Brown Sugar Glazed Ham
This brown sugar glazed ham starts as a fully cooked, unsliced bone-in ham with a fat cap that can be scored into diamonds. Warming it under foil helps keep the slices moist; brushing on the pineapple-Dijon glaze near the end gives the whole ham a glossy, amber-brown finish without leaving the sugar in the oven long enough to burn.
Check the package before you begin. Its reheating directions and a thermometer matter more than a fixed cooking time, especially for a ham this size.
Serves: 12–16. Prep: 15–20 minutes. Cook: Approximately 2–3 hours, depending on the ham and its package directions. Rest: 15 minutes.
Ingredients for Brown Sugar Glazed Ham
- 1 fully cooked, unsliced bone-in ham with a scoreable fat cap, 8–10 pounds
- 1 cup packed light brown sugar (200g)
- 1/3 cup pineapple juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 cup water, for the roasting pan
Choosing and Scoring the Ham
Look for a ham labeled fully cooked, and keep its reheating directions. This recipe is not for a ham labeled “cook before eating.” Choose an unsliced ham with enough surface fat to score; a ham without a usable fat cap will not develop the same diamond pattern.
Remove the packaging and any plastic bone guard. If the ham has skin, trim it away as needed while leaving a thin fat cap. Cut shallow diagonal lines through the fat in both directions to form diamonds. Do not cut deeply into the pink meat.
How to Bake Brown Sugar Glazed Ham
- Preheat and cover: Heat the oven to 325°F (165°C). Set the scored ham in a large roasting pan, cut-side down if it has a flat cut face. Pour the water into the pan and cover the ham tightly with foil.
- Warm the ham: Bake according to its package directions. Begin checking the thickest part after about 1 hour 30 minutes, or sooner if the package suggests a shorter time. Keep the thermometer tip away from the bone. Plan on roughly 2–3 hours of cooking overall, but move to glazing when the center is about 15–20°F below the package’s final reheating target.
- Simmer the glaze: Near the end of the covered bake, combine the brown sugar, pineapple juice, Dijon, and honey in a small saucepan. Simmer over medium-low heat for 5–8 minutes, stirring, until the sugar dissolves and the glaze lightly coats a spoon. It should be syrupy but still brushable.
- Glaze and finish: Uncover the ham and blot excess surface moisture if needed. Brush the glaze over the top and into the score lines. Increase the oven to 425°F (220°C), then bake the ham uncovered for about 10–20 minutes. If the first coat sets, brush on a second thin coat. Watch closely and remove the ham when the glaze is glossy and amber-brown and the thickest part reaches the package’s reheating target. Do not leave it in longer just for darker color.
- Rest and carve: Let the ham rest for 15 minutes. Carve thin slices from around the bone and overlap them on a plate, with the remaining scored ham visible beside them.
When Is the Ham Ready?
The covered bake does most of the warming; the short, hotter finish caramelizes the glaze. If the package specifies 140°F (60°C) as the reheating target, check for that temperature in the thickest part without touching bone. Follow a different target if your ham’s package gives one.
If the glaze slides off, the ham may be too wet or the glaze too thin. Blot excess surface moisture before brushing, and simmer the glaze until it clings to a spoon. At 425°F, remove the ham before broad blackened patches develop.
Variations and Serving
Orange juice can replace the pineapple juice, and dark brown sugar can replace light brown sugar for a deeper molasses flavor. A fully cooked spiral-cut ham is another option, but follow its package timing; it will not have the same scored whole exterior or carving presentation. For a different sweet glaze, try maple glazed ham.
Serve the thin slices beside the remaining whole ham with mashed potatoes, scalloped potatoes, or green bean casserole.
Make-Ahead Glaze and Leftovers
Make the glaze up to 5 days ahead and refrigerate it. Warm it gently until brushable before using. Refrigerate leftover ham in an airtight container for up to 5 days.
Nutrition
Approximate per serving, based on 14 servings: 330 calories, 32g protein, 12g fat, and 18g carbohydrates. Approximate per 100g: 165 calories, 16g protein, 6g fat, and 9g carbohydrates. Values vary with the ham’s edible yield, fat content, portion size, and amount of glaze eaten.
Equipment
- Oven
- Roasting pan
- Aluminum foil
- Meat thermometer
- Small saucepan
- Pastry brush
- Sharp knife
Ingredients
For the Ham
- 1 fully cooked, unsliced bone-in ham with a scoreable fat cap, 8–10 pounds
- 1 cup water, for the roasting pan
For the Glaze
- 1 cup packed light brown sugar (200 g)
- 1/3 cup pineapple juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
Instructions
- Preheat the oven to 325°F (165°C).
- Remove the ham packaging and any plastic bone guard. If the ham has skin, trim it as needed while leaving a thin fat cap.
- Score shallow diagonal lines through the fat in both directions to form diamonds, taking care not to cut deeply into the meat.
- Place the ham in a large roasting pan, cut-side down if it has a flat cut face. Add the water and cover the ham tightly with foil.
- Bake according to the package directions. Begin checking the thickest part after about 1 hour 30 minutes, or sooner if the package recommends, keeping the thermometer tip away from the bone.
- When the center is about 15–20°F below the package’s final reheating target, combine the brown sugar, pineapple juice, Dijon mustard, and honey in a small saucepan.
- Simmer the glaze over medium-low heat for 5–8 minutes, stirring until the sugar dissolves and the glaze lightly coats a spoon.
- Uncover the ham and blot excess surface moisture if needed. Brush the glaze over the ham and into the score lines.
- Increase the oven to 425°F (220°C) and bake uncovered for about 10–20 minutes. If the first coat sets, brush on a second thin coat.
- Remove the ham when the glaze is glossy and amber-brown and the thickest part reaches the package’s reheating target. Watch closely to prevent burning.
- Rest the ham for 15 minutes, then carve thin slices from around the bone.
Tips
- Follow the ham package’s reheating directions and temperature target; do not use this recipe for ham labeled “cook before eating.”
- Keep the thermometer tip away from the bone for an accurate reading.
- Score only the fat cap, not deeply into the meat.
- Blot excess surface moisture so the glaze clings to the ham.
- Remove the ham once it reaches its reheating target rather than baking longer for a darker glaze.
Variations
- Orange Glazed Ham: Replace the pineapple juice with orange juice.
- Dark Brown Sugar Glazed Ham: Replace the light brown sugar with dark brown sugar for a deeper molasses flavor.
- Spiral-Cut Ham: Use a fully cooked spiral-cut ham, following its package timing; it will have a different exterior and carving presentation.