This stunning spiral ham is definitely the star of the show at any holiday dinner. It is beautifully caramelized thanks to our easy brown sugar ham glaze.
I love the holidays because of all the good food and family time. It is a chance to prepare a grand feast, which must include this brown sugar glazed ham!
The pre-smoked spiral ham and glossy glaze make a delicious combination. The delicious brown sugar glaze for ham comes together in just 10 minutes, and you can even make it ahead! It is made with brown sugar and plenty of herbs and spices that infuse it with so much flavor.
Our brown sugar glazed ham always turns out moist and tender! The secret is cooking it in a covered roasting pan with water at the bottom, which traps steam and keeps the ham perfectly moist and tender.
And if you want something even easier, try my Slow Cooker Spiral Ham! It frees up oven space, and you can even use this recipe’s brown sugar ham glaze for it. Or try my Cranberry Orange Holiday Ham!
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Why I Love This Recipe
- We use a fully-cooked smoked ham. This way, there is no need to worry too much about strictly reaching a specific internal temperature.
- The brown sugar glaze is very easy to make. 10 minutes is all you need and you can make it ahead. Just reheat it when you’re ready. It caramelized the ham beautifully, with a glossy finish.
- Easy peasy! It’s such a low maintenance holiday ham recipe. Most of it is oven time.
The Brown Sugar Glaze
The glaze for ham I use in this recipe is very simple. It’s got the perfect balance between sweetness and acidity. Brown sugar (you can use light or dark) adds the perfect amount of sweetness and molasses-y texture. I also use maple syrup for that thick, syrupy and glossy finish. And the fresh herbs and spices infuse the ham glaze with tons of flavor. You’re going to love it!
What Type of Ham to Use
Get a fully-cooked bone-in smoked ham, preferably spiral-sliced to make it easier to serve. Most holiday hams sold at grocery stores come fully cooked, but double check the packaging to be sure. I’d recommend one that is 8-10 pounds, which will feed about 16 to 20 people.
Bone-in vs boneless? Definitely go for bone-in! It will keep it extra moist and flavorful.
Also, I always look for applewood smoked spiral ham because it is really delicious. It has a smoked, subtly sweet and fruity finish. I get it at Costco every year!
Ingredient Notes
Here are a few helpful ingredient notes from recipe testing that I hope you find helpful when ingredient shopping.
- Smoked spiral sliced ham: An 8 to 10 pound smoked bone-in ham, preferably spiral sliced.
- Brown sugar: Adds the perfect amount of sweetness and consistency, and caramelizes the ham really well.
- Maple syrup: For that syrupy and glossy finish that will make your ham shine!
- Apple cider vinegar and dijon mustard: Balances the sweetness of the sugar by adding a little acidity and flavor.
- Fresh rosemary: Just 1 fresh sprig to infuse the brown sugar ham glaze with aromatic flavors as it simmers.
- Spices: Garlic powder, onion powder, smoked paprika, ground cinnamon, salt, ground black pepper.
As always, the ingredient quantities for this recipe can be found in the recipe card down below.
How to Make Brown Sugar Glazed Ham
Although this recipe does take about two hours total, most of it is is hands-off oven time really. Let’s make it!
Step 1: Before you start, remove the ham from its packaging and let it sit at room temperature for one hour. That way, it’s not so cold from sitting in the fridge and will cook faster.
Step 2: Grab a large roasting pan with a rack. Place the ham on top of the roasting rack, flat side down. You can place a sheet of foil underneath the ham if you want and poke a few holes. Add water to the bottom of the pan, about 1/2 inch. Wrap tightly with foil and bake at 325°F for 1 and a 1/2 hours.
Step 3: About 20 minutes before the ham is ready, make the brown sugar ham glaze. In a saucepan, combine all the ingredients and whisk to combine. Bring to a simmer, and simmer over low heat for about 8 minutes, whisking, until thickened and slightly reduced.
Step 4: Remove the ham from the oven and remove the foil. Increase the oven temperature to 400°F. Brush the ham with the glaze and return to the oven, uncovered. Repeat about 2 times every 6 minutes until caramelized. It will be ready once it reaches 140°F in the thickest part. Let it rest for 15 minutes before serving.
Tips for Success
- Glaze consistency: The brown sugar glaze will thicken as it cools. If needed, reheat it over the stovetop to loosen it up and make it easy to brush.
- Adjust the flavor: For example, add more vinegar for extra acidity, or more brown sugar for extra sweetness.
- Internal temperature: Although smoked hams are fully cooked, they should be baked (essentially “reheated”) until it reaches at least 140 degrees F in the center for best flavor and texture.
- Use a roasting pan with a rack. This will help elevate the ham so that the water at the bottom of the pan, which creates steam and moisture, does not touch it.
- If you don’t have a pan with a rack, use crumpled up aluminum foil to elevate the ham and add a layer of water underneath.
How Long to Cook a Ham
Cook in the oven for about 10-12 minutes per pound, or until it reaches 140°F in the center. My ham was 9 pounds, and it took about 1 and 1/2 hours in the oven, and then another 20-25 minutes for the glazing process.
Recipe FAQs
An 8 to 10 pound fully cooked bone-in ham, preferably spiral sliced to make it easier to serve.
Ideally yes. A rack elevates the ham and creates room for the water in the bottom to steam and keep the ham moist as it cooks. If you don’t have one, use a large baking pan and crumpled aluminum foil on the bottom of the pan to elevate the ham and create room for the water.
Yes. Wrap the pan tightly with foil during the first 1 and 1/2 hours. This will help trap the steam and moisture from the water inside and keep the ham moist and tender.
Yes! Make it 1-2 days ahead, and reheat it before using, adding a splash of water as needed to loosen it up.
Recommended Equipment
- Small saucepan to simmer the brown sugar glaze for the ham
- Roasting pan with a roasting rack, which will allow you to add water at the bottom of the pan to keep the ham moist as it cooks.
- Silicone brush for applying the glaze
- Aluminum foil to cover the roasting pan
Pairing and Serving Ideas
The brown sugar glazed ham is such a stunning showstopper, and side dishes are a must to complement it! Here are a few of my favorite holiday sides.
Need more easy holiday mains? Try these!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Easy Brown Sugar Ham Glaze
Ingredients
- 8 to 10 pound fully-cooked bone-in ham - spiral sliced, thawed if previously frozen
- Water for the pan
Brown sugar glaze for the ham
- ¾ cup light brown sugar, packed
- ½ cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 sprig fresh rosemary - or other fresh herbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ⅛ teaspoon ground cinnamon
- A pinch of salt
Instructions
- Preheat oven to 325 degrees F.
- Remove the ham from its packaging. Let it rest for 1 hour at room temperature so it's not so cold, which helps it cook more evenly.
- Grab a big roasting pan with a rack. Place the ham on top of the rack, flat side down. You can put a sheet of foil under the ham if you'd like (poke a few holes on the foil so the juices flow down).
- Add water to the bottom of the pan, about ½ inch. Wrap the pan tightly in aluminum foil. Cook in the oven for 1.5 hours. Note: The trapped steam inside will keep the ham moist.
- About 20 minutes before the ham is done, make the glaze. In a saucepan over medium heat, combine all the glaze ingredients and stir to combine. Adjust the flavors to taste as needed. Reduce to low heat, and simmer for 6 to 8 minutes until it’s a bit thickened, stirring often to make sure it doesn't burn. Set aside.
- Remove the ham from the oven and remove the foil. Increase the oven temperature to 400 degrees F.
- If needed, reheat the glaze to loosen it up so that it's easier to brush. Brush the ham with glaze, including in between the slices. Then return to the oven for about 6 minutes, uncovered. Repeat this step about 2 more times until caramelized and slightly charred around the edges.
- Remove from the oven and let sit for 15 minutes before serving. Slice and serve. Enjoy!
Notes
- Ham: Get a fully-cooked bone-in smoked ham, preferably spiral-sliced to make it easier to serve. I used an applewood smoked fully-cooked bone-in ham, and it was spiral sliced already.
- An 8-10 pound ham should be enough for about 16 servings.
- Internal temperature: Although fully cooked, they should be baked until it reaches at least 140 degrees F for best flavor and texture.
- If you don’t have a pan with a rack, use crumpled up aluminum foil to elevate the ham and add a layer of water underneath.
- Prep ahead: The glaze can be prepared the day before and reheated on the stovetop to loosen it. It will harden when stored.
- Freezing: Divide it up into smaller portions and freeze for up to 3 months. Thaw in the fridge overnight before reheating, or use it to make soup!
- Maple syrup: Honey.
- Apple cider vinegar: White vinegar.
- Light brown sugar: Dark brown sugar will work as a substitute. Do not use granulated sugar, as this will affect the consistency of the glaze (it will harden).
- Add-ins for the glaze: Ground nutmeg, ground cloves, orange zest, fresh herbs.
D says
Can I substitute orange juice for the pineapple juice?
Tania says
Yup!
Jen B says
Thank you for having this up; in a pinch, I needed to make ham instead of turkey. Good basic ingredients and appreciated all the instructions.
I like it!
Terry Saddler says
I’ve never cooked a ham before, myself but now I feel I’m a cook.
Thank you
SumBunny says
This was the best ham glaze I’ve ever had. It’s the only glaze I will ever make again. Thank you for sharing this recipe with us!
Karla Johnson says
Wow this was just outstanding. I made this for Easter and everyone loved it! I had a smaller ham so cut the sauce into but left the baking times the same!!! Winner Winner a must make again!
Denise Germroth says
Looks delicious! Can you use an electric roaster ?
thanks!
Denise Germroth