Glazed Turkey Ham

I pulled this recipe together one November when I couldn't find a traditional ham that fit my budget but wanted something impressive enough for company. The turkey ham turned out so tender under that sticky glaze that my neighbor asked for the recipe before she even finished her plate. Now it's what I make when I want to feel fancy without the fuss.

The first time I served this, my aunt stood in the kitchen watching me pull it from the oven, and the smell of cinnamon and caramelized honey filled the whole room. She said it reminded her of holiday dinners she used to host before her kids moved away. We stood there together, just quiet for a minute, before she grabbed a fork and snuck a bite straight from the pan.

Ingredients

• 1.2 kg boneless turkey ham: This is your centerpiece, leaner than pork ham but still juicy when glazed properly, and it holds flavor beautifully without drying out.
• 1/2 cup honey: The backbone of the glaze, it turns golden and sticky in the oven and balances the sharpness of the mustard.
• 1/4 cup Dijon mustard: Adds a tangy bite that keeps the sweetness from becoming cloying, and it helps the glaze cling to the meat.
• 2 tbsp brown sugar: Deepens the caramel notes and gives the glaze that glossy finish you want.
• 2 tbsp apple cider vinegar: Cuts through the richness with a bright acidity that wakes up every other flavor.
• 1/2 tsp ground cinnamon: Warm and aromatic, it makes the whole dish smell like a celebration.
• 1/4 tsp ground cloves: A little goes a long way, adding a subtle spice that feels festive without overpowering.
• 1/4 tsp ground black pepper: Just enough to remind you this is savory food, not dessert.
• 2 tbsp chopped fresh parsley (optional): Brightens the plate and adds a fresh contrast to the sticky glaze.
• Pineapple slices or orange wedges (optional): Classic garnish that looks pretty and adds a fruity note if you want it.

Instructions

Prep the Oven and Pan:

Preheat your oven to 180°C (350°F) and line a roasting pan with foil or parchment to save yourself scrubbing later. This step is easy to forget, but it makes cleanup so much easier.

Prepare the Turkey Ham:

Pat the turkey ham dry with paper towels and set it in the pan. Drying it helps the glaze stick instead of sliding off.

Mix the Glaze:

In a small bowl, whisk together honey, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, cloves, and black pepper until it's smooth and glossy. It should smell sweet and tangy all at once.

Score the Ham:

Use a sharp knife to score the surface in a criss-cross pattern about 1/2 inch deep. This lets the glaze seep into the meat and creates those beautiful caramelized edges.

Apply First Glaze:

Brush half of the glaze evenly over the ham, making sure to work it into the scored cuts. Don't rush this part, it's where the flavor gets locked in.

Bake Covered:

Cover the ham loosely with foil and bake for 40 minutes. The foil traps moisture so the meat stays tender while it heats through.

Finish Uncovered:

Remove the foil, brush on the remaining glaze, and bake uncovered for 15 to 20 minutes until the glaze is caramelized and bubbling. Watch it closely near the end so it doesn't burn.

Rest and Serve:

Pull it from the oven and let it rest for 10 minutes before slicing. Garnish with parsley and fruit if you like, then serve warm.

Save Pin

One year I made this for a potluck and someone brought it up six months later at a barbecue, asking if I'd make it again for her birthday dinner. That's when I realized this recipe had become more than just something I threw together, it had turned into the thing people remembered me for.

Flavor Variations

If honey isn't your thing, maple syrup works just as well and gives the glaze a deeper, almost smoky sweetness. I've also tried adding a splash of orange juice to the glaze when I had extra citrus around, and it made the whole dish taste brighter and a little more complex.

Serving Suggestions

This ham pairs beautifully with roasted root vegetables or a simple green salad dressed with vinaigrette. I've served it alongside mashed potatoes and cranberry sauce for a full holiday spread, and it never feels out of place.

Storage and Leftovers

Leftover slices keep well in an airtight container in the fridge for up to four days. I love using them cold in sandwiches with mustard and pickles, or chopped into a salad with apples and walnuts. You can also freeze portions wrapped tightly in foil for up to two months, though the glaze won't be quite as sticky when reheated.

• Reheat slices gently in a covered dish with a splash of water to keep them moist.
• The glaze can be made a day ahead and stored in the fridge, just give it a good stir before using.
• If you want extra drama, stud the ham with whole cloves before glazing for a classic look and subtle spice.

Save Pin

This recipe taught me that you don't need complicated techniques to make something people remember. Just good ingredients, a little patience, and the willingness to let your kitchen smell amazing for an hour.

Recipe Questions & Answers

→ How do I ensure the glaze adheres well to the turkey ham?

Scoring the surface of the ham allows the glaze to penetrate deeply, while brushing the glaze twice during baking helps build a rich, caramelized coating.

→ Can I substitute ingredients in the glaze?

Yes, maple syrup can replace honey for a different sweetness, and adjusting spices like cinnamon or cloves lets you tailor the flavor.

→ What is the best way to rest the ham before slicing?

Allow the ham to rest for about 10 minutes after baking to redistribute the juices, ensuring moist and tender slices.

→ Are there recommended garnishes to enhance the dish?

Chopped fresh parsley adds color and freshness, while pineapple slices or orange wedges provide a complementary fruity contrast.

→ What cooking tools are essential for preparing this dish?

A roasting pan, whisk, pastry brush, sharp knife, and aluminum foil or parchment paper are key to preparing and baking the turkey ham evenly.

→ How can leftover turkey ham be enjoyed?

Leftovers make delicious additions to sandwiches or salads, offering versatile meal options beyond the initial serving.