There is something deeply comforting about Thanksgiving ham recipes that bring warmth, tradition, and effortless elegance to the holiday table. A beautifully glazed ham is both festive and practical, offering big flavor with minimal effort, and it pairs naturally with all the classic sides that make the season feel special.
Whether you are hosting a large family gathering or planning a cozy dinner at home, a slow-roasted holiday ham delivers tenderness, aroma, and that glossy finish that guests always remember.
Why You’ll Love This Recipe
● Comes together with simple, familiar pantry ingredients
● Makes an impressive presentation with hardly any prep
● Sweet, savory glaze caramelizes beautifully in the oven
● Works for spiral-cut, bone-in, or boneless ham
● Great for feeding a crowd or stretching into leftovers
● Flexible flavor profile for citrus, maple, or honey variations
● Stays juicy and tender without complicated steps
● Pairs perfectly with stuffing, potatoes, and vegetable sides
Ingredients & Flavor Notes
| Ingredient | Role | Flavor Notes |
|---|---|---|
| Ham (bone-in or boneless) | Main centerpiece protein | Savory, smoky, and naturally rich |
| Brown sugar or maple syrup | Core glaze sweetener | Caramel warmth and glossy finish |
| Dijon or whole grain mustard | Balances sweetness | Adds tang to cut through richness |
| Pineapple or orange juice | Moisture and brightness | Sweet-tart, keeps ham juicy |
| Spices such as clove or cinnamon | Holiday aroma | Warm, seasonal flavor |
| Butter | Helps glaze cling | Silky texture and shine |
Holiday glazes typically highlight the natural flavor of ham instead of masking it, which is why ingredients like mustard and fruit juice create a balanced finish.
How to Make It Thanksgiving Ham
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Preheat the oven to 325°F and place the ham cut-side down in a roasting pan lined with foil.
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Score the surface in a shallow diamond pattern so the glaze can soak into the meat.
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Warm the glaze ingredients in a small saucepan until smooth and slightly thickened.
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Brush generously over the ham, coating the scored areas and sides.
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Cover loosely with foil and roast according to weight, basting every 20 to 30 minutes.
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Uncover near the end of roasting to allow the glaze to caramelize and form a glossy crust.
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Baste a final time before removing from the oven for the best shine and flavor.
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Rest before slicing so the juices redistribute and the slices stay tender and juicy.
Tips for Success / Pro Tricks
● Choose a bone-in ham if you want deeper flavor and juicier slices, especially for a crowd.
● Score the surface lightly before glazing so the sweetness penetrates instead of sliding off.
● Warm the glaze before brushing to help it cling instead of pooling in the pan.
● Cover the ham with foil during the first stage of roasting to prevent drying, then uncover near the end for caramelization.
● Add citrus zest or a small splash of apple cider vinegar if you prefer a brighter finish.
● If using a spiral-cut ham, tuck extra glaze between slices for a more even coating.
● Let the ham rest before slicing so the juices redistribute and the meat stays tender.
Serving Ideas & Pairings
A holiday ham shines alongside familiar Thanksgiving sides, especially those with creamy or buttery textures. You can keep the menu traditional or add a fresh twist with fruit-forward accents and simple vegetables for balance. Some of the best pairings include warm breads, leafy greens, potatoes, citrus, and roasted vegetable dishes.
● Roasted Brussels sprouts with maple glaze
● Creamy mashed potatoes or garlic herb potatoes
● Homemade cornbread or soft dinner rolls
● Cranberry sauce or orange-cranberry relish
● Walnut or pear-based green salads
● Honey butter carrots or roasted root vegetables
● Buttery stuffing or sweet potato casserole
Storage & Reheating
Thanksgiving Ham reheats beautifully, which makes it ideal for meal prep or enjoying leftovers after the main event. The key is to keep moisture in and heat low so the meat doesn’t tighten or dry out.
● Refrigerate leftovers within two hours of serving
● Store in an airtight container for up to four days
● Slice before refrigerating so it reheats evenly
● Add a small splash of broth or juice when reheating to keep it moist
● Reheat covered in the oven at a low temperature until warmed through
● Freeze leftover ham for longer storage if needed
Honey Brown Sugar Thanksgiving Ham
Ingredients
Equipment
Method
- Preheat the oven to 325°F and place the ham cut-side down in a foil-lined roasting pan.
- Score the ham with shallow diagonal cuts to help the glaze absorb.
- Cover loosely with foil and bake until warmed to about 120°F.
- Prepare the glaze by simmering brown sugar, honey, mustard, butter, and vinegar until thickened.
- Brush generously over the ham, uncovering it for caramelization.
- Continue roasting uncovered, basting every 20 to 30 minutes.
- Add a final coat of glaze before removing from the oven.
- Rest the ham for 10 to 15 minutes before slicing.
Notes
Warm glaze sticks better than cold glaze.
Keep ham covered early, then uncover later for browning.
Spiral hams benefit from brushing glaze between slices.
Leftovers reheat best with a splash of broth or juice. Nutritional Facts (Approx. per serving) Calories: ~300
Protein: ~22g
Fat: ~15g
Carbohydrates: ~20g
Sugar: ~16g
Sodium: varies by brand
FAQs on Thanksgiving Ham
Should I use bone-in or boneless ham for Thanksgiving?
Bone-in ham delivers the best flavor and moisture because it retains more natural juices. Boneless ham is easier to slice, but the texture is often slightly firmer. For a special holiday meal, bone-in is the most traditional choice.
How long should I cook a fully cooked ham?
Since most hams are already cooked, you are reheating rather than cooking from scratch. The USDA recommends gently warming at 325°F until it reaches 140°F internally, which helps preserve tenderness without overcooking.
What is the best glaze for ham?
The most popular glazes include brown sugar, maple, honey, and pineapple-based versions. Each one adds sweetness that caramelizes beautifully. The glaze should complement the ham’s saltiness instead of overpowering it.
Can I prepare the glaze ahead of time?
Yes. Most glazes can be mixed or simmered up to three days in advance. Store it covered in the refrigerator and warm it slightly before brushing onto the ham.
How do I keep a spiral ham from drying out?
Cover during the first half of roasting to retain moisture, and baste regularly. You can also slide some warmed glaze between slices so the moisture reaches the interior instead of staying on the surface.
Final Thoughts / Closing Thanksgiving Ham
Thanksgiving Ham feels both nostalgic and effortless, especially when the glaze brings out its natural richness and tenderness. It is a centerpiece that doesn’t demand complicated preparation, yet still fills the home with a cozy, holiday aroma. Whether you lean classic or experiment with citrus or maple twists, this ham earns its place on the table year after year. I hope this brings warmth to your celebration and becomes a recipe your family looks forward to making together.