When the holidays roll around, I find that this delicious glaze if my favorite way to cook ham. This Brown Sugar Glazed Ham recipe is easy, flavorful, and perfect for any holiday dinner. I made the simple ham glaze is made with brown sugar, honey, Dijon Mustard, and a couple other ingredients. I spread it over ham, bake in the oven, and it will come out super juicy and tasty. I love that this baked ham will look beautiful at the center of your Easter, Christmas, or Thanksgiving table!
Why We Love This Brown Sugar Glazed Ham Recipe
- Simple. I only need a few ingredients to make the best ham glaze!
- Flavorful. I absolutely love that the mix of brown sugar, honey, and mustard makes for something sweet, savory, and tangy.
- Moist. I’ve found that basting the ham with glaze as it cooks makes it so juicy!
Variations
This simple brown sugar glaze for ham is perfect as it is if you ask me, but it’s an easy recipe to change up. In general, you only need a few main parts for a glaze: something sweet to complement the savory pork, something tangy or acidic to balance it out, and something to add a bit more flavor.
Some other flavors I’ve added: maple syrup for more sweetness; ground mustard, garlic powder, or onion powder; nutmeg, cloves, or another warm spice; pineapple or orange juice for something fruity and acidic; or aromatic and savory herbs like rosemary or oregano.
How to Store and Reheat
I store leftover brown sugar glazed ham in an airtight container, resealable bag, or wrapped in foil, in the refrigerator for up to 4 days. I wrap the whole/partial ham in layers of aluminum foil, or cut it into slices before storing. Our family enjoys cold, or I reheat in the oven at 325°F until warmed through.
When we have extra ham glaze, I store it in an airtight container in the fridge up to 3 days. I can gently reheat it on the stovetop and use it with your leftover ham.
How to Freeze
I freeze slices of baked ham in a freezer-safe resealable bag, for up to 3 months. I let it thaw overnight in the refrigerator before reheating and serving.
If I’m freezing to use later, I just the brown sugar glaze for ham, properly store in an air-tight container and then freeze until ready. I let it thaw overnight in the refrigerator or microwave on low for 30-60 seconds at a time, stirring between, until thawed.
Serving Suggestions
With this easy glazed ham at the center of own holiday table, whether it’s Easter, Christmas, or Thanksgiving, I’m going to want lots of delicious side dishes. I love to serve it up with roasted Brussels sprouts or green beans with molasses, Crockpot glazed carrots, and roasted potatoes or mashed potatoes.
And of course I’ll make dinner rolls or homemade Hawaiian rolls. For something fresh, I start with this cucumber apple salad. For something extra sweet, I’ll add this ambrosia salad to the table.
Brown sugar and honey-glazed ham may be surrounded by platters of glazed carrots and fluffy mashed potatoes, but it is the classic centerpiece of a holiday table. This ham glaze is the most delicious combination of brown sugar, honey, Dijon mustard, and just a splash of fruity apple cider vinegar.
While hams often comes packaged with a granulated glaze, you can — and should — make your own. It will transform a city ham to the most-talked-about dish at the table. Here’s how to make the best and easiest brown sugar and honey glaze for your holiday ham.
Why You’ll Love It
- It’s so perfectly balanced. This glaze has the perfect balance of sweet and savory to bring out the best bite of smoky baked ham.
- It coats every slice. Ham slices are more flexible when warm. Wait until the final 30 minutes of baking to brush the glaze on and in-between each slice.
What Ingredients Are in Honey Glaze for Ham?
- Brown sugar: Use light brown sugar to add a hint of smoky molasses flavor.
- Honey: Provides a syrupy texture that helps the glaze cling to the spiral-cut slices of ham.
- Dijon mustard: Adds a savory bite to the sweet glaze and helps combine all of the ingredients.
- Unsalted butter: Adds richness to the glaze.
- Apple cider vinegar: Gently balances the sweetness of the brown sugar and honey.
How to Make Honey Brown Sugar Ham Glaze?
Begin baking the ham. Place the ham in the oven and bake until the ham reaches 120°F on an instant-read thermometer.
Make the glaze. Simmer honey, brown sugar, Dijon mustard, unsalted butter, and apple cider vinegar until reduced, darkened in color, and thickened.
Brush the glaze onto the ham. Unwrap the ham, and brush the glaze onto and in-between the ham slices.
Finish baking. Continue baking the ham, uncovered, until it reaches an internal temperature of 120°F to 140°F.
Do You Put Glaze on Ham Before Cooking?
No, you should brush the glaze onto the ham toward the end of cooking. When the ham has about 30 minutes remaining, use a pastry brush to apply the glaze (making sure to drip some glaze between the slices for extra flavor). Return the ham to the oven, uncovered, to finish cooking.
How to Thicken Ham Glaze?
For the best glazed ham, simmer the glaze on the stovetop until it is reduced by about a third, thickened and syrupy, and darker in color. Heating the glaze before brushing onto the ham both thickens the glaze and allows the flavors to blend.
Do You Cover Ham After Glazing?
Keep the ham uncovered after glazing during the final 30 minutes of cooking.
How Long Does It Take to Cook Spiral-Cut Ham?
To serve a spiral-cut ham warm, use the following guidelines. Start with the ham wrapped in foil to keep it moist, then glaze and finish cooking, uncovered. The ham is ready when it has reached an internal temperature of 120°F to 140°F.
- At 275°F: Bake for 20 minutes per pound (about 2 to 2 ½ hours total)
- At 350°F: Bake for 10 minutes per pound (about 1 to 1 ½ hours total)
Honey Brown Sugar Ham Glaze
Prep time 5 minutes to 10 minutes
Cook time 2 hours to 3 hours
Makesabout 2 cups
Ingredients
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1 (8- to 10-pound) bone-in, spiral-cut ham, with no added water or juices
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2 cups packed light brown sugar
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1 cup honey
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1/2 cup Dijon mustard
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2 tablespoons unsalted butter
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2 tablespoons apple cider vinegar
Instructions
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Arrange a rack in the middle of the oven and heat the oven to 275°F. Line a roasting pan or rimmed baking sheet with 2 sheets of aluminum foil long enough to wrap up and around an 8- to 10-pound ham.
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Take the ham out of its wrappings and place it in the pan cut-side down. Fold the foil up and around the ham and seal well. This foil pouch will help keep the ham from drying out in the oven.
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Bake until an instant-read thermometer inserted into the center of the ham not touching bone registers at least 120°F, 2 to 2 1/2 hours total (15 to 20 minutes per pound), checking the temperature after 1 1/2 hours. Meanwhile, place 2 cups packed light brown sugar, 1 cup honey, 1/2 cup Dijon mustard, 2 tablespoons unsalted butter, and 2 tablespoons apple cider vinegar in a medium saucepan over medium-high heat. Bring to a simmer, stirring regularly to break up any lumps. Reduce the heat to medium-low and gently simmer until reduced by a third, darkened, and thickened, about 20 minutes. Remove the saucepan from the heat.
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When the ham has about 30 minutes left, remove from the oven, uncover, and baste with the warm glaze, working the glaze between the cuts in the ham wherever possible. Return the ham to the oven uncovered. Bake until an instant-read thermomenter inserted into the center of the ham not touching bone registers 120°F to 140°F, about 30 minutes more.
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Remove the ham from the oven and let cool for 5 to 10 minutes. Use a long, thin knife to cut around the ham bone, then cut along the natural fat lines in the ham to separate the spiral-cut slices.
Recipe Notes
Make ahead: The glaze can be made ahead and refrigerated for up to 5 days. Reheat over low heat until it reaches a simmer before using.
Storage: Leftover ham can be refrigerated in an airtight container for up to 5 days.