Brown Sugar Glazed Ham

5 from 7 votes

This brown sugar glazed ham is a beautiful and impressive holiday main dish. The ham is moist and tender, and the brown sugar glaze adds the perfect amount of sweetness and caramelization.

Prep Time15

Cook Time1 50

Total Time2 5

Course: Main Course

Cuisine: American

Servings: people

Calories: 406kcal

Author: Tania

Equipment

Ingredients

8 to 10 pound fully-cooked bone-in ham thawed if previously frozen, see notes
Water for the pan

Brown Sugar Glazed Ham

¾ cup light brown sugar, packed
½ cup maple syrup
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
⅛ teaspoon ground cinnamon
A pinch of salt
1 spring fresh rosemary

Instructions

Preheat oven to 325 degrees F.
Remove the ham from its packaging. Let it rest for 1 hour at room temperature.
Grab a big roasting pan with a rack. Place the ham on the rack, flat side down. You can put foil under the ham if you want. 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. 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, stirring 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 so it's loose and easier to brush. Brush the ham with glaze, and then return to the oven for about 6 minutes, uncovered. Repeat this step 2 more times until caramelized.
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.
Prep ahead: The glaze can be prepared the day before and reheated on the stovetop to loosen it. It will harden when stored.
Freezing: Cooked ham can be frozen for up to 3 months. Thaw in the fridge overnight, and reheat in the oven or in the microwave oven.
An 8-10 pound ham should be enough for 16 servings.

Substitutions and variations:

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition