Honey-glazed ham



15 min



* PLUS Baking Time: 120 minutes
Honey-glazed ham


  • 3.5 - 4 kg bone-in or spiral-cut ham
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tbsp grainy Dijon mustard
  • 2 tsp prepared horseradish


  • Preheat oven to 325F (160C). Place ham in a shallow-sided roasting pan just large enough to hold it. Score fat in a diamond pattern. Cover with foil and seal to pan edges. Bake in centre of oven for 1 hour. In a bowl, stir honey with brown sugar, Dijon and horseradish.
  • After 1 hour of baking discard foil. Spread half of honey mixture over ham. Return to oven. Continue baking, uncovered, for 30 min. Then spread remaining honey mixture over ham. Bake until ham is completely warmed through, about 30 min (see Kitchen tip, below). Remove from oven. Let stand 5 min. before slicing. Thickly slice and place on a platter. Taste pan juices. If they’re not too salty, stir in more Dijon, then pour over ham. Ham will keep well, covered and refrigerated, up to 3 days.

Nutrition (per serving)

  • Calories
  • 370,
  • Protein
  • 49.4 g,
  • Carbohydrates
  • 17.7 g,
  • Fat
  • 11 g,

It isn’t Easter without ham, but carving one can be tricky. Try a shank cut; it has a small bone (which adds flavour in the oven) and is easy to carve. Or go with a pre-sliced spiral-cut ham.


Most supermarket hams are fully cooked (it will say so on the label) and only need to be heated through. This takes about 15 min per 1 lb (500 g).