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Honey Glazed Ham | Taste and Tell | www.tasteandtellblog.com

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Welcome to Taste and Tell Thursdays! Come link up your posts below!

If you are going to have Easter, you must have ham, right?

I can’t believe I’ve been blogging for nearly 6 years, and I’ve never posted a ham recipe. Plenty of recipes with ham, but not a recipe just for a ham. Maybe because it’s so simple that I never really thought to post one.

This is really so easy that it’s almost silly to post a recipe. But I think it’s delicious, and definitely worth ditching the glaze packet that comes with most hams. You most likely have all of the ingredients at home, and it takes minutes to put together. I love a ham with a sweet glaze, but I think my favorite part of this was the hint of heat from the cayenne pepper. I’m all about the sweet, but the heat just brings this all together for me.

And don’t worry – I’ve got plenty of ham leftover recipes coming soon as well!

Honey Glazed Ham
Prep time
Total time
Ditch the glaze package and make your own spice mix for your Easter ham!
Serves: 1 ham
  • 1 spiral cut ham (mine was about 8.5 lbs)
  • ½ cup honey
  • ½ cup brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • dash of ginger
  • dash of allspice
  1. Preheat oven to 325F. Place the ham in an oven safe dish.
  2. In a small bowl, combine the remaining ingredients. The mixture will be thick, but spread over the ham as well as possible. If the whole ham isn't covered, it's ok.
  3. Place the ham in the oven and baste every 10 minutes Cook for 1 hour, or until completely heated through.


And now to the link up. First up, a few posts from last week that caught my eye!


Lightened Up Chocolate Banana Upside Down Cake from Half Baked HarvestLightened Up Chocolate Banana Upside Down Cake from Half Baked Harvest – the most clicked link of the week


Ovaltine Cake from Icing SugarOvaltine Cake from Icing Sugar


Samoas Chex Mix from I Heart EatingSamoas Chex Mix from I Heart Eating


Mini Egg Blondies from Annie's NomsMini Egg Blondies from Annie’s Noms

The rules for the link up are simple:

1 – you can link up to any recipe
2 – link must be to a blog post – no etsy stores or advertisements
3 – please add a link in your post back to this post
4 – you can link up as many times as you want – go crazy!

Don’t forget to click over on some of the other links so that we can all enjoy each other’s creations!!

And I’d love to have you follow me via Facebook, Twitter, Pinterest, or Google+. And don’t forget to subscribe to my weekly newsletter!


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22 Responses to Taste and Tell Thursdays – Honey Glazed Ham

  1. Deborah,
    What a great idea to make up your own glaze! I happily ditch the seasoning packet that comes with beans to make my ham and bean soup (you know Shark Week? Next week will be Leftover Ham Week on my blog!) but it never occurred to me to ditch the glaze packet. Your ham looks tasty and I’m looking forward to your leftover ham ideas.
    Today I’m linking up a ridiculously tasty muffin made without refined sugar–I used dates and molasses to make it plenty sweet, and oatmeal and whole wheat flour to make it plenty good for you. I’m also linking up my experience making Foodie With Family’s Slow Cooker Chicken Tikka Masala for the first time, while at my in-law’s. Finally, a meatless Mushroom Medley pizza we enjoyed on our Friday Night Pizza Nights.
    Thanks for hosting!

  2. Love spiral cut home! And I love that you’ve made your own glaze. It sounds just perfect!

  3. Rebecca says:

    OMG, I was completely shocked when I all of a sudden saw my picture linked up here 😀 Haahaha, I honestly didn’t thought that I would be linked here 😉 Thanks a lot for that Deborah! I highly appreciate it 😀
    Take care

  4. What a great idea to make your own glaze and I like the addition of the cayenne in there to give it a little bit of heat. Thanks for hosting the fun party!!!

  5. Tieghan says:

    Thanks for hosting the fun party!! Hope you have a great day!

  6. Love this glaze! I’ve never been the biggest fan of the pre-made stuff so this is perfect!

  7. kari says:

    Thank you for hosting Deborah, the ham looks amazing.

  8. Kate says:

    Your ham looks delicious! Thank you so much for featuring my samoas chex mix!! Thanks for hosting and have a great week!

  9. Thanks so much for featuring my mini egg blondies! Have a great weekend 🙂

  10. You make this look yummy. Great for any day or holiday menu!

  11. Wow, I am getting hungry looking at these photos!!! Thanks for hosting 🙂

  12. Andrea D. says:

    Do you think the glaze would be good on a ham that is not spiral sliced??

  13. Chels R. says:

    I love ham, but believe it or not, our family never eats ham for Easter. It’s always a Christmas thing, lol!

  14. teresa says:

    i LOOOOVE my easter ham, i’ll definitely have to try this, it looks wonderful!

  15. Thanks for hosting Deborah! Your ham looks amazing. Have a great weekend!

  16. Tu says:

    That ham is simply divine looking. I can’t wait for easter to make a big whole hunk of ham up with some potatoes! Thanks for the party! Linda

  17. Nutmeg Nanny says:

    Honey glazed ham has got to be one of my favorite things about Easter 🙂 so deliciously simple.

  18. You know what drives me crazy? (random rant coming) In the US, you see stuff like Bavarian or Black Forest ham, but we don’t even have it in Germany. We only have lunch meat ham. It’s maddening and it ruins my Easter! Hmp.

    Anyway, I love that you posted a recipe for just ham! It’s one of my favorite meals – ham and potatoes au gratin! I’ll miss it at Easter but I’ll get my fill when I go for a visit this summer. 🙂 Your spice mixture sounds great!

  19. Joanne says:

    My mom needs to see this! She makes ham every easter and in my opinion the glaze could use a redo. 😛

  20. I love a good ham. I agree that we should all ditch the packets as making your own is so simple!

  21. Tracey says:

    Oooh, I’m with you, I love a sweet glaze on my ham when I have it! And sometimes simple really is best so I love this recipe 🙂

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