Posted by Learn how to make a delicious glazed Thanksgiving ham with this easy recipe, You know what gets me every single year? The panic that sets in about three weeks before Thanksgiving when I realize I have not even thought about what to serve as the main course. Sure, turkey gets all the glory, but let me tell you about the game changer that has saved my holiday stress levels more times than I can count a perfectly glazed Thanksgiving ham. I stumbled upon this approach completely by accident five years ago when my usual turkey supplier fell through two days before the big meal. Standing in the grocery store, staring at the dwindling selection of frozen birds, I spotted these beautiful spiral cut hams just sitting there, practically begging to be taken home. Best decision I ever made, honestly.
The beauty of preparing holiday ham lies in its simplicity. While your neighbors are wrestling with turkey timers and brining schedules, you can create an absolutely stunning centerpiece that requires maybe a third of the effort. I am talking about a dish that looks like you spent all day in the kitchen but actually gave you time to focus on those tricky side dishes that really make or break the meal.
Starting with the right ham makes all the difference in your Thanksgiving cooking success. I always go for a spiral-cut, bone-in ham because the work is already done for you. The butcher has handled the hard parts, and you just need to work your magic with flavor. Look for something in the eight to ten-pound range if you are feeding a typical family gathering. That size gives you plenty for the meal plus those coveted leftover sandwiches the next day.
The secret to an easy Thanksgiving ham that tastes like it came from a fancy restaurant is all in the glaze. I learned this from my neighbor Mrs. Patterson, who has been making holiday hams for longer than I have been alive. She taught me that the key is building layers of flavor rather than just slapping on a sweet coating and calling it done.
Here’s a simple recipe: Glazed Ham with Brown Sugar and Mustard. Mix 1/2 cup brown sugar, 2 tbsp Dijon mustard, and 1 tsp ground cloves. Score ham, apply glaze, and bake at 325°F for 20-25 minutes per pound. Let rest before slicing.
My go-to glaze combines brown sugar, Dijon mustard, honey, and a splash of apple cider vinegar. Sometimes I throw in a little orange juice if I have it hanging around. The proportions do not have to be perfect cooking should be intuitive, not stressful. I mix about half a cup of brown sugar with two tablespoons of mustard, a quarter cup of honey, and just enough vinegar to thin it out. The mixture should coat the back of a spoon but still be brushable.
Here is where most people go wrong with their ham preparation they crank up the heat thinking it will cook faster. Wrong move. Low and slow is your friend here. I preheat my oven to 325 degrees and plan on about fifteen minutes per pound. This gentle heat allows the flavors to penetrate without drying out the meat.
Before the ham goes in, I score the surface in a diamond pattern, cutting about a quarter inch deep. This is not just for looks though it does make for an impressive presentation. Those cuts create pockets for the glaze to settle into, ensuring every bite has that perfect balance of sweet and savory.
The timing works out beautifully for Thanksgiving dinner planning. I put the ham in the oven about two and a half hours before I want to serve it. During the first hour, I let it heat through without any glaze. Then I brush on the first layer of that beautiful mixture I made earlier. Every thirty minutes after that, I give it another coat of glaze and maybe baste it with the pan juices.
One thing I wish someone had told me earlier is that the internal temperature should reach 140 degrees, not higher. Ham is already cooked when you buy it, so you are really just reheating and adding flavor. Overcooking will give you something that tastes like cardboard, and nobody wants that on their holiday table.
The final thirty minutes are crucial for developing that gorgeous caramelized exterior that makes people think you are some kind of culinary genius. I bump the temperature up to 425 degrees and watch it carefully. The glaze should bubble and turn golden brown without burning.
Let me tell you about the moment when you pull that ham out of the oven. The kitchen fills with this incredible aroma that somehow captures everything good about the holidays. Your guests will start gravitating toward the kitchen, drawn by the smell of brown sugar and spices mingling together.
Reference
U.S. Department of Agriculture, Food Safety and Inspection Service. (2024). Safe minimum internal temperature chart. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
FoodSafety.gov. (2024). Cook to a safe minimum internal temperature. U.S. Department of Health and Human Services. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
U.S. Department of Agriculture, Food Safety and Inspection Service. (2024). Hams and food safety. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/hams-and-food-safety