Go Back

Brown Sugar Ham Glaze

Brown Sugar Ham Glaze with honey, Dijon, and juice simmers into a glossy, thick amber coating. Brush it over a fully cooked ham during the last 30 minutes for glossy drips down the score pattern.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

brown sugar glaze base
  • 1 cup brown sugar Packed for best thickening and caramel flavor.
  • 0.25 cup honey Adds shine and balance to the sweetness.
  • 0.25 cup pineapple or orange juice Use either; adds acidity for a smoother glaze.
  • 2 tbsp Dijon mustard Gives tang and helps the glaze cling.
  • 2 tbsp butter Melts in for a silky finish.
  • 1 tbsp apple cider vinegar Brightens the glaze without tasting sour.
  • 0.5 tsp ground cinnamon Warm spice notes.
  • 0.25 tsp ground cloves A small amount adds depth.

Equipment

  • 1 saucepan

Method
 

Make the glaze
  1. In a saucepan, combine brown sugar, honey, pineapple or orange juice, Dijon mustard, butter, apple cider vinegar, cinnamon, and cloves. Stir until the mixture is evenly combined with no dry pockets (no heat yet).
  2. Set the saucepan over medium heat and bring the mixture to a simmer, stirring continuously so the sugar dissolves. Maintain a steady simmer and look for small bubbling around the edges as the liquid turns glossy.
  3. Simmer for 3–4 minutes, stirring, until the glaze is slightly thickened and glossy. When lifted with a spoon, it should coat lightly and look syrupy.
Glaze the ham
  1. Brush the warm glaze over a fully cooked ham during the last 30 minutes of baking. Apply a shiny, even layer, then use the brush to reach into the scored diamond pattern for glossy drips.
  2. Brush again every 10 minutes during the last 30 minutes of baking. Each pass should build a darker amber shine as it sets.
  3. Spoon the remaining warm glaze over sliced ham at the table. Serve right away so the glaze stays glossy and clings to the cut surface.

Notes

Pro tip: keep the glaze warm so it brushes smoothly; if it thickens, stir over low heat for 30–60 seconds. Store leftover glaze in an airtight container in the refrigerator up to 5 days and rewarm gently before using; freezer yes (up to 2 months), thaw overnight in the fridge and stir well. For a dairy-free option, swap the butter for an equal amount of olive oil spread or vegan butter designed for melting, and continue as written.