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Glazed Spiral Ham

Sweet-glazed hams are Easter favorites around the United States. The technology to spiral-cut ham was developed in the mid-20th century by Harry J. Hoenselaar of Detroit, Michigan. He patented his spiral-slicing machine in 1952 and held the patent until 1981. He also founded HoneyBaked Ham and for many years, only Michiganders could get the spiral-sliced meat. This method allows the cooked ham to be easily separated from the bone in ready-to-eat portions. National Glazed Spiral Ham Day is officially celebrated in the United States on April 15.

Recipe Servings: 8

Prep Time
10 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 20 minutes
Gluten Free
Dairy Free



  1. Preheat oven to 325°F.
  2. In heavy roasting pan, place the ham cut-side down, covering tightly with heavy aluminum foil.
  3. Roast for 10–14 minutes per pound, bringing the ham to an internal temperature of at least 145°F on a meat thermometer.
  4. In a medium bowl, add the brown sugar, honey, Dijon mustard, minced garlic, and cloves and mix well to combine.
  5. Remove the ham from the oven and remove foil, increasing oven temperature to 400°F.
  6. Spoon the glaze over the top of the ham, spreading evenly.
  7. Roast the ham for an additional 10–20 minutes.

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