Brown Sugar Glazed Ham
Updated Aug 21, 2024
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Brown sugar glazed ham is an easy, flavorful recipe for juicy ham with a sweet and salty, caramelized outside, perfect to serve to a crowd for a holiday meal.
Which side of the holiday protein debate are you on: Team Turkey or team ham? Personally, I like a little bit of both on my plate and if you’re a ham lover, then this brown sugar-glazed ham recipe is going to be right up your alley. This recipe creates juicy, big-flavored, slightly sweet, and salty slices of ham every time, and it’s the perfect option for a holiday dinner.
To make it super simple, you just start with an already-cooked ham, add the flavorful glaze ingredients, and bake it for a few hours. If you want to start with an uncooked ham, you definitely can do that, but make sure the correct internal temperature is reached before serving to ensure it’s properly cooked.
Table of Contents
Why You’ll Love This Recipe
- Ham is a holiday meal staple, and this simple recipe gives you all the tools to glaze your own at home for big flavor and a satisfying and delicious end product.
- This ham is perfect for a holiday dinner where you have a big crowd to serve. And, it’s the dish that keeps giving because glazed ham leftovers are seriously divine on rolls, sandwiches, or just by itself with other holiday fixin’s. You’ll love this easy, scrumptious, rich ham recipe that is a great recipe for any big gathering or holiday meal.
- I love this glaze because it’s a little sweet and a little savory and it goes so nicely with a salty ham.
Recipe Ingredients
- Ham – bone-in spiral sliced works beautifully!
- Brown sugar
- Orange juice
- Honey
- Vinegar – white
- Mustard – yellow
- Seasonings – onion, garlic powder, and cinnamon
See the recipe card below for full information on ingredients and quantities.
How to Make Brown Sugar Glazed Ham
- Whisk together all the ingredients and cook until sugar dissolves.
- Brush the glaze over the ham, wrap it in foil, and bake.
- Remove from the oven, glaze ham again, and return to oven.
- Brush final glaze over the ham. Then tent with foil and let ham rest before serving.
Recipe FAQs
Glazing a ham is optional, but I think it adds the best flavor and texture to the end product and keeps the ham nice and moist.
To cook it, preheat your oven to 325 degrees, and add 1/3 of your glaze to the ham before wrapping it in foil and placing it in a baking dish in the oven. Cook it for about 15 minutes per pound of meat, until the internal temperature is 100 to 110 degrees. Remove from the oven, and increase the oven temp to 400 degrees. Unwrap the foil, add another 1/3 of glaze, and bake for an additional 15 to 20 minutes, until the glaze caramelizes. Remove from the oven, add the remaining glaze, and tent with foil for about 10 minutes before carving and serving the ham.
Ham requires long, slow cooking in order for it to become really tender. It’s a dense cut of meat, so low and slow is the way to go for juicy, tender, melt-in-your-mouth ham. A 15-pound precooked ham will take about 3 hours of cook time to get it glazed, heated, and ready to eat.
Expert Tips
- Using water, stock, or a glaze will help keep the ham moist. Also, covering it tightly with foil for the majority of the cook time helps to lock in moisture and keep the meat nice and tender.
- Give yourself time when cooking a ham to prevent it from getting tough. A 15-pound precooked ham needs about 3 hours to cook and glaze.
- This recipe works with an uncooked ham too—just make sure the meat comes to proper internal temperatures before serving.
More Holiday Recipes to Consider
Vegetable Sides
Glazed Honey Roasted Carrots
Breakfast Recipes
Homemade Mother’s Day Menu
Pancake Recipes
Gingerbread Pancakes
Easter Recipes
Simple Easter Menu: Delicious Spring Recipes
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Brown Sugar Glazed Ham
Equipment
- pastry brush Silicone is easy to wash and won't leave little bristles behind.
- internal meat thermometer This is SO easy to use!
Ingredients
- 1 large fully cooked ham, (bone in, spiral sliced is fine, about 15 pounds)
- 1 cup packed brown sugar
- ½ cup orange juice
- 2 tablespoons honey
- 2 tablespoons white vinegar
- 2 tablespoons yellow mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cinnamon
Instructions
- Remove the ham from the fridge, and let it rest at room temperature for at least 2 hours. This helps the meat to cook evenly once in the oven.
- Preheat the oven 325 degrees F.
- In a small saucepan, whisk together the brown sugar, orange juice, honey, white vinegar, yellow mustard, onion powder, garlic powder, and cinnamon.
- Cook over medium heat until the sugar dissolves and the mixture starts to simmer. Simmer for 1 to 2 minutes until the mixture thickens just a bit. Remove from the heat.
- Tear two large pieces of foil off the roll (enough to wrap the ham in), and overlap them.
- Place the ham in the center of the foil.
- Brush 1/3 of glaze over the ham, and then tightly wrap it in the foil.
- Place the ham in a baking pan, flat side down (mine fit in a 9×13-inch pan).
- Bake the ham until heated through or the center registers 100 to 110 degrees F. (This takes about 15 minutes per pound of meat.) Remove from the oven.
- Turn the oven temperature up to 400 degrees F.
- Carefully unwrap the ham (you can throw away the foil or open it up and let it line the bottom of the pan).
- Brush another third of the glaze over the ham, and return the ham to the oven.
- Let the ham cook for an additional 15 to 20 minutes, or until the glaze has started to caramelize and looks dark and sticky but not burnt.
- Remove from the oven, and brush on the last of the glaze.
- Tent with foil, and let the ham rest for 10 minutes before slicing and serving hot.
Notes
- You can use this recipe with an uncooked ham too—just make sure the meat comes to proper internal temperatures before serving.
- Homemade glazed ham is such a delicious and simple holiday dish that’s rich, flavorful, moist, and melt-in-your-mouth good. It cooks for a while, but hands-on time is minimal!
- I typically use a fully cooked, bone-in ham. Spiral cut for easier serving.
- Store leftover ham in an airtight container in the fridge for up to 5 days or freeze slices for up to 2 months.
Just finished cleaning up after our Easter ham dinner done to your recipe. Everybody kept remarking how good it was, and I appreciated how easy it was to do. I did make one slight change, I substituted Dejon for the yellow mustard. Again, a fantastic recipe, many Thanks.
Thanks for the review Harvey! The Dijon mustards is a perfect sub, thanks for sharing!
Excellent ham recipe – made a few times and it’s perfect!!
Thanks for the review and comment Dee! Thanks for making the recipe!
I have used your recipe 8 time Each time I had so many compliments Thank you so very much
SO glad you love the recipe Tracy! I appreciate the review!
I was going to bake the salmon tomorrow, but I was thinking what if I injected some of the glaze into the ham today and baked it tomorrow. Do you think this would eject into the ham without any problems? Or if I had more of the liquids and didn’t shimmer or reduce it at all, it would inject and then finish up the recipe as stated above.
You could try it, I never have and don’t have much input on how it would react.
I can’t wait to try this recipe will be the first time I try this Thank you for sharing it
This recipe is simple yet delicious that I have requests to make it again each year!
I have been absent for some time, but now I remember why I used to love this website Thanks , I will try and check back more often How frequently you update your website?
We are publishing 7 recipes a week right now, thank you for stopping back in!