Delicious Brown Sugar Glazed Ham
With the holiday season fast approaching, everyone looks for their holiday staples to bring to family dinners and gatherings of friends. Whether you’re looking for a Christmastime dish or a meal for another special occasion, this brown sugar honey glazed ham will be the show-stopping centerpiece to any gathering!
Equipment & Tools
Saucepan: A small saucepan is necessary to heat the glaze and mix it all together.
Whisk: To mix the glaze up so it is all incorporated!
Baster: You will need a baster to baste your ham. Alternatively, a gravy spoon works just as well, but be careful not to burn yourself!
Aluminum Foil
Thermometer: To check the temperature of the ham to ensure it is properly heated.
Roasting Pan: Make sure to have a roasting pan that is large enough to accommodate the size ham you plan to cook. A 9×13-inch baking dish works well, too!
Ingredients Needed
Ham: You can use a ham that is either spiral cut or not spiral cut, and both work in this recipe. If you are using a spiral cut, there is no need to cut the scores in the ham. However, be careful with a spiral-cut ham to not let it dry out, so you will need to baste it closer to every 5-7 minutes, whereas a non-spiral cut can be basted every 10 minutes.
Brown Sugar
Apple Cider Vinegar
Honey
Dijon Mustard
Garlic
Cinnamon
How to Make Brown Sugar Honey Glazed Ham
Room Temperature: An hour before beginning the recipe, pull the ham from the refrigerator and let come to room temperature. Once at room temperature, remove the packaging from the ham and be sure to check to see that all packaging was removed, sometimes there is a plastic safety guard covering the ham bone, as pictured below.
Preheat the Oven: Preheat the oven to 325 degrees Fahrenheit or 165 degrees Celsius and adjust the oven rack to the bottom position.
Create the Glaze: In a medium sauce pan, bring the brown sugar, honey, vinegar, mustard, garlic, and cinnamon to a simmer. Continuously stir until the brown sugar is fully dissolved, about 2-3 minutes.
Prep the Ham: Roll out enough aluminum foil to fully wrap your ham. Set the ham on the foil, flat side down. Using a sharp knife, score the ham to make a diamond criss-cross pattern. Each score should be about ½-inch deep. *If you are using a spiral-cut ham, there is no need to score the ham, as the spiral cuts works as the scoring!
Add the Glaze: Brush a third of the glaze all over the ham, making sure to get into the scores. Then, wrap the ham tightly in the foil and set it in a roasting pan.
Bake the Ham: Pour 2 cups of water into the bottom of the roasting pan. Bake the ham until the internal temperature reaches 110 degrees Fahrenheit or 45 degrees Celsius (about 10-14 minutes per pound of ham). Remove the ham from the oven.
Preheat Oven: Increase the oven temperature to 400 degrees Fahrenheit or 205 degrees Celsius.
Baste the Ham: Remove the foil from the ham and baste the ham with the juices from the bottom of the pan. Brush half of the remaining glaze over the ham. I like to use a gravy spoon for this, as it makes it easy to ladle the juices over the ham.
Bake: Return the ham to the oven and bake until the internal temperature reaches 140 degrees Fahrenheit or 60 degrees Celsius (about 5-8 minutes per pound of ham). Be sure to baste every 7-10 minutes. If you are using spiral cut, you will need to baste closer to every 5-7 minutes to ensure that your ham does not dry out. There is nothing worse than dry ham!
Final Glaze: When the ham is fully cooked, remove from oven and brush the rest of the glaze over the top, being sure to get into the scores.
Enjoy! Serve the ham warm with your favorite side dishes!
Storage: Place into an airtight container and store in the fridge for up to 4 days or in the freezer for up to 3 months.
Complimenting Dishes
FAQ’s
Brown Sugar and Honey Glazed Ham
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Small Saucepan
- Whisk
- Aluminum Foil
- Thermometer
- Baster or Gravy Spoon
- Roasting Pan
Ingredients
- 9 lb Bone-in ham , fully cooked (see notes)
- 1½ cups Light brown sugar
- 3 Tbsp Apple cider vinegar
- ½ cup Honey
- 1 Tbsp Dijon mustard
- 1 clove Minced garlic
- ¼ tsp Ground cinnamon
- 2 cups Water
Instructions
- An hour before beginning the recipe, remove the 9 lb Bone-in ham from the refrigerator and let come to room temperature.
- Preheat the oven to 325℉ / 165℃ and adjust the oven rack to the bottom position.
- In a medium saucepan, bring 1½ cups Light brown sugar, 3 Tbsp Apple cider vinegar, ½ cup Honey, 1 Tbsp Dijon mustard, 1 clove Minced garlic, minced and ¼ tsp Ground cinnamon to a simmer. Continuously stir until the brown sugar is fully dissolved, about 2-3 minutes.
- Roll out enough aluminum foil to fully wrap your ham. Set the ham on the foil, flat side down.
- Non-spiral Ham: Using a sharp knife, score the ham to make a diamond criss-cross pattern. Each score should be about ½-inch deep.
- Brush a third of the glaze all over the ham, making sure to get into the scores. Then, wrap the ham tightly in the foil and set it in a roasting pan.
- Pour 2 cups Water into the bottom of the roasting pan. Bake the ham until the center reaches 110℉ / 45℃ (about 10-14 minutes per pound of ham). Remove the ham from the oven.
- Increase the oven temperature to 400℉ / 205℃.
- Remove the foil from the ham and baste the ham with the juices from the bottom of the pan. Brush half of the remaining glaze over the ham.
- Return the ham to the oven and bake until the center reaches 140℉ / 60℃ (about 5-8 minutes per pound of ham). Be sure to baste every 5-7 minutes for spiral ham or every 7-10 minutes otherwise. You do not want your ham to dry out!
- When the ham is fully cooked, remove from oven and brush the rest of the glaze over the top, being sure to get into the scores.
Storage
- Place into an airtight container and store in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
- Ham – The recipe allows for different sizes of ham to be used and either regular or spiral ham can be used. Follow the recipe instructions to adjust for different ham types and sizes.
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