A centerpiece ham is more than just a meal; it is a tradition that brings people together during holidays, Sunday dinners, and celebratory gatherings. While there are many ways to prepare a ham, none are as iconic or universally loved as the brown sugar glazed variety. The combination of salty, cured meat and a sweet, caramelized crust creates a flavor profile that is both nostalgic and sophisticated. If you have ever wondered how to cook brown sugar glazed ham that stays juicy on the inside while achieving that perfect sticky-sweet exterior, this comprehensive guide will walk you through every step of the process.
Selecting the Perfect Ham
Before you even turn on your oven, the success of your dish depends heavily on the type of ham you purchase. Most hams found in grocery stores are “city hams,” which means they are already cured and fully cooked. This is excellent news for the home cook because the process is more about reheating and glazing rather than cooking from raw.
When shopping, you will likely encounter bone-in and boneless options. A bone-in ham is widely considered superior for flavor and texture. The bone helps conduct heat evenly and keeps the meat moist. Additionally, the leftover ham bone is a culinary treasure for making split pea soup or bean stews later in the week. A spiral-cut ham is a popular choice because it is pre-sliced to the bone, making serving incredibly easy, though it does require a bit more care to prevent it from drying out in the oven.
Essential Ingredients for the Signature Glaze
The magic of this dish lies in the glaze. While brown sugar is the star of the show, it needs supporting characters to balance the sweetness and add depth. A standard, high-quality glaze usually consists of three main components: a sweetener, an acid, and aromatics.
For the sweetener, dark brown sugar is preferable over light brown sugar because it contains more molasses, which aids in caramelization and provides a richer color. To add complexity, many recipes incorporate honey or maple syrup. The acid component—often Dijon mustard, apple cider vinegar, or pineapple juice—is crucial because it cuts through the heavy sweetness and helps tenderize the surface of the meat. Finally, aromatics like ground cloves, cinnamon, or even a pinch of cayenne pepper provide that warm, holiday scent that fills the entire house.
Preparing the Ham for the Oven
Preparation begins with bringing the ham to room temperature. Taking the ham out of the refrigerator about 1 to 2 hours before cooking ensures that it heats more evenly. If you put a direct-from-the-fridge ham into a hot oven, the outside will dry out before the center reaches a safe temperature.
If you are using a ham that is not spiral-cut, you should score the skin. Use a sharp knife to create a diamond pattern across the surface, cutting about a quarter-inch deep. This isn’t just for aesthetics; these scores allow the brown sugar glaze to penetrate the meat and create more surface area for that delicious crust to form. For an extra touch of traditional flair, you can press a whole clove into the center of each diamond.
The Roasting Process
To keep the ham moist, the roasting environment is key. Place the ham flat-side down in a heavy roasting pan. Adding a small amount of liquid to the bottom of the pan—such as water, apple juice, or ginger ale—creates steam that prevents the meat from becoming leathery. Cover the entire roasting pan tightly with aluminum foil. This step is non-negotiable for the first phase of cooking.
Set your oven to a low temperature, typically around 325 degrees Fahrenheit. Because the ham is already cooked, your goal is to reach an internal temperature of 140 degrees Fahrenheit. A general rule of thumb for timing is approximately 15 to 20 minutes per pound. Patience is a virtue here; low and slow is the secret to a tender result.
Mastering the Glazing Technique
The glaze should not be applied at the beginning of the cooking process. Because of the high sugar content, a glaze will burn if left in the oven for two hours.
Instead, wait until the ham has about 20 to 30 minutes of cooking time left.
Remove the ham from the oven and increase the oven temperature to 400 degrees Fahrenheit. Carefully remove the foil and brush a generous layer of your prepared brown sugar mixture over every inch of the ham. Return it to the oven uncovered. You should repeat this brushing process every 10 minutes. As the moisture evaporates, the sugar will bubble and transform into a thick, mahogany-colored lacquer. If you want a truly crispy crust, you can turn on the broiler for the last 2 to 3 minutes, but watch it like a hawk to prevent scorching.
Resting and Serving
Once the ham reaches its target temperature and the glaze is perfectly set, remove it from the oven. Perhaps the most overlooked step in how to cook brown sugar glazed ham is the resting period. Let the meat sit for at least 15 to 20 minutes before slicing. This allows the juices to redistribute, ensuring that every slice is succulent.
When you are ready to carve, if you used a spiral-cut ham, simply cut around the center bone to release the slices. For a whole bone-in ham, cut slices perpendicular to the bone. Serve the ham on a large platter, perhaps garnished with fresh rosemary sprigs or caramelized pineapple rings to complement the brown sugar flavors.
Storing and Using Leftovers
One of the best parts of cooking a large ham is the leftovers. Cooked ham can be stored in the refrigerator for 3 to 5 days or frozen for up to 2 months. Leftover brown sugar ham is incredibly versatile. It can be diced into omelets, layered into gourmet grilled cheese sandwiches with brie and green apples, or chopped into a hearty chef’s salad. The sweetness of the glaze pairs exceptionally well with salty cheeses and sharp mustards, making it a favorite for post-holiday snacking.
Frequently Asked Questions
How much ham should I buy per person?
When purchasing a bone-in ham, you should plan for about 3/4 pound to 1 pound per person. This accounts for the weight of the bone and ensures that everyone gets a generous serving with enough left over for sandwiches the next day. For a boneless ham, 1/2 pound per person is usually sufficient.
Can I make the glaze in advance?
Yes, you can certainly prepare the brown sugar glaze up to a week in advance. Store it in an airtight container in the refrigerator. If the glaze becomes too thick or solidifies due to the sugar and butter (if used), simply microwave it for 20 seconds or heat it gently on the stovetop until it reaches a brushable consistency.
Why did my ham turn out dry even though I followed the instructions?
Dry ham is usually the result of one of two things: either the oven temperature was too high, or the ham was not sealed well enough with foil. Ensure your foil seal is “airtight” to trap the steam. Also, if you are using a spiral-cut ham, they are much more prone to drying out because the slices allow moisture to escape. For spiral hams, consider wrapping the ham itself in foil rather than just covering the pan.
What are the best side dishes to serve with brown sugar glazed ham?
Since the ham is sweet and savory, it pairs beautifully with salty or starchy sides. Classic choices include scalloped potatoes, roasted Brussels sprouts with balsamic glaze, honey-glazed carrots, or a bright, acidic coleslaw. Green bean casserole and buttery dinner rolls are also traditional favorites that complement the richness of the ham.
Do I need to rinse the ham before cooking?
There is no need to rinse a ham before cooking. In fact, rinsing meat can spread bacteria around your kitchen sink. If the ham feels excessively salty or has a lot of brine on the surface, you can pat it dry with paper towels before scoring and seasoning. Drying the surface actually helps the glaze adhere better.