Costco Ham Recipe: Glazed and Ready for Your Holiday Table

I’ve been serving this ham for holiday dinners for years, and it’s always the star of the table.

This recipe transforms that pre-cooked Costco ham into something special with a sticky, sweet glaze that caramelizes beautifully in the oven. It’s the kind of dish that makes everyone feel like they’re at a fancy restaurant.

With just 10 minutes of prep and 1.5 hours in the oven, you’ll have a centerpiece that’s juicy, flavorful, and impressive. The glaze forms a glossy, golden crust that’s irresistible.

Perfect for Easter, Christmas, or any gathering where you want to wow your guests with minimal effort.

Ingredients for Costco Ham

Transform that Costco ham with a glossy, caramelized glaze using these pantry-friendly ingredients.

The ham itself is the foundation here. Costco’s pre-cooked spiral-cut is perfect—already cooked, so you’re just reheating and glazing. Look for a bone-in ham if you want that classic holiday centerpiece. The glaze ingredients are mostly pantry staples, but grab fresh cloves from the spice aisle (they lose potency faster than you think). For the butter, unsalted lets you control the salt content in the glaze.

No brown sugar? Coconut sugar or maple syrup at a 1:1 ratio works in a pinch. Out of Dijon? Regular yellow mustard at half the amount (it’s stronger). Swap honey for maple syrup if needed. The pineapple juice is optional but adds great moisture—skip it if you prefer a thicker glaze. Whole cloves can be replaced with ground cloves (use 1/4 tsp per 1 whole clove).

Store the ham in its original packaging until ready to use—keeps for 1 week in the fridge. Leftovers wrap well and freeze for 2-3 months. The glaze can be made ahead and stored in the fridge for 3 days (reheat gently before using).

Step-by-Step Instructions for Costco Ham

Here’s how to transform your pre-cooked ham into a showstopping centerpiece with a glossy, flavorful glaze.

Step 1: Prepare and Score the Ham

Remove the pre-cooked Costco ham from its packaging and pat it dry with paper towels. If using a spiral-cut ham, leave the slices intact for now. Place it on a rack in a roasting pan, flat-side down for stability.

Using a sharp knife, score the surface in a diamond pattern, cutting about ¼ inch deep. This creates more surface area for the glaze to cling to and adds visual appeal. Insert the 20 pieces whole cloves at the intersections of the scoring lines for a classic presentation.

Step 2: Create the Glaze Base

In a saucepan over medium heat, melt the 0.5 cup unsalted butter. Add the 1.5 cups brown sugar, 0.5 cup honey, 0.25 cup Dijon mustard, 0.5 tsp ground cloves, and 1 tsp ground cinnamon. Stir constantly until the mixture is smooth and the sugar is fully dissolved.

Next, add the 2 tbsp apple cider vinegar, 0.5 cup pineapple juice, 0.25 cup orange marmalade, and 1 tsp vanilla extract. Simmer for 3-4 minutes until the glaze thickens slightly and develops a deep amber color. The aroma will be rich and fragrant, signaling it’s ready.

Step 3: Apply the Glaze and Bake

Preheat your oven to 325°F. Brush the glaze generously over the entire surface of the ham, making sure to get into the scored lines and between the slices if using spiral-cut. Use about half the glaze for this initial coat.

Cover the ham loosely with foil to prevent over-browning and bake for 1.5 hours. This low-and-slow method ensures the ham heats through evenly without drying out, while the glaze caramelizes beautifully.

Step 4: Finish with a Final Glaze

Remove the ham from the oven and increase the temperature to 400°F. Uncover the ham and brush it with the remaining glaze, focusing on any spots that look dry. Return it to the oven, uncovered, for 10-15 minutes until the glaze is deep golden brown and bubbly.

The glaze should be sticky and glossy, with a slight sheen. If it begins to darken too quickly, tent the ham with foil to protect it. Let the ham rest for 15 minutes before slicing to allow the juices to redistribute and the glaze to set.

Troubleshooting costco ham

Glaze Not Thickening

If your glaze remains thin after simmering for 3-4 minutes, increase heat to medium-high and continue stirring. The sugar needs to reach 230°F to properly caramelize. I often add 1 tbsp cornstarch mixed with 1 tbsp water as a slurry if it’s still too runny. 💡

Ham Drying Out

Prevent dryness by tenting with foil during the 1.5-hour bake at 325°F. If using a spiral-cut ham, place it cut-side down in the pan and add ½ cup water or pineapple juice to the bottom for moisture. Baste with pan juices every 30 minutes.

Glaze Burning

If the glaze darkens too quickly during the final 10-15 minute broil at 400°F, tent with foil immediately. Next time, reduce oven temp to 375°F for the last phase. The sugar in the glaze can scorch if exposed to direct high heat for too long.

Uneven Heating

For consistent heating, let the ham sit at room temperature for 30 minutes before baking. Use an oven thermometer to verify your oven’s actual temperature—many run 25°F hotter or cooler than the dial indicates. Rotate the pan halfway through baking.

Cloves Falling Out

Secure whole cloves by pressing them deeper into the scored lines. Alternatively, use toothpicks to anchor them. If they still pop out, switch to ground cloves in the glaze—use ¼ tsp for every 5 whole cloves you’d normally use.

Glaze Too Sweet

Balance excessive sweetness by adding 1 tbsp apple cider vinegar or 1 tsp lemon juice to the glaze. The acidity cuts through the sugar. I also recommend increasing the Dijon mustard to ⅓ cup for a more savory profile. 🔥

Frequently Asked Questions