Nothing beats slicing into a Glazed Ham that’s juicy on the inside, crisp on the outside, and coated with a heavenly glaze of brown sugar, honey, and Dijon mustard.
Glazed ham is a showstopping centerpiece that combines savory, smoky meat with a sweet, sticky exterior for irresistible flavor in every bite. Today’s glaze contains brown sugar glaze, pineapple, Dijon mustard, honey, cinnamon, and cloves. The key to a perfect ham glaze is to have a combination of sweet and tangy flavors that will complement the salty flavor of the ham.
For many, it is a tradition to make a glazed ham for Christmas dinner or even Easter! But ham is so easy and delicious, we love to make it for Sunday night family meals, or when we have company over! We like to pair it with a delicious potato side dish like Hasselback Potatoes or Au Gratin Potatoes.
Table of Contents
Reasons to Love This Ham
- Glazes for this ham are customizable and can vary from honey-based to fruit-infused.
- Glazed Ham provides delicious leftovers that can be repurposed in sandwiches, soups, and more. Try incorporating the ham into recipes like Ham and Swiss Sliders, Cheesy Ham and Potato Casserole, or Easy Ham Fried Rice.
- Hams are typically large enough to serve multiple people, making them cost-effective for group meals.
Recipe Ingredients
- Brown Sugar: Brown sugar adds a deep, molasses-like sweetness which enhances the caramelization of the ham’s surface.
- Honey: Honey imparts a smooth, floral sweetness that contributes to the sticky consistency that clings beautifully to the meat.
- Dijon Mustard: Dijon mustard introduces a tangy sharpness and adds depth and complexity to the flavor of the glaze.
See the recipe card for full information on ingredients and quantities.
Variations
- Orange Juice Alternative: Substitute apple cider with orange juice for a citrusy twist that maintains the fruity sweetness while adding a fresh, zesty note to the glaze.
- Sugar Options: Light brown sugar adds mild sweetness, dark brown sugar enhances with a rich molasses flavor, and maple syrup offers a subtle, woodsy note. Coconut and agave syrups are great for a smooth, caramel-like sweetness.
How to Make Glazed Ham
Step 1: Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Place the rack in the lower third of the oven (to ensure that the ham is not too close to the heating element). Line a roasting pan with heavy-duty aluminum foil. Place the ham in the prepared pan and allow to sit at room temperature for 30 minutes.
Step 2: To score the ham, use a sharp chef’s knife to cut a 1-inch wide (and 1/4-inch deep) diamond pattern over all of the ham. Pour ⅓ cup of the juice into the pan. Cover the ham tightly with foil and bake for 30 minutes.
Step 3: Meanwhile, in a medium saucepan set over medium-low heat, add the butter. Brown the butter, then add the brown sugar, remaining ⅓ cup juice, Dijon mustard, garlic, salt, cinnamon, and cloves. Whisk until smooth. Bring the mixture to a low simmer, then reduce heat to low. Cook for an additional 3 minutes, then remove from the heat.
Step 4: After 30 minutes of baking time, remove the ham from the oven, and discard the foil. Brush ⅓ of the glaze over the ham and in between the score marks. Return to the oven and bake for 15 minutes. Repeat twice more.
Step 5: Turn the heat up to 425 degrees Fahrenheit (218 degrees Celsius) and bake for 15-20 more minutes. The ham should be crusty (but not burned) and should reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Remove from the oven and allow to rest for 10 minutes before slicing and serving.
Expert Tips
- Use a Meat Thermometer: To ensure perfect doneness, use a meat thermometer to check the internal temperature of the ham. Remove the ham from the oven as soon as it reaches the safe internal temperature if 145 degrees Fahrenheit to avoid overcooking.
- Effective Scoring and Basting: Score the ham before glazing to enhance flavor absorption. Initially baste, then cover with foil to prevent drying. Uncover to baste every 20 minutes, then re-cover, baking 10-15 minutes per pound.
- Proper Slicing Technique: To ensure neat and even slices of your glazed ham, use a sharp knife. A well-sharpened knife will make clean cuts without shredding the meat, preserving the appearance and texture of each slice.
Frequently Asked Questions
You should prepare to use about 1 cup of glaze for every 5-10 pounds of bone-in ham.
Yes. To bake a glazed ham in a crockpot, baste it and set the slow cooker on low for 4-5 hours until it’s warmed through. Continue basting throughout the cooking process, alternating where you apply the baste to ensure the flavors spread evenly. Consider rotating the ham occasionally for uniform flavor distribution.
Storage Info
STORE leftover ham in an airtight container in the refrigerator, where it will keep for up to 4-5 days. To FREEZE, wrap it tightly in foil or freezer wrap and it will stay good for up to 2 months.
To REHEAT, place the ham in an oven-safe dish, cover with foil to prevent drying out, and warm in a preheated oven at 275 degrees Fahrenheit (135 degrees Celsius) until heated through, about 10-15 minutes per pound, depending on the amount.
Sides to Pair with glazed Ham
Glazed Ham Recipe
Ingredients
- 7-9 lb. bone-in or boneless fully cooked ham
For the glaze:
- 2/3 c. apple cider, apple juice, or pineapple juice, divided
- 6 tbsp. unsalted butter, melted
- 1 c. brown sugar, packed
- 1/4 c. honey
- 1 1/2 tbsp. dijon mustard - (sometimes I like to use a tablespoon of grainy dijon and ½ tablespoon of regular dijon)
- 1 tsp. garlic powder
- 1/4 tsp. coarse kosher sea salt
- 1/8 tsp. ground cinnamon
- pinch ground cloves
Instructions
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Place the rack in the lower third of the oven (to ensure that the ham is not too close to the heating element). Line a roasting pan with heavy-duty aluminum foil. Place the ham in the prepared pan and allow to sit at room temperature for 30 minutes.
- To score the ham, use a sharp chef's knife to cut a 1-inch wide (and 1/4-inch deep) diamond pattern over all of the ham. Pour ⅓ cup of the juice into the pan. Cover the ham tightly with foil and bake for 30 minutes.
- Meanwhile, in a medium saucepan set over medium-low heat, add the butter. Brown the butter, then add the brown sugar, remaining ⅓ cup juice, Dijon mustard, garlic, salt, cinnamon, and cloves. Whisk until smooth. Bring the mixture to a low simmer, then reduce heat to low. Cook for an additional 3 minutes, then remove from the heat.
- After 30 minutes of baking time, remove the ham from the oven, and discard the foil. Brush ⅓ of the glaze over the ham and in between the score marks. Return to the oven and bake for 15 minutes. Repeat twice more.
- Turn the heat up to 425 degrees Fahrenheit (218 degrees Celsius) and bake for 15-20 more minutes. The ham should be crusty (but not burned) and should reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Remove from the oven and allow to rest for 10 minutes before slicing and serving.
NOTES
- Try adding 1 tablespoon of orange marmalade or 1 teaspoon of fresh orange zest to the glaze!
This was the easiest ham I’ve ever made and it looked great on the table.