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Brown Sugar Ham Glaze

Brown sugar ham glaze made on the stovetop for a glossy, amber finish. Stir to dissolve, simmer until lightly thickened, then brush on a fully cooked ham in the final 30 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Brown sugar, packed
  • 1 cup brown sugar packed
Honey
  • 0.25 cup honey
Pineapple or orange juice
  • 0.25 cup pineapple or orange juice
Dijon mustard
  • 2 tbsp Dijon mustard
Butter
  • 2 tbsp butter
Apple cider vinegar
  • 1 tbsp apple cider vinegar
Ground cinnamon
  • 0.5 tsp ground cinnamon
Ground cloves
  • 0.25 tsp ground cloves

Equipment

  • 1 saucepan

Method
 

Make the glaze
  1. Combine brown sugar, honey, juice, Dijon mustard, butter, apple cider vinegar, ground cinnamon, and ground cloves in a saucepan. Stir until the mixture looks evenly combined before heating.
  2. Bring the saucepan to a simmer over medium heat, stirring until the sugar dissolves. Look for steady small bubbles across the surface.
  3. Simmer for 3-4 minutes until the glaze is slightly thickened and glossy, stirring during the last minute. Remove from heat when it coats the back of a spoon.
Glaze the ham
  1. Brush the warm glaze over a fully cooked ham during the last 30 minutes of baking. Use light, even strokes and let the glaze set between coats.
  2. Brush again every 10 minutes during the final 30 minutes, using up any remaining glaze from the saucepan as needed. Watch for a darker amber sheen developing on the ham’s surface.
  3. Spoon any remaining warm glaze over sliced ham at the table. The drizzle should look glossy and slightly thick as it pools in the cut surfaces.

Notes

Pro tip: Keep the glaze warm and brush it on hot for the best glossy coverage and adhesion to the ham. Store leftover glaze in the refrigerator up to 5 days; rewarm in a saucepan over low heat until pourable. Freeze leftover glaze for up to 2 months. If you want a less sweet glaze, reduce honey by 1 tablespoon and add 1 tablespoon extra juice.