There’s something timeless and undeniably festive about a beautifully caramelized brown sugar glazed ham gracing the holiday table. Its shiny, sticky coating, paired with juicy, tender meat, makes it the star of any gathering. In this guide, we’ll walk you through everything—from choosing the right cut to making the glaze and baking it just right. Whether it’s your first time or you’re looking to perfect your tradition, this article will ensure your holiday ham is unforgettable.
Looking for more festive inspiration? Check out these creamy baked mashed potatoes that pair perfectly with this ham.
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Table of Contents
Why Brown Sugar Glazed Ham Belongs on Your Holiday Table
The Flavor Combo That Makes It Iconic
The winning combination of brown sugar, honey, Dijon mustard, and vinegar creates a glaze that’s rich, sweet, tangy, and slightly spiced. This balance enhances the natural saltiness of the ham, elevating its flavor while adding depth. When baked, the glaze caramelizes into a glossy crust that crackles with flavor in every bite.
Sweetness vs. Salt – A Perfect Festive Balance
A well-glazed ham should never taste too sugary or overly salty. The beauty of using brown sugar is its molasses content, which adds earthiness and complexity. Paired with apple cider vinegar and mustard, the glaze mellows out the saltiness of the ham, creating a mouthwatering contrast that keeps guests coming back for seconds.
How This Glaze Caramelizes for That Perfect Crust
The secret behind the irresistible crust? Baking at a lower temperature and basting frequently. This technique allows the sugars to gradually caramelize without burning. As the juices reduce, they thicken and stick beautifully to the scored fat, forming a crackly, sweet-savory shell.
Ingredients and Tools for a Perfect Brown Sugar Glazed Ham
Essential Ingredients You’ll Need
Here’s what goes into the classic glaze:
| Ingredient | Amount | Purpose |
|---|---|---|
| Brown Sugar | 3/4 cup | Sweetness, caramelization |
| Honey or Maple Syrup | 1/4 cup | Stickiness, depth of flavor |
| Dijon Mustard | 1/4 cup | Tang, richness |
| Apple Cider Vinegar | 1/4 cup | Acidity, balance |
| Black Pepper | 1/2 tsp | Warmth, mild spice |
Optional spices: cinnamon, allspice, and mustard powder for holiday warmth.
Optional Spices to Elevate the Flavor
Want a more festive twist? Add ¾ tsp cinnamon, ½ tsp allspice, and ¾ tsp mustard powder. These give the glaze a warm holiday feel. You can also experiment with nutmeg or ginger for a spiced punch.
Recommended Kitchen Tools for Best Results
To make preparation easy and effective, gather:
- A sharp carving knife
- A roasting rack and pan
- A basting brush
- A meat thermometer
- Heavy-duty aluminum foil
Having the right tools ensures even glazing, perfect roasting, and smooth carving.
How to Prepare the Ham Before Glazing
Removing the Rind the Right Way
Start by cutting around the handle and sliding your fingers between the rind and the fat. The rind should peel off easily, especially if your ham is at room temperature. Leave the fat layer intact—this is key to getting that golden glaze.
Scoring Techniques for Even Glazing
Once the rind is removed, score the fat layer in a crisscross pattern, cutting about 1 inch deep. This diamond pattern isn’t just for looks—it allows the glaze to seep in, caramelizing every inch of the surface.
Studding with Cloves – Is It Worth It?
Optional but elegant: stud cloves into the center of each scored diamond. They lend a spicy aroma and vintage charm, though they should be removed before serving.
Don’t miss our step-by-step on how to score a ham properly if you’re doing this for the first time!
Making the Brown Sugar Glaze From Scratch
5-Ingredient Glaze Magic
Combine the ingredients in a saucepan and simmer over medium heat until the sugar dissolves. That’s it! The glaze should thicken slightly as it cools, making it easier to coat the ham during baking.
Adjusting Sweetness, Acidity, and Spice
Love it sweeter? Add extra honey. Want more tang? Increase the vinegar. For a spicy bite, try a dash of cayenne or ground mustard. The glaze is flexible—taste and tweak to your liking.
Simmering to the Perfect Consistency
Don’t rush this step. Simmer gently until the glaze is syrupy but not too thick. It should coat the back of a spoon and drizzle evenly over the ham. Too runny and it won’t stick, too thick and it’ll clump.
Looking for inspiration? Try our salted maple cinnamon cold brew to serve alongside this festive ham.
Baking Your Brown Sugar Glazed Ham to Perfection
Temperature, Time, and Rack Placement Tips
Roasting your brown sugar glazed ham at the right temperature is what makes the magic happen. Skip the typical high-temp roast. Instead, go with 160°C (320°F) for standard ovens or 140°C (285°F) for convection. This allows the glaze to caramelize slowly, avoiding burnt sugar. Place the ham on a rack inside a roasting pan, and set the oven rack to the lower third. This gives the ham space and ensures more even heat circulation.
The Importance of Basting—How Often and Why
Basting isn’t just about flavor—it’s how you get that jaw-dropping golden glaze. Every 20 minutes, brush the ham with the reserved glaze and pan drippings. As the glaze thickens with each round in the oven, it sticks better, building layers of glossy, sticky goodness.
Pro tip: After roasting, baste one final time before serving while the ham rests. This gives it that magazine-cover shine everyone loves.
Preventing Burnt Glaze While Ensuring Caramelization
Watch your ham carefully—some spots may brown faster than others. Patch those areas with foil to prevent over-browning. If you notice excess darkening, lower the heat slightly. Add water or orange juice to the pan to prevent glaze from burning and to keep the ham moist.
Discover great ideas like this in our creamy garlic shrimp recipe for flavor-forward cooking!
Serving, Storing, and Reheating the Glazed Ham
How to Carve and Present Your Ham
Let your ham rest for at least 15 minutes after baking. This helps the juices settle and the glaze to set. To carve, hold the handle and slice across the grain into thin slices. Use a sharp carving knife for clean, even cuts.
Wrap the handle with parchment and ribbon if serving whole—makes for a beautiful centerpiece.
What to Serve Alongside Glazed Ham
Pair your ham with complementary sides like:
- Cheesy gratin
- Homemade stuffing
- Cranberry chutney
- Roasted Brussels sprouts
For drinks, a lightly sweet cocktail or spiced cider brings out the glaze’s warmth.
Storage, Leftovers, and Freezing Tips
Store leftovers in a sealed container or wrapped tightly in foil. It’ll stay fresh in the fridge for up to 7 days. For longer storage, freeze slices in ziplock bags with air pressed out. Don’t forget to save the ham bone—it’s gold for soups!
Don’t miss our crockpot Thai coconut chicken soup if you love cozy, comforting leftover ideas!
Delicious Ways to Use Leftover Brown Sugar Glazed Ham
Next-Day Breakfast Ideas
- Ham and cheese omelets
- Ham-stuffed breakfast burritos
- Biscuits with ham and spicy mustard
That leftover ham takes ordinary breakfasts to the next level.
Ham-Based Soups, Chowders, and Casseroles
Use the ham bone to create rich, savory bases for:
- Split pea soup
- Potato chowder
- Ham and corn casserole
All easy, hearty, and freezable!
Quick Lunchbox-Friendly Recipes
Make the most of your leftovers:
- Ham and Swiss sliders
- Ham-stuffed wraps with pickles and Dijon
- Mac and cheese with chopped ham
Looking for inspiration? Try our ham and cheese roll-up snack ideas for fun family meals on the go!
FAQs About Brown Sugar Glazed Ham
Can I glaze a pre-cooked ham?
Absolutely! Most store-bought hams are pre-cooked. The goal with glazing is to enhance flavor and add that glossy finish, not cook it through. Just make sure it reaches an internal temp of 140°F to be food-safe.
What is the best sugar to use for ham glaze?
Dark brown sugar works best due to its high molasses content, which gives a deep caramel flavor and rich color. Light brown sugar also works if you prefer a milder taste.
How do you keep a glazed ham moist?
Add liquid to your roasting pan (water, wine, or juice) and cover loosely with foil if parts are drying out. Frequent basting and a lower oven temp are your best moisture retainers.
Should I cover ham when baking?
Not fully. Bake uncovered to allow caramelization, but cover or patch spots with foil if they brown too fast. You want crisp edges, not burned glaze.
Final Thoughts on the Best Brown Sugar Glazed Ham Recipe
Whether it’s for Christmas, Easter, or any celebration, this brown sugar glazed ham recipe is a guaranteed hit. It’s easy, stunning, and deeply flavorful, thanks to the simple ingredients and slow-roasting process. From choosing the right ham to mastering the glaze, every step matters—but none of it is difficult. Stick with this guide, and you’ll create a show-stopping centerpiece that guests will rave about long after the holidays.
Check out our apple cinnamon sheet cake if you want a dessert that complements the ham perfectly!
Brown Sugar Glazed Ham
A sweet, sticky, and spiced Brown Sugar Glazed Ham that’s perfect for holiday celebrations. Easy to prepare with a simple 5-ingredient glaze, this recipe delivers a caramelized crust and juicy meat every time.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 15-20 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 1 bone-in ham (4–6 kg / 8–12 lb), rind and fat on
- 2 cups water (or white wine or orange juice)
- 3/4 cup brown sugar
- 1/4 cup honey (or maple syrup)
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1/2 tsp black pepper
- 3/4 tsp cinnamon (optional)
- 1/2 tsp allspice (optional)
- 3/4 tsp mustard powder (optional)
Instructions
- Preheat oven to 160°C / 320°F (or 140°C / 285°F for fan ovens). Arrange the oven rack in the lower third.
- Remove the rind from the ham, leaving the fat layer intact. Score the fat in a 1-inch diamond pattern.
- In a saucepan, combine brown sugar, honey, mustard, vinegar, black pepper, and optional spices. Simmer until sugar dissolves and the glaze slightly thickens.
- Place the ham on a rack in a roasting pan. Add water (or juice/wine) to the pan.
- Baste the ham generously with the glaze, covering all sides except the handle. Reserve some glaze for later basting.
- Bake for 1.5 hours, basting every 20 minutes with glaze and pan juices. Patch over-browning spots with foil if needed.
- After baking, rest the ham for 15-30 minutes. Baste again generously with the thickened pan juices for a glossy finish.
- Carve and serve warm or at room temperature. Wrap the handle for presentation and garnish with rosemary or herbs if desired.
Notes
- Use bone-in, ready-to-eat ham for best flavor and texture.
- Patch over-browning areas with foil to prevent burning.
- Save the ham bone for soups or broth.
- Store leftovers in the fridge for up to 7 days or freeze for longer storage.
- Glaze and ham can be prepared ahead of time and reheated.
