Ever noticed how people get dramatically impressed when you bring out a glazed ham at dinner? Like you’ve performed some kind of culinary sorcery? Spoiler alert: baked ham with brown sugar glaze is possibly the biggest kitchen con job ever—ridiculously easy to make but guaranteed to have your guests thinking you’re a genius. Let’s keep that our little secret, shall we?

Why This Recipe is Awesome

This brown sugar glazed ham is the ultimate culinary cheat code. First, most hams are already cooked, so we’re essentially just warming it up and adding flavor (don’t tell your guests). Second, the glaze creates this gorgeous, caramelized exterior that looks like you spent hours laboring when it took you like 5 minutes to mix together.

And finally, the sweet-savory balance is basically foolproof—even if you’re the person who once burned cereal. Yes, that’s possible. No, I won’t explain how I know.

Juicy spiral-cut ham with caramelized brown sugar glaze

Brown Sugar Ham Glaze

This baked ham with brown sugar glaze transforms an ordinary ham into a caramelized, sweet-savory masterpiece. The honey-infused glaze creates a gorgeous crust while keeping every slice moist and flavorful—perfect for holidays or Sunday dinners with minimal effort.

Print Recipe Pin Recipe

Total Time 2 30

Course Main Course

Cuisine American

Servings 10

Ingredients

1 8-10 pound spiral-cut ham, fully cooked (yes, most hams are already cooked—you’re welcome)
1 cup brown sugar packed (dark or light, we don’t discriminate)
1/4 cup honey the real stuff, not that bear-shaped impostor
2 tablespoons Dijon mustard fancy!
2 tablespoons apple cider vinegar for that tangy kick
1/4 teaspoon ground cloves a little goes a long way
1/4 cup orange juice freshly squeezed if you’re showing off
1/4 teaspoon cinnamon because it’s not just for breakfast
2 tablespoons butter because everything is better with butter
Optional: 1-2 tablespoons bourbon for an “adult” ham—if you know, you know

Instructions

Preheat your oven to 325°F (163°C). This is not optional, people.
Take your ham out of its packaging and give it a quick rinse. Pat dry with paper towels. Judge it silently for being naked.
Place the ham cut-side down on the rack in your roasting pan. If your ham came with a little plastic cap on the bone end, remove it—it’s not a fashion statement.
Cover the ham tightly with aluminum foil. This is essentially ham tucking-in time.
Bake for about 15 minutes per pound, until the internal temperature reaches 120°F (49°C). For an 8-pound ham, that’s about 2 hours of you pretending you slaved away in the kitchen.
While the ham is baking, make the glaze: In a medium saucepan, combine brown sugar, honey, mustard, vinegar, cloves, orange juice, cinnamon, and butter.
Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves and everything comes together in a beautiful relationship. Add bourbon now if using.
Simmer for about 5 minutes until slightly thickened. It should coat the back of a spoon—or your finger if you’re impatient (please let it cool first; I’m not liable for burned fingertips).
When the ham reaches 120°F, remove it from the oven, peel back the foil, and crank the heat to 400°F (204°C). It’s glow-up time.
Brush the ham generously with about 1/3 of the glaze, making sure to get it in between those spiral slices. Get in there. Be thorough.
Return the ham to the oven, uncovered, for 15 minutes.
Apply another 1/3 of the glaze, return to the oven for 15 more minutes.
One last glaze application! Then back in for a final 15 minutes until beautifully caramelized and the internal temperature hits 140°F (60°C).
Remove from the oven and let rest for 15-20 minutes before serving. Use this time to accept compliments on your “hard work.”
Serve with any remaining glaze on the side for those who want extra sweetness (you know who you are).

Notes

The spiral-cut ham makes glazing easier as the sauce can penetrate between the slices.
If your ham isn’t spiral-cut, score the surface in a diamond pattern about 1/4-inch deep to help the glaze penetrate.
Don’t have orange juice? Pineapple juice works beautifully too.
For an extra fancy presentation, stud your ham with whole cloves in a decorative pattern before baking.
Save that ham bone! It makes an incredible base for split pea soup.
Leftover ham should be refrigerated within 2 hours and will keep for 3-5 days.
If your glaze starts to burn in the oven, just cover those spots with small pieces of foil.
Let the ham come to room temperature for about 30 minutes before baking for more even cooking.

Calories & Nutritional Info

Calories: Approximately 350-400 calories per serving (3 oz portion)
Protein: 29g per serving
Fat: 24g per serving
Carbohydrates: 12g per serving (mostly from the glaze)
Sodium: 1200mg per serving (hams are naturally high in sodium)
Sugar: 11g per serving
Note: Nutritional values are estimates and will vary depending on the specific ham used and glaze absorption

Common Mistakes to Avoid

Overcooking the ham until it resembles shoe leather. Remember, it’s already cooked—you’re just warming it up.
Forgetting to remove the plastic disc on the bone end. It’s not edible, despite what your toddler might think.
Using a dull knife to carve. Unless you enjoy ham confetti instead of slices.
Skipping the resting period. Patience, grasshopper. Let those juices redistribute.
Cooking a spiral ham cut-side up. This is how you get dried-out ham. Nobody wants that.
Glazing too early. Sugar burns, friends. Save the glazing for the final act.
Not checking the internal temperature. Food safety isn’t a suggestion; it’s a lifestyle.
Throwing away the ham bone. This is practically culinary sacrilege.

Alternatives & Substitutions

Brown sugar: No brown sugar? Make your own by mixing 1 cup white sugar with 1 tablespoon molasses. Or use maple syrup—slightly different flavor, equally delicious.
Honey: Maple syrup or agave nectar work perfectly. Corn syrup works too, but we’re not monsters, are we?
Dijon mustard: Yellow mustard will work in a pinch, but you’ll miss that sophisticated Dijon kick. Whole grain mustard adds nice texture if you’re feeling fancy.
Bourbon: Dark rum makes a fantastic substitute. Or skip the alcohol entirely—your ham won’t become an alcoholic either way.
Orange juice: Pineapple juice creates a more tropical vibe. Apple cider is lovely too, especially in fall.
Ground cloves: If you hate cloves (some people do, apparently), try a pinch of allspice or nutmeg instead.
Spiral-cut ham: Plain bone-in ham works too, just score the surface in a diamond pattern so the glaze can penetrate.
For a spicy twist: Add 1/4 teaspoon of cayenne pepper to the glaze. Sweet-heat is a beautiful thing.

FAQs

Can I make this glaze ahead of time?

Absolutely! The glaze can be made up to 3 days in advance and stored in the refrigerator. Just warm it up slightly before using so it’s thin enough to brush on. Working ahead means more time for holiday drinking—I mean, socializing.

How do I store leftover ham?

Wrap it tightly in plastic wrap or aluminum foil, or store in airtight containers in the refrigerator for 3-5 days. You can also freeze portions for up to 2 months. Pro tip: slice it before freezing so you can just grab what you need for sandwiches, omelets, or midnight snacking sessions.

Can I use this recipe for a non-spiral ham?

Of course! Just take a sharp knife and score the surface of the ham in a diamond pattern about 1/4-inch deep before applying the glaze. This allows that sweet, sweet nectar to penetrate the meat. You won’t get quite the same glaze-in-every-bite experience, but it’ll still be delicious.

My ham is bone-in but not spiral-cut. Will the cooking time be different?

The cooking time remains similar—about 15 minutes per pound at 325°F until it reaches 120°F internally, then the glazing stage begins. The main difference is you’ll need to score the outside as mentioned above. That bone actually helps conduct heat and adds flavor, so consider it a bonus feature.

Is this glaze suitable for other meats?

This glaze has range! It works beautifully on pork loin, chicken, and even salmon. Adjust cooking times accordingly, of course, unless you enjoy food poisoning as a side dish.

My ham is already glazed from the store. Should I still add this glaze?

That sad, thin, pre-packaged glaze packet? Throw it away immediately. Your ham deserves better, and so do you. Trust me, this homemade version will make that store-bought glaze look like the impostor it truly is.

Final Thoughts

There you have it—a brown sugar glazed ham that’s practically impossible to mess up but guaranteed to impress. Whether it’s Easter, Christmas, or just a random Tuesday when you’re feeling fancy, this recipe delivers maximum flavor with minimum effort. That’s what I call a culinary win. Now go forth and ham it up—your reputation as the dinner hero is about to be solidified. Just be prepared for repeat requests at every family gathering from now until forever.