Brown Sugar Ham Glaze

Brown Sugar Ham Glaze made from brown sugar, orange juice, honey, and spices is the PERFECT addition to a holiday ham and only takes 5 minutes to make!

We love making a traditional ham recipes for Christmas or Easter dinner, and this year we’re serving it with Creamy Bacon Pea Salad, Classic Steakhouse Creamed Spinach, and finishing off with Ultimate Apple Crisp!

Easy Ham Glaze
BROWN SUGAR HAM GLAZE

Ham Glaze is sweet and spiced, and absolutely necessary if you want your ham to have the perfect balance of sweet, savory, and shiny. In my house, glazed ham is almost a given when the holidays roll around, and brown sugar glaze has been my go-to add-on for years already.

I usually bake a spiral ham with whole cloves, but this glaze will really work with any baked ham you buy. This recipe is perfect for a baked ham that’s about 5-8 pounds, if your ham is bigger consider doubling the recipe.

While the ham is roasting in the oven, be prepared for the house to smell like absolute heaven. Baked ham also makes great leftover ham recipes the next day like sandwiches, ham and eggs, or if you have a bone-in one you can make soup. It’s one of those super versatile dinners that you really get your money out of.

In fact if you’re looking for a leftover ham recipe you HAVE to make these leftover ham soup recipes, the Slow Cooker Ham and Potato Soup is one of the most popular recipes on the site and the Slow Cooker Ham and Bean Soup uses the bone too!

Easy Brown Sugar Ham Glaze

WHEN SHOULD I ADD THE HAM GLAZE TO THE HAM?

Most ham recipes should be glazed towards the end of cooking, so the sugar doesn’t have a chance to caramelize too much. When there’s about 20-30 minutes of total time left to your baked ham, pour the brown sugar glaze over the top and put back in the oven to bake uncovered. When it’s done, you can pull it out of the oven and baste it with the pan juices. Add any additional glaze as needed during or after the roasting.

CAN YOU GLAZE HAM THE DAY BEFORE?

You don’t want to glaze a baked ham the day before because the glaze should really be added towards the end of the cook time, otherwise you run the risk of burning the sugar in the glaze. You can glaze a pre-cooked ham the day before if it’s small and won’t take more than 30 minutes in the oven, because you’re really just reheating it.

Most pre-cooked hams will take about 10 minutes per pound to bake. But honestly this brown sugar glaze is so easy and quick to make that it would be easier to throw it together the day of anyway.

HOW DO YOU MAKE A PINEAPPLE GLAZE OR MAPLE GLAZE FOR HAM?

Pineapple Brown Sugar Glaze and Maple Brown Sugar Glazed Ham are two of the more popular ham recipes, aside from regular brown sugar glazed ham. They’re so popular I made a slow cooker version of the Brown Sugar Pineapple Ham in case you’re feeling in a tropical mood!

Make a glazed maple ham by subbing the honey in this brown sugar glaze with maple syrup. For a pineapple glaze, add pineapple juice instead of orange juice, and decorate the baked ham with sliced pineapple rings.

Another popular option that uses brown sugar and honey is my really popular HoneyBaked Ham (Copycat) which tastes JUST like the original with no blowtorch needed!

Ultimate Brown Sugar Ham Glaze

HOW DO YOU GLAZED HAM WITH HONEY AND MUSTARD?

Using this same recipe, whisk in an additional 3 tablespoons of dijon mustard, yellow mustard, or whole-grain in. The recipe already contains honey, and the brown sugar will add a really nice sweet and savory flavor to the sugar glaze.

HOW DO YOU MAKE GLAZED HAM STEAK?

Make a glazed ham steak by brushing each side of the steak with a tablespoon or two of your favorite glaze. Then cook the glazed steak according to the recipe, adding any additional glaze as necessary.

You can also preheat the oven to 375 degrees F and bake the glazed steak in the oven for 20-30 minutes, or until warmed through.

TIPS FOR MAKING HAM GLAZE

  • If you use dark brown sugar for this brown sugar ham glaze, you will get a deeper molasses flavor. If you want a sweeter glaze, use light brown sugar.
  • You can make a quick glaze out of preserves like apricot or blueberry!
  • Replace the orange juice with apple cider for a different holiday flavor.
  • Serve your baked ham with additional mustard on the side for dipping. If you made a sweet glaze with brown sugar, the tangy flavor of the mustard will perfectly compliment it. I use dijon mustard, honey mustard, or yellow mustard.
  • Traditionally this glaze uses cinnamon, but you can also add nutmeg, ground cloves, or allspice to the sauce.

Quick Brown Sugar Ham Glaze

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Brown Sugar Ham Glaze

Brown Sugar Ham Glaze made from brown sugar, orange juice, honey, and spices is the PERFECT addition to a holiday ham and only takes 5 minutes to make!
Yield 10 servings
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Course Sauce
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 cup light brown sugar packed
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves

Instructions

  • Bring the ingredients to a boil together on medium heat and cook for 3-4 minutes to thicken before pouring onto ham and baking.
  • If it cools too much it can harden, just reheat to loosen.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 141kcal | Carbohydrates: 37g | Sodium: 7mg | Potassium: 62mg | Sugar: 36g | Vitamin A: 25IU | Vitamin C: 6.3mg | Calcium: 23mg | Iron: 0.3mg
Keyword: Brown Sugar Ham Glaze

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hi, I was wondering if I have to use orange juice. If the orange juice is for the acidic can I use lemon juice and if yes about approximately how much?? Tysvm.

  2. I used this recipe for our Easter ham this past year was my first time cooking ham for a family gathering other family members usually do it but I must say for the first time preparing a ham for a huge family I gotten so many compliments on the ham and by the days end no leftovers was there to be put away lol I will continue to use this on all my hams I’m sure I will be making more holidays hams from here on out

  3. All your recipes are absolutely wonderful. No surprises. Regular ordinary food cooked to its finest. I just love them. You are a great cook!

  4. Maybe someday I’ll try this on a ham. But what I’d like to know right now is, can I used it as a baked chicken glaze as well?

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