Brown Sugar Glazed Ham (Printer-Friendly Version)
Tender spiral ham with a sweet glaze of brown sugar, honey, and warm spices, perfect for festive meals.
# What You'll Need:
→ Ham
01 -
1 fully cooked spiral-sliced ham (8 to 10 pounds)
→ Glaze
02 -
1 cup dark brown sugar
03 -
1 cup honey
04 -
¼ cup Dijon mustard
05 -
2 tablespoons apple cider vinegar
06 -
½ teaspoon ground cinnamon
07 -
¼ teaspoon ground cloves (optional)
08 -
½ teaspoon garlic powder
09 -
½ teaspoon onion powder
10 -
2 tablespoons unsalted butter
11 -
3 tablespoons orange juice (optional, for thinning the glaze)
→ Garnish
12 -
Fresh parsley (optional)
# Steps to Follow:
01 -
Preheat oven to 325°F. Unwrap the spiral ham and place it in a large roasting pan or baking dish.
02 -
In a saucepan over medium heat, combine dark brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, cloves (if using), garlic powder, onion powder, unsalted butter, and orange juice (if needed). Stir frequently until the mixture is smooth, slightly thickened, and well blended, about 5 minutes.
03 -
Cover the ham loosely with aluminum foil and bake in the preheated oven for approximately 1 hour, or until warmed through, estimating 10 to 12 minutes per pound.
04 -
Remove the ham from the oven, discard the foil, and generously spoon the glaze over the entire ham, focusing on the spiral cuts. Return the ham to the oven uncovered. Baste every 15 minutes with additional glaze, continuing to bake until the glaze is caramelized and richly colored, about 30 to 45 minutes.
05 -
Remove the ham from the oven and allow it to rest for 10 to 15 minutes to redistribute juices. Garnish with fresh parsley if desired and serve warm.
# Additional Tips:
01 -
Choose a bone-in, spiral-sliced ham to enhance flavor and moisture retention. Basting every 15 minutes promotes even caramelization and glaze adhesion. Avoid overbaking, as the ham is pre-cooked. Rest the ham to keep slices juicy and tender.
02 -
If glaze is too thin, simmer longer or add brown sugar to thicken. Glaze can be prepared ahead and refrigerated, warming briefly before use.