Ham Glaze
This ham glaze recipe transforms any baked ham into a show-stopping holiday centerpiece with a deeply caramelized, sticky-sweet crust. Made with dark brown sugar, honey, Dijon mustard, apple cider vinegar, and warm spices, it comes together in under 15 minutes and is applied in layers for a rich mahogany finish that looks and tastes absolutely irresistible. Whether you're hosting Easter, Thanksgiving, or a Sunday dinner, this simple glaze is the secret to a ham everyone will be talking about.
Equipment
- Small saucepan (2-quart) - For simmering the glaze; a small saucepan gives better heat control
- Silicone pastry brush - For applying glaze in even layers; easier to clean than bristle brushes
- Roasting pan with rack - Elevates the ham for even heat circulation and prevents steaming
- Wooden spoon or silicone spatula - For stirring the glaze as it simmers
- Measuring cups and spoons - For accuracy, especially with spices
- Instant-read meat thermometer - To verify ham reaches 140°F (60°C) internal temperature
- Aluminum foil - For tenting the ham during the first portion of cooking
- Small bowl - (optional) For holding glaze near the oven during the basting process
Ingredients
- 1 cup dark brown sugar - 200g; packed firmly; dark brown sugar preferred over light for deeper flavor and color
- 1/3 cup honey - 80ml; use good quality honey; if crystallized, warm in hot water until pourable
- 3 tablespoons Dijon mustard - 45ml; whole grain mustard also works for added texture
- 2 tablespoons apple cider vinegar - 30ml; balances the sweetness and adds brightness
- 1 tablespoon Worcestershire sauce - 15ml; adds deep savory umami depth
- 1 teaspoon ground cinnamon - 2g; adds warm spice without making the glaze taste like dessert
- 1/2 teaspoon ground cloves - 1g; a classic ham spice; measure carefully as a little goes a long way
- 1/2 teaspoon garlic powder - 1g; adds subtle savory depth
- 1/4 teaspoon black pepper - 0.5g; freshly ground preferred
- cayenne pepper - pinch; optional; adds heat on the back end without making the glaze spicy
Instructions
- Measure out all ingredients before starting: pack 1 cup (200g) dark brown sugar firmly into a measuring cup, pour 1/3 cup (80ml) honey into a small bowl, and measure the Dijon mustard, apple cider vinegar, and Worcestershire sauce. Combine the spices (cinnamon, cloves, garlic powder, black pepper, and cayenne if using) together in a small bowl.
- Add the dark brown sugar, honey, Dijon mustard, apple cider vinegar, Worcestershire sauce, and all measured spices into a small 2-quart saucepan. Stir briefly to combine; the mixture will look clumpy at this stage, which is normal.
- Place the saucepan over medium heat, stirring constantly until the sugar fully dissolves and the glaze turns smooth and shiny, about 2 to 3 minutes. Reduce heat to medium-low and simmer for 3 to 5 more minutes, until the glaze coats the back of a spoon; remove from heat and cool for 5 minutes before using.
- Score the surface of the ham with a sharp knife in a crosshatch diamond pattern, making cuts about 1/4 inch (6mm) deep and 1 inch (2.5cm) apart to help the glaze penetrate. Place the ham cut-side down on a rack in a roasting pan, tent loosely with foil, and bake at 325°F (165°C) for the first portion of cooking time.
- Remove the foil tent when 45 to 60 minutes of cooking time remain, then brush a generous layer of glaze over the entire ham surface including into the score marks. Return to the oven and repeat the glazing process every 20 minutes for a total of three applications, watching closely during the final 10 minutes to prevent burning.
- Remove the ham from the oven when it reaches an internal temperature of 140°F (60°C) for pre-cooked ham, then tent loosely with foil and rest for 15 to 20 minutes before slicing. Optionally, reduce the pan drippings in a small saucepan over medium heat for 3 to 5 minutes to create a simple pan sauce for serving.
Notes
- Always use dark brown sugar in this glaze. It has more molasses than light brown sugar, which creates a deeper flavor and richer mahogany color on the ham's surface.
- Simmer the glaze on the stovetop before applying it. This step fully dissolves the sugar and allows the flavors to meld for a smoother, more cohesive result.
- Apply the glaze in a minimum of three rounds, every 20 minutes during the final 45 to 60 minutes of cooking. Layering builds a thicker, stickier, more caramelized crust.
- Watch the ham closely during the last 10 minutes. High sugar content means the glaze can go from perfectly caramelized to burnt quickly. Tent loosely with foil and lower the oven to 300°F (150°C) if browning too fast.
- Make ahead: The glaze keeps in an airtight jar in the refrigerator for up to 1 week. Reheat gently on the stovetop with a splash of water to loosen before using.
- Freeze extra glaze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently before use. Do not refreeze once thawed.
- Variations: Try replacing honey with pure maple syrup and adding 2 tablespoons of bourbon for a Maple Bourbon Glaze, or add 1/4 cup pineapple juice for a tropical twist.
- This glaze works on virtually any ham: bone-in, boneless, spiral-cut, or smoked. Score the surface on non-spiral hams to allow the glaze to penetrate deeper into the meat.
- Rest the ham for a full 15 to 20 minutes under a foil tent before slicing. Cutting too early allows the juices to run out, resulting in drier meat.
- Save the pan drippings. They are loaded with caramelized glaze flavor and can be reduced into a pan sauce or added to soups and stews.
Nutrition
Serving: 1serving (approximately 2 tablespoons of glaze)Calories: 90kcalCarbohydrates: 23gSodium: 60mgPotassium: 40mgSugar: 22gCalcium: 1mgIron: 1mg
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