A centerpiece ham is more than just a meal; it is a tradition that brings families together during holidays, celebrations, and Sunday dinners. While there are many ways to prepare a ham, nothing beats the classic combination of salty, savory pork and a deeply caramelized, sweet coating. Learning how to make a brown sugar glaze ham is a culinary skill that ensures your main course is always the star of the show.
The beauty of a brown sugar glaze lies in its simplicity and its ability to transform a standard precooked ham into a gourmet masterpiece. The sugar melts into the natural juices of the meat, creating a sticky, lacquered finish that balances the saltiness of the cure. In this comprehensive guide, we will walk through every step of the process, from selecting the right cut of meat to achieving that perfect, crackly crust.
Choosing the Perfect Ham for Your Glaze
Before you can apply a single grain of sugar, you must choose the right canvas. Most hams found in grocery stores are “city hams,” which means they have been brined and are already fully cooked or smoked. This makes your job much easier, as you are essentially reheating the meat while infusing it with flavor.
Bone-In vs. Boneless
When deciding on a ham, the bone-in variety is generally superior for flavor and presentation. The bone helps conduct heat evenly during the baking process and keeps the meat moist. Additionally, a ham bone is a prize in itself, perfect for making split pea soup or red beans and rice the next day.
Boneless hams are easier to slice and great for sandwiches, but they can sometimes lack the depth of flavor found in bone-in cuts. If you are looking for the best results for a formal dinner, go with a shank or butt portion bone-in ham.
Spiral Cut vs. Whole
Spiral-cut hams are incredibly convenient because they come pre-sliced all the way to the bone. This allows the glaze to seep down between the slices, flavoring every bite. However, because they are pre-sliced, they are more prone to drying out. If you choose a spiral-cut ham, you must be extra diligent about your oven temperature and tightly sealing the ham with foil during the initial heating phase.
Preparing the Brown Sugar Glaze
The glaze is the soul of this dish. While brown sugar is the primary ingredient, adding secondary flavors creates a complex profile that prevents the sweetness from being one-dimensional.
The Essential Ingredients
To create a balanced glaze, you generally need four components: the base, the acid, the spice, and the binder.
- The Base: Dark brown sugar is preferred over light brown sugar because it contains more molasses, which aids in caramelization and adds a richer color.
- The Acid: To cut through the fat and sugar, add a splash of apple cider vinegar, Dijon mustard, or pineapple juice.
- The Spice: Ground cloves, cinnamon, and ginger are classic choices. For a modern twist, a pinch of cayenne pepper or black pepper adds a sophisticated warmth.
- The Binder: Honey, maple syrup, or even a bit of bourbon helps the glaze stick to the ham rather than sliding right off into the pan.
Mixing the Glaze
In a small saucepan over medium heat, combine 1 cup of dark brown sugar, 1/4 cup of honey or maple syrup, 2 tablespoons of Dijon mustard, and a teaspoon of warm spices. Heat the mixture just until the sugar has dissolved and the liquid is bubbling slightly. Do not overcook it at this stage, as it will continue to thicken and caramelize in the high heat of the oven later.
The Roasting Process Step by Step
Properly reheating the ham is just as important as the glaze itself. Since most hams are already cooked, your goal is to reach an internal temperature of 140°F without losing moisture.
Initial Heating Phase
Start by taking the ham out of the refrigerator about 1 to 2 hours before cooking to take the chill off. Preheat your oven to 325°F. Place the ham in a roasting pan, flat-side down. Pour about half a cup of water or apple juice into the bottom of the pan to create steam. Cover the entire pan tightly with heavy-duty aluminum foil.
Bake the ham for approximately 12 to 15 minutes per pound. For a standard 10-pound ham, this initial phase will take about 2 hours. The foil is crucial here; it traps the moisture and prevents the outer edges from becoming tough before the center is warm.
Scoring the Ham
If you are using a whole (non-spiral) ham, you should score the fat about 30 minutes before the end of the cooking time. Use a sharp knife to cut a diamond pattern into the fat cap, being careful not to cut into the meat itself. This creates more surface area for the glaze to cling to and allows the fat to render beautifully. You can even place a whole clove at the intersection of each diamond for a traditional holiday look.
Applying the Glaze
Once the ham reaches an internal temperature of about 120°F, it is time to apply the brown sugar glaze. Remove the ham from the oven and increase the oven temperature to 400°F. Remove the foil and generously brush the glaze over the entire surface of the ham, making sure to get it into the scores or between the spiral slices.
Return the ham to the oven uncovered. Continue to bake for another 15 to 20 minutes. During this time, the high heat will cause the sugar to bubble and darken. For the best results, brush on more glaze every 5 to 7 minutes. This layering technique creates a thick, flavorful crust.
Resting and Serving
One of the most common mistakes in cooking ham is slicing it immediately after it comes out of the oven. Like any large roast, ham needs time to rest. Transfer the ham to a carving board and let it sit for at least 15 to 20 minutes. This allows the juices to redistribute and the glaze to set. If you cut into it too early, the juices will run out, and the meat will be dry.
When you are ready to serve, slice against the grain if you are using a whole ham. If using a spiral ham, simply cut along the bone to release the pre-cut slices. Pour any remaining juices from the roasting pan into a gravy boat to serve on the side.
Tips for the Best Results
To ensure your brown sugar glaze ham is perfect every time, keep these professional tips in mind:
- Avoid “Glaze Burn”: Because sugar burns easily, never put the glaze on at the beginning of the cooking process. Only apply it during the last 20 to 30 minutes when the oven temperature is high.
- Use a Meat Thermometer: This is the only way to ensure the ham is heated through without being overcooked. Aim for 140°F for a pre-cooked ham.
- Watch the Pan: If the drippings in the bottom of the pan start to smoke or burn during the high-heat glazing phase, add a little more water or juice to the pan to dilute the sugar.
Frequently Asked Questions
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Can I use a slow cooker instead of an oven?
Yes, you can make a brown sugar glaze ham in a slow cooker. Place the ham in the crock, rub it with the brown sugar mixture, and cook on low for 4 to 6 hours. However, you will not get the same crispy, caramelized crust that an oven provides. To get the best of both worlds, you can finish the ham under the oven broiler for 5 minutes after it finishes in the slow cooker.
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How much ham should I buy per person?
For a bone-in ham, plan on about 3/4 pound to 1 pound per person. For a boneless ham, 1/2 pound per person is usually sufficient. This allows for generous portions and a bit of leftovers for the following day.
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How do I keep a spiral-cut ham from drying out?
The key to keeping a spiral ham moist is the “low and slow” method combined with plenty of moisture. Keep it tightly covered with foil for the majority of the cooking time and ensure there is liquid in the bottom of the roasting pan. You can also place the ham face-down in the pan to protect the cut surfaces from direct heat.
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Can I make the glaze in advance?
Absolutely. You can prepare the brown sugar glaze up to a week in advance and store it in an airtight container in the refrigerator. When you are ready to use it, heat it gently on the stove or in the microwave for a few seconds until it reaches a brushable consistency.
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What should I do with the leftovers?
Leftover brown sugar glaze ham is incredibly versatile. It can be used in breakfast scrambles, diced into fried rice, layered into grilled cheese sandwiches, or simmered in a pot of beans. Leftover ham will stay fresh in the refrigerator for 3 to 4 days or can be frozen for up to 2 months.