Easy Brown Sugar Glazed Ham
This easy brown sugar glaze for ham makes a stunning, caramelized shiny holiday ham! With our cooking method, the spiral glazed ham turns out perfectly moist and tender. It's very easy to make!
Servings: 16 people
Calories: 406kcal
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°F.
- Let the ham sit: 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.
- The set-up: 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.
- Bake: Cook the ham the oven for about 1½ hours. Tip: The trapped steam inside will keep the ham tender and moist.
- Make the glaze: 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 about 8 minutes until it’s a bit thickened, stirring often to make sure it doesn't burn. Set aside.
- Increase oven temperature to 400°F. Remove the ham from the oven and remove the foil.
- Brush with the glaze: 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.
- Let it rest: Remove them ham from the oven and let sit for 15-20 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.
Nutrition
Serving: 4slices | Calories: 406kcal | Carbohydrates: 17g | Protein: 43g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 166mg | Sodium: 2634mg | Potassium: 680mg | Fiber: 0.1g | Sugar: 16g | Vitamin A: 33IU | Vitamin C: 53mg | Calcium: 35mg | Iron: 2mg