Jamón Glaseado (also known as Glazed ham) is a festive dish made from a cooked ham, covered in a sweet, sticky glaze, and baked until the outside is caramelized.
Jump to
The glaze is typically made with ingredients like honey, brown sugar, butter, mustard, or fruit juices.
This Jamón Glaseado recipe is simple and yields a tender, flavorful ham with a caramelized, glossy finish.
The maple-Dijon glaze balances sweetness, warmth, and tang, enhancing the ham without overpowering it. It's perfect for Christmas dinner or any special occasion.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Spiral-sliced bone-in ham: Use a fully cooked ham; avoid "ham with water added" for better flavor and texture.
- Water: Creates steam in the pan, keeping the ham moist.
- Dark brown sugar: Adds deep caramel sweetness and helps the glaze caramelize.
- Maple syrup: Gives warm, rich flavor and a glossy finish.
- Whole-grain Dijon mustard: Adds tang and balance, keeping the glaze from being overly sweet.
- Ground cinnamon: Provides gentle warmth and holiday-style spice.
- Ground nutmeg: Adds aromatic depth and coziness to the glaze.
How to Make Jamón Glaseado
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 300°F. Set the ham in a roasting pan and pour about ¾ cup of water into the bottom. Cover the pan tightly with aluminum foil and bake for 1 hour and 40 minutes, or until the ham is fully warmed through, soft, and tender.
- Make the glaze: In a saucepan, whisk all the glaze ingredients until smooth. Heat over medium-low to medium heat until it begins to simmer. Let it simmer for 2 minutes, then remove from the heat.
- Once the ham is heated through, uncover it and pour or brush the glaze evenly over the entire surface. Increase the oven temperature to 400°F.
- Return the ham to the oven, uncovered, and bake for 20 minutes, or until the glaze becomes caramelized and bubbly. Allow the ham to rest for 10 minutes before slicing. Serve with your favorite sides.
Hint: Brush the ham with the maple-Dijon glaze after it's fully heated through. Glazing too early can cause the sugars to burn before the ham warms, but glazing at the end gives you that perfect caramelized, glossy finish.
Storage, Make Ahead, & Freezing
Storage: Store leftover ham in an airtight container in the refrigerator for 3-4 days. Keep any extra glaze separately to reheat with the slices.
Make Ahead: You can bake the ham a day in advance. Store it tightly covered in the refrigerator, then reheat covered at 300°F until warmed through. Brush with fresh glaze right before serving to restore shine and flavor.
Freezing: Freeze sliced ham in freezer-safe bags for up to 2 months. For best results, freeze it with a little extra glaze to keep the meat moist. Thaw overnight in the fridge and warm gently before serving.
Camila's Tips & Variations
- Use Spiral-Sliced for Flavor: A spiral-sliced bone-in ham absorbs the glaze better and stays moist.
- Don't Glaze Too Early: Apply the maple-Dijon glaze only after the ham is fully heated through to prevent burning and ensure a shiny, caramelized finish.
- Add Orange for Brightness: Mix a little orange zest or a splash of fresh orange juice into the glaze for a citrusy lift.
- Make It Spicier: Add a pinch of cayenne, crushed red pepper flakes, or spicy mustard for a subtle heat that balances the sweetness.
- Swap the Sweetener: If you don't have maple syrup, honey, or agave works well while still giving you a glossy glaze.
- For Extra Glaze: Double the glaze ingredients if you prefer a thicker coating or want extra sauce for serving.
Frequently Asked Questions
Do I need to cook the ham longer if it's already pre-cooked?
No. Spiral hams are fully cooked. You're only reheating them until warm and tender, then adding the glaze to caramelize.
Why do I add water to the roasting pan?
The water creates gentle steam that keeps the ham moist during reheating and prevents it from drying out.
When should I add the glaze?
Add the glaze after the ham is fully heated through. Glazing too early can burn the sugars before the ham is warm.
Can I use regular Dijon instead of whole-grain Dijon?
Yes. Regular Dijon works perfectly and keeps the same sweet-tangy balance.
How do I know when the glaze is ready?
Simmer it for about 2 minutes until slightly thickened and glossy. It should coat the back of a spoon.
❤️ Love this Jamón Glaseado recipe?
Don't miss our Jamón Glaseado en Espiral with two irresistible glaze options: Maple-Orange or Cherry-Port.
Pair with
You may also like
Recipe
Jamón Glaseado
Equipment
- Large Roasting Pan
- Small or medium saucepan
- Pastry brush or spoon (for glazing)
- Instant-read thermometer (optional, but recommended)
- Carving knife or sharp slicing knife
Ingredients
- 1 (9-pound) store bought bone-in spiral ham
- ¾ cup water
For the glaze:
- ½ cup dark brown sugar
- ½ cup maple syrup
- 2 tablespoons whole-grain Dijon mustard
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 300°F. Set the ham in a roasting pan and pour about ¾ cup of water into the bottom. Cover the pan tightly with aluminum foil and bake for 1 hour and 40 minutes, or until the ham is fully warmed through, soft, and tender.
Make the glaze:
- In a saucepan, whisk all the glaze ingredients until smooth. Heat over medium-low to medium heat until it begins to simmer. Let it simmer for 2 minutes, then remove from the heat.
- Once the ham is heated through, uncover it and pour or brush the glaze evenly over the entire surface. Increase the oven temperature to 400°F.
- Return the ham to the oven, uncovered, and bake for 20 minutes, or until the glaze becomes caramelized and bubbly. Allow the ham to rest for 10 minutes before slicing. Serve with your favorite sides.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
