Easy Ham Glaze for Precooked Ham with Brown Sugar

This easy brown sugar and honey glaze gives precooked ham a glossy, sweet-tangy coating with a little mustard to balance the richness. Warm the ham gently, brush on the glaze near the end, and serve it sliced as a centerpiece for a holiday meal or an easy Sunday dinner.

Ingredients

1 fully cooked bone-in ham, about 6 lb (2.7 kg), preferably labeled ready to eat
1/2 cup (120 ml) water, for the roasting pan
1/2 cup packed light or dark brown sugar (100 g)
1/3 cup honey (113 g)
2 tablespoons Dijon mustard (30 g)
1 tablespoon apple cider vinegar (15 ml)
2 tablespoons unsalted butter (28 g)
1/4 teaspoon ground cloves (about 0.5 g), optional
1/4 teaspoon freshly ground black pepper (about 0.5 g)

Instructions

Check the ham and heat the oven. Read the package directions first, since the label takes priority if it gives a specific reheating method or temperature. Heat the oven to 325°F (163°C). Remove the outer packaging and any plastic or non-edible covering. If the ham has a plastic disk over the bone, remove it. Set the ham on a rack in a roasting pan, cut-side down if it is a half ham. Pour the water into the bottom of the pan, avoiding the ham itself.
Warm the ham gently. Cover the pan tightly with foil and bake for about 70 minutes. This first, covered stretch warms the meat without letting the surface dry out. The exact time varies with the ham’s shape, starting temperature, and package directions, so use the thermometer rather than the clock alone. USDA FSIS guidance is to reheat commercially packaged, fully cooked ham from an inspected plant to 140°F (60°C); reheated leftovers have a safe minimum of 165°F (74°C). Check the package and use a food thermometer in the thickest part, away from the bone.
Make the glaze. While the ham warms, put the brown sugar, honey, Dijon mustard, vinegar, butter, cloves if using, and black pepper in a small saucepan. Heat over medium-low, stirring often, until the butter melts and the sugar dissolves, about 4 to 6 minutes. The mixture should look smooth and lightly syrupy, not boil hard. Take it off the heat. It will thicken a little as it cools; if it becomes too thick to brush, stir in 1 teaspoon of warm water at a time.
Glaze the ham. Carefully take the pan from the oven and remove the foil, watching for hot steam. Brush a generous layer of glaze over the exposed surface. If the ham has a scored fat cap, work the glaze into the shallow cuts without cutting deeply into the meat. Return the ham to the oven uncovered for about 10 minutes, then brush on another layer and bake for about 10 minutes more. Watch closely near the end: the sugars should look shiny and lightly caramelized, not dark or scorched.
Check, rest, and carve. Check the temperature again in the thickest section, away from bone. If the ham has not reached the temperature required by its label, continue heating and check every 10 minutes; cover loosely with foil if the glaze is browning too quickly. Let the ham rest for 10 minutes before carving. Spoon a little pan juice over the slices, but leave any browned or overly salty drippings behind.

Tips

Follow the package if it differs. Precooked hams vary: some are whole, some are halves, and some are spiral sliced. Package directions account for that particular product. A spiral-cut ham can dry out faster, so keep it covered for most of the warming time and brush glaze between the slices only during the final part of baking.
Keep the glaze from burning. Sugar browns quickly, which is why this recipe adds the glaze near the end instead of coating the ham for the entire bake. If the surface darkens before the ham is hot, tent it loosely with foil. Avoid placing the ham close to the broiler unless you can watch it continuously.
Adjust thickness easily. If the glaze is too thin, simmer it gently for another minute or two, stirring. If it thickens too much while standing, add warm water a teaspoon at a time. Don’t add a large splash all at once or the glaze can become runny and slide off the ham.
Use a clean brush for each pass. Set aside some glaze before brushing, or wash the brush before dipping it into the saucepan again. This keeps juices from the ham out of the portion you may want to serve at the table.

Serving Suggestions

Bring the ham to the table whole or arrange carved slices on a warm platter. If serving it whole, offer a sharp carving knife and a spoon for the glaze. A little of the glaze brushed over the cut surfaces keeps them glossy, while extra glaze can be served separately so guests can choose how much sweetness they want.

Pair the ham with sides that balance its sweet-and-savory flavor: roasted potatoes, mashed potatoes, green beans, glazed carrots, braised cabbage, or a crisp salad with a tart vinaigrette. Dinner rolls, biscuits, or cornbread are useful for soaking up a small amount of glaze. For a buffet, consider a mild mustard sauce or tangy pickles alongside the ham; their acidity cuts through the rich meat without competing with the glaze.

Leftover slices work well in sandwiches with sharp cheddar, in a breakfast hash with potatoes and onions, or chopped into a simple omelet. Keep the glaze on the side for sandwiches if you prefer them less sweet, and add only a thin layer so the bread does not become soggy.

Variations

Maple-Dijon: Replace the honey with 1/3 cup (80 ml) pure maple syrup. The result is a little less floral and has a deeper maple flavor. Keep the brown sugar, mustard, butter, and vinegar as written. Maple syrup can darken quickly, so check the ham often during the final 20 minutes.

Orange-spice: Replace the apple cider vinegar with 1 tablespoon (15 ml) fresh orange juice and add 1 teaspoon finely grated orange zest (about 2 g). The citrus gives the glaze a brighter aroma. If you like, keep the cloves; cinnamon can replace them, but use just 1/8 teaspoon (about 0.3 g) so it does not dominate.

Less-sweet mustard glaze: Reduce the brown sugar to 1/4 cup (50 g), increase the Dijon to 3 tablespoons (45 g), and leave out the honey. The coating will be sharper and less sticky, so brush it on in thin layers. If it tastes too sharp before cooking, stir in 1 tablespoon (15 ml) honey rather than adding more sugar.

Use another mustard: Whole-grain mustard can replace Dijon in the same quantity. It leaves visible mustard seeds and a slightly textured glaze. Yellow mustard works too, although its flavor is milder and more familiar; the glaze will lack some of Dijon’s tang.

Storage and Reheating

Do not leave cooked ham at room temperature for more than 2 hours. Remove the meat from the bone if practical, divide it into shallow containers, and refrigerate it promptly. Store ham and extra glaze separately in airtight containers; cooked ham keeps for 3 to 4 days in the refrigerator. If the glaze has been served at the table or touched by a brush that contacted ham, refrigerate it promptly and use it within the same period.

For longer storage, freeze sliced ham in meal-sized portions with as much air as possible removed from the freezer container. For best quality, use frozen cooked ham within about 1 to 2 months. Thaw it in the refrigerator, not on the counter. Freeze leftover glaze separately if desired; it may need a gentle warm-up and a stir to regain a smooth texture.

Reheat only the amount you plan to serve. Put slices in a covered oven-safe dish with a spoonful of water or reserved glaze and warm at 300°F (149°C) until steaming hot. A microwave also works: cover the slices and heat in short intervals, turning or rearranging them so they warm evenly. USDA FSIS recommends that reheated leftovers reach 165°F (74°C), checked with a food thermometer. Add a little fresh glaze after reheating if the surface looks dry.

Frequently Asked Questions

Can I glaze a spiral-cut precooked ham?
Yes. Warm it covered according to the label, since the cut slices can lose moisture faster than an uncut ham. Brush glaze over the surface during the final 15 to 20 minutes; you can gently work a little between a few slices, but avoid pulling the ham apart. If the edges are browning too fast, cover them loosely with foil.

When should I put glaze on a precooked ham?
Put it on near the end of reheating, usually for the last 20 minutes in this recipe. Applying a sugary glaze from the start can make it darken or burn before the center is warm. Two thin coats, spaced about 10 minutes apart, give the surface a glossy finish and more even coverage.

Do I need to score the ham?
No. Scoring is optional and mostly helps glaze cling to a smooth fat cap. If you choose to score it, make shallow cuts in a diamond pattern through the fat only; deep cuts can expose the meat and encourage it to dry. Spiral-cut hams do not need additional scoring.

What if I don’t have honey?
Use an equal amount of maple syrup or light corn syrup. Maple syrup adds a distinct maple note, while corn syrup gives a milder sweetness and a smooth, glossy finish. You can also use 1/4 cup (50 g) additional brown sugar plus 1 to 2 tablespoons (15 to 30 ml) water, though the glaze will be thicker and less fragrant.

Can I make the glaze ahead?
Yes. Make it up to 3 days ahead, cool it, and refrigerate it in a covered container. Warm it gently in a saucepan or microwave, stirring until spreadable. If it has separated or become very thick, stir in a teaspoon of warm water at a time. Keep it refrigerated until reheating, and don’t leave it out for longer than 2 hours.

How much glaze should I use on a larger ham?
This amount is designed for a ham of about 6 lb (2.7 kg). For a ham closer to 9 or 10 lb (4.1 to 4.5 kg), make one and a half times the glaze so there is enough for two coats and serving. Keep the same method, but use the ham’s package directions and thermometer reading to determine its warming time rather than simply multiplying the bake time.

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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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