Glazed Spiral-Cut Ham  A Perfect Holiday Delight : Savor the Flavor

Embrace the festive spirit with our Glazed Spiral-Cut Ham—an exquisite holiday delight that invites you to savor the flavor of the season. Picture succulent ham, intricately spiral-cut and glazed to perfection, creating a centerpiece that captures the essence of celebration. Whether you’re hosting a holiday feast or simply craving a taste of seasonal indulgence, this recipe is your key to a memorable dining experience. Join us as we guide you through the steps of creating this festive masterpiece, ensuring each slice is a celebration of the sweet and savory symphony that defines the holidays. Get ready to savor the flavor and elevate your festivities with Glazed Spiral-Cut Ham!

The Art of Choosing the Right Spiral Ham

Selecting the perfect spiral-cut ham is the first step to a memorable meal. Look for hams that are fully cooked and pre-sliced for convenience. When deciding on the size, aim for about 1/2 to 3/4 pounds of ham per person. Spiral hams come bone-in or boneless. Bone-in hams tend to have more flavor, while boneless hams are easier to slice. Consider your preferences and the number of guests you’ll be serving.

The Glaze: A Sweet Symphony

The heart of a fantastic glazed ham is, of course, the glaze itself. Here’s a classic brown sugar glaze recipe that’s sure to please your taste buds:


  • 1 cup brown sugar
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 cup pineapple juice
  • Whole cloves (optional for studding)
  • Maraschino cherries (optional for garnish)


  • In a saucepan, combine brown sugar, honey, Dijon mustard, and pineapple juice. Cook over low heat, stirring until the sugar is completely dissolved.
  • If you’d like to give your ham that classic holiday look and fragrance, consider studding it with whole cloves. Push them into the ham’s surface in a decorative pattern. The cloves will release a warm, spicy aroma as the ham bakes.
  • Generously brush the glaze over the ham, ensuring it seeps into the cuts between the spiral slices. This will infuse the ham with sweet and savory flavors.
  • Bake the ham in the oven according to the package instructions. Baste it with the glaze every 30 minutes to build up a luscious, caramelized crust.
  • If you want to take the glaze to the next level, add maraschino cherries during the last 30 minutes of baking. This adds a burst of color and a touch of fruity sweetness.

Serving Suggestions

Once your glazed spiral-cut ham is out of the oven, let it rest for a few minutes before slicing. This resting period allows the juices to redistribute, keeping the meat succulent and tender. When slicing, follow the spiral cuts for easy serving.

Serve your glazed ham alongside classic holiday sides like creamy mashed potatoes, steamed green beans, and warm, buttery dinner rolls. The combination of sweet and savory flavors will create a memorable dining experience for your guests.

Leftover Magic

One of the joys of cooking a ham is the abundance of leftovers. Don’t let any of that delicious meat go to waste! Here are some creative ideas for using leftover ham:

  • Ham and Cheese Sandwiches: Layer slices of ham with your favorite cheese and condiments for a quick and satisfying sandwich.
  • Ham and Potato Soup: Dice leftover ham and add it to a hearty potato soup for a comforting meal.
  • Ham and Egg Breakfast: Create a delicious breakfast by adding diced ham to scrambled eggs or omelets.
  • Ham and Pea Pasta: Toss ham with cooked pasta, peas, and a creamy sauce for a simple yet delightful pasta dish.
  • Ham and Bean Soup: Make a hearty ham and bean soup by simmering ham with beans, vegetables, and broth.

In Conclusion

Savoring a glazed spiral-cut ham during the holidays is a tradition that brings families together around the dinner table. With the right ham and a delectable glaze, you’ll create a memorable meal that’s sure to become a cherished tradition in your home. Enjoy the sweet and savory delights of this holiday classic, and make every occasion special with a perfectly prepared ham.

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