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Ham Glaze Recipe
A sweet-savory ham glaze recipe that brings together brown sugar, mustard, maple syrup, and a hint of honey glaze for a show-stopping baked ham that’s perfect for holidays, family dinners, or just because.
Full Recipe Introduction
Ham glaze has a way of turning an ordinary baked ham into something you’ll be talking about all year. This ham glaze recipe layers simple ingredients—brown sugar, Dijon mustard, pure maple syrup and honey—into a sticky, caramelized crown that sings when you slice into that juicy pork. Why is it special? First, most homemade glazes lean heavily on sugar alone; this one balances tang and sweet, so you’re not overwhelmed by cloying sweetness. Second, I’ve tweaked it over twenty years of holiday prep (can you believe I started recipe-testing at age 30?). Third, it’s versatile—use it on spiral-cut hams, bone-in hams or even country hams if you like a bit of tang.
Data flash: according to a 2023 home-cook survey, 68% of American families choose a baked ham as their holiday centerpiece. Why not give yours a glaze that’s both classic and slightly unexpected? Let me share how this simple honey glaze twist became my go-to for Easter brunch and Christmas dinner alike.
H2 Why You’ll Love This Ham Glaze Recipe
- Perfectly balanced sweetness and tang—no one ingredient steals the show.
- Ready in under 15 minutes—prep while the oven preheats.
- Uses common pantry staples: brown sugar, mustard, maple syrup, honey.
- Ideal for spiral-cut or bone-in baked ham (versatility is a big plus).
- Golden, crackly crust that’ll have guests oohing and aahing.
- Makes your kitchen smell like a festive bakery—comfort by the hour.
- Healthier tweak: swap brown sugar for coconut sugar to lower glycemic index.
- Kid-approved yet sophisticated enough for potlucks.
- Scales up easily—double the glaze for two hams, or half for a small roast.
- Pairs beautifully with roasted sweet potatoes or my honey-glazed carrots.
H2 Ingredients
• 1 cup packed light brown sugar (or dark brown sugar for deeper molasses flavor)
• ¼ cup pure maple syrup (Grade A dark amber if you like a robust maple note)
• 2 tablespoons Dijon mustard (or whole-grain mustard for texture)
• 2 tablespoons honey (clover or wildflower, whichever you have on hand)
• 2 tablespoons unsalted butter, melted (grass-fed if you prefer)
• 1 teaspoon apple cider vinegar (brings bright acidity)
• Pinch of ground cloves or cinnamon (optional, but it adds warmth)
• 1 (8–10-pound) fully cooked baked ham, bone-in or spiral-cut
Substitutions & Tips:
• Brown sugar substitute: coconut sugar or maple sugar (1:1).
• Mustard: yellow mustard works in a pinch, but Dijon offers a smoother tang.
• For a lower-sodium option, look for “reduced-salt” ham at the deli counter.
• Use unsalted butter so you control the final salt level in the glaze.
H2 Directions
- Preheat & Prep
Preheat your oven to 325°F. While it warms, place the ham—fat side up—on a rack in a shallow roasting pan. This lets air circulate and ensures an even bake. - Score the Surface
Using a sharp knife, lightly score the ham in a diamond pattern, about ¼-inch deep. You’ll notice your glaze nestles into those cuts—more caramelized pockets of flavor! - Whisk the Glaze
In a medium bowl, whisk together brown sugar, maple syrup, Dijon mustard, honey, melted butter and apple cider vinegar until smooth. If you love a hint of spice, sprinkle in that pinch of cloves. - First Coat
Brush half of the glaze evenly over the ham. Don’t be shy—make sure it seeps into the scored lines. This layer forms the foundation for that gorgeous crust. - Bake & Baste
Slide the ham into the oven. Bake for 1 hour (about 12 minutes per pound), basting with remaining glaze every 20 minutes. Tip: Use a silicone basting brush for gentle, even coverage. - Caramelize at High Heat
In the last 10 minutes, crank the oven to 425°F. Keep a close eye—sugars can brown fast. You’re aiming for a deep amber hue and a slightly crisp edge. - Resting Phase
Once the glaze is bubbly and crackly, remove ham from oven. Tent loosely with foil and let it rest for 15–20 minutes. Resting locks in juices. - Slice & Serve
Transfer to a carving board, slice against the grain, and drizzle any pan juices over the top. Serve alongside your favorite sides—perhaps my scalloped potatoes or a tangy cranberry relish.
H2 Servings & Timing
• Yield: Serves 10–12 slices (8–10 pounds of ham)
• Prep Time: 10 minutes—almost no chopping required
• Bake Time: 1 hour (plus glazing intervals)
• Caramelizing: 10 minutes at 425°F
• Rest Time: 15 minutes
Total Time: About 1 hour 35 minutes from start to finish—busy weekday dinners rarely take this little time!
H2 Variations
• Bourbon-Brown Sugar: Add 2 tablespoons bourbon to the glaze for a warm, boozy note.
• Pineapple-Maple: Stir in crushed pineapple (drained) and substitute half the mustard with pineapple juice.
• Chipotle-Honey Glaze: Mix 1 teaspoon chipotle powder and a splash of lime juice for smoky heat.
• Vegan Style: Use coconut oil instead of butter and agave instead of honey for a plant-based twist.
• Orange-Ginger: Add zest of one orange and 1 teaspoon grated fresh ginger for citrus zing.
• Maple-Mustard Rub: Rub glaze on before baking, but reserve a cup for basting to intensify flavor.
H2 Storage & Reheating
• Fridge: Store leftover ham in an airtight container for up to 5 days. The glaze infuses into the meat, so every bite stays flavorful.
• Freezer: Slice and freeze in freezer-safe bags for up to 3 months.
• Reheat: Warm slices in a 300°F oven, covered, for 10–15 minutes or until just heated through—this keeps the glaze from burning.
• Make-Ahead: You can mix the glaze up to a day ahead—store it in the fridge, then whisk gently before using.
H2 Notes
I learned early on that the key is resisting the urge to crank the heat too soon—if you blast a glaze at high temperature the entire time, sugars can burn and taste bitter. Slow and steady then finish hot. Also, when testing different mustards, I noticed whole-grain gives you little bursts of tang, like flavor fireworks. Lastly, brushing in layers rather than one giant slather helps the glaze stick and creates that lacquered shine everyone notices.
H2 FAQs
Q: Can I use a spiral-cut ham instead of bone-in?
A: Absolutely—spiral-cut hams take less baking time and let glaze seep between every slice. Reduce bake time by 10–15 minutes.
Q: My glaze seems too runny—what happened?
A: If your brown sugar or honey was cold, the mixture might separate. Warm slightly in a pan or microwave and whisk until smooth.
Q: Is this glaze freezer-safe?
A: Yes—once fully cooled, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before using.
Q: How do I prevent overly sweet glaze?
A: Balance with extra mustard or a squeeze of lemon juice—acid cuts sweetness and brightens flavor.
Q: Can I substitute granulated sugar for brown sugar?
A: You can, but you’ll miss that molasses depth; stir in 1 teaspoon molasses per cup of granulated sugar for a closer match.
Q: What side dishes pair best?
A: Creamy scalloped potatoes, green bean almondine or a crisp apple slaw all complement the sweet-savory ham.
Q: Any tips for carving?
A: Let the ham rest fully; use a sharp carving knife and slice against the grain for tender pieces.
Q: Can I add herbs to the glaze?
A: Sure—rosemary or thyme sprigs placed under the glaze add a lovely aromatic touch.
H2 Conclusion
This ham glaze recipe is the kind of simple, pantry-friendly solution that delivers restaurant-quality results with almost no fuss. Whether you’re aiming to impress at Christmas dinner or just fancy a midweek treat, that golden, crackly finish will steal the show. Give it a whirl, leave a comment below, and if you enjoyed it, check out my honey-glazed carrots and scalloped potatoes for a feast your family won’t soon forget!
Ham Glaze Recipe
Ingredients
- 1 cup light brown sugar packed
- 1/4 cup pure maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp unsalted butter
- 1 tsp apple cider vinegar
- optional ground cloves or cinnamon pinch
Instructions
- Preheat oven to 325°F and place ham on a rack in a roasting pan.
- Lightly score ham in a diamond pattern.
- Whisk together brown sugar, maple syrup, mustard, honey, butter, and vinegar.
- Brush half of the glaze over the ham evenly.
- Bake ham for 1 hour, basting with remaining glaze every 20 minutes.
- Increase oven temperature to 425°F and bake for 10 more minutes.
- Tent ham with foil and let it rest for 15–20 minutes.
- Carve ham against the grain and drizzle pan juices over the top.
