Spiral-Cut Ham with Lemon Rosemary Honey Glaze
A classic glazed ham featuring a citrus and herb-infused honey coating that caramelizes during roasting. Bone-in spiral-cut ham becomes tender and glossy with repeated basting of a bright lemon-rosemary mixture. The glaze creates a sticky, flavorful crust while the pan drippings form a simple sauce. Ideal for holiday gatherings, Easter dinners, or special celebrations. This version uses fresh rosemary and pure lemon extract for concentrated flavor without additional ingredients, keeping preparation straightforward while delivering restaurant-quality results.
Ingredients
Instructions
- 1
Preheat oven to 325°F.
- 2
Place ham on its side in roasting pan.
- 3
Mix honey, lemon extract, and rosemary in small bowl until blended.
- 4
Brush half the mixture over ham, gently separating slices to coat interior.
- 5
Cover loosely with foil and bake 1 hour, basting occasionally with pan drippings.
- 6
Remove foil and brush remaining honey mixture over ham.
- 7
Bake 45 minutes longer.
- 8
While ham finishes, mix remaining honey, extract, and rosemary in small bowl.
- 9
Serve glaze and pan drippings alongside ham.
Tips
Separate ham slices gently while brushing glaze to ensure honey mixture penetrates between layers for even flavor distribution and moisture retention.
Baste every 15-20 minutes with accumulated pan drippings for a glossy, caramelized exterior and to prevent drying.
Good to Know
Cover and refrigerate leftover ham and glaze up to 4 days. Reheat slices gently in 300°F oven with foil cover to prevent drying.
Prepare glaze mixtures up to 1 day ahead. Store in airtight containers. Bring to room temperature before using.
Serve ham hot or at room temperature with reserved glaze drizzled over slices. Pair with roasted vegetables, rolls, or a light salad.
Common Mistakes
Do not skip basting to avoid a dry, tough exterior; pan drippings keep ham moist and contribute to glaze depth.
Do not cover ham tightly with foil to avoid steaming instead of roasting; use loose cover only initially.
Do not use low-quality extract; pure lemon extract delivers clean flavor without artificial notes that can overpower delicate rosemary.
Substitutions
adds acidity, reduces sweetness slightly
Full guide →FAQ
Can I prepare this ham ahead for a party?
Yes. Glaze mixtures can be prepared 1 day ahead and refrigerated. On serving day, roast as directed. You can also roast the entire ham the day before, slice, and reheat gently with glaze in a 300°F oven for 20-30 minutes.
What if my ham is smaller or larger than 10 pounds?
Plan 10-15 minutes per pound. A 6-pound ham needs roughly 60-90 minutes total (45 minutes covered, 15-45 minutes uncovered). Adjust basting liquid amounts proportionally if desired, though remaining glaze will stretch.
How long can I keep leftover ham, and can I freeze it?
Refrigerate up to 4 days covered. Freezer storage is possible for up to 2 months; wrap slices tightly in plastic wrap then foil. Thaw overnight in refrigerator. Reheat gently to preserve texture.