Brown Sugar Ham

Brown Sugar Ham is tender and juicy, coated in a sticky glaze that caramelizes beautifully as it bakes. It smells incredible in the oven and comes out glossy and golden, ready to steal the spotlight on the table. It’s a perfect choice for a holiday dinner when you want something classic and comforting.

This is my go-to ham recipe. It feels special, but doesn’t require much prep. You stir together a quick glaze, brush it on, and let the oven do the rest. Easy! I use spiral-sliced ham, so it’s already cut, making serving a breeze.

You might also like this Christmas Ham.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Fully cooked spiral sliced ham: Choose a good quality ham with even slices so the glaze can drip down between them. Spiral-sliced means no carving at the table, making serving much easier.
• Brown sugar: Pack it firmly in the measuring cup so your glaze has enough sweetness and thickness to really cling to the ham.
• Honey: This adds shine and helps the glaze caramelize. If your honey is thick or crystallized, warm it slightly to help it blend smoothly.
• Dijon mustard: If you’re not a fan of strong mustard flavor, don’t worry. It mellows as it cooks.
• Apple cider vinegar: A small amount goes a long way. 
• Ground cinnamon: Measure carefully so it stays in the background.
• Ground cloves: Cloves are strong, so stick to the amount listed. 
• Garlic powder: Just enough to add savory flavor.
• Black pepper: A little pepper helps cut through the sweetness and rounds out the flavor of the ham.

How to Make Brown Sugar Ham

• Step One: Heat oven to 325°F. Line a roasting pan with foil for easy cleanup and place the ham cut-side down in the pan.
• Step Two: In a small saucepan over medium heat, whisk together brown sugar, honey, Dijon mustard, vinegar, cinnamon, cloves, garlic powder, and pepper. Simmer for 3 to 4 minutes until smooth and slightly thickened.
• Step Three: Brush half the glaze all over the ham, letting it drip down between the slices. Cover loosely with foil to prevent drying out.
• Step Four: Roast the ham for about 1 ½ hours (10 minutes per pound), basting with pan juices once or twice.
• Step Five: Remove the foil and brush with the remaining glaze. Increase oven temperature to 400°F and roast uncovered for 15 to 20 minutes, until caramelized and glossy.
• Step Six: Let the ham rest for 10 to 15 minutes before serving. Drizzle with extra glaze or pan juices when serving.

Variations and Substitutions

• Use maple syrup instead of honey: Swap the honey for real maple syrup for a slightly deeper, more classic flavor that works especially well for holiday dinners.
• Try yellow or spicy brown mustard: If you don’t have Dijon on hand, yellow mustard works in a pinch and keeps things mild. Spicy brown mustard adds a little extra kick.
• Add citrus: Replace the apple cider vinegar with orange juice or pineapple juice for a brighter, slightly sweeter glaze. A bit of zest adds extra flavor if you want to lean into it.
• Make it sweeter: If your family loves a sweeter ham, add an extra two to three tablespoons of brown sugar and simmer the glaze a few minutes longer.
• Skip the cloves: Not a clove fan? Leave them out or replace with a pinch of nutmeg or allspice for a softer spice note.
• Use a boneless ham: A boneless ham works just fine if that’s what you have. You may need to reduce the cooking time slightly, so keep an eye on it.
• Add pineapple or cherries: Tuck pineapple rings or maraschino cherries between the slices during the last part of baking for a more traditional presentation.

Storage Instructions

• Refrigerator: Let the ham cool completely, then store it in an airtight container or wrap it tightly in foil. It will keep well in the fridge for up to 4 days.
• Freezer: Leftover ham can be frozen for up to 2 months. Slice it first and store it in freezer-safe bags or containers so it’s easy to grab what you need. Add a little extra glaze or pan juices before freezing to help keep it moist.
• Reheating: Warm leftover ham in the oven, covered, at 300°F until heated through. You can also reheat individual slices in the microwave, covered, to prevent drying out.
• Make Ahead: You can make the glaze a day or two in advance and store it in the fridge. Rewarm it gently before brushing on the ham.

Recipe Tips and Tricks

• Let the glaze work its way into the slices: When brushing on the glaze, take a moment to gently separate the slices so it drips down inside. That’s where a lot of the flavor comes from.
• Baste lightly: One or two bastes during the long bake is plenty. Too much handling can cause the slices to separate and dry out.
• Rest before serving: Letting the ham sit for 10 to 15 minutes before serving helps the juices settle and makes it easier to serve clean slices.
• Save the pan juices: Those juices are gold. Spoon them over the ham at the table or save them to drizzle on leftovers and sandwiches.

Ham Leftover Ideas

• Classic ham sandwiches: Pile slices onto soft rolls or sandwich bread with mustard or a little leftover glaze. They’re simple and so good the next day.
• Ham and cheese sliders: Layer ham with cheese on dinner rolls, brush the tops with butter, and bake until warm and melty. Perfect for an easy lunch or casual dinner.
• Breakfast ideas: Chop leftover ham and add it to omelets, scrambled eggs, or breakfast casseroles. It pairs especially well with cheese and potatoes.
• Soups and casseroles: Dice the ham and stir it into soups, scalloped potatoes, or pasta bakes for an easy meal that uses up leftovers fast.
• Freezer-friendly portions: Freeze small amounts of chopped ham so you can pull it out later for quick meals without thawing the whole thing.

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