I’m sharing my Honey Baked Ham Recipe, a brown sugar glazed ham with one surprising pantry staple that gives the glaze a deep caramel flavor.

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I love a ham that looks fancy but doesn’t act like it. This Brown Sugar Glazed Ham is the perfect centerpiece for your meal, especially around the holidays.

I use a sticky brown sugar glaze with a hit of Dijon mustard that somehow makes you go back for seconds. It’s not precious, theres a little crunch on the edges and a sweet tang that keeps people talking.

Call it Brown Sugar Glaze For Ham Simple if you want a label. Every time I bring this in the room goes quiet, then forks appear.

You’ll want seconds, trust me.

Ingredients

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Ham: salty, protein rich centerpiece, full flavor but often very high sodium.
Dark brown sugar: deep caramel sweetness, adds sticky glaze and extra calories.
Dijon mustard: tangy, sharp bite that cuts richness, low calorie, adds balance.
Honey: floral sweetness, natural sugars, thickens glaze and gives glossy finish.
Maple syrup: optional warm sweetness with minerals, pairs lovely with pork.
Orange juice or cider: bright acidity, adds tang and helps caramelize sugars.
Cloves: intense warm spice, use sparingly for aroma, can be studded whole.
Butter and bourbon: butter smooths glaze, bourbon adds depth, optional boozy note.
Pineapple and cherries: sweet bright garnish, adds acidity, fun retro look.

Ingredient Quantities

8 to 10 lb fully cooked bone in ham, spiral cut or whole

1 1/2 cups packed dark brown sugar

1/3 cup Dijon mustard

1/4 cup honey

1/4 cup pure maple syrup optional

1/4 cup orange juice or apple cider

2 tablespoons unsalted butter softened

1 teaspoon ground cloves or 18 to 24 whole cloves for studding optional

1/2 teaspoon ground cinnamon optional

2 tablespoons bourbon or dark rum optional

Pineapple rings and maraschino cherries for garnish optional

Kosher salt and freshly ground black pepper

How to Make this

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1. Preheat oven to 325°F and position a rack in the lower third. Remove any plastic from the ham and pat it dry with paper towels.

2. If the ham has a fat cap score it in a diamond pattern about 1/4 inch deep, sprinkle lightly with kosher salt and freshly ground black pepper, and stud with whole cloves if youre using them.

3. Make the glaze: in a small saucepan combine 1 1/2 cups packed dark brown sugar, 1/3 cup Dijon mustard, 1/4 cup honey, 1/4 cup maple syrup if using, 1/4 cup orange juice or apple cider, 2 tablespoons softened unsalted butter, 1/2 teaspoon ground cinnamon if using, and 1 teaspoon ground cloves if not studding. Stir over medium heat until sugar dissolves and butter melts, then simmer gently 2 to 3 minutes to thicken. Stir in 2 tablespoons bourbon or dark rum at the end if using and let cool slightly so its brushable.

4. Place ham cut side down on a rack in a roasting pan. Brush a generous layer of the glaze all over the ham, reserving at least 1/2 cup of glaze for finishing.

5. Tent the ham loosely with foil (shiny side out) to keep it from drying. Heat the ham about 10 to 12 minutes per pound until an instant read thermometer in the thickest part reads 140°F for pre cooked ham. Times vary so go by temperature not the clock.

6. Every 20 to 30 minutes open the foil and baste with more glaze. For a sticky, caramelized finish remove the foil for the last 20 to 30 minutes and baste every 8 to 10 minutes so the glaze builds up and browns.

7. If youre adding pineapple rings and maraschino cherries, attach them with toothpicks in the last 20 minutes of baking so they warm through but dont burn.

8. When the ham reaches 140°F remove it from the oven and transfer to a cutting board. Let it rest tented loosely with foil 10 to 15 minutes so the juices settle.

9. Brush the reserved glaze over the ham, slice and serve with extra glaze on the side. Taste and add a little more kosher salt and freshly ground pepper if needed.

Equipment Needed

1. Large roasting pan with a rack big enough for an 8 to 10 lb ham
2. Small saucepan for making the glaze
3. Silicone or pastry basting brush to apply glaze (or a spoon if you dont have one)
4. Wooden spoon or whisk for stirring the glaze
5. Instant read thermometer to check the ham reaches 140°F
6. Heavy duty aluminum foil to tent the ham
7. Sharp carving knife and a sturdy cutting board for resting and slicing
8. Measuring cups and spoons plus a liquid measuring cup for juices and syrups
9. Oven mitts or heatproof gloves and a pair of tongs for handling the hot pan

FAQ

Q: How long and at what temperature should I heat a fully cooked ham? A: Heat a fully cooked 8 to 10 lb ham at 325°F until the center reaches about 140°F, usually 10 to 15 minutes per pound. Keep it covered with foil most of the time so it doesn’t dry out.

Q: When do I put the brown sugar glaze on so it doesn’t burn? A: Brush the glaze on during the last 20 to 30 minutes of heating, basting every 8 to 10 minutes. That gives you a shiny caramelized coat without burning the sugars.

Q: My ham is spiral cut. Any special tips? A: Spiral cut hams heat faster and can dry out between slices. Cover loosely with foil, reheat gently, and pour some glaze between slices with a spoon so flavor gets in there. You don’t need to stud it with whole cloves.

Q: Can I use whole cloves, ground cloves, or both? A: Both work. Stud whole cloves into the ham before heating for a classic look and flavor but they can be intense. Ground cloves are better mixed into the glaze if you want a milder, even taste. Don’t overdo it, a little goes a long way.

Q: How do I keep the glaze from getting too thick or bitter? A: If the glaze starts to scorch, lower the oven or add a splash of orange juice or cider to thin it. Also mix the glaze well so the butter and sugar are smooth, and apply several light coats instead of one thick slather.

Q: How should I store leftovers and how long will they keep? A: Cool the ham within two hours, slice or leave whole, wrap tightly or put in an airtight container. Refrigerate up to 4 days, or freeze up to 2 months. Reheat gently to keep it moist.

Brown Sugar Glazed Ham Recipe Substitutions and Variations

Dark brown sugar: if you dont have dark, use equal parts light brown sugar plus 1 to 2 tbsp molasses per cup; or 1 cup granulated sugar + 2 tbsp molasses.
Dijon mustard: swap with an equal amount of spicy brown or whole grain mustard. No prepared mustard? mix 1/2 tsp dry mustard + 1 tsp white wine or apple cider vinegar to replace 1 tbsp Dijon.
Pure maple syrup: use equal parts honey or agave nectar, or light corn syrup. For a closer maple-y taste stir 1 tbsp molasses into 3/4 cup honey.
Bourbon or dark rum: replace with equal amounts apple cider, orange juice, or brandy. For a nonalcohol option boost depth with 1 tsp vanilla extract + 1 tbsp apple cider.

Pro Tips

– Let the thermometer tell you the truth, dont the clock. Fully cooked hams are done when the thickest part reads about 140 F. Ovens vary a lot so probe.test in a few spots if needed.

– Warm the glaze so it brushes on smooth, then keep some back to reheat and serve as sauce. If you want it thicker, simmer a little until it coats the spoon, or whisk a tiny bit of cornstarch with cold juice first so it wont clump.

– If you use whole cloves, dont stud them all over at the start or theyll burn and taste bitter. Stick them in during the last part of cooking so they add aroma without getting charcoalized. Same for pineapple rings and cherries, add them late so they dont dry out.

– For a shiny sticky finish, uncover near the end and baste often, but watch closely because sugar goes from perfect to burnt fast. If it starts to darken too quickly, tent the ham back up and lower the oven rack a bit.

– Let the ham rest for at least ten minutes before slicing, slice thin across the grain for the best texture, and taste a piece before serving more glaze; sometimes a splash of vinegar or a pinch of salt helps cut the sweetness and makes it less cloying.