Brown Sugar Glazed Ham

This brown sugar glazed spiral ham is the perfect centerpiece for holiday celebrations or relaxed family dinners. Its sweet and tangy glaze made with brown sugar honey Dijon mustard and warming spices caramelizes beautifully while cooking making every slice tender and packed with flavor. Pair it with your favorite sides and you have a dish that brings everyone together and creates lasting memories.

I first made this ham during a festive family gathering and it quickly became the highlight that everyone looks forward to every season

Ingredients

• One fully cooked spiral sliced ham: eight to ten pounds size ensures easy serving and juiciness
• Dark brown sugar: adds rich sweetness and deep caramel notes
• Honey: contributes natural sweetness and sticky texture for the glaze
• Dijon mustard: adds a tangy kick balancing the sweet elements
• Apple cider vinegar: delivers acidity that brightens the flavor
• Ground cinnamon: brings warm spice depth
• Ground cloves: optional but add complexity and warmth
• Garlic powder: enhances the savory undertones
• Onion powder: deepens flavor without overpowering
• Unsalted butter: enriches the glaze with creamy smoothness
• Orange juice: optional for thinning the glaze and adding a citrus freshness
• Fresh parsley: for garnish adds a pop of color and mild herbal notes

Instructions

Initial Preparation:

Preheat your oven to 325 degrees Fahrenheit or 160 degrees Celsius. Remove the spiral ham from packaging and place it in a large roasting pan or baking dish sized to hold it comfortably.

Creating the Perfect Glaze:

In a medium saucepan set over medium heat combine the dark brown sugar honey Dijon mustard apple cider vinegar ground cinnamon optional ground cloves garlic powder onion powder unsalted butter and orange juice if using. Stir frequently while heating until the mixture is well blended smooth and slightly thickened. This usually takes about five minutes. The slow blending helps meld flavors and create a luscious glaze texture.

Initial Ham Baking:

Cover the ham loosely with aluminum foil to trap steam and moisture. Place it in the oven and bake for approximately one hour or until warmed through. The general guideline is about ten to twelve minutes per pound to heat without drying it out.

Apply the Glaze:

Take the ham out of the oven and carefully remove the foil. Pour or spoon the prepared glaze generously over the entire ham making sure to get between the spiral slices so every bite is coated. Return the ham uncovered to the oven and continue baking while basting the ham with additional glaze every fifteen minutes. This process caramelizes the glaze beautifully and usually takes another thirty to forty five minutes.

Rest and Garnish:

Once done remove the ham from the oven and let it rest for ten to fifteen minutes. Resting lets the juices redistribute ensuring each slice is juicy and tender. Sprinkle with fresh parsley for a burst of color before serving.

My favorite ingredient is the dark brown sugar since it creates that perfect caramelized crust every time. I remember my first holiday making this ham and everyone was impressed at how tender and flavorful it was even on the first bite. It quickly became a tradition I look forward to sharing each year.

Storage Tips

Once the ham has cooled wrap leftovers tightly in foil or place in an airtight container. Store in the refrigerator and consume within three to five days. For longer storage freeze the ham in portioned packages with as much air removed as possible. Thaw in the refrigerator and reheat gently to preserve moisture.

Ingredient Substitutions

Maple syrup can replace honey easily for a deeper caramel flavor and aromatic sweetness. Balsamic vinegar is a great substitute for apple cider vinegar adding complexity and subtle sweetness. For a fun twist try bourbon instead of orange juice in the glaze to introduce a smoky character that complements the ham well.

Serving Suggestions

Classic sides like creamy mashed potatoes roasted asparagus with butter or a festive sweet potato casserole pair beautifully. For brightness try a zesty fruit chutney or cranberry relish alongside the ham to balance the richness and add fresh acidity.

Slice and serve warm for the best texture and flavor. Reheat leftovers gently to preserve moisture and enjoy.

Common Questions About Recipes

→ How do I thicken a thin glaze?

Simmer the glaze longer to reduce and concentrate it, or add a bit more brown sugar to help thicken the consistency.

→ Can I prepare the glaze ahead of time?

Yes, the glaze can be made a day in advance and refrigerated in an airtight container. Warm it briefly before applying.

→ How do I keep ham slices from drying out?

Keep the ham covered loosely while baking to retain moisture and baste frequently during glazing to prevent drying.

→ Is clove necessary in the glaze?

Clove adds warmth and depth but can be omitted if preferred without significant flavor loss.

→ Can leftover ham be frozen?

Yes, cool leftovers completely, store in freezer-safe containers, and freeze up to three months. Thaw in the refrigerator before reheating gently.