Cranberry Brandy Glazed Spiral Ham

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Cranberry Applejack Glazed Spiral Ham

This ham is super simple, with a glaze and a slow, low-temperature roast, covered in foil – then a broil at the end to crisp.

Cranberry Apple Brandy Glazed Ham Ingredients

To make glazed ham with cranberries and Applejack glaze, you will need the following ingredients:

• 1 cup Applejack Brandy – brings depth, warmth, and a subtle apple aroma that enhances the natural sweetness of the ham. The alcohol cooks off, leaving behind rich, fruity notes that balance the tart cranberries and caramel-like brown sugar. It also helps deglaze the pan, melding all the glaze flavors together into a smooth, glossy finish.
• 8 oz fresh or frozen cranberries – provide natural tartness that cuts through the salt and richness of the ham. As they cook down, they burst and release vibrant color and bright acidity, giving the glaze a jewel-like sheen and balancing the sweetness from the sugar and brandy.
• 1 cup brown sugar – adds sweetness and caramel depth that complements the ham’s savory saltiness. When reduced in the glaze, it helps create a sticky, glossy coating that clings beautifully to the spiral slices. The molasses in brown sugar gives the glaze a slightly smoky, toffee-like flavor.
• 6 oz butter – enriches the glaze and gives it a smooth, velvety texture. The butter helps the glaze cling evenly to the ham while adding a rich, savory undertone that softens the tartness of the cranberries and acidity of the brandy.
• 1 teaspoon or 3 berries allspice – adds a warm, aromatic spice reminiscent of cloves, cinnamon, and nutmeg all in one. It rounds out the glaze with subtle holiday warmth and depth without overpowering the fruit and brandy.
• 1 large spiral ham – serves as the salty, savory centerpiece that the glaze enhances. The spiral cut allows the glaze to seep between layers, creating even flavor throughout. Its natural saltiness balances the sweetness and tang of the glaze, resulting in a perfect blend of sweet, savory, and spiced flavors in every bite.
• 1/4 cup Dijon, optional – I don’t use dijon in this recipe because I am allergic to mustard and I designed this to be delicious without – but adding a good quality dijon mustard to the glaze is a traditional, tasty addition for ham.

Steps to Bake Spiral Ham With Cranberry Applejack Glaze

Once you’ve gathered your ingredients, we will use the following process:

Make Glaze

Add butter, applejack, sugar, and seasonings to a small pot and simmer until the butter melts, stirring to dissolve the sugar.

Boil & Reduce

Bring to a boil, then reduce to thicken, about 10 minutes. glaze should be runny, but coat the back of a spoon. If it is too thin, you can boil down more or try blending the cranberries.

Roast & Glaze Ham

Set ham on rack in a roasting pan with deep dish, ladle glaze over top. Optional: for easier cleanup and moist ham, add 1 cup water to bottom of pan. Cover with foil and cook at 2 hours at 250 degrees. Baste every 30 minutes with glaze.

Serve & Enjoy!

Let the ham rest for at least 10 minutes until carving. Carve or peel off slices, if spiraled.

Tips and Tricks for Perfect Glazed Cranberry and Brandy Ham

What Ham to Use. Use a fully cooked spiral ham for even glazing. A pre-cooked spiral ham makes it easy for the glaze to soak into every slice, ensuring consistent flavor throughout. Choose one that’s not heavily seasoned or pre-glazed so your cranberry brandy glaze can shine.

Room Temperature Ham. Let the ham sit at room temperature for 30–45 minutes before baking. This helps it warm more evenly and prevents the outer slices from drying out before the center is heated through.

Simmer Glaze. Simmer the glaze slowly. Combine the brandy, cranberries, brown sugar, butter, and allspice over medium-low heat. Let it simmer gently until the cranberries burst and the sauce thickens slightly. Cooking it slowly helps the alcohol cook off while developing deep, caramelized flavors.

Reduce Glaze. Reduce the glaze until glossy but pourable. It should coat the back of a spoon but not be syrup-thick. A too-thick glaze will burn in the oven, while a thin one will slide off the ham instead of clinging to it.

Optional – Strain or Blend Glaze. Strain, fully blend, or partially blend the glaze for a smooth finish. If you prefer a sleek, shiny coating, strain out the cranberry solids after simmering. For a more rustic look, lightly blend the glaze so it’s thick and speckled with fruit (which is what I prefer).

Drizzle the Glaze in Layers. Start glazing after the ham has warmed for about 30 minutes, then brush on additional layers every 10–15 minutes as it bakes. The sugars caramelize gradually, creating a deep, lacquered finish.

Baste While Roasting. Baste with pan juices and glaze for extra flavor. Combine a bit of the rendered ham drippings with your glaze while baking to enrich the flavor and give the glaze a savory undertone.

Tent With Foil to Start. Tent the ham with foil early, then uncover to finish. Cover loosely with foil for most of the baking time to prevent the surface from drying or burning. Remove the foil for the last 20–30 minutes to allow the glaze to caramelize beautifully.

Check temperature. Use a thermometer to avoid overcooking. The internal temperature should reach 140°F since it’s already cooked — you’re reheating, not roasting. Overheating can dry out the ham and make it tough.

Let Rest. Let the ham rest before slicing. Resting for 15–20 minutes after baking allows the juices to redistribute and the glaze to set, making each slice moist, flavorful, and beautifully glossy.

Deglaze. Deglaze the roasting pan for extra sauce. Add a splash of water or more brandy to the pan after removing the ham, scraping up caramelized bits to make a rich, tangy pan sauce for drizzling.

Presentation Tips. For a beautiful presentation, garnish the platter with fresh cranberries, orange slices, and sprigs of rosemary or thyme. I like to keep the cranberries whole in the glaze while cooking, then present with the mashed fruit at the bottom of the platter, they are so delicious!

Glazed Cranberry and Brandy Ham FAQs

Yes. While Applejack brandy gives the best apple-forward flavor, any smooth brandy or even Calvados (apple brandy from France) will work beautifully. Avoid harsh or overly oaky varieties, as they can overpower the glaze’s sweetness.

Absolutely. The cranberry brandy glaze can be made up to 3 days in advance. Let it cool completely, store it in an airtight container in the refrigerator, and reheat gently on the stove before brushing over the ham.

Cover the ham loosely with foil during the first part of baking to trap moisture. Brush the glaze on in layers throughout cooking, and don’t let the oven temperature go above 325°F. Remember, you’re reheating the ham, not cooking it from raw, so remove it when the internal temperature reaches 140°F.
I also cook ham with about 1 cup water in the bottom of the pan- just enough to cover the bottom.

Either works well. Fresh cranberries give the glaze a slightly brighter flavor, while frozen cranberries are convenient and break down quickly when simmered. No need to thaw them first—just add them straight to the pan.

Definitely. This glaze pairs wonderfully with roasted pork tenderloin, pork chops, or even chicken. It’s especially good brushed over the meat during the last 15 minutes of baking or grilling.

Ham pairs well with creamy mashed potatoes, roasted sweet potatoes, green beans, or a winter salad with citrus and nuts. The tart-sweet glaze complements both rich and bright side dishes beautifully.

Cool the ham completely, then wrap tightly in foil or store in airtight containers. Refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently, covered, in a 325°F oven with a splash of water or extra glaze to keep it moist.

Yes. After removing the ham from the pan, deglaze with a bit of water, stock, or extra brandy to loosen the caramelized bits. Simmer until slightly thickened, then spoon over slices of ham for a glossy, flavorful finish.

It should be glossy and thick enough to coat the back of a spoon. If it’s too thin, simmer a few minutes longer; if it’s too thick, whisk in a tablespoon or two of apple cider or water until it reaches a pourable consistency.

What to Serve With Cranberry and Brandy Glazed Ham

Garlic Butter Sausage and Mushroom Stuffing

Crispy Herbed Potatoes

Cheesy Creamy Mashed Potatoes

Cheesy Baked Squash Casserole

My Pro Tip

Save the Ham Bone!

After serving, save ham bone to make Ham and Bean Soup – the most delicious and decadent way to use leftover ham!

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