Brush this 1 sticky glaze over a spiral cut ham into a roasting pan for a holiday main that tastes like you put in way more effort

This southern brown sugar glazed ham is the kind of holiday main that makes folks think you fussed all day, when really you just brushed one sticky, fragrant glaze over a store-bought spiral ham and let the oven do the work. The brown sugar, honey, Dijon mustard, and ground cloves melt together into a shiny coat that seeps down into every slice, reminding me of the church basement potlucks and small-town Christmas dinners I grew up with in the rural Midwest. It’s simple, dependable, and full of the sweet-smoky flavor that never goes out of style.

Serve this ham warm with classic sides like buttery mashed potatoes, green beans, and soft dinner rolls to soak up the extra glaze from the roasting pan. A simple tossed salad or a tangy coleslaw helps cut through the sweetness, and scalloped potatoes or cheesy hash brown casserole make it feel extra festive. Leftovers are wonderful piled onto soft white bread or biscuits with a smear of mustard, or diced into eggs, bean soup, or fried potatoes the next morning.

Servings: 10-12

1 fully cooked spiral cut ham (8–10 pounds), bone-in

Preheat your oven to 325°F (165°C). Lightly grease a large roasting pan with cooking spray or a little oil so the ham doesn’t stick.

Remove the spiral ham from its packaging and discard any plastic disk from the bone. Place the ham cut-side down in the roasting pan so the slices fan upward. Let it sit at room temperature while you make the glaze.

In a small saucepan, combine the brown sugar, honey, Dijon mustard, water, ground cloves, black pepper, and salt. Stir well to blend.

Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring often. Cook for 3–5 minutes, just until the sugar is fully dissolved and the glaze looks smooth and shiny. If it seems too thick to brush, stir in a tablespoon or two more water. Remove from heat.