Brown Sugar Glaze For Ham (Butter, Dijon & Apple Cider Vinegar)
Every holiday ham needs a good sauce. This brown sugar glaze for ham adds buttery sweetness to salty ham. This is my go-to recipe!
When it comes to holiday ham, there’s something very simple you can do to make the ham taste 10 times better:
Top it with this brown sugar glaze!
A sweet, buttery, tangy glaze is the perfect compliment to salty, savory ham.
The beauty of this ham glaze is this: Not only does it add amazing flavor to the ham. It also creates some delicious ham drippings that can be used for HAM GRAVY.
Ham gravy is a sweet, creamy gravy that tastes amazing on mashed potatoes along side of a holiday ham. You can follow this recipe and use the drippings from the brown sugar glaze as the base for the gravy.
Win-win.
What You’ll Need
The ingredient list for this brown sugar glaze is short and easy to find at your local grocery store:
- Butter: The rich base of this ham glaze.
- Brown sugar: Adds deep caramel sweetness that caramelizes beautifully on the ham’s surface
- Dijon mustard: Adds a subtle tang that balances the sweetness and keeps the glaze from being one-dimensional.
- Apple cider vinegar: A small amount brightens the whole glaze and cuts through the richness of the butter
The brown sugar glaze for ham recipe, below, is enough for a large ham; 10 pounds or more. Any extra glaze can be used as a condiment when the ham is served at your Easter dinner.
Another favorite ham condiment? Raisin sauce. It’s a recipe my grandma used to make and is another good option for adding some contrast (sweetness & tang) to otherwise salty ham.
How To Buy A Pre-Cooked Ham
When shopping for ham, look for one labeled “fully cooked” or “ready to eat” – this is the most common type of ham found at grocery stores and is what this recipe calls for. A fully cooked ham has already been smoked or cured and simply needs to be heated through in the oven before serving.
You’ll typically find two options at the grocery store:
- Bone-in: Bone-in hams are more flavorful and make a more impressive presentation at the table.
- Boneless: Boneless hams are easier to slice and often more affordable per pound since you’re not paying for the bone.
For a holiday dinner serving 8 to 10 people, plan for a ham in the 8 to 10 pound range. When in doubt, buy bigger. Leftover ham is never a bad thing!
Check out this guide to buying ham.
Frequently Asked Questions
Q: When do you apply the glaze to the ham?
A: Apply the glaze in two stages for the best results. Brush half the glaze over the surface of the ham before baking. Reserve the remaining glaze and apply it during the last 30 minutes of baking with the foil removed. This two-stage method builds a deeper, more caramelized crust than applying the glaze all at once.
Q: What temperature do you bake a pre-cooked ham?
A: Bake a pre-cooked ham at 325°F. This low and slow temperature ensures the ham heats through evenly without drying out.
Q: How long do you bake a pre-cooked ham?
A: Plan for approximately 15 minutes per pound at 325°F. An 8-pound ham will take roughly 2 hours. The ham is ready when the internal temperature reaches 140°F. Use a meat thermometer inserted into the thickest part of the ham, avoiding the bone, to check doneness.
Q: Do you cover the ham while baking?
A: Yes. Cover the ham tightly with aluminum foil for most of the baking time. This traps moisture and prevents the ham from drying out. Remove the foil for the last 30 minutes when you apply the second coat of glaze, which allows the surface to caramelize.
Q: Can I make the brown sugar glaze ahead of time?
A: Yes. The glaze can be made up to three days ahead and stored in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat before applying, stirring until smooth and pourable again.
Q: How much glaze do I need for my ham?
A: This recipe makes enough glaze for a ham up to 10 pounds with two generous applications. For a very large ham over 10 pounds, consider making a double batch. It’s always better to have a little extra glaze. Any leftovers can be served warm on the side as a sauce.
Q: Can I add honey to this glaze?
A: Yes — substitute honey for up to half the brown sugar for a honey brown sugar glaze. The honey adds a floral sweetness and helps the glaze adhere to the surface of the ham. The Dijon and apple cider vinegar keep the flavor balanced either way.
Brown Sugar Glaze For Ham
To keep ham moist while baking, add 1/2 cup liquid to the bottom of the pan. This could be chicken broth, apple sauce or even mead.
Ingredients
- 1/2 cup butter
- 1 2/3 cups brown sugar
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
- Place butter in a medium saucepan and turn on heat to medium-low. Stir until melted.
- Add brown sugar, dijon, and apple cider vinegar. Continue stirring until mixture comes to a simmer.
- Simmer for 2 to 3 minutes, stirring constantly, until glaze thickens slightly. Remove from heat. Apply half the glaze to the ham before baking. Cover with foil. Reserve remaining glaze and apply during the last 30 minutes of baking, uncovered, for a deeper caramelized crust.
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