Brown Sugar Glazed Ham Recipe

Brown Sugar Glazed Ham Recipe

Make this Brown Sugar Glazed Ham Recipe for a glossy, sweet-savory centerpiece that feeds a crowd.

Prep Time20 minutes
Cook Time300 minutes
Total Time320 minutes
Yield20

Ingredients

Instructions

Step 1: Preheat the oven

Preheat the oven to 325°F, then set the ham out on a clean work area so it comes closer to room temperature while you prepare the surface and tools. This step is simple but important — warming the ham slightly helps the glaze penetrate later and keeps the cook time predictable. Treat this as the first intentional movement toward the roast.

Step 2: Score the ham

Place the bone-in ham flat on a cutting board. Using a very sharp knife, cut parallel lines about ½-inch deep and 1 inch apart across the entire ham, then turn and repeat to create a diamond pattern. Take your time so the cuts are even and decorative; the diamonds give the glaze places to collect and caramelize, and they expose the succulent layers beneath the crust.

Step 3: Roast the ham (initial cook)

Transfer the ham, fat side up, into a roasting pan and pour in 3 cups of water around (not over) the meat to keep the pan moist. Cover the pan tightly with foil and place it in the oven; plan roughly 12 minutes per pound for the covered phase. This covered roast gently heats the ham through, rendering fat slowly and keeping the meat tender under the scored skin.

Step 4: Make the brown sugar glaze

About an hour into the roast, combine the brown sugar, honey, Dijon mustard, butter, apple cider vinegar, minced garlic, ground cinnamon, and ground ginger in a saucepan over medium heat. Bring to a gentle bubble, then reduce to low and cook for a few minutes until the sugar dissolves and the mixture becomes glossy and syrupy; it will appear runny at first but will thicken as it cools. Taste and adjust balance if you like a touch more mustard tang or vinegar brightness.


Step 5: Glaze and uncover for final roasting

Remove the foil and brush roughly one-third of the warm glaze over the scored ham, making sure glaze nests into the diamond cuts. Return the uncovered ham to the oven so the glaze can set and begin to caramelize — this is where the surface transforms from dull roast to glossy, sticky, amber crust.

Step 6: Repeat glazing for layered caramelization

After another hour, remove the ham and brush on a second third of the glaze, focusing again on the scored intersections. Return the ham to finish cooking; repeated glazing builds a deep, lacquered finish and encourages those crimson caramel notes where sugar meets heat.

Step 7: Final glaze and rest

When the ham is cooked through based on weight and internal temperature, take it out and brush on the remaining glaze for the final glossy coat. Let the ham rest at least 15 minutes before carving so juices redistribute and the glaze firms slightly — this rest preserves juiciness and gives the glaze a satiny sheen.

Step 8: Carve and serve

Carve the ham into thick, yielding slices that reveal the moist interior and the glossy, caramelized exterior. Arrange on a white platter with rosemary sprigs, orange slices, and scattered cranberries for color contrast and a festive finish.


Notes