This brown sugar glazed ham is juicy inside with a sticky, caramelised coating made from brown sugar, honey, Dijon mustard and orange juice.
The ham is covered during the first part of heating to retain moisture. The glaze is added towards the end, allowing it to thicken and caramelise without burning.
It makes an impressive but straightforward centrepiece for Christmas, Easter, Thanksgiving or Sunday dinner.
Important Ham Safety Information
Check the packaging before beginning. This recipe is designed for a ham labelled fully cooked or ready to eat, not a fresh raw ham.
USDA guidance states that fully cooked ham from a federally inspected establishment should be reheated to 140°F. Other previously cooked ham should be reheated to 165°F. Fresh or “cook-before-eating” ham requires different instructions and must reach at least 145°F followed by a three-minute rest. Always follow the product label when it gives more specific directions. USDA ham safety guidance.
Why You’ll Love This Glazed Ham
- Sweet and savoury flavour.
- Sticky, caramelised exterior.
- Prepared with a simple homemade glaze.
- Uses a fully cooked ham for convenience.
- Suitable for Christmas, Easter and Thanksgiving.
- Feeds a large gathering.
- Creates excellent leftovers.
- Can be served warm or at room temperature.
- Easy to customise with maple or pineapple.
- Requires only a few minutes of active preparation.
Ingredients You’ll Need
For the Ham
- 1 fully cooked bone-in spiral-sliced ham, approximately 8–10 pounds.
- ½ cup water, apple juice or orange juice.
- Whole cloves for decorating, optional.
For the Brown Sugar Glaze
- 1 cup packed light brown sugar.
- ½ cup honey.
- ¼ cup Dijon mustard.
- ¼ cup fresh orange juice.
- 1 tablespoon apple cider vinegar.
- 1 teaspoon finely grated orange zest.
- ½ teaspoon ground cinnamon.
- ¼ teaspoon ground cloves.
- ¼ teaspoon ground ginger.
- Pinch of black pepper.
Ingredient Notes
Ham: Choose a bone-in, fully cooked spiral ham for easy serving. A non-sliced ham can also be used, but preparation and heating time may differ.
Brown sugar: Melts into a thick, caramel-like coating. Light or dark brown sugar may be used.
Honey: Adds shine and helps the glaze cling to the ham.
Dijon mustard: Balances the sweetness and provides gentle acidity.
Orange juice and zest: Add citrus flavour and prevent the glaze from tasting one-dimensional.
Apple cider vinegar: Sharpens the sweet glaze. Only a small amount is needed.
Cinnamon, cloves and ginger: Give the ham a warm holiday flavour. Use cloves sparingly because they can become overpowering.
How Much Ham Do You Need?
For a bone-in ham, plan for approximately:
- ½–¾ pound per person for standard servings.
- ¾–1 pound per person when you want generous leftovers.
An 8–10-pound bone-in ham generally serves approximately 12–16 people, depending on portion size and the number of side dishes.
How to Prepare the Ham
Remove the ham from the refrigerator approximately 30–45 minutes before heating.
Take off all exterior packaging.
Look carefully for a plastic bone guard or small packaging component near the cut surface and remove it.
Keep the slices together so the ham retains moisture during heating.
How to Make Brown Sugar Glazed Ham
Step 1: Prepare the Oven
Preheat the oven to 325°F.
Position an oven rack low enough to accommodate the ham and roasting pan.
Step 2: Arrange the Ham
Place the ham cut-side down in a large roasting pan.
Pour ½ cup of water, apple juice or orange juice into the bottom of the pan.
The liquid creates gentle steam and helps prevent the drippings from scorching.
Step 3: Cover the Ham
Cover the entire roasting pan tightly with aluminium foil.
Ensure the foil does not press heavily against the sliced surface.
Place the covered ham in the preheated oven.
Step 4: Begin Heating
Heat according to the ham’s package directions.
As a general planning estimate, a fully cooked spiral-sliced ham may require approximately 10–15 minutes per pound at 325°F.
Cooking time is only an estimate. Use a food thermometer and follow the label supplied with your ham.
Step 5: Make the Brown Sugar Glaze
Approximately 45 minutes before the ham is expected to finish, combine the following in a small saucepan:
- Brown sugar.
- Honey.
- Dijon mustard.
- Orange juice.
- Apple cider vinegar.
- Orange zest.
- Cinnamon.
- Cloves.
- Ginger.
- Black pepper.
Place the saucepan over medium heat.
Stir until the sugar dissolves and the mixture begins to simmer.
Step 6: Thicken the Glaze
Reduce the heat and simmer for approximately 4–6 minutes, stirring frequently.
The glaze should become glossy and slightly syrupy but remain easy to brush.
Remove it from the heat.
It will continue to thicken as it cools.
Step 7: Apply the First Layer
Approximately 30–40 minutes before the ham is ready, remove the pan from the oven.
Carefully remove the foil.
Brush approximately one-third of the glaze over the exposed surface, allowing a small amount to run between the slices without pulling them apart.
Return the ham to the oven uncovered.
Step 8: Build the Glaze
Brush the ham with another layer of glaze after approximately 10–15 minutes.
Repeat once more during the final 10 minutes.
Watch it carefully because sugar and honey can burn.
Step 9: Check the Temperature
Insert a food thermometer into the thickest part of the meat without touching the bone.
Follow the ham’s package directions and the temperature guidance appropriate for that specific type of ham.
Avoid overheating, as fully cooked ham only needs to be warmed and can become dry if cooked for too long.
Step 10: Rest and Serve
Remove the ham from the oven.
Brush it with a final light coating of glaze, if desired.
Tent loosely with foil and rest for approximately 15–20 minutes before serving.
Transfer it to a platter and spoon a small amount of warm glaze over the slices.
Tips for Juicy Glazed Ham
Confirm That the Ham Is Fully Cooked
This recipe’s timing is intended for reheating a ready-to-eat ham. A fresh or uncooked ham requires different preparation.
Place It Cut-Side Down
This reduces moisture loss from the exposed cut surface.
Cover During Initial Heating
A tight foil cover traps steam and prevents the exterior from drying before the glaze is added.
Add Glaze Near the End
Brown sugar and honey can burn when exposed to heat for too long.
Apply Several Thin Layers
Thin layers caramelise more evenly than one very thick coating.
Avoid Separating Spiral Slices
Pulling the slices apart exposes more surface area and can make the meat dry.
Use a Food Thermometer
Estimated minutes per pound are useful for planning, but temperature determines when the ham is ready.
Rest Before Serving
A brief rest allows the juices to settle and makes the ham easier to serve.
How to Score a Non-Spiral Ham
If using a fully cooked ham that is not spiral-sliced:
- Pat the surface dry.
- Use a sharp knife to make shallow diagonal cuts through the fat.
- Repeat in the opposite direction to create a diamond pattern.
- Keep the cuts approximately ¼ inch deep.
- Insert whole cloves at the intersections, if desired.
Do not score deeply into the meat because this can allow moisture to escape.
Brown Sugar Glaze Variations
Honey Mustard Ham
Increase the Dijon mustard and replace part of the brown sugar with additional honey.
Maple Brown Sugar Ham
Replace the honey with pure maple syrup for a rich autumn flavour.
Pineapple Glazed Ham
Replace the orange juice with pineapple juice.
Pineapple rings can be attached to a non-spiral ham, although they may make the surface wetter and reduce caramelisation.
Bourbon Glazed Ham
Add a small amount of bourbon to the saucepan and simmer the glaze thoroughly.
Apple Cider Ham
Replace the orange juice with apple cider and add a pinch of nutmeg.
Spicy Brown Sugar Ham
Add cayenne pepper or crushed red pepper flakes to balance the sweetness.
Apricot Glazed Ham
Whisk smooth apricot preserves into the glaze for a fruity finish.
Spiral Ham Versus Uncut Ham
Spiral-Sliced Ham
- Easier to serve.
- Allows some glaze between the slices.
- Can dry out more quickly.
- Should remain tightly covered during most of the heating time.
Uncut Ham
- Usually retains moisture more effectively.
- Can be scored decoratively.
- Requires carving after heating.
- Develops a smooth, evenly glazed exterior.
Both work well, but the heating instructions supplied by the producer should take priority.
What to Serve With Glazed Ham
Serve brown sugar glazed ham with:
- Creamy mashed potatoes.
- Homemade dinner rolls.
- Honey glazed carrots.
- Roasted green beans.
- Green bean casserole.
- Sweet potato casserole.
- Garlic Parmesan Brussels sprouts.
- Creamy baked mac and cheese.
- Classic stuffing.
- Cranberry sauce.
- Scalloped potatoes.
- Devilled eggs.
For a holiday dinner, serve it with Sweet Potato Casserole With Marshmallows, Green Bean Casserole From Scratch, Homemade Dinner Rolls and Honey Glazed Carrots.
Can You Prepare Glazed Ham Ahead?
The glaze can be prepared up to three days in advance.
Cool it completely, transfer it to an airtight container and refrigerate.
Warm it gently before brushing it over the ham. Add orange juice or water one teaspoon at a time if it has become too thick.
The ham itself should be heated shortly before serving for the best texture.
How to Keep Ham Warm
After resting, cover the ham loosely with foil.
Keep it in a warm oven only briefly, as extended heating can dry it out.
If serving buffet-style, keep the ham at a safe hot-holding temperature and return leftovers to the refrigerator within two hours.
How to Store Leftover Ham
Cut the remaining ham into manageable portions.
Transfer it to shallow airtight containers and refrigerate within two hours.
Use cooked ham within 3–4 days unless the packaging provides different storage instructions.
Store the bone separately for making soup or beans.
Can You Freeze Leftover Ham?
Yes. Divide the ham into meal-sized portions and wrap them securely.
Freeze for up to two months for the best texture and flavour.
The remaining ham bone can also be frozen for soup.
Thaw frozen ham overnight in the refrigerator.
How to Reheat Ham Without Drying It Out
Arrange sliced ham in a baking dish.
Add a small amount of water, stock or reserved glaze.
Cover tightly with foil and heat at 325°F until thoroughly hot.
Individual portions can be warmed gently in a covered skillet or microwave.
Avoid overheating thin slices.
Ways to Use Leftover Glazed Ham
Use leftovers in:
- Ham and cheese sliders.
- Breakfast casseroles.
- Omelettes.
- Quiche.
- Split pea soup.
- Potato soup.
- Mac and cheese.
- Scalloped potatoes.
- Fried rice.
- Pasta.
- Sandwiches.
- Ham and bean soup.
Frequently Asked Questions
Is a spiral ham already cooked?
Most spiral hams are fully cooked, but you must check the package label. It should state “fully cooked” or “ready to eat”.
How long should I heat a fully cooked ham?
Follow the package instructions. Approximately 10–15 minutes per pound at 325°F can be used for planning, but confirm the temperature with a food thermometer.
Why did my ham become dry?
It may have been heated for too long, left uncovered or had its spiral slices separated before heating.
When should I glaze the ham?
Apply the glaze during approximately the final 30–40 minutes.
How do I stop the glaze from burning?
Add it near the end, use several thin layers and check the ham frequently.
Can I make the glaze in advance?
Yes. Refrigerate it for up to three days and warm it gently before use.
Can I use dark brown sugar?
Yes. Dark brown sugar creates a deeper molasses flavour and darker glaze.
Can I use a boneless ham?
Yes. Follow the package’s heating directions because boneless ham may heat more quickly.
Brown Sugar Glazed Ham Recipe Card
Preparation time: 15 minutes
Heating time: Approximately 1½–2½ hours, depending on weight and packaging instructions
Resting time: 15–20 minutes
Servings: Approximately 12–16
Course: Main Dish
Cuisine: American
Method: Baking
Ingredients
Ham
- 1 fully cooked bone-in spiral ham, approximately 8–10 pounds.
- ½ cup water, apple juice or orange juice.
- Whole cloves, optional.
Brown Sugar Glaze
- 1 cup packed light brown sugar.
- ½ cup honey.
- ¼ cup Dijon mustard.
- ¼ cup fresh orange juice.
- 1 tablespoon apple cider vinegar.
- 1 teaspoon orange zest.
- ½ teaspoon cinnamon.
- ¼ teaspoon ground cloves.
- ¼ teaspoon ground ginger.
- Pinch of black pepper.
Instructions
- Confirm that the ham is labelled fully cooked.
- Preheat the oven to 325°F.
- Remove all packaging components.
- Place the ham cut-side down in a roasting pan.
- Add ½ cup liquid to the pan.
- Cover tightly with foil.
- Heat according to the package directions.
- Combine all glaze ingredients in a saucepan.
- Simmer the glaze for 4–6 minutes.
- Remove the foil during approximately the final 30–40 minutes.
- Brush the ham with one-third of the glaze.
- Return it to the oven uncovered.
- Apply two more thin layers at 10–15-minute intervals.
- Check the internal temperature without touching the bone.
- Follow the label and applicable safety temperature for your ham.
- Remove the ham before it becomes overheated.
- Rest loosely covered for 15–20 minutes.
- Transfer to a platter and serve.
Recipe Notes
- This recipe is intended for fully cooked ham.
- Follow the ham producer’s heating directions.
- Keep spiral slices together during heating.
- Add the glaze near the end to prevent burning.
- Use a food thermometer rather than relying only on cooking time.
- Test the recipe with the exact ham product before confirming timing and yield.