Brown Sugar Honey Glaze for Ham: Easy, Sticky Finish

Brown sugar honey glaze for ham is a sweet, glossy coating made with brown sugar, honey, butter, and a little mustard and spice. Brush it over a fully cooked ham near the end of reheating so the sugars turn shiny and lightly caramelized without burning.

Ingredients

1 cup packed light brown sugar (220 g)
1/2 cup honey (170 g)
4 tablespoons unsalted butter (57 g)
2 tablespoons Dijon mustard (30 g)
1 tablespoon apple cider vinegar (15 ml)
1/4 teaspoon ground cinnamon (about 0.7 g)
1/8 teaspoon ground cloves (about 0.3 g)
1/4 teaspoon fine salt (about 1.5 g), optional; reduce or omit for a salty ham

Instructions

Place the brown sugar, honey, butter, Dijon mustard, vinegar, cinnamon, cloves, and optional salt in a small saucepan. Set it over medium-low heat and stir until the butter melts and the sugar begins to dissolve.
Bring the mixture to a gentle simmer, stirring often. Simmer for 3–5 minutes, until glossy and slightly thickened; do not let it boil hard, as hot sugar can scorch. Remove the pan from the heat. The glaze will thicken further as it cools.
Warm a fully cooked ham according to its package directions, usually covered in a roasting pan with a little water. For a spiral-cut ham, keep it covered for most of the heating time to limit drying. Use a food thermometer in the thickest part, away from bone; USDA FSIS advises reheating cooked ham to 140°F (60°C) if it was packaged in a USDA-inspected plant, or 165°F (74°C) if it was repackaged or leftover ham.
When the ham is about 20–30 minutes from being ready, uncover it and brush on a thin layer of glaze. Return it to the oven uncovered. Brush with another layer every 8–10 minutes, using two or three coats. If the glaze becomes too thick to brush, warm it gently for a few seconds on the stove.
Take the ham out when it reaches the appropriate reheating temperature and the glaze looks shiny and lightly caramelized. Rest it for 10–15 minutes before carving, following any package directions. Keep an eye on the coating during the final minutes; if it darkens too quickly, loosely cover the ham with foil.

Tips

Glaze near the end. Honey and brown sugar can burn during a long roast. Apply the glaze only for the final 20–30 minutes, rather than coating the ham before it goes into the oven.
Adjust the sweetness and salt. For a less sweet glaze, use 3/4 cup brown sugar (165 g) and keep the honey amount the same. Taste before adding salt because many hams are already quite salty.
Use gentle heat. A rapid boil can make the glaze overly thick or bitter. Simmer just until it coats a spoon; it should still be easy to brush while warm.
Make it ahead carefully. The glaze can be prepared up to 3 days ahead and refrigerated in a covered container. Reheat it gently until pourable, and do not return glaze that has touched raw meat or an unwashed basting brush to the storage container.

Serving Suggestions

Serve glazed ham as the centerpiece of a holiday meal with roasted potatoes, green beans, glazed carrots, or a crisp salad. A tangy side, such as vinegar-dressed slaw or roasted Brussels sprouts, balances the sweet coating. Spoon any glaze from the roasting pan over sliced ham only if it has been handled safely and has not been contaminated by raw meat juices.

This amount of glaze is intended for one medium ham, roughly 8–10 pounds (3.6–4.5 kg), and makes enough for repeated brushing. If serving a larger ham, scale the recipe up rather than trying to stretch a thin coating over a much larger surface.

Variations

Orange version: Replace the cider vinegar with 1 tablespoon orange juice (15 ml) and add 1 teaspoon finely grated orange zest (about 2 g). The result is fruitier and slightly less sharp.
Maple-honey glaze: Replace 2 tablespoons honey (about 42 g) with 2 tablespoons pure maple syrup (30 ml). It adds a woodsy flavor while keeping the glaze sweet and brushable.
Spicier glaze: Add 1/4 teaspoon ground ginger (about 0.5 g) or a pinch of cayenne. Start small so the spice complements, rather than overwhelms, the ham.
No Dijon: Use 1 tablespoon yellow mustard (15 g) instead. It has a milder, more familiar mustard flavor and may make the glaze a little less tangy.

Storage and Reheating

Refrigerate leftover glazed ham and unused glaze within 2 hours of cooking. Store them separately in airtight containers when possible; cooked ham keeps for 3–4 days in the refrigerator. Refrigerate the glaze promptly, too, and use it within 3–4 days. Discard glaze left at room temperature for more than 2 hours, or more than 1 hour if the room is hotter than 90°F (32°C).

Reheat sliced ham covered in an oven-safe dish with a splash of water or broth, or use a microwave in short intervals, turning or stirring as needed. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Warm a small amount of glaze separately and spoon it over the ham just before serving; heating glaze repeatedly can make it too thick or cause it to scorch. Freeze leftover ham in airtight portions for up to 2 months for best quality, then thaw in the refrigerator and reheat safely.

Frequently Asked Questions

Can I put the glaze on the ham before baking?
It is better to wait until the final 20–30 minutes of reheating. The sugars can burn if exposed to oven heat for too long, especially on a spiral-cut ham with many exposed edges.

Does this glaze work with a spiral-cut ham?
Yes. Keep the ham covered while it warms, then uncover it and brush glaze over the outside and between a few slices near the end. Avoid pulling the slices apart too much, which can dry them out.

Can I make the glaze without butter?
Yes. Leave out the butter and simmer the remaining ingredients until they look glossy. The glaze will be less rich and may set more firmly as it cools, so warm it gently before brushing.

Why is my glaze runny?
It may need another minute or two at a gentle simmer, or it may simply be hot. Let it cool briefly before judging its consistency; it thickens as it cools. Avoid adding extra sugar unless you want a sweeter, heavier coating.

Can I use this on an uncooked fresh ham?
This recipe is designed as a finishing glaze for a fully cooked ham, not as a cooking method for raw pork. Cook fresh ham according to a reliable recipe and use a thermometer; whole cuts of pork must reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. Apply this glaze near the end so it does not burn.

Can I use the leftover glaze as a sauce?
Yes, if it has not touched the ham or a utensil used on it. Warm reserved glaze separately and serve it at the table. If it has contacted the ham during basting, do not save it for later unless it is brought to a full boil before serving; keeping a separate portion is the simplest option.

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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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