Baked Ham with Cherry Ham Glaze

If it was up to me, I would be serving ham for every holiday dinner (I actually do cook a baked ham for all by Thanksgiving). It is the easiest meat to cook since it comes fully cooked and you can variate the flavors with ham glaze.

Why You’ll Love This Cherry-Glazed Ham

Sweet-tart flavor: Cherry, lemon, honey, and warm spices give every slice a bright, fruity, perfectly balanced taste.

Holiday-perfect: Ideal for Christmas, Easter, or any special gathering when you want something festive but easy.

Beginner-friendly: Minimal prep and simple roasting steps make this a stress-free holiday ham recipe.

Great for spiral or whole hams: The glaze caramelizes beautifully on spiral-sliced ham but works just as well on an uncut baked ham (which is what is pictures here). If you want to see spiral cut ham, check out my other delicious ham glaze option in my orange honey baked ham recipe. 

What Ham To Use

“City ham” is the most common ham available in grocery stores. It’s fully cooked, comes with or without bone, and most are spiral cut. You can get this type of ham as a whole or a half.

When choosing ham, I prefer to go for the bone-in ham when available, because it has a little more flavor and is actually more tender. That’s because it retains some of the fatty membrane around the bone. (And I use the bone to make soups like ham and bean soup or split pea soup.)

City ham is a breeze to prepare because it’s already cooked. The goal is to get flavor infused into it with glaze and re-heat it through to the right temperature.

So for dinner ham recipe, I recommend the fully cooked, spiral sliced, bone-in ham. Boneless ham will work just as well and if it is spiral cut, it will be easier on you.

Ingredient Notes, Tips, and Substitution

Cherry preserve – try to choose a preserve with doesn’t have chunks in it and if if does have chunks, you can easily blend it until smooth.

Spices – you will need ground cinnamon, allspice, nutmeg, ground mustard, and salt.

Lemon – you will need fresh lemon juice and lemon zest. Always zest the lemon first and then get the juice out, it would be very difficult to do it the other way around.

Brown sugar – use either a light brown sugar or a dark brown sugar for this ham glaze. Substitute honey if needed.

Tips To Remember for the Best Cherry-Glazed Ham

Choose a fully cooked spiral-sliced ham. It’s the easiest option for holidays, and the slices allow the cherry glaze to seep into every layer.

Keep the ham covered at first. This helps retain moisture and prevents the slices from drying out. Uncover only when it’s time to apply the glaze so it can caramelize beautifully but doesn’t dry the ham.

Don’t over-reduce the glaze. It will thicken quickly due to the sugars in the preserves and honey and will continue to thicken as it cools! (Many people forget glaze thickens as it cools.) You want it pourable, not overly sticky and thick.

Let the ham rest before slicing. Just 10–15 minutes helps the juices settle and spread back throughout the meat.

Save the pan juices. They mix with the glaze and drippings to create a delicious sauce you can spoon over each serving (or use for leftovers).

To Make The Cherry Ham Glaze

Ham glaze is very easy to make at home and you have full control over the ingredients, so don’t worry about buying one at the store. Simply combine cherry preserve, lemon juice, lemon zest, brown sugar, and spices in a small sauce pot.

Whisk all the ingredients together until blended and bring the mixture to simmer over medium heat. Simmer for a couple of minutes and take off heat. 

Expert Tip: simmer the glaze for just a couple of minutes. It may look a little thin at first but remember that the glaze will thicken as it cools. You don’t want the glaze to turn back into jam or it will be too hard to spread. 

How To Make Baked Ham

Expert Tip: For spiral cut ham, there is no need to score the top. 

For the ham that was not been pre-sliced, you want to make sure to score the outside skin. Make cuts across the skin that are about 1/4-1/2 inch deep, forming diamond shapes.

Cover bottom of the roasting pan with aluminum foil to catch the drippings and add a couple cups of water. 

Take ham out of the package and discard the packet of glaze that came with it (if any). Place ham on a couple of sheets of aluminum foil and glaze it all over with about half the glaze. Wrap ham tightly in foil and place on the rack inside the roasting pan (flat side down, if using half ham).

Bake for about an hour and a half covered (calculate about 15 minutes per pound). 

Take ham out of the oven to glaze and close the oven door. Raise oven temperature to 400°F. Unwrap the ham and generously glaze with more glaze. 

Put it back in the oven, uncovered, and bake for about 20-30 more minutes until internal temperature is 140°F (for “fully cooked” ham).

Leftovers Storage, Freezing and Reheating

Storing: Store leftover ham slices in an airtight container in the refrigerator for 3–4 days.

Freezing: Freeze in portions (whole slices or diced) for up to 2 months. Make sure the ham is completely cooled and portion into freezer friendly zip-top bags. Let all the air out, seal, and label.

Reheating: Reheat slices gently in a skillet until warmed, or in the oven covered with foil at 325°F for about 10–15 minutes. Drizzle a little leftover glaze or pan juices over the top to keep everything juicy. If not glaze left, you can add a splash of broth.

Leftover ideas: Cherry-glazed ham makes amazing sandwiches, sliders, omelets, breakfast hash, ham and potato soup, grilled cheese with ham, and even chopped into salads.

Recipe FAQs

How mush ham per person?

Fully cooked ham comes in bone-in and boneless options. Estimate about 3/4 pound per person for bone-in ham and 1/2 pound per person for boneless ham. Don’t forget, there are many things you can make with leftovers, so aim for a couple extra pounds just in case. 

Do I need to score the ham if it’s spiral-sliced?

No. Spiral hams don’t need scoring because the slices already expose plenty of surface area. Scoring is only necessary for a whole uncut ham so the glaze can soak in.

Can I make the cherry glaze ahead of time?

Yes! You can make the glaze 1–2 days in advance. Store it in the refrigerator, then warm it slightly before brushing it onto the ham so it spreads easily.

Can I use frozen cherries or cherry jam instead of preserves?

You can. Thaw frozen cherries completely and simmer them with some sugar into the glaze until they break down. Cherry jam works too, though the flavor may be a little sweeter and less tangy.

How do I keep the ham from drying out?

Use a snug baking dish, keep the ham covered for most of the initial bake (before adding glaze), avoid overcooking, and let it rest before slicing. Spiral hams dry out more easily because of the exposed slices, so moisture retention is key.

What temperature should a fully cooked ham reach?

A fully cooked ham only needs to be warmed to 140°F in the thickest part. If your ham is labeled “cook before eating,” roast it to 160°F instead at 350°F.

Side Suggestions For Complete Ham Dinner

For delicious sides to round out your holiday table, try pairing this ham with my balsamic roasted Carrots for a sweet-and-savory veggie option. Make my fluffy mashed potatoes or baked mac and cheese for a classic comfort side. If you want something bright and fresh, sauteed green beans or pan roasted Brussels sprouts adds the perfect pop of color and flavor. All of these dishes complement the fruity cherry glaze beautifully and make your holiday meal feel complete.

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Some More Ham Recipes To Try

• Baked Ham with Orange Honey Ham Glaze
• Ham and Brie Grilled Cheese Sandwich
• Bourbon Glazed Ham
• Ham and Potato Soup
• Creamy Ham and Cheese Cauliflower Soup

Originally published on Will Cook For Smiles in November 2019.