Honey Glazed Ham

Are you on cooking duty for Mother’s Day?  If you’re baking up Sunday dinner for a crowd, keeping it easy is always a priority.  In our house, we can never go wrong with ham.  Kevin loves this recipe because it’s easy and impressive, and everyone raves about it!  And I can never stay out of the leftovers, they are just WAY too good.

Honey Glazed Ham at www.glutenfreedad.net

We match this recipe up with scalloped potatoes, and it’s a meal everyone looks forward to.  Best of all, it’s naturally a gluten-free recipe.  It doesn’t need any special modifications to accommodate a wheat allergy, so no one feels like they’re giving anything up, and we have happy tummies all around the able, haha.

Honey Glazed Ham
Prep time
Cook time
Total time
Serves: 8
  • An 8-10 lb. spiral-sliced ham
  • 1 c. honey
  • ¼ c. brown sugar
  • ¼ c. butter
  • 3 Tbsp. mustard
  1. Preheat your oven to 325F. Cover your ham tightly and put it cut-side down in a foil-lined baking dish. Due to the odd shape of most hams, it’s hard to find a dish that it fits well in, so using a turkey roasting bag works beautifully. If you don’t have one on-hand, you can also arrange something from tin foil, just try not to let the foil touch the ham.
  2. Bake for 1 hour at 325F. As soon as your ham goes in the oven, you can prepare your glaze.
  3. Add the honey, brown sugar, butter, and mustard to a small saucepan, and heat it until the sugar dissolves and the butter melts – this should take less than 5 minutes. Allow the glaze to cool.
  4. After 1 hour of baking, remove the ham from the oven and from the bag. Brush it pretty liberally with glaze – you’ll be glazing 4 times, so aim to use about ¼ of what you made.
  5. Increase your oven temperate another 100 degrees to 425F.
  6. Continue baking at the higher temperature for 45 minutes to an hour, glazing every 15-20 minutes. (This will depend on your ham – if yours closer to 8lbs, aim for 45 minutes, if it’s closer to 10 lbs, go for an hour.)
  7. Let it rest for about 20 minutes before slicing and serving.

We have bought name-brand hams that don’t turn out this good, so this is also easy on the budget (which is always a relief, when you’re cooking gluten-free like we do.)

Adrianne Signature




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