Preparing a brown sugar glazed ham for the holidays doesn’t have to be overwhelming. The delicious, sweet brown sugar glaze balances the smoky goodness and is super easy. Whether enjoying it for a Sunday dinner, Easter, or Christmas, we’ve kicked boring out of the park. So take a relaxing, deep breath and gather the family around the table!
Most holiday celebrations include a nicely scored spiral-baked ham basted with sweet sauce to balance the saltiness. Besides, leftover ham is perfect for sandwiches, soups, stews, and salads. So let’s get to it.
Choosing the Right Ham
Choosing the best ham depends on personal preference. Curing a leg of pork with salt and usually nitrites, which gives it the pinkish color, delivers a cured ham. An uncured ham is salt-brined without chemical additives. Smoking is optional, but delicious.
- When looking for a ham that’s right for you, decide what your budget can handle. You may be able to find good brands on sale. You can also get good deals online and avoid the line at the grocery store. I get the best I can afford without going overboard.
- Some are not smoked, while some smoked hams are smokier than others. That information should be on the label, so you can find one with your taste preference.
- Most hams are precooked, but a few come raw. That will affect the time you’ll need for the oven or smoker. If USDA-approved, an uncooked ham will need to reach an internal temperature of 145°F (63°C), then let it rest for 5-10 minutes. A fully cooked ham needs to be reheated to 140°F (60°C). If it’s coming from a non-USDA-approved vendor, you’ll want it to reach an internal temperature of 165°F (74°C), just to be safe.
- Spiral-cut hams are easier to serve, and the glaze penetrates better. There really isn’t much difference taste-wise between bone-in and boneless, so it depends on what’s available and how it will look on the table. The bone-in ham delivers a more elegant presentation, while the boneless is easier to slice.
How to Make a Brown Sugar Glazed Ham
- Score the top of the ham diagonally about ¼-inch deep and an inch apart if desired. (I used a small ham because we were having a small family dinner.) (Photo 1)
- Place the ham cut-side down in a large roasting pan. Place foil over the ham to heat the ham without drying it out until it’s time to glaze it. Or add about ½ cup of wine or water to the bottom of the roasting pan to keep it super moist. (Photo 2)
- Melt the butter, Dijon mustard, orange and pineapple juice, honey, allspice, nutmeg, cloves, ginger, Creole seasoning, lemon juice, and brown sugar in a medium saucepan. Stir until the sugar dissolves, 1-2 minutes. Then set aside. (Photos 3-4)
- Bake the ham at 325℉ (160℃) until the center registers 100-110℉ (40-45℃). It normally takes 10-14 minutes per pound. Remove the ham from the oven, increase the oven temperature to 400℉ (205℃).
- While the oven is heating, carefully unwrap the ham and discard the foil. Baste with the drippings, then pour about ⅓ of the glaze over the ham, brushing in between the cuts and coating every visible inch of the ham. (Photo 5)
- Return to the oven and bake uncovered for 12-15 minutes. Remove the ham from the oven, then baste the ham with drippings and another ⅓ of the glaze.
- Sprinkle the ham with brown sugar and return it to the oven one last time. Bake it for another 10 minutes or until the brown sugar caramelizes. (Photo 6)
- Remove from the oven, let the ham rest 10-20 minutes before slicing, and serve with the remaining glaze.
Ham Leftover Makeovers
Baking up a huge ham or two small ones at the same time is a meal prep lifesaver. Not only does it last up to 5 days, but it also freezes well. My collection of recipes for leftover ham is just a beginning. It can replace the bacon in corn chowder and makes a great breakfast sandwich in a bagel with cream cheese.
What to Serve With Glazed Ham
The traditional sides include scalloped potatoes, roasted carrots, collard greens, and dinner rolls with sweet potato pie for dessert. Potatoes au gratin and biscuits are more tasty options.
More Amazing Holiday Recipes to Impress
By Imma
This blog post was originally published in April 2020 and has been updated with additional tips, new photos, and a video.
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