- Prep time 15 minutes
- Cook time 2 hours 15 minutes
- Serves 8 to 10
Test Kitchen Notes
This showstopping glazed ham is ready to be the star of your Thanksgiving table. The best part: It’s a cinch to make—all you need is a spiral sliced ham (you can find ‘em at your grocery store and even online), a simple glaze packed with punchy ingredients, and an oven. Once the roast ham is glistening and ready to serve, we like to garnish it with a few festive, edible touches, like sprigs of fresh rosemary, cranberries, or gooseberries. This ham can easily be the centerpiece of any spread, complemented by a bevy of sides—a mix of green beans, roast squash, and silky mashed potatoes hit all the right Thanksgiving notes and add pops of color to the table.
Of course, no Thanksgiving feast would be complete without a good bottle of wine to go with it. Our go-to pairing for this recipe: Imagery Wine Collection’s elegant Cabernet Sauvignon, which has sweet notes of dark fruit and vanilla that complement the apricot jam, brown sugar, and honey in the glaze. This wine’s also blended with a bit of Petite Sirah, lending an element of layered spice, clove, and pepper that stands up to all the rich, meaty flavors of the meal.
You’re likely to have leftovers, and Adrianna Adarme of A Cozy Kitchen has a delicious way to repurpose them: cube up the ham and bake it into a brunch galette along with Gruyère, Dijon, softened leeks, and red pepper flakes. Sprinkles of parmesan on the galette crust add extra flavor, while soft egg yolks and a microgreen garnish add a beautiful finishing touch. For an afternoon-friendly wine pairing, try serving this Imagery Wine Collection’s crisp Chardonnay.
This recipe is shared in partnership with Imagery Wine Collection.
(8- to 10-pound) spiral sliced ham
- Start by preheating the oven to 300°F and greasing a baking dish large enough for the ham. Place the ham in the baking dish flat-side down (make sure to remove all the packaging, including the plastic disc).
- Make the glaze: Combine the remaining ingredients in a small saucepan and bring to a simmer on the stovetop. Cook for 5 minutes over medium-low heat, until the sugar has dissolved and the mixture looks homogenous. Remove from the heat and set aside.
- Brush ⅓ cup of the glaze evenly all over the outside of the ham and cover loosely with aluminum foil, making sure to tightly seal the foil around the edges of the pan.
- Bake for 1½ to 2 hours, until the ham is heated through and the internal temperature is 140°F on a meat thermometer. Remove from the oven and turn the temperature up to 425°F.
- Remove the foil and brush ½ cup of the remaining glaze over the baked ham; the glaze will thicken as it sits, but that will help it stay in place as it caramelizes.
- Once the oven has come to temperature, place the ham inside the oven and bake for 10 minutes, until the outside is nice and caramelized. Remove the ham from the oven and carefully brush the remaining glaze all over the outside of the ham. Return to the oven for 5 more minutes to heat up and just start to caramelize the last layer of glaze.
- Carefully remove the ham from the pan and place it on a large serving platter. Carve and serve.