Leg Ham Recipes: Brown Sugar Glazed Baked Ham for a Crowd

This brown sugar glazed leg ham is a bone-in, fully cooked smoked ham warmed in the oven and brushed with a tangy, sweet mustard glaze. Gentle covered heating helps keep the meat moist, while a short uncovered finish gives the outside a glossy coating that is easy to carve and serve for a holiday meal or a generous gathering.

Ingredients

1 fully cooked, bone-in smoked leg ham, about 8 lb (3.6 kg), thawed if frozen
1 cup packed light or dark brown sugar (200 g)
¼ cup Dijon mustard (60 g)
¼ cup unsweetened apple juice (60 ml)
2 tbsp honey (42 g)
1 tbsp apple cider vinegar (15 ml)
½ tsp ground cloves (1 g)
¼ tsp freshly ground black pepper (0.5 g)
1 cup water for the roasting pan (240 ml)

Instructions

Prepare the ham and oven. If the ham is frozen, thaw it in the refrigerator before beginning; a large ham may need several days, depending on its size. Remove all packaging and any plastic or disposable cap covering the bone. Heat the oven to 325°F (163°C). Set a rack in a sturdy roasting pan and pour the water into the bottom of the pan, below the rack.
Score the surface. Pat the ham dry with paper towels. If it has a thick skin or fat layer, use a sharp knife to cut a shallow diamond pattern through the surface, spacing the cuts about 1 inch (2.5 cm) apart. Cut through the fat but avoid slicing deeply into the meat. If the ham is already trimmed or spiral-sliced, do not score it; the exposed slices can dry out more quickly.
Warm it covered. Place the ham cut-side down on the rack. Cover the pan tightly with foil, tenting it so the foil does not press against the top. Bake for about 2 hours. This is an estimate for an 8 lb (3.6 kg) ham, not a substitute for checking the center with a thermometer. If your ham is a different size, allow roughly 15 to 18 minutes per pound as a starting estimate and begin checking early.
Mix the glaze. While the ham warms, stir together the brown sugar, Dijon mustard, apple juice, honey, vinegar, cloves, and black pepper in a small saucepan. Heat over low heat for 2 to 3 minutes, stirring until the sugar dissolves and the mixture looks smooth. Do not boil it down to a thick candy-like syrup; it should brush on easily. Set aside about one-third of the glaze in a clean bowl for serving, and keep the portion used for basting separate.
Check the temperature and glaze. After about 2 hours, carefully lift the foil and insert an instant-read thermometer into the thickest part of the ham, avoiding the bone. A whole cut of pork should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest; for this fully cooked ham, heat it to that temperature for this recipe. If it has not reached 145°F (63°C), cover it again and continue baking, checking every 15 minutes. Once it is hot enough, remove the foil and brush the ham with a generous layer of glaze.
Finish the surface. Return the uncovered ham to the oven for about 30 minutes, brushing with more glaze every 10 minutes. Watch the sugar near the end: if it darkens very quickly, loosely shield the top with foil. The glaze should look shiny and lightly browned, not blackened. Check the temperature once more in a few places, taking care not to touch the bone.
Rest and carve. Transfer the ham to a carving board and let it rest for 15 minutes before slicing. Resting gives the hot juices time to settle and makes carving easier. Cut slices across the grain where possible, working around the bone. Serve with the reserved clean glaze rather than glaze that touched raw or uncooked meat juices.

Tips

Read the label before you buy. This method is written for a fully cooked, cured leg ham, not a fresh uncooked pork leg. Labels may say “fully cooked,” “ready to eat,” or “cook before eating.” If the package says cook before eating, follow its directions and use a recipe designed for raw pork; do not assume the shorter warming schedule here is enough.
Keep the ham covered for most of the bake. The foil and water in the pan reduce surface drying while the center warms. The water should sit beneath the rack rather than submerge the ham. If the pan dries out, add a little more hot water; avoid pouring it over the meat or glaze.
Adjust for a spiral-cut ham. A spiral-cut ham is convenient to serve, but its many cut surfaces lose moisture faster. Keep it cut-side down, follow the package’s heating directions if they differ, and start checking the temperature sooner than you would for an intact ham. Brush the glaze lightly rather than forcing it between every slice.
Make the glaze your own without losing its balance. If you do not have Dijon, use smooth yellow mustard for a milder, sharper finish. Orange juice can replace apple juice and gives the glaze a citrus note. If using a very sweet ham, reduce the brown sugar by 2 tbsp (25 g); keep the vinegar, which helps balance the sweetness.

Serving Suggestions

Plan on about 6 to 8 oz (170 to 225 g) of bone-in ham per person when it is the main dish, with less needed if there are several substantial sides. Put the sliced ham on a warm platter and spoon a little of the reserved glaze over it just before serving. Keep extra glaze in a small serving bowl so guests can add the amount they like, rather than coating every slice heavily.

Classic accompaniments include roasted potatoes, mashed potatoes, scalloped potatoes, or a simple potato salad. Green beans, roasted carrots, cabbage, braised greens, and a crisp salad all provide a fresh contrast to the sweet glaze. Dinner rolls or soft bread are useful for catching the juices and making sandwiches with leftovers. If serving buffet-style, slice only what you expect to use soon and keep the rest of the ham warm and covered; do not leave perishable food at room temperature for more than 2 hours.

Variations

Maple mustard: Replace the honey with 2 tbsp (30 ml) maple syrup and use ¾ cup (150 g) brown sugar. The result is still sweet, with a more pronounced maple flavor. Keep the mustard and vinegar so the coating does not taste flat.

Orange and clove: Use orange juice instead of apple juice and add 1 tsp finely grated orange zest (about 2 g). This makes a brighter glaze that works well with cloves. Avoid grating the bitter white pith into the mixture.

Less sweet, more savory: Reduce brown sugar to ½ cup (100 g), increase Dijon to ⅓ cup (80 g), and add 1 tsp (5 ml) Worcestershire sauce. The glaze will be sharper and less sticky, so brush on thin coats and keep an eye on the surface as it finishes.

Pineapple accent: Replace the apple juice with ¼ cup (60 ml) pineapple juice. Use unsweetened juice if available, since sweetened juice can make the glaze scorch sooner. This is a flavor variation rather than a traditional requirement, and it does not change the safe internal temperature or the need to check the ham with a thermometer.

Storage and Reheating

Refrigerate leftover ham within 2 hours of serving. Remove the meat from the bone, divide it into shallow, airtight containers, and refrigerate it promptly; keeping smaller portions helps them cool more quickly than storing a large hot piece whole. Cooked ham keeps for 3 to 4 days in the refrigerator. Store leftover glaze separately in a covered container and use it within the same period.

For longer storage, freeze sliced or diced ham in airtight freezer-safe packaging for about 1 to 2 months for best quality. Thaw it in the refrigerator, not on the counter. Reheat only the portion you plan to serve, covered with a spoonful of water, broth, or reserved glaze to limit drying. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. A microwave works for small portions; use a covered oven-safe dish at 325°F (163°C) for larger portions, and stir or turn pieces when practical so they warm evenly.

Frequently Asked Questions

Can I use a fresh, uncooked leg of pork for this recipe?
No. This recipe is designed for a fully cooked cured ham that needs warming and glazing. A fresh pork leg is raw meat and needs a different cooking plan, substantially more time, and careful temperature checks. Check the label before starting, and use a recipe specifically written for fresh pork if the package does not say fully cooked.

How long does an 8 lb ham take to heat?
Use about 2 hours covered and around 30 minutes uncovered with glaze as a schedule for this 8 lb (3.6 kg) ham, but treat the timing as an estimate. Starting temperature, shape, bone size, and oven accuracy all affect the result. Begin checking near the 2-hour mark and rely on a thermometer rather than the clock alone.

Should I rinse the ham before baking?
Usually not. Rinsing does not make the ham safer and can splash raw or contaminated droplets around the sink. Remove the packaging, pat the outside dry, and proceed. If the product is labeled unusually salty or includes special preparation directions, follow the package instructions.

Can I prepare the glaze ahead?
Yes. Make it up to 3 days ahead, cool it, and store it covered in the refrigerator. Warm it gently in a saucepan until brushable before using. Keep the portion reserved for serving separate from the basting glaze, and use a clean spoon or brush so the serving portion stays uncontaminated.

What if the glaze starts to burn?
Cover the darkening area loosely with foil and move the pan to a lower oven rack if needed. Sugar can darken quickly during the final uncovered stage, especially if the oven runs hot or the ham has a sweet coating already. A deep amber color is fine; black patches taste bitter, so stop glazing once the surface is glossy and browned.

Can I make this without cloves?
Yes. Simply leave them out for a straightforward brown sugar and mustard glaze. A small pinch of ground cinnamon or allspice can add warmth, but both are noticeable, so use no more than ⅛ tsp (about 0.3 g) at first. The glaze will still work without any warm spice.

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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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