Brown Sugar Glazed Ham
This ham is baked until tender and coated in a sticky glaze made with brown sugar, butter, honey, orange juice, and warm spices. The glaze caramelizes in the oven, creating a sweet and savory crust that’s perfect for holiday dinners or family gatherings.
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Serves: 16 servings
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 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.
- 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. Then slice into thin pieces using a sharp knife. Once sliced, serve and enjoy!
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Notes
- Use a fully cooked ham - Most grocery store hams are already cooked, so you’re simply reheating and glazing it until the internal temperature reaches 140°F.
- Score the ham first - Cutting shallow diamond shapes into the surface helps the glaze soak into the meat and caramelize while baking.
- Baste every 30 minutes - Brushing the glaze over the ham while it bakes builds layers of flavor and creates that classic sticky crust.
- Use a meat thermometer - This is the easiest way to avoid overcooking. Ham is ready when the center reaches 140°F.
- Rest before slicing - Let the ham sit for about 15 minutes after baking so the juices redistribute and the slices stay tender.
- Store leftovers properly - Refrigerate leftover ham in an airtight container for 3–4 days, or freeze sliced ham for 2–3 months for easy meals later.
Nutrition
Calories: 477kcal | Carbohydrates: 23g | Protein: 43g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 181mg | Sodium: 2690mg | Potassium: 675mg | Fiber: 0.2g | Sugar: 22g | Vitamin A: 187IU | Vitamin C: 55mg | Calcium: 31mg | Iron: 2mg
Nutrition info is auto-calculated and meant to be an approximation only.
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