The center of a holiday table is often defined by a single, magnificent centerpiece. While turkey and prime rib have their devotees, few dishes command the room quite like a perfectly lacquered, sweet-and-salty ham. Learning how to prepare brown sugar glazed ham is a culinary rite of passage that rewards the cook with high praise for relatively low effort. This guide will walk you through the nuances of selecting the right cut, mastering the glaze, and ensuring your ham stays succulent from the oven to the platter.
Choosing the Right Ham for Your Glaze
Before you even turn on your oven, the success of your meal depends heavily on the meat you purchase. Most grocery store hams are “city hams,” which means they are already cured and fully cooked. They are typically sold in three forms: bone-in, boneless, and spiral-cut.
For the most flavorful results, a bone-in ham is superior. The bone conducts heat more evenly and adds a depth of flavor to the meat that boneless varieties simply cannot match. Spiral-cut hams are incredibly convenient because the slicing is already done for you, making them the perfect candidate for a brown sugar glaze that can seep down into every layer. However, because they are pre-sliced, they are more prone to drying out, so careful temperature management is essential.
When checking the label, look for hams labeled “Ham” or “Ham with Natural Juices.” Avoid those labeled “Ham, Water Added” or “Ham and Water Product,” as these contain a higher percentage of water, which results in a rubbery texture and less intense pork flavor.
Preparing the Ham for the Oven
Preparation is the key to preventing a dry ham. Since most hams are pre-cooked, your goal in the oven is not to “cook” the meat, but to reheat it gently until it reaches an internal temperature of 140°F.
Start by removing the ham from its packaging and discarding any plastic bone guards or accumulated juices. Many chefs recommend letting the ham sit at room temperature for about 1 to 2 hours before roasting. This takes the chill off and ensures more even heating.
If you are using a non-spiral ham, you should score the skin. Use a sharp knife to create a diamond pattern across the surface, cutting about 1/4 inch deep. This doesn’t just look beautiful; it creates “channels” for your brown sugar glaze to cling to and allows the fat to render out more effectively. For an extra touch of nostalgia and flavor, you can pin a whole clove into the center of each diamond.
The Science of the Perfect Brown Sugar Glaze
The glaze is where the magic happens. A standard brown sugar glaze relies on the balance of sweetness, acidity, and spice. Brown sugar provides the base—its molasses content creates a deep, caramel-like crust.
To elevate the glaze, you need a liquid component. Common choices include pineapple juice, orange juice, or apple cider for acidity. Some prefer a bolder profile using bourbon or dry hard cider. To cut through the sugar, adding a tablespoon or two of Dijon mustard or apple cider vinegar is crucial. It provides a sharp contrast that keeps the dish from being cloying.
For aromatics, ground cinnamon, cloves, or even a pinch of cayenne pepper can add complexity. Mix these ingredients in a small saucepan over medium heat, simmering until the sugar is completely dissolved and the mixture has thickened slightly to a syrupy consistency.
Roasting and the Basting Process
Place your ham cut-side down in a large roasting pan. To maintain moisture, pour about a cup of water, cider, or wine into the bottom of the pan and cover the entire dish tightly with heavy-duty aluminum foil. This creates a steam chamber that prevents the outer edges from becoming tough while the center warms.
Preheat your oven to 325°F. A low and slow approach is best. Plan for roughly 15 to 20 minutes per pound. About 30 to 45 minutes before the ham is scheduled to be finished, remove it from the oven and increase the oven temperature to 400°F.
This is the moment to apply your glaze. Carefully peel back the foil and brush a generous layer of the brown sugar mixture over the entire surface. Return the ham to the oven, uncovered. Every 10 to 15 minutes, apply another layer of glaze. This “layering” technique is what creates that iconic, crackling, dark amber crust. Watch closely during this stage; the high sugar content means the glaze can go from caramelized to burnt very quickly.
Resting and Serving the Ham
One of the most common mistakes when learning how to prepare brown sugar glazed ham is slicing it too soon. Once the ham reaches an internal temperature of 140°F and the glaze is bubbly and browned, remove it from the oven.
Transfer the ham to a cutting board or a warm platter and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. Resting allows the juices to redistribute through the muscle fibers. If you cut into it immediately, the moisture will run out onto the board, leaving you with dry meat.
If you are carving a bone-in ham, cut slices parallel to the bone until you hit the joint, then make a horizontal cut along the bone to release the slices. If you used a spiral ham, simply cut along the natural muscle lines and the bone to release the pre-cut slices.
Flavor Variations to Try
While the classic brown sugar and mustard glaze is a staple, you can customize the flavor profile to suit your taste:
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The Tropical Twist
Substitute the liquid in your glaze for pineapple juice and garnish the exterior of the ham with pineapple rings and maraschino cherries secured with toothpicks. The fruit sugars caramelize beautifully alongside the brown sugar.
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The Spicy Bourbon Glaze
Use dark brown sugar and a splash of high-quality bourbon. Add a teaspoon of smoked paprika and a dash of hot sauce. This creates a more “adult” flavor profile that is smoky, sweet, and slightly spicy.
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Honey and Herb
Swap half of the brown sugar for honey and add finely chopped fresh rosemary and thyme. This version is lighter and works exceptionally well for a spring or Easter celebration.
Storing and Using Leftovers
A large glazed ham almost always results in leftovers, which is often considered the best part. Store leftover ham in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 2 months.
The bone should never be thrown away. It is the perfect base for split pea soup, ham and bean stew, or even a smoky congee. Leftover slices are perfect for breakfast sandwiches, diced into omelets, or served cold on a biscuit with a little bit of leftover glaze or honey mustard.
Frequently Asked Questions
How much ham should I buy per person?
When buying a bone-in ham, you should plan for about 3/4 to 1 pound of meat per person. For a boneless ham, 1/2 pound per person is usually sufficient. This accounts for the weight of the bone and ensures you have enough for those coveted leftovers.
Why did my brown sugar glaze turn out runny?
A runny glaze usually happens if the sugar wasn’t simmered long enough to reduce or if there was too much liquid added. You can fix this by simmering the glaze on the stove for a few extra minutes before applying it to the ham. Additionally, making sure the ham’s surface is patted dry before the first application helps the glaze stick.
Can I prepare the glaze in advance?
Yes, you can make the glaze up to 3 days in advance. Store it in a sealed jar in the refrigerator. It will likely harden or become very thick when cold, so simply microwave it for 30 seconds or warm it on the stove until it reaches a brushable consistency before using it.
Do I have to use a roasting rack?
While not strictly necessary, using a roasting rack keeps the ham from sitting directly in the rendered fat and water at the bottom of the pan. This ensures the bottom of the ham doesn’t get soggy. If you don’t have a rack, you can create a makeshift one by placing thick slices of onion or celery at the bottom of the pan.
What if my ham is already sliced and I want to glaze it?
For spiral-cut hams, be very careful not to overcook them. The best method is to wrap the ham very tightly in foil for the initial warming phase. When it comes time to glaze, use a spoon or brush to encourage the glaze to get between the slices. Reduce the final browning time to 15 to 20 minutes to prevent the thin slices from drying out.