How To Make The Perfect Ham
I’ve made a lot of hams over the years, but this is the one that finally stuck.
This viral ham is built for holidays and family gatherings — sweet, smoky, and impossible to mess up.
I’ve made a lot of hams over the years, but this is the one that finally stuck. Not because it’s complicated — actually, the opposite. It looks impressive, tastes unreal, and doesn’t require overthinking anything.
The glaze is what sets it apart. Sweet, smoky, buttery, a little salty, and just enough heat to keep it interesting. It builds this glossy, sticky crust that clings to the ham as it cooks, instead of running off and disappearing.
What I love about this recipe is how forgiving it is. No stress, no precision cooking, no special tricks. It’s the kind of ham that makes people think you went all out, when really you just let a solid glaze do the heavy lifting.
This is the one I keep coming back to — and the leftovers never last long.
1 (10 lb) Ham
2 cups Honey
1 cup Butter
6 tbsp Dijon Mustard
For the Glaze
2 cups Pineapple Juice
2 –3 tbsp bacon drippings
2 tbsp Grainy Mustard
1/4 cup Brown Sugar
2 tbsp Honey
1 tbsp Cajun Seasoning
Step 1
Mix together the honey, melted butter, and Dijon mustard.
Step 2
Set your spiral ham on a tray and coat it completely with the mixture, making sure to get between every slice.
Step 3
Preheat your smoker or oven to 325°F.
Step 4
Place the ham in uncovered and cook for about 2 hours, or until heated through.
Step 5
Cook 8 slices of bacon, then set the bacon aside and save 2–3 tablespoons of bacon drippings.
Step 6
Add the pineapple juice, grainy mustard, brown sugar, honey, Cajun seasoning, and the bacon drippings to a saucepan.
Step 7
Bring the mixture to a simmer and let it reduce by half until thick, glossy, and slightly syrupy.
Step 8
After 2 hours, remove the ham from the heat and brush a generous layer of the glaze all over it.
Step 9
Return the ham for 15 more minutes to caramelize the glaze.
Step 10
Let it rest, brush on a second coat of glaze, and crumble the cooked bacon over the top—or stir it into the glaze for extra flavor.
