The Best Brown Sugar Ham Glaze

Make any ham, holiday-worthy with this quick and easy ham glaze recipe. Sweet and savory, this ham glaze recipe uses ingredients you likely have on and takes just a few minutes to prepare.

ham with The Best Ham Glaze on a cutting board

Flavor: This sweet and tangy glaze for ham with hints of spice adds a caramelized glaze to the finished ham.
Skill Level: Just a few simple ingredients and easy steps, and your ham will look like you worked all day. Just measure, mix, and brush.
Technique: Add this easy ham glaze at the perfect moment. A little brush near the end of the cooking time prevents the ham from burning and gives it the best caramelized, glossy top.
Time Saver: Make the Dijon ham glaze up to 4 days in advance. Keep it in the refrigerator and give it a stir before brushing it over the ham. I try to always keep these ingredients on hand for last minute holiday prep.
Serving Suggestions: Glazed ham pairs so well with scalloped potatoes, roasted carrots, and roasted asparagus.

Ingredient Notes

Brown sugar: Brown sugar caramelizes to create a delicious, sticky exterior. It can be replaced with honey, maple syrup, melted apricot jam, or apple jelly.
Juice: Orange or pineapple juice adds flavor and makes the glaze easy to brush onto the ham. It can be replaced with almost any juice, including apple juice.
Mustard: I add Dijon mustard for flavor, along with a pinch of clove or ginger. Any variety of Dijon or grainy mustard can be used.

When to Glaze the Ham

Ham glaze contains sugar, which allows it to brown to make a sticky, sweet coating. If the glaze is added too early, it will burn.

Glaze the ham about 20-30 minutes before it’s done baking—approximately when the ham reaches 115 to 120°F with a meat thermometer.

To glaze the ham, use a brush to apply the glaze on the outside. I recommend scoring the ham to allow the glaze to seep in if you’re not using a spiral ham.

Ham Glaze Success Secrets

Score the ham: For the best results, score the ham or thin skin on top to allow the glaze to get into the meat, especially if you aren’t using a spiral ham. Spiral-cut hams don’t need scoring as the glaze seeps between the slices naturally.
Remove the rind if needed: Most store-bought hams come without the rind. If your ham has a tough, thick, leathery rind, remove it, as it won’t soften during cooking. Look for a fat layer underneath, and if it’s present, you can score it for better results.
Brush at the Right Time: Brush the glaze on when the ham reaches 115 to 120°F to prevent burning.
Broiling: Broil just until bubbly for a shiny, caramelized crust.

Storage and Leftovers

Store unused glaze in an airtight container in the refrigerator for up to 4 days. Stir before using again. This brown sugar ham glaze does not freeze well.

Holiday Ham Helpers

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Total Time 5 minutes

In a small bowl, whisk all ingredients together.
Brush over a spiral cut or scored ham (see notes) about 20-30 minutes before the ham is done or when the ham reaches 115 to 120°F. Continue baking according to your recipe or until the ham reaches 138°F.
If desired, brush a second glaze overtop once the ham is done cooking and broil for 3 to 4 minutes to caramelize the glaze.
Remove from the oven and let the ham rest for at least 15 minutes before serving.

If your ham is not spiral cut, I recommend scoring the ham to allow the glaze to seep in. Before baking, use a sharp knife to cut diagonal lines in a diamond pattern about 1/8-inch deep.
Nutrition information is based on 1 tablespoon of ham glaze.
Unused glaze can be stored in the fridge in an airtight container for up to 4 days. Stir before using again.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dressing, Sauce

Cuisine American

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