Brown Sugar Glazed Ham
A show-stopping centerpiece ham with a caramelized, sweet-and-tangy brown sugar crust that shatters slightly with each slice. The glaze melts into the scored fat, creating glossy, candied edges while the meat stays incredibly juicy. Perfect for holidays but simple enough for a Sunday supper.
For 8 servings
- prep
Bring the ham to room temperature and preheat the oven.
Take the ham out of the refrigerator 60 minutes before baking. Preheat the oven to 325°F (163°C). Position a rack in the lower third of the oven.
- prep
Score the ham.
Place the ham flat-side down in the roasting pan. Using a sharp knife, score the fat cap in a diamond pattern, cutting about 1/4 inch deep. Avoid cutting into the meat.
TIPScoring allows the glaze to seep into the ham and creates beautiful caramelized edges. - mix
Make the brown sugar glaze.
In a small saucepan over medium heat, combine the brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, cloves, and black pepper. Stir continuously until the sugar dissolves and the mixture is smooth, about 3-4 minutes. Remove from heat.
- bake · ~45 min
Bake the ham covered.
Pour 1/2 cup of water into the bottom of the roasting pan. Brush a thin layer of glaze all over the scored ham. Cover the ham loosely with aluminum foil, tenting it so the foil doesn't touch the glaze. Bake for 45 minutes.
TIPThe water in the pan prevents the drippings from burning and helps keep the ham moist. - bake · ~40 min
Glaze and bake uncovered until caramelized.
Remove the ham from the oven and discard the foil. Brush generously with another layer of glaze. Increase the oven temperature to 400°F (204°C). Return the ham to the oven and bake uncovered for 30-40 minutes, brushing with more glaze every 10 minutes, until the internal temperature reaches 140°F (60°C) and the glaze is deeply caramelized and bubbly.
TIPWatch the glaze during the last 10 minutes — the sugar can burn quickly. If it darkens too fast, tent loosely with foil. - rest · ~15 min
Rest the ham before slicing.
Transfer the ham to a cutting board or serving platter. Tent loosely with foil and let it rest for 15 minutes. This allows the juices to redistribute throughout the meat.
TIPDon't skip the rest — slicing too soon causes the juices to run out, leaving the meat dry. - serve
Carve and serve with pan drippings.
Slice the ham against the grain into thin pieces. Spoon any remaining glaze and pan drippings from the roasting pan over the sliced ham. Serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For cleaner slices, use a long, sharp carving knife and slice against the grain.
- 2Let the ham rest a full 15 minutes after baking so the juices redistribute evenly.
- 3Brush glaze every 10 minutes during the uncovered bake to build a thick, candied crust.
- 4If the glaze browns too quickly, tent the ham loosely with foil to prevent burning.
- 5Reserve leftover ham bone and scraps for split pea or bean soup later.
- 6Store leftover ham wrapped tightly in foil or in an airtight container for up to 5 days.
Adapt it for your goals.
Pineapple-Glazed
Replace the apple cider vinegar with 2 tablespoons of pineapple juice and add 1/4 cup crushed pineapple to the glaze for a tropical-sweet twist that pairs wonderfully with ham.
Spicy ChipotleSpicy Chipotle
Add 1-2 teaspoons of minced chipotle peppers in adobo to the glaze for a smoky heat that cuts through the sweetness, ideal for those who like a spicy-savory balance.
Maple BourbonMaple-Bourbon
Substitute the honey with maple syrup and add 2 tablespoons of bourbon to the glaze for a deeper, woodsy sweetness with a subtle boozy finish.
Sugar Free KetoSugar-Free Keto
Replace brown sugar with a keto-friendly brown sugar substitute (like Swerve) and honey with sugar-free maple syrup; use Dijon mustard and apple cider vinegar as-is for a low-carb ham glaze.
Herb CrustedHerb-Crusted
Stir 1 tablespoon each of fresh chopped rosemary and thyme into the glaze, then sprinkle extra herbs over the ham before the final bake for a fragrant, savory counterpoint to the sweetness.
Why this is on our healthy list.
Moderate Protein Source
Ham provides a substantial amount of high-quality protein, which supports muscle maintenance and repair, making this a filling centerpiece dish.
Contains Key B Vitamins
Ham is a natural source of B vitamins, including B6 and B12, which play roles in energy metabolism and nervous system health.
Small Amounts of Minerals
The ham contributes zinc, phosphorus, and selenium, minerals important for immune function, bone health, and antioxidant defense.
Mindful Indulgence
By controlling the glaze ingredients at home, you can moderate added sugar and salt levels compared to many store-bought glazed hams.
Frequently asked questions
No — this recipe uses a fully cooked smoked ham, which is already cured and ready to reheat. Soaking is unnecessary and would wash away flavor.
