Sticky, sweet, spicy, perfect: The ultimate holiday ham glaze guide

When I was growing up, my father was obsessed with Krakus ham. My mom would make it every Easter and New Year’s Day, spiked with whole cloves and topped with a handful of brown sugar. After some time in the oven, perfuming the entire house, the ham would emerge crispy and crackly on top—a perfect interplay of umami, sweetness, and spice.

While I no longer eat ham, that memory suffused the warm, celebratory holidays of my childhood.

For some people, ham is a non-negotiable centerpiece of the holiday tablescape. Whether spiral-cut, smoked, bone-in, boneless, Krakus or otherwise, it holds an important place in the realm of special occasion meals—and for good reason.

So when those days roll around, it goes without saying: you don’t want a “mid” ham, the kind your guests push around on their plates with polite disinterest. You want a ham with presence: With a lacquered crust, a resonant aroma, and a glaze that turns it into something more than the sum of its parts.

Most supermarket hams are already fully cooked, which means your job isn’t to roast so much as to gild the lily. This is where the glaze comes in. Some lean into sweet-on-sweet, others gravitate toward sweet-and-sour or spicy-and-sweet combinations. The classic pineapple-and-cherry garnish still has its fans, but today’s glazes go beyond tradition — honey, molasses, fruit preserves, hot sauces, vinegars. A great glaze enrobes and enlivens the meat. It’s the ham’s final suit and it should be tailored accordingly.

There are countless directions a glaze can go, depending on your flavor preferences and what you already have in your kitchen. The key is striking a balance: too spicy and it overpowers the meat; too sweet and it risks hardening into a candy shell. But when it’s right, a good glaze can transform a humble ham into a holiday showstopper.

Start with something savory. Pantry staples like Dijon mustard, Worcestershire sauce, fish sauce, or a splash of vinegar can ground your glaze, giving it the depth and acidity it needs to balance the sweetness. Even a spoonful of soy sauce or balsamic can add complexity without dominating.

Sweeteners, of course, are foundational. Brown sugar is the classic, lending a toasty, molasses-like note. But don’t overlook honey, agave, white sugar, maple syrup or even sorghum if you want something with a bit more edge. These ingredients don’t just sweeten—they caramelize, forming that coveted glossy, crackly crust.

Fruit is another natural partner. You can thin out jams or preserves—apricot, cherry, fig, even marmalade—or simmer down fresh or frozen fruit into a sticky glaze. A handful of blueberries, strawberries or even rhubarb cooked down with bourbon and a touch of chili flake before being strained or puréed makes for a rich, violet-toned sauce that’s both vibrant and unexpected.

For those who like a little heat, there’s no shortage of options. Chili powders, red pepper flakes, chipotle in adobo, even jalapeño can all bring a slow-building warmth. Just tread lightly if you’re feeding a crowd—spice tolerance can vary wildly.

Texture matters, too. A great glaze doesn’t have to be smooth. Think of chili crisp: it’s not just spicy, it’s crunchy and layered. You can take that idea and run with it—maybe a glaze that incorporates whole cherries, or one made from reduced pomegranate juice that finishes the ham with a jewel-like sheen.

And finally, spice. Cloves are the old-school favorite (and for good reason—they pierce through all the richness). But you can also branch out with cinnamon, nutmeg, allspice, or cardamom to give your glaze a slightly more modern edge.

Tips for a Perfect Finish

• Cook time: Even if your ham is pre-cooked, you’ll want to warm it through and develop a browned, caramelized crust. That might take more than 2 hours, depending on size—so plan accordingly.

• Glaze timing: Apply glaze during the final 30 minutes or so of cooking. Any earlier, and the sugars might burn. Reapply glaze every 10 minutes or so to build up a beautifully sticky exterior.

• Avoid burning: Steer clear of solid glaze elements that might scorch, like garlic cloves. A sprinkle of garlic powder works better.

• Score the ham: Cutting shallow slashes across the surface creates more surface area for caramelization and helps the glaze seep into every nook.

• Foil or no foil?: Some wrap their ham in foil to prevent drying out, but this can hinder the glaze’s ability to caramelize. Consider roasting uncovered for at least part of the cook time.

• Reduce your glaze: Simmering the glaze on the stovetop before brushing it on concentrates the flavors and creates a more luscious finish.

• Adjust for scale: Whether you’re feeding four or fourteen, tailor your glaze quantities accordingly. Some like their ham thickly lacquered, others prefer a more restrained finish.

A good glaze is a good glaze—no matter what you’re coating. But on a holiday ham, it can become something almost mythic: a little sticky, a little spicy, a little sweet. And absolutely unforgettable.