Easy Brown Sugar Glazed Ham: Your Perfect Holiday Centerpiece
There’s nothing quite like a beautifully baked ham to bring everyone to the table, especially during the holidays. This brown sugar-glazed ham recipe isn’t just easy to prepare; it promises a centerpiece that’s bursting with sweet, tangy, and savory flavors. Whether it’s for Easter, Christmas, Thanksgiving, or a special family dinner any time of year, this recipe ensures a perfectly cooked ham every single time. Get ready to impress your guests with minimal effort and maximum deliciousness!
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Why This Brown Sugar Glazed Ham Will Be Your New Favorite
This isn’t just another ham recipe; it’s a culinary experience waiting to happen. The magic lies in the brown sugar glaze, which, as it bakes, transforms into a crispy, caramelized crust, locking in the ham’s natural moisture. The result? A perfectly tender, incredibly juicy interior contrasted with a sweet and savory outer layer that’s simply irresistible.
Beyond its delectable taste, this glazed ham offers unparalleled versatility. While it shines as the star of your holiday dinner menu (think Easter, Christmas, or Thanksgiving), don’t relegate it to just special occasions! We love making this year-round for an elevated weeknight meal or to stock up on superior sandwich meat. Forget pre-packaged deli slices; homemade glazed ham provides a flavor and texture that’s simply in a league of its own.
Imagine this: tender slices of perfectly glazed ham tucked into slices of fluffy homemade sandwich bread. It’s the ultimate leftover ham sandwich experience! For those who prefer thin, deli-style slices, a simple trick is to let the ham cool completely, wrap it tightly in plastic wrap, and refrigerate it overnight. The chill makes it much easier to slice thinly with a meat slicer.
Pair this show-stopping brown sugar glazed ham with your favorite classic side dishes to complete your feast. Some of our top recommendations include Roasted Green Beans and Mushrooms, creamy Whipped Potatoes, comforting Baked Macaroni and Cheese, fluffy Carrot Souffle, elegant Roasted Asparagus with Sour Cream Sauce, and the ever-popular Easy Sweet Potato Casserole. This combination guarantees a memorable meal for any gathering.
Essential Recipe Ingredients for Your Glazed Ham
Crafting this delicious brown sugar glazed ham requires just a few simple, high-quality ingredients. Most of these are likely already staples in your pantry, making this recipe incredibly accessible. You’ll need:
- **Fully Cooked Bone-In Ham:** The foundation of our feast. We’ll delve into choosing the best ham in the next section.
- **Dark Brown Sugar:** This is the star of our glaze, providing deep, rich molasses notes and creating that beautiful caramelized crust. Light brown sugar can be used in a pinch, but dark brown sugar offers superior flavor.
- **Whole Grain Mustard:** Adds a delightful tang and subtle spice that beautifully balances the sweetness of the brown sugar. Its texture also helps the glaze adhere to the ham.
- **Apple Cider Vinegar:** A touch of acidity to cut through the richness of the ham and sweetness of the glaze, brightening all the flavors.
That’s it! These four ingredients come together to create a truly unforgettable glaze that transforms a simple ham into a culinary masterpiece. You’ll be amazed at how such a short list of ingredients can deliver such complex and satisfying flavors.
Choosing the Best Ham for Your Glaze
The type of ham you choose is crucial for achieving the best results with your brown sugar glaze. For this recipe, we strongly recommend a **fully cooked bone-in ham**. Here’s why and what to look for when you’re at the grocery store:
Fully Cooked vs. Uncooked Ham
Most hams found in grocery stores today are “fully cooked,” meaning they have already been baked, smoked, or boiled during processing. These hams are essentially ready to eat and only require reheating to an internal temperature of 140°F (60°C). Always double-check the label to ensure it says “fully cooked” to avoid confusion with uncooked hams, which require much longer cooking times.
Bone-In vs. Boneless Ham
While boneless hams are convenient for carving, a **bone-in ham** is consistently the superior choice for flavor and moisture. The bone contributes to a richer taste and helps keep the meat more moist and tender throughout the cooking process. We often opt for a half-ham as it’s typically easier to handle and fits well into standard roasting pans. Whole hams are great for larger gatherings, but half hams are perfect for most family dinners.
Spiral-Cut Ham Considerations
Spiral-cut hams, while convenient for serving, tend to dry out more quickly when reheated because they are already pre-sliced. If using a spiral-cut ham, it’s particularly important to cover it tightly with foil during the initial baking phase and consider adding about an inch of water to the bottom of your roasting pan to create a moist environment. This will help prevent it from becoming dry.
What About Ham Size?
A 10-pound ham is a great size for this recipe, typically serving around 12-15 people generously. When selecting your ham, consider the number of guests you’ll be serving. As a general rule, plan for about ¾ to 1 pound of bone-in ham per person to ensure plenty for both the meal and delicious leftovers.
Crafting the Perfect Sweet and Tangy Glaze
Our signature brown sugar glaze is incredibly simple yet yields complex, vibrant flavors that perfectly complement the savory ham. You’ll be surprised at how three common pantry items can create such a spectacular coating.
Key Glaze Ingredients and Their Roles:
- **Dark Brown Sugar:** This is the foundation of our glaze, providing intense sweetness and a deep, caramel-like flavor due to its higher molasses content. As it bakes, it caramelizes, forming a delicious, slightly crunchy crust.
- **Whole Grain Mustard:** Unlike smoother mustards, whole grain mustard offers a delightful texture and a robust, tangy, and subtly spicy kick. The individual mustard seeds burst with flavor, creating pockets of zesty goodness that cut through the richness of the ham and the sweetness of the sugar.
- **Apple Cider Vinegar:** The vinegar is essential for balancing the sweetness of the brown sugar. Its acidity brightens the flavors, preventing the glaze from being cloyingly sweet and adding a desirable tangy note.
No Need to Warm the Glaze!
One of the beauties of this recipe is its simplicity. There’s absolutely no need to warm the glaze mixture before applying it to the ham. In fact, a slightly thicker, room-temperature glaze is much easier to spread evenly over the scored ham. Don’t worry about it being too thick; the heat from the oven will work its magic, melting the brown sugar and allowing it to caramelize into that beautiful, glossy, crystalized crust we all love.
Variations and Additions:
While the classic glaze is fantastic, feel free to experiment:
- **Spices:** A pinch of ground cloves, cinnamon, or even a dash of cayenne pepper can add another layer of flavor.
- **Citrus Zest:** Orange or lemon zest can brighten the glaze with a fresh, aromatic note.
- **Fruit Juices:** Instead of (or in addition to) apple cider vinegar, a splash of pineapple juice or orange juice can enhance the fruity undertones.
- **Other Mustards:** If whole grain mustard isn’t your preference, you can substitute with Dijon mustard for a smoother, spicier glaze or honey mustard for an even sweeter profile.
This simple yet powerful glaze is what elevates this baked ham from good to truly exceptional, making it a star on any dining table.
The Art of Scoring Your Ham for Perfection
Scoring the ham is more than just an aesthetic choice; it serves a crucial purpose in achieving that perfect golden crust and ensuring maximum flavor penetration from your glaze. The diamond pattern creates crevices where the glaze can settle and caramelize, resulting in a beautiful, crispy outer layer.
Step-by-Step Scoring Guide:
- **Prepare the Ham:** Lay your fully cooked ham flat side down in a sturdy roasting pan or on a clean cutting board. This provides a stable surface for precise cuts.
- **First Diagonal Cuts:** Using a very sharp knife (a chef’s knife or carving knife works best), make diagonal cuts across the top fatty layer of the ham. These cuts should be approximately ¼-inch to ½-inch deep. Be careful not to cut too deep into the meat itself, just through the fat cap. Aim for cuts about 1 to 1 ½ inches apart.
- **Second Diagonal Cuts:** Now, make diagonal cuts in the opposite direction, creating a crisscross pattern that forms diamond shapes across the ham’s surface. Ensure these cuts are also ¼-inch to ½-inch deep, matching the depth of your first set of cuts.
Why Scoring Matters:
- **Flavor Infusion:** The diamond pattern allows the brown sugar glaze to seep into the ham more effectively, infusing flavor deeper into the meat.
- **Crispy Glaze:** The scored surface creates more edges and surfaces for the glaze to caramelize and crisp up, resulting in that irresistible sweet and savory crust.
- **Fat Rendering:** For hams with a thicker fat cap, scoring helps the fat render more efficiently during baking, contributing to a more tender and less greasy result.
- **Presentation:** The diamond pattern is visually appealing, making your finished ham look professional and appetizing.
Taking a few extra minutes to properly score your ham will significantly enhance both its flavor and presentation, making all the difference in your holiday feast.
Mastering the Bake: Achieving a Juicy Glazed Ham
Baking this brown sugar glazed ham is straightforward, but a few key steps ensure a perfectly tender interior and a beautifully caramelized exterior. Follow these instructions for a ham that will be the star of your meal.
Preparation and Initial Bake:
- **Preheat Oven:** Begin by preheating your oven to 325ºF (160ºC). This lower temperature allows the ham to heat through gently without drying out.
- **Prepare Roasting Pan:** Line a large roasting pan with aluminum foil. This makes cleanup incredibly easy, especially with the sticky glaze. Place a roasting rack inside the foil-lined pan. The rack elevates the ham, allowing heat to circulate evenly and preventing the bottom from becoming soggy.
- **Position Ham:** Place your prepared (scored) ham flat side down on the roasting rack. The flat side provides a stable base, and the fat cap (where you scored it) faces upwards, ready to receive the glaze.
- **Cover and Bake (Initial Phase):** Tightly cover the entire roasting pan with aluminum foil. This step is crucial! The foil traps moisture, creating a steaming environment that keeps the ham incredibly moist and tender during the initial cooking phase. Bake for approximately 1 hour. This period allows the ham to heat through gently.
- **Uncover and Continue Baking:** After 1 hour, carefully remove the foil from the roasting pan. Continue to bake the ham uncovered for an additional 30 minutes. This helps the exterior start to brown and prepares it for the glaze.
Prepare and Apply the Glaze:
- **Whisk the Glaze:** While the ham is in its second baking phase, prepare your glorious brown sugar glaze. In a small bowl, combine the dark brown sugar, whole grain mustard, and apple cider vinegar. Whisk everything together until you have a smooth, thick paste. Remember, there’s no need to heat this mixture beforehand; its slight thickness actually makes it easier to apply.
- **Glaze and Final Bake:** Remove the ham from the oven. Generously pour or brush the entire surface of the ham with the prepared glaze, ensuring it seeps into all the scored crevices. Return the ham to the oven, uncovered, and bake for an additional 30-35 minutes. During this final stage, the brown sugar will melt, bubble, and caramelize, forming that iconic sweet and tangy crust.
Check for Doneness:
The ham is fully cooked when its internal temperature reaches 140ºF (60ºC). Always use a reliable meat thermometer inserted into the thickest part of the meat, making sure not to touch the bone. This prevents overcooking, which can lead to a dry ham.
Just look at that beautiful, caramelized crust on this brown sugar and mustard glazed ham! The aroma alone is enough to get everyone excited for dinner.
Resting is Key:
Once baked to perfection, transfer the ham from the roasting pan to a large cutting board or platter. Loosely tent it with aluminum foil and allow it to rest for 15-20 minutes before carving. This crucial resting period allows the juices within the meat to redistribute and reabsorb, ensuring every slice is incredibly moist and flavorful. Skipping this step can result in a drier ham, as all the delicious juices would simply run out when you cut into it.
This glazed ham recipe will undoubtedly become your go-to for Christmas dinner, Easter brunch, or any special occasion that calls for a truly spectacular main course. The same brown sugar mustard glaze can also be used with fantastic results on a spiral-cut ham, just be mindful of the cooking tips provided below.
Expert Tips and Creative Variations for Your Glazed Ham
To ensure your brown sugar glazed ham is nothing short of perfect, and to offer some creative twists, consider these expert tips and variations:
- **Handling Spiral-Cut Hams:** If you opt for a spiral-cut ham, it’s essential to prevent it from drying out. Keep it tightly covered with foil during the entire initial baking period (before applying the glaze). Additionally, adding about 1 inch of water, broth, or even apple juice to the bottom of your roasting pan creates a humid environment, helping to maintain moisture.
- **Roasting Pan Alternatives:** Don’t have a traditional roasting pan? No problem! A sturdy 9×13 inch baking pan can work for smaller hams. Alternatively, a baking sheet with high enough sides to safely catch any drippings will suffice. The key is to have a vessel that can contain the ham and any liquid.
- **Mustard Choices and Flavor Profile:** While we prefer whole-grain mustard for its robust flavor and textural “kick,” you can certainly adapt the glaze to your taste. Dijon mustard offers a sharp, tangy, and smooth alternative, while honey mustard will yield an even sweeter glaze. Experiment to find your favorite!
- **Accurate Cooking Times per Pound:** The general rule for reheating a fully cooked ham is 10-12 minutes per pound at 325°F (160°C). However, cooking times can vary based on your oven and the ham’s starting temperature. Always adjust your baking schedule if your ham is significantly larger or smaller than the recipe’s typical 10 pounds. The goal is to heat it through without drying it out.
- **The Indispensable Meat Thermometer:** Overcooking is the biggest culprit for a dry ham. Invest in a good probe meat thermometer. Insert it into the thickest part of the ham, ensuring it doesn’t touch the bone. The target internal temperature for a fully cooked ham is 140°F (60°C). Remove the ham promptly once it reaches this temperature.
- **Don’t Discard the Ham Bone!** This is a golden rule for any ham recipe. The leftover bone is packed with flavor and is an incredible base for stocks, hearty bean soups, split pea soup, or stews. Freeze it for later use if you don’t plan to use it immediately.
- **Glaze Enhancements:** For an extra layer of flavor, consider studding the ham with whole cloves before applying the glaze. Or, place pineapple rings or orange slices around the ham in the roasting pan to add more fruity notes to the pan drippings.
- **Carving Made Easy:** For easier carving, especially of a bone-in ham, let it rest sufficiently. Use a sharp carving knife. For a half ham, place it flat on the cutting board, slice around the bone to free large sections, then slice those sections against the grain into desired thickness.
Frequently Asked Questions About Glazed Ham
When using a bone-in ham, it’s best to plan for approximately ¾ to 1 pound per person. This generous estimate accounts for both a good serving portion and some delicious leftovers. For instance, a 10-pound bone-in ham will typically feed about 10-13 people, depending on their appetite and the number of side dishes served.
Allow the ham to cool completely to room temperature first. Then, transfer it to an airtight container or wrap it tightly in plastic wrap and aluminum foil. Refrigerate for up to 4 days. When you’re ready to enjoy it again, you can serve it cold for sandwiches, at room temperature, or gently rewarm it. To rewarm, place slices or larger pieces in a baking dish with a splash of water or broth, cover tightly with aluminum foil, and heat in a 325°F (160°C) oven until warmed through.
Absolutely! Freezing is a great way to extend the life of your delicious ham. After it has completely cooled, slice or dice the ham into portions suitable for future meals. Place the ham in freezer-safe bags or airtight containers, removing as much air as possible to prevent freezer burn. It can be frozen for up to 3 months. To use, simply thaw the ham overnight in the refrigerator before reheating or incorporating into recipes.
Yes, you can! Whisk together the brown sugar, whole grain mustard, and apple cider vinegar, then store the mixture in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature for about 30 minutes before spreading it onto the ham, as it will be easier to apply when slightly softer.
The general guideline for reheating a fully cooked ham is 10-12 minutes per pound at 325°F (160°C). So, if your ham is 8 pounds, you’d calculate roughly 80-96 minutes (1 hour 20 minutes to 1 hour 36 minutes) for the initial covered bake. A 12-pound ham would need about 2 hours to 2 hours 24 minutes for the covered bake. Always use a meat thermometer to confirm it reaches 140°F (60°C) before glazing and finishing.
Delicious Ideas for Leftover Ham
One of the best parts about making a large ham is the treasure trove of leftovers! Don’t let a single savory morsel go to waste. Leftover ham is incredibly versatile and can be transformed into a variety of comforting and exciting dishes. Here are a few fantastic recipes to inspire your post-holiday culinary adventures:
Easy Ham and Potato Soup
Ham and Cheese Strata
Easy Ham And Swiss Sliders
Brown Sugar Glazed Baked Ham Recipe
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Ingredients
- 10 lb fully cooked bone-in smoked ham
- 1 cup firmly packed dark brown sugar
- 1/4 cup prepared whole grain mustard
- 2 tablespoons apple cider vinegar
Instructions
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Preheat your oven to 325 degrees F (160°C). Prepare a roasting pan by lining it with foil and placing a rack inside.
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Score the top of the ham in a diamond pattern, making diagonal cuts about 1/4 to 1/2 inch deep.10 lb fully cooked bone-in smoked ham
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Place the scored ham flat side down on the rack in the roasting pan. Cover the pan tightly with aluminum foil to lock in moisture, then bake for 1 hour.
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Remove the foil and continue to bake the ham uncovered for an additional 30 minutes.
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While the ham bakes, prepare the glaze: In a small bowl, combine the dark brown sugar, whole grain mustard, and apple cider vinegar. Whisk until smooth.1 cup firmly packed dark brown sugar, 1/4 cup prepared whole grain mustard, 2 tablespoons apple cider vinegar
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Remove the ham from the oven. Evenly spread the prepared glaze over the entire surface of the ham, ensuring it gets into the scored diamonds. Return the ham to the oven, uncovered, and bake for another 35 minutes, or until the internal temperature reaches 140°F (60°C) and the glaze is beautifully caramelized.
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Transfer the baked ham to a large platter or cutting board. Tent it loosely with aluminum foil and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist ham.
Notes
**Avoid Overcooking:** A digital meat thermometer is your best friend here. Insert it into the thickest part of the ham, avoiding the bone. The target internal temperature for a fully cooked ham is 140°F (60°C).
**Adjusting for Ham Size:** Allow approximately 10-12 minutes of cooking time per pound of meat for a fully cooked ham. If your ham is larger or smaller than 10 pounds, adjust the initial covered baking time accordingly, always aiming for that 140°F internal temperature.
**Storing and Freezing Leftovers:** Let the ham cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the ham in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before using.