If you’re craving a centerpiece for your next feast that is both comforting and irresistibly flavorful, this Brown Sugar Glazed Ham Recipe is your perfect go-to. Imagine a succulent, tender ham with a glossy, caramelized glaze that strikes the ideal balance of sweet and tangy, complimented by warm spices that enhance every bite. This dish not only fills your kitchen with the most inviting aroma but also brings everyone around the table together with smiles and seconds. Trust me, once you try this Brown Sugar Glazed Ham Recipe, it’ll become your favorite holiday or special occasion tradition.
Ingredients You’ll Need
Gathering simple but crucial ingredients is the key to nailing this Brown Sugar Glazed Ham Recipe. Each component plays its part: from the rich, sugary sweetness of the brown sugar, to the tangy brightness of apple cider vinegar and the slightly smoky warmth of cinnamon and allspice, creating a glaze that beautifully balances depth, sweetness, and spice. Let’s dive into what you’ll need:
- 4-6 kg / 8-12 lb bone-in ham, rind and fat on: The star of the dish, this cut ensures juicy, flavorful meat with a perfect base for that glaze to cling to.
- 2 cups water: Hydrates the ham during baking and helps keep it tender throughout the long cooking process.
- 3/4 cup brown sugar: Brings the essential sticky sweetness that forms the delicious, caramelized crust.
- 1/4 cup honey (or maple): Adds a natural sweetness and beautiful shine to the glaze.
- 1/4 cup Dijon mustard: Introduces a subtle tang and sharpness that prevents the glaze from being overly sweet.
- 1/4 cup apple cider vinegar: This gives the glaze a lovely acid kick that balances flavors perfectly.
- 1/2 tsp black pepper: Offers a hint of gentle heat and complexity.
- 3/4 tsp cinnamon*: Infuses warm, cozy spice notes to elevate the glaze’s character.
- 1/2 tsp allspice*: Deepens the flavor profile with its earthy, slightly sweet aroma.
- 3/4 tsp mustard powder* (ordinary, not hot): Enhances the mustard flavor with a subtle extra punch.
- Ribbon: For tying the ham and making your presentation picture-perfect.
- Few sprigs of rosemary (or other herb / leaves): Adds fresh fragrance and a lovely green touch for presentation.
How to Make Brown Sugar Glazed Ham Recipe
Step 1: Bring Your Ham to Room Temperature
About an hour before you plan to start cooking, take your ham out of the fridge and let it rest on the counter. This step ensures more even cooking, so the chill doesn’t cause uneven warmth and drying during roasting. It’s a small detail that makes a big difference!
Step 2: Preheat Your Oven Properly
Set your oven to 160°C / 320°F for a standard setting, or 140°C / 285°F if you have a fan-forced oven. Place the oven rack in the lower third, allowing the ham to sit in the middle space of the oven. This placement avoids overheating on the surface while ensuring the ham cooks uniformly inside.
Step 3: Prepare Your Ham and Glaze
Score the rind of the ham in a diamond pattern if you like, which helps the glaze penetrate and creates a beautiful textured crust. In a saucepan, combine your brown sugar, honey, Dijon mustard, apple cider vinegar, water, pepper, cinnamon, allspice, and mustard powder. Warm gently to dissolve the sugar and blend the spices perfectly. This glaze is going to be your secret weapon for that luscious finish.
Step 4: Roast and Glaze the Ham
Place your ham in a roasting pan with a bit of water at the bottom to keep the meat moist. Brush the ham generously with the glaze and cover loosely with foil. Roast for about 70 minutes, basting every 20 minutes with that gorgeous glaze to build layers of flavor and shine.
Step 5: Finish With a Final Glaze and Caramelization
Remove the foil halfway through the last 15-20 minutes to let the glaze caramelize and develop a slightly crisp exterior. Keep basting to create a deep mahogany color that’s as stunning to look at as it is delicious to eat.
Step 6: Rest Before Carving
When the ham is beautifully glazed and cooked through (a meat thermometer should read about 60°C / 140°F internal temperature), remove it from the oven and let it rest for at least 15 minutes. Resting locks in all the juicy goodness and makes slicing easier and neater.
How to Serve Brown Sugar Glazed Ham Recipe
Garnishes
Fresh rosemary sprigs are a classic garnish that add fragrant beauty and a hint of herbal freshness to the rich ham. You can also get creative with edible flowers or fresh citrus slices for pops of color and subtle complementary flavors.
Side Dishes
This Brown Sugar Glazed Ham Recipe shines alongside creamy mashed potatoes, honey-glazed carrots, or roasted Brussels sprouts with a sprinkle of toasted pecans. Sweet and savory sides help round out the meal and keep every bite interesting.
Creative Ways to Present
Try carving the ham into thick slices and fanning them out on a large platter with the glaze drizzled over the top. Alternatively, serve smaller chunks on wooden boards paired with an assortment of cheeses, crackers, and fruit for a stunning charcuterie-style spread that makes your gathering feel extra special.
Make Ahead and Storage
Storing Leftovers
After you enjoy your feast, wrap any leftover ham tightly in aluminum foil or place it in an airtight container. Store it in the refrigerator for up to 5 days; the leftover glaze will keep the meat flavorful and moist.
Freezing
If you want to freeze the leftovers, slice the ham first for easier portioning. Wrap the slices tightly in plastic wrap and then place them in freezer bags. Frozen ham keeps well for up to 3 months without losing its texture or flavor.
Reheating
Reheat your ham gently in the oven at 160°C / 320°F covered with foil to prevent drying out. Adding a splash of water or leftover glaze over the slices will revive its moistness and delicious taste. Avoid microwaving, which can toughen the meat.
FAQs
Can I use a boneless ham for this Brown Sugar Glazed Ham Recipe?
Absolutely! Although bone-in hams provide more flavor and moisture, boneless hams work well too. Just adjust the cooking time slightly, as boneless hams can cook a bit faster.
What if I don’t have apple cider vinegar?
You can substitute apple cider vinegar with white wine vinegar or even a mild lemon juice. The goal is to add a bit of acidity to balance the sweetness in the glaze.
Is it possible to make the glaze ahead of time?
Yes, the glaze can be prepared a day in advance and stored in the refrigerator. Just warm it gently before using to ensure the sugar dissolves and the flavors blend.
How do I know when the ham is perfectly cooked?
Use a meat thermometer to check; the internal temperature should reach 60°C / 140°F. At this point, the ham is fully cooked but still wonderfully juicy.
Can I add cloves or other spices to the glaze?
Definitely! Cloves, ground nutmeg, or even a touch of ground ginger can add fantastic depth to your glaze, so feel free to customize it to your taste.
Final Thoughts
This Brown Sugar Glazed Ham Recipe is one of those dishes that brings warmth, joy, and mouthwatering flavors to the table every single time. It’s not just a meal; it’s a celebration of comfort food done right. I can’t wait for you to try it and share that unforgettable glaze with your loved ones. Once you do, it’ll become a beloved classic in your recipe collection, ready to wow any crowd.
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Brown Sugar Glazed Ham Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 20 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Brown Sugar Glazed Ham recipe is a classic and flavorful centerpiece for any festive occasion. Featuring a succulent bone-in ham glazed with a sweet and tangy mixture of brown sugar, honey, mustard, and spices, this dish offers a perfect balance of savory and sweetness. The ham is slow-baked in the oven to seal in juices and develop a caramelized crust that’s irresistible.
Ingredients
Ham and Liquid
- 4–6 kg / 8-12 lb bone-in ham, rind and fat on
- 2 cups water
Glaze
- 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
- 1/2 tsp allspice
- 3/4 tsp mustard powder (ordinary, not hot)
Garnish and Extras
- Ribbon for decoration
- Few sprigs of rosemary or other herbs/leaves
Instructions
- Bring Ham to Room Temperature: Remove the ham from the refrigerator and let it sit for 1 hour to come to room temperature, ensuring more even cooking.
- Preheat Oven and Prepare Rack: Preheat your oven to 160°C (320°F) for standard ovens or 140°C (285°F) for fan-assisted ovens. Position the rack at the lower third of the oven to allow the ham to cook evenly in the center.
- Prepare the Glaze: In a saucepan, combine brown sugar, honey, Dijon mustard, apple cider vinegar, black pepper, cinnamon, allspice, and mustard powder. Heat gently and stir until the sugar dissolves, forming a smooth glaze.
- Score the Ham: Using a sharp knife, carefully score the rind and fat on the ham in a diamond pattern to allow the glaze to penetrate and create a flavorful crust.
- Place Ham in Roasting Pan: Place the ham, rind side up, in a roasting pan. Pour the 2 cups of water into the bottom of the pan to keep the environment moist during cooking.
- Glaze Initial Application: Brush a generous layer of the prepared glaze over the scored ham, making sure to get into the cuts.
- Bake the Ham: Place the ham in the preheated oven and bake for about 90 minutes, occasionally basting with the glaze every 20-30 minutes to build up a flavorful, sticky coating.
- Final Glaze and Resting: During the last 10 minutes of cooking, apply a final thick layer of glaze. Once cooked, remove the ham from the oven and let it rest for 15-20 minutes before carving to allow juices to redistribute.
Notes
- Note 1: Select a good quality bone-in ham with rind and fat intact for best flavor and moisture.
- Note 2: Water in the roasting pan creates steam that prevents the ham from drying out.
- Note 3: Apple cider vinegar adds a slight tang to balance the sweetness of the glaze.
- Use a meat thermometer to ensure the internal temperature reaches 60-65°C (140-150°F) for perfect doneness.
- Allowing the ham to rest after baking improves sliceability and keeps it juicy.
