Glazed Ham Recipes in the Oven: Easy Brown Sugar Glaze

Oven-glazed ham is a cured, fully cooked ham warmed gently under foil, then brushed with a sweet-tangy brown sugar, Dijon, and orange glaze until glossy. The covered roast helps keep the meat moist, while adding the glaze near the end lets it caramelize without scorching.

Ingredients

1 bone-in, fully cooked, unsliced ham, about 8 lb (3.6 kg), shank or butt end
1 cup packed light or dark brown sugar (200 g)
1/3 cup orange juice (80 ml), preferably unsweetened
2 tbsp Dijon mustard (30 g)
2 tbsp pure maple syrup (30 ml)
1 tbsp apple cider vinegar (15 ml)
1/2 tsp ground cinnamon (about 1 g)
1/4 tsp ground cloves (about 0.5 g)
1/4 tsp freshly ground black pepper (about 0.5 g)
1 cup water (240 ml), for the roasting pan

Instructions

Heat the oven and prepare the ham. Set a rack in the lower third of the oven and heat it to 325°F (163°C). Remove the ham from its packaging and discard any plastic or bone guard. If it has a thick rind, trim that away, leaving about 1/4 inch (6 mm) of fat. With an unsliced ham, lightly score the fat in a shallow diamond pattern, taking care not to cut deeply into the meat. Scoring gives the glaze a little more surface to cling to; skip this if the ham is already cut or spiral sliced.
Set up the roasting pan. Place the ham cut-side down on a rack in a roasting pan. Pour the water into the bottom of the pan, not over the ham. Cover the pan tightly with foil. If the ham is too tall for the foil, make a loose foil tent and crimp it around the rim so steam stays inside.
Warm the ham gently. Bake the covered ham for about 1 hour 30 minutes before checking its temperature. An 8-pound ham commonly takes roughly 1 hour 40 minutes to 2 hours to warm before glazing, but the shape, starting temperature, and oven all affect the timing. Keep it covered and continue baking if it is not warm enough. Avoid relying only on minutes per pound.
Make the glaze while the ham bakes. In a small saucepan, stir together the brown sugar, orange juice, Dijon, maple syrup, cider vinegar, cinnamon, cloves, and pepper. Bring the mixture to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Simmer for 2 to 3 minutes, then take the pan off the heat. The glaze will thicken slightly as it cools; if it becomes too thick to brush, stir in a teaspoon or two of warm water.
Check the temperature and uncover. Carefully remove the foil, watching for hot steam. Insert an instant-read thermometer into the thickest part of the ham without touching the bone. When it is around 125–130°F (52–54°C), it is ready for glazing. If it is cooler, cover it again and bake in 10-minute increments before checking once more. Do not pour away the pan juices; they can be spooned over sliced ham later.
Glaze in stages. Brush about one-third of the glaze over the top and sides of the ham. Bake uncovered for 7 minutes, brush on another third, and bake for 7 minutes more. Apply the remaining glaze and continue baking until the thickest part reaches 145°F (63°C). For whole cuts of pork, USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum; check with a food thermometer and do not let the probe touch bone. The final glazing stage usually takes about 15–20 minutes in total, but use the thermometer rather than the clock to judge doneness.
Rest, then carve. Transfer the ham to a cutting board and let it rest for 15 minutes before carving. This rest also allows the temperature to meet the required 3-minute rest. For a bone-in ham, cut thin slices down toward the bone, then turn the knife and follow the bone to release them. Serve warm, with any pan juices on the side.

Tips

Choose the right ham. This timing is for an approximately 8-pound, fully cooked, unsliced bone-in ham. Check the package because some hams are labeled partially cooked or uncooked; those require different cooking directions and timing. A spiral-cut ham can be used, but it may dry faster, so keep it tightly covered for most of the heating and brush glaze into the cut surfaces sparingly.
Keep the glaze from burning. Brown sugar can darken quickly, which is why the ham is glazed only near the end. If the surface is browning too fast, loosely tent it with foil. Avoid turning up the oven to speed things along; a high temperature can dry the outside before the center is warm.
Adjust the sweetness or tang. For a less sweet finish, reduce the brown sugar to 3/4 cup (150 g) and keep the other glaze quantities the same. If you do not have Dijon, use yellow mustard; it gives a sharper, simpler mustard flavor. Lemon juice can replace the cider vinegar, though it makes the glaze taste more citrus-forward.
Use the thermometer correctly. Check in more than one thick area if the ham is irregular, and avoid the bone, which can give a misleading reading. The oven time is an estimate, not a substitute for a temperature reading. Let the ham rest before slicing so the glaze settles and the slices are easier to handle.

Serving Suggestions

Serve the ham as the centerpiece of a holiday meal or a Sunday dinner, with the glaze and warm pan juices offered at the table. Creamy mashed potatoes, scalloped potatoes, roasted carrots, green beans, or a crisp cabbage salad all balance its sweet-salty flavor. Add dinner rolls or biscuits to make it easy to turn extra slices into sandwiches. For a larger gathering, plan on roughly 1/2 pound (225 g) of bone-in ham per person; this estimate allows for the bone and a modest amount of leftovers. Smaller appetites or a table with several sides may need less.

Carve only what you expect to serve right away if you want the remaining ham to stay moist. Thin slices work well for dinner plates, while thicker pieces are satisfying with potatoes or vegetables. Set out a little extra Dijon or a mild mustard for anyone who prefers a sharper contrast to the glaze.

Variations

Maple-orange: Replace the brown sugar with 3/4 cup (180 ml) maple syrup and reduce the orange juice to 1/4 cup (60 ml). Simmer until the glaze lightly coats a spoon. This version is more distinctly maple-scented and may need a few extra minutes to thicken, so keep an eye on it.

Pineapple and ginger: Swap the orange juice for 1/3 cup (80 ml) pineapple juice and add 1 teaspoon finely grated fresh ginger (about 2 g). The result is fruitier and gently peppery. A few drained pineapple rings can be arranged around the ham for serving, but do not rely on them to tell you whether the meat is heated through.

Spiced and less sweet: Use 3/4 cup (150 g) brown sugar, add 1/2 teaspoon smoked paprika (about 1 g), and increase the black pepper to 1/2 teaspoon (about 1 g). This gives the glaze a savory, smoky edge without making it hot. For a little heat, add a pinch of cayenne rather than a large amount, which can overwhelm the ham.

Mustard-forward: Replace the maple syrup with an extra tablespoon of Dijon (15 g) and add 1 teaspoon honey (7 g) if you still want a touch of sweetness. The glaze will taste tangier and less like a candy coating. If you need a honey-free option, leave the honey out and use the recipe’s brown sugar.

Storage and Reheating

Refrigerate leftover ham within 2 hours of serving. Remove the meat from the bone if convenient, divide it into shallow airtight containers, and refrigerate for 3–4 days. Store slices with a spoonful of pan juices or a little water to limit drying. Freeze well-wrapped portions for about 1–2 months for best quality; thaw them in the refrigerator rather than on the counter. Keep the bone refrigerated or frozen with the meat and use it in a cooked soup or beans dish; do not leave leftovers at room temperature.

To reheat slices, place them in a covered oven-safe dish with a splash of water or pan juices and warm at 300°F (149°C) until the center reaches 165°F (74°C), checking with a food thermometer. A microwave also works: cover the slices, heat in short intervals, and turn or rearrange them so they warm evenly to 165°F (74°C). Reheat only the amount you plan to eat, since repeated warming can make ham dry and chewy.

Frequently Asked Questions

Should I buy a bone-in or boneless ham? Either can be glazed this way. Bone-in ham usually has a traditional shape and the bone can flavor soups later, while boneless ham is easier to carve into even slices and often fits in a smaller pan. The recipe’s timing is written for an 8-pound bone-in ham, so a smaller boneless ham may heat sooner; check its label and use a thermometer.

Can I use a spiral-cut ham? Yes, but the pre-cut slices expose more surface area and can dry out. Follow the package’s heating guidance, keep the ham covered for most of the oven time, and uncover it only for the final glaze. Brush lightly over the outside and between some slices rather than pouring on all the glaze at once.

Do I glaze ham before it goes in the oven? It is better to warm it covered first and glaze it near the end. The sugar in the glaze can scorch during a long roast, and early glazing may leave a very dark or bitter surface before the center is ready. Applying several thin coats near the end builds a glossy finish without prolonged exposure to heat.

How do I know when the ham is done? Use an instant-read thermometer in the thickest part, avoiding bone. For this recipe, finish at 145°F (63°C) and allow the required 3-minute rest. Times are estimates because ham shape, oven accuracy, and how cold the ham was when it went in can change how quickly it heats.

Can I make the glaze ahead? Yes. Prepare it up to 3 days ahead, cool it, and refrigerate it in a covered container. Warm it gently in a saucepan or microwave until brushable before using. If it has thickened in the refrigerator, loosen it with a small splash of orange juice or water; avoid boiling it hard, which can make the sugar mixture sticky.

What can I do with leftover glazed ham? Use slices in sandwiches, chop them into an omelet or frittata, or add them to a pot of beans or a cooked soup. Because the ham is already salty and sweet, taste the dish before adding salt, and balance the glaze with savory ingredients such as greens, potatoes, or mustard. Refrigerate leftovers promptly and reheat portions to 165°F (74°C).

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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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