This ham is a delicious balance of sweet and savory, with a sticky brown sugar glaze that caramelizes to perfection.
Why I Love This Recipe
Okay, friends, I have to tell you: this glazed ham recipe is hands down one of my all-time favorites! It’s the perfect combination of sweet and savory, with a simple brown sugar glaze that makes it feel extra special.
The glaze is so rich and sticky—it caramelizes beautifully in the oven, creating a gorgeous crust. Plus, the whole thing is super easy to make, so I can spend more time enjoying my guests and less time stressing in the kitchen.
Whether you're making this for a holiday dinner or even just a cozy weekend meal, your family is going to love it!
Recipe Ingredients
- 8-10 lb bone-in cooked ham
- ⅓ cup water
For The Glaze:
- 1 cup packed brown sugar
- ½ cup salted butter
- ½ cup honey
- ¼ cup orange juice
- 2 Tbsp dijon mustard
- 1 tsp cinnamon
- ½ tsp ground cloves
Kitchen Equipment I Used
What Ham Should I Use?
- Bone-in ham will give you the most flavor, as the bone adds richness and keeps the meat moist.
- Pre-cooked ham is the easiest option since it's already cooked and only needs reheating.
- Spiral Cooked Ham: These are already pre-cut and can be convenient but can also dry out while cooking.
- Bone-in vs. boneless: Bone-in tends to be juicier and more flavorful, but boneless is easier to slice and can be a good option if you're serving a crowd.
How To Make Brown Sugar Glazed Ham
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Prep Ham
Allow the ham to sit at room temperature for 1-2 hours before cooking. Use a sharp knife to create shallow cuts in a diamond pattern all over the ham, about ¹/₂ inch deep.
STEP 2: Bake The Ham
Preheat your oven to 350°F. Adjust the oven rack to the lower third of the oven. Place the ham face down in a baking dish. Pour ¹/₂ cup of water into the base of the dish. Cover the ham loosely with foil and bake for 30 minutes.
STEP 3: Make The Glaze
While ham is cooking you can make the glaze. In a saucepan over medium heat, melt ½ cup butter with 1 cup brown sugar, ½ cup honey, ¼ cup orange juice, 2 Tbsp dijon mustard, 1 tsp cinnamon, and ½ tsp ground cloves. Stir together so that brown sugar dissolves.
Bring to a simmer and cook for about 3-4 minutes until slightly thickened. Stir often so sugar doesn't burn. Remove from heat and set aside to cool. The consistency will thicken as it cools down.
STEP 4: Glaze The Ham
After 30 minutes of baking, remove the ham from the oven and poke the meat thermometer into the center of the ham (if you're using one). Pour ¹/₂ cup glaze over the ham, brushing it into the cuts to coat evenly.
STEP 5: Bake Ham
Return the ham to the oven and bake uncovered. Brush the ham with the leftover glaze every 30 minutes, until the internal temperature of the ham reaches 140°F.
Quick Tip
Baste the ham with the glaze every 30 minutes for the best caramelized crust. Be sure to spoon the glaze over the top and let it drip down into the nooks and crannies.
STEP 6: Let Rest, Then Slice
Transfer the ham to a cutting board. Brush on more glaze. Let it rest for 15 minutes before slicing. Once sliced, serve and enjoy!
How to Slice a Bone-In Ham:
- Place it on a cutting board with the bone facing you. Carefully work around the bone for clean slices.
- Identify the muscle fibers and slice perpendicular to them.
- You can slice about ¹/₈ to ¹/₄ inch thick, or thicker if you prefer!
- Need a visual? Watch this Youtube Video - it'll show you how to do it - it's really easy I promise.
Recipe Tips
- Make sure to coat the ham generously with the brown sugar glaze, but leave some glaze for basting every 30 minutes or so during cooking. This ensures the glaze thickens and caramelizes beautifully.
- Slow and steady is the key: Cook the ham at a lower temperature to prevent the sugar in the glaze from burning. A long, slow cook gives the flavors time to meld together.
How To Store Leftovers
- REFRIGERATE – Wrap leftover ham tightly in plastic wrap or aluminum foil. You can also store it in an airtight container. Leftover ham will stay good in the fridge for up to 3-4 days.
- TO FREEZE - Slice the ham and freeze it in an airtight container or freezer bags. It’ll last up to 2-3 months in the freezer. When reheating, you can either defrost in the fridge overnight or warm slices in the oven.
Reheating Tips
- OVEN - When reheating, add a little moisture (like a splash of water or broth) to prevent the ham from drying out. Cover it with foil and bake at 325°F for 15-20 minutes, or until heated through.
- MICROWAVE - Microwave individual slices for 1-2 minutes, or until heated through.
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Ingredients
- 8-10 lb bone-in cooked ham
- ⅓ cup water
For The Glaze:
- 1 cup packed brown sugar
- ½ cup salted butter
- ½ cup honey
- ¼ cup orange juice
- 2 Tbsp dijon mustard
- 1 tsp cinnamon
- ½ tsp ground cloves
Instructions
- Allow the ham to sit at room temperature for 1-2 hours before cooking. Use a sharp knife to create shallow cuts in a diamond pattern all over the ham, about ¹/₂ inch deep.
- Preheat your oven to 350°F. Adjust the oven rack to the lower third of the oven. Place the ham face down in a baking dish. Pour ¹/₂ cup of water into the base of the dish. Cover the ham loosely with foil and bake for 30 minutes.
- While ham is cooking you can make the glaze. In a saucepan over medium heat, melt ½ cup butter with 1 cup brown sugar, ½ cup honey, ¼ cup orange juice, 2 tablespoon dijon mustard, 1 teaspoon cinnamon, and ½ tsp ground cloves. Stir together so that brown sugar dissolves.
- Bring to a simmer and cook for about 3-4 minutes until slightly thickened. Stir often so sugar doesn't burn. Remove from heat and set aside to cool. The consistency will thicken as it cools down.
- After 30 minutes of baking, remove the ham from the oven and poke the meat thermometer into the center of the ham (if you're using one). Pour ¹/₂ cup glaze over the ham, brushing it into the cuts to coat evenly.
- Return the ham to the oven and bake uncovered. Brush the ham with the leftover glaze every 30 minutes, until the internal temperature of the ham reaches 140°F.
- Transfer the ham to a cutting board. Brush on more glaze. Let it rest for 15 minutes before slicing. Once sliced, serve and enjoy!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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