A holiday centerpiece is often defined by its crowning glory: a shimmering, mahogany-colored crust that balances salt, fat, and sweetness. While the quality of the pork itself is important, the secret to a memorable meal lies in the glaze. Learning how to make brown sugar glaze for a ham is a fundamental skill for any home cook looking to elevate a Sunday dinner or a festive gathering.
The beauty of a brown sugar glaze is its versatility. It acts as both a flavor enhancer and a textural element. As the sugar heats in the oven, it undergoes caramelization and the Maillard reaction, creating a sticky, lacquered finish that contrasts perfectly with the savory, cured meat beneath. Whether you prefer a classic spiced profile or something with a bit of a kick, mastering the base recipe is the first step toward culinary success.
Understanding the Ingredients for a Perfect Glaze
To create a glaze that doesn’t just slide off the meat, you need a balance of sweetness, acidity, and thickeners. Brown sugar is the star of the show because it contains molasses, which provides a deeper flavor and a more reliable stickiness than white granulated sugar.
The Role of Sweeteners
While brown sugar is the primary component, many chefs choose to layer their sweeteners. Honey adds a floral note and a distinct shine, while maple syrup provides a woody, autumnal depth. If you use dark brown sugar instead of light brown sugar, you will achieve a more intense caramel flavor due to the higher molasses content.
Adding Acidity and Moisture
A glaze made purely of sugar would be cloyingly sweet. To balance the profile, you need an acidic component. Common choices include:
- Apple Cider Vinegar: Provides a sharp tang that cuts through the fat of the ham.
- Pineapple Juice: Offers a tropical sweetness and contains enzymes that can slightly tenderize the surface of the meat.
- Dijon Mustard: Acts as an emulsifier to help the glaze stay thick while adding a sophisticated pungent bite.
- Orange Juice: Gives a bright, citrusy lift that pairs exceptionally well with cloves.
Spices and Aromatics
This is where you can customize the flavor profile to suit your family’s preferences. Ground cloves are the traditional choice for ham, offering that nostalgic “holiday” scent. Cinnamon, nutmeg, and ginger are also popular additions. For those who enjoy a bit of heat, a pinch of cayenne pepper or a teaspoon of red pepper flakes can provide a delightful contrast to the sugar.
Step-by-Step Instructions for Making the Glaze
Creating the glaze is actually one of the fastest parts of the ham-cooking process. You want to prepare it while the ham is doing its initial bake so that it is fresh and the right consistency when it is time to apply it.
Preparing the Mixture
In a small saucepan over medium heat, combine 1 cup of packed brown sugar with 2 tablespoons of your chosen liquid (such as cider vinegar or pineapple juice) and 1 tablespoon of Dijon mustard. If you are adding spices, whisk in 1/2 teaspoon of ground cloves and 1/2 teaspoon of cinnamon.
The Simmering Process
Heat the mixture until the sugar has completely dissolved. You don’t want to bring it to a hard boil, as this can lead to the sugar burning or becoming too hard once it cools. A gentle simmer for 3 to 5 minutes is usually sufficient. The glaze should be thick enough to coat the back of a spoon. If it feels too thin, let it simmer for another minute; if it is too thick, whisk in a teaspoon of water or juice.
Timing the Application
One of the most common mistakes is applying the glaze too early. Because of the high sugar content, a glaze will burn if left in the oven for the entire cooking time of the ham. Most hams need to reach an internal temperature of 140 degrees Fahrenheit. You should only start applying the glaze during the last 20 to 30 minutes of cooking.
Application Techniques for a Professional Finish
How you apply the glaze is just as important as how you make it. To get that iconic look, you need to work in layers.
Scoring the Ham
Before the ham goes into the oven for its initial bake, use a sharp knife to score the surface of the fat in a diamond pattern. Cut about 1/4 inch deep. This not only looks beautiful but also creates channels for the brown sugar glaze to seep into the meat, flavoring it from the inside out.
The Brushing Method
Once the ham has about 30 minutes left, remove it from the oven and increase the oven temperature to 400 degrees Fahrenheit. Use a silicone pastry brush to liberally coat the ham with about one-third of your glaze. Make sure to get the mixture into the scored lines.
Basting for Thickness
Return the ham to the oven. Every 10 minutes, take it out and apply another layer of glaze. This “layering” effect is what builds up that thick, crackly crust. If you notice the edges of the ham are starting to get too dark, you can loosely tent those areas with aluminum foil while the rest of the glaze sets.
Variations on the Classic Brown Sugar Glaze
Once you are comfortable with the basic recipe, you can experiment with different flavor combinations to make the dish your own.
The Bourbon Brown Sugar Glaze
For a more “adult” flavor profile, replace the juice or vinegar with 1/4 cup of good quality bourbon. The alcohol will cook off during the simmering process, leaving behind a smoky, oaky richness that complements the saltiness of the pork beautifully.
The Honey and Herb Glaze
If you prefer a lighter, more savory profile, use a mix of honey and brown sugar and whisk in finely chopped fresh rosemary and thyme. This version works particularly well for a spring ham served at Easter.
The Spicy Pineapple Glaze
Combine brown sugar with crushed pineapple and a tablespoon of sriracha or hot honey. This creates a “sweet heat” effect that is incredibly addictive and pairs well with side dishes like roasted carrots or mashed potatoes.
Tips for Success and Avoiding Common Pitfalls
Even simple recipes can go wrong if you aren’t careful. Here are a few expert tips to ensure your ham turns out perfectly.
Don’t Let it Burn
Sugar burns at approximately 350 degrees Fahrenheit. Since many people turn the oven up to 400 degrees Fahrenheit or even 425 degrees Fahrenheit for the final glazing stage to get a good “set,” you must watch the ham closely. A burnt glaze turns bitter and can ruin the flavor of the entire outer layer of meat.
Use a Meat Thermometer
A ham is technically already cooked when you buy it (unless specified otherwise), so you are essentially reheating it. Overcooking will result in dry, stringy meat. Aim for an internal temperature of 140 degrees Fahrenheit. The glaze should be perfectly caramelized right as the meat hits this target.
Let it Rest
After the final glaze is set and the ham is out of the oven, resist the urge to carve it immediately. Let the ham rest for at least 15 to 20 minutes. This allows the juices to redistribute and the glaze to harden slightly so it doesn’t all run off onto the carving board when you make your first slice.
Serving and Storage
A brown sugar glazed ham is a versatile protein that works for breakfast, lunch, or dinner.
Carving for Presentation
When carving, try to cut across the grain for the most tender slices. If you have leftover glaze in the pan that hasn’t burned, you can whisk it with a little bit of chicken stock or water and simmer it to create a quick sauce to serve on the side.
Handling Leftovers
Leftover ham can be stored in the refrigerator for up to five days. The glaze will stay tacky, so it is best to wrap the ham tightly in foil or store it in an airtight container. Leftover glazed ham makes excellent sandwiches, or you can dice it up to add a sweet-and-savory element to split pea soup or breakfast hash.
FAQs
What can I use if I don’t have Dijon mustard? If you don’t have Dijon, you can use yellow mustard or even a tablespoon of dry mustard powder. The goal is to provide a bit of spice and acidity to balance the sugar. If you dislike mustard entirely, you can substitute it with extra apple cider vinegar, though the glaze may be slightly thinner.
Can I make the glaze ahead of time? Yes, you can make the glaze up to two days in advance. Store it in a jar in the refrigerator. It will likely harden or become very thick when cold, so you will need to gently reheat it in the microwave or on the stovetop until it reaches a pourable consistency before applying it to the ham.
Why is my glaze sliding off the ham? This usually happens if the surface of the ham is too wet. Before putting the ham in the oven, pat the outside dry with paper towels. Additionally, if the glaze is too thin, it won’t cling. Make sure you simmer the glaze long enough for it to reduce into a syrupy consistency.
Can I use this glaze on a spiral-cut ham? Absolutely. In fact, brown sugar glaze is excellent for spiral hams because the pre-cut slices allow the glaze to penetrate deep into the meat. Just be careful not to overcook spiral hams, as they dry out faster than whole hams. Use a brush to get the glaze in between the slices during the final 20 minutes.
Do I need to add water to the bottom of the roasting pan? Adding about a cup of water, apple juice, or wine to the bottom of the roasting pan is a good idea. It creates steam which keeps the ham moist during the long heating process. However, make sure the ham is on a rack so it isn’t “boiling” in the liquid, and ensure the glaze doesn’t drip into the water and burn, which could create unpleasant smoke.