until the last minute, you run the risk of your ham supplier running out, especially during the busy holiday season. Don’t let your dinner turn into a “ham-tastrophe” like in Christmas with the Kranks!

How to Bake a HamHere’s a quick summary to reference for this glazed baked ham. The size matters in step 1 of your baking process, so calculate your timing there. I highly recommend using a meat thermometer.

Prep the Ham – For even roasting, remove the ham from the refrigerator and let it sit at room temperature for 2 hours (or 1 hr for a 6-7 lb ham), then remove the packaging and preheat the oven to 325˚F with the oven rack in the lower third of the oven.

Make the Glaze – Set a small saucepan over medium heat and add apricot preserves, honey, brown sugar, dijon, and butter. Stir until it reaches a simmer then cook 1 minute, whisking constantly then remove from heat. The glaze should be the consistency of a light syrup.

First Glaze – Line your roasting pan with foil for easier cleanup. Place ham in a roasting pan cut side down. Brush on 1/3 of the glaze and insert the temperature probe in the thickest part of the ham. Cover tightly with foil and bake at 325 for 10-11 minutes per pound (about 2 hours for an 11.5 lb ham) or until it reaches an internal temp of about 110˚F on a meat thermometer.

Second Glaze – Increase oven to 425˚F. Remove ham from the oven and uncover. Brush with 1/3 of the glaze, then return to the oven and bake uncovered for 10 minutes. Baking at a higher heat caramelizes the layers of glaze on the ham.

Third Glaze – Remove from oven and brush with the remaining 1/3 glaze and roast uncovered another 10 minutes until a brown caramelized crust has formed and the internal temperature reaches 130-135˚F. Keep in mind that the temperature of the ham will continue to rise another 5-10 degrees as it rests out of the oven to bring it to the recommended 140˚F.

Rest the Ham and Serve – Transfer ham to a serving dish and rest the ham 15-20 minutes before serving. Strain pan juices through a sieve, and skim off the fat that floats to the top. Spoon pan juices over ham slices when serving.When is my Baked Ham Done?If baking a fully cooked ham (whole or spiral cut) it just needs to be reheated. The USDA recommends heating to 140˚F after a 3-minute rest. I like to pull it out of the oven at 130-135 since the temperature continues to rise after it comes out of the oven.

A ham that is “partially cooked” or labeled “cook before eating” needs to be cooked to a safe 160°F to ensure that it is fully cooked through. If you aren’t sure, always ask the butcher or deli department where you are purchasing your ham for specific heating instructions.
Most hams are sold fully precooked and can easily be overcooked. Since not all ovens or hams are created equal, I highly recommend using an oven-safe meat thermometer.
Can I Make Bake Ham in a Slow Cooker?You can easily make baked ham in a large slow cooker or use it to reheat leftover ham. The crockpot size is a big consideration, so you’ll want to use a smaller 5-6 lb ham to close the lid fully.
To make ham in the slow cooker, place cut-side down and pour over your glaze or leftover pan drippings. Cover with lid and place on low heat for about 30 minutes per pound of ham (about 3 hours for a 6 lb ham) or until the internal temperature reaches 135-140˚F.
What to Serve with Baked HamBaked ham pairs really well with these holiday-worthy sides for a truly memorable feast. I love pouring the pan drippings over the ham so it really doesn’t need gravy.

Creamy Mashed Potatoes

Soft Dinner Rolls

Cranberry Sauce

Roasted Brussels Sprouts

Beet Salad with the Best Dressing

Sweet Potato Salad

---