Brown Sugar Ham With a Sticky, Spiced Glaze

Brown sugar ham is a baked, fully cooked ham coated with a buttery brown sugar and mustard glaze that turns glossy and lightly caramelized in the oven. The sweet-tangy topping complements the ham’s savory flavor, and gentle, covered heating helps keep the meat moist; it works for a holiday meal or an easy gathering.

Ingredients

1 bone-in, fully cooked smoked ham, 8 lb (3.6 kg), preferably labeled “ready to eat” and not spiral-sliced
1 cup packed light or dark brown sugar (220 g)
3 tbsp unsalted butter (42 g), melted
2 tbsp Dijon mustard (30 ml)
1 tbsp apple cider vinegar (15 ml)
1 tsp ground cinnamon (2.5 g)
¼ tsp ground cloves (about 0.5 g)
½ cup water (120 ml), for the roasting pan

Instructions

Take the ham out of the refrigerator while you heat the oven to 325°F (163°C); do not leave it at room temperature for more than 2 hours. Set a rack in a roasting pan. If the ham has a thick layer of fat, trim it to about ¼ inch (6 mm). Score the fat in a shallow diamond pattern, taking care not to cut deeply into the meat. A fully cooked ham does not need to be soaked or rinsed.
Put the ham cut-side down on the rack and pour ½ cup (120 ml) water into the bottom of the pan. Cover the pan tightly with foil. Bake until heated through, allowing about 15 minutes per pound as an estimate—roughly 2 hours for an 8-pound ham. Start checking the center with an instant-read thermometer after about 1 hour 45 minutes; insert it into the thickest part without touching bone. Because this is a fully cooked ham, this recipe heats it to 140°F (60°C). The USDA FSIS safe minimum for reheating cooked ham is 165°F (74°C) when it is leftover ham; if your ham is labeled “cook before eating,” follow its directions and cook to 145°F (63°C) with a 3-minute rest.
While the ham warms, stir the brown sugar, melted butter, Dijon, cider vinegar, cinnamon, and cloves together in a bowl until evenly combined. The mixture should be thick but spreadable. If it seems dry, stir in 1 teaspoon water at a time rather than adding a large splash.
When the ham reaches 120°F (49°C), remove the foil and carefully brush or spoon about half of the glaze over its exposed surface. Return it to the oven uncovered for 15 minutes. Apply the remaining glaze and bake another 10 to 15 minutes, until the outside is shiny and the center has reached the temperature appropriate for the ham label. Watch the sugar closely: if the glaze darkens too quickly, loosely cover the ham with foil. Avoid relying on color alone to judge the center’s temperature.
Transfer the ham to a carving board and rest it for 15 minutes before slicing. Spoon a little pan juice over the slices if desired, avoiding any burnt or heavily browned glaze stuck to the pan. Cut around the bone and slice across the grain for tender pieces.

Tips

Check the label first. “Fully cooked” or “ready to eat” ham only needs reheating. A ham labeled “cook before eating” is a different product; follow its package directions and confirm the safe temperature with a thermometer.
Choose a whole ham when possible. Spiral-cut ham is convenient but dries out faster because more surface is exposed. If using one, keep it tightly covered for most of the heating time and brush glaze between slices sparingly.
Keep the glaze from burning. Brown sugar can scorch under high heat. Use the moderate oven temperature, uncover only for the final glazing, and tent the ham if its surface is getting too dark.
Adjust the flavor carefully. Dark brown sugar gives a deeper molasses note; light brown sugar is milder. If you do not have Dijon, use yellow mustard for a sharper, simpler flavor. The vinegar balances sweetness, so do not omit it unless you prefer a sweeter glaze.

Serving Suggestions

Serve the ham warm as the centerpiece, with the glaze and pan juices spooned over sliced portions. Roasted potatoes, scalloped potatoes, green beans, glazed carrots, or a crisp salad all pair well with its sweet-savory flavor. Dinner rolls or biscuits are useful for catching extra glaze, while a tart cranberry relish or apple sauce provides a bright contrast. For a buffet, carve the ham shortly before serving and keep the platter warm rather than leaving it out for an extended period.

Variations

For a citrus note, add 1 teaspoon finely grated orange zest to the glaze. For a warm, peppery finish, add ¼ teaspoon freshly ground black pepper or a small pinch of cayenne. Replace the cider vinegar with orange juice for a softer, fruitier glaze, though the result will be less tangy. You can also replace the cinnamon and cloves with ½ teaspoon ground ginger for a less traditional, gently spicy flavor. Keep the brown sugar, butter, and mustard proportions steady so the glaze remains thick enough to cling to the ham.

Storage and Reheating

Refrigerate leftover ham within 2 hours of cooking, storing it in an airtight container or wrapping it securely. Refrigerated cooked ham keeps for 3 to 4 days. For longer storage, freeze it in meal-size portions for best quality; thaw it in the refrigerator, not on the counter. Reheat portions covered in a 325°F (163°C) oven with a spoonful of water or pan juices until they reach 165°F (74°C), the USDA FSIS safe temperature for leftovers. A microwave also works: cover the slices, heat in short intervals, and check the center with a food thermometer. Avoid repeatedly warming the entire ham; reheat only what you plan to serve.

Frequently Asked Questions

Can I make brown sugar ham with a spiral-cut ham?
Yes. Spiral-cut ham works, but it can dry out more quickly. Keep it covered with foil for most of the heating time, use the package’s heating directions, and uncover only long enough to set the glaze. Brush some glaze between slices if you want flavor throughout.

How long should I cook an 8-pound ham?
For a fully cooked, bone-in ham at 325°F (163°C), plan on about 2 hours as an estimate, then allow 25 to 30 minutes uncovered for glazing. Actual time varies by shape, starting temperature, and oven, so use the ham’s label and a thermometer rather than time alone.

Does brown sugar ham need to reach 165°F?
Not when it is a ready-to-eat ham being gently warmed for immediate serving. Follow the package directions; this recipe targets 140°F (60°C) for that product. The USDA FSIS safe minimum is 165°F (74°C) when reheating leftover cooked ham. A ham labeled “cook before eating” should reach 145°F (63°C) followed by a 3-minute rest.

Can I prepare the glaze ahead?
Yes. Mix it up to 2 days ahead and keep it covered in the refrigerator. Let it sit briefly at room temperature or warm it gently until spreadable before brushing it on; do not leave it out for more than 2 hours.

Why did my glaze turn runny?
Pan juices can thin glaze, especially if it is brushed on too early or the ham releases a lot of liquid. Apply the glaze near the end of cooking, and avoid pouring all the pan liquid over the ham. A short uncovered bake helps the sugar mixture cling and turn glossy.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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