There is something inherently celebratory about a large, bone-in ham glistening under a sticky, amber coating of caramelized sugar. Whether it is the centerpiece of a holiday dinner, a Sunday family gathering, or a festive brunch, a brown sugar glazed ham is the gold standard of comfort food. While it might look like a masterpiece that requires hours of professional culinary training, the truth is that making the perfect ham is remarkably accessible for any home cook.
The beauty of this dish lies in the contrast between the salty, savory meat and the deep, molasses-rich sweetness of the glaze. When done correctly, the exterior forms a slightly crunchy, candy-like crust while the interior remains tender and juicy. In this guide, we will walk through every step of the process, from selecting the right cut of meat to mastering the science of the perfect glaze.
Choosing the Right Ham for Glazing
Before you even turn on your oven, you have to make the most important decision: what kind of ham should you buy? Walking into the meat department can be overwhelming with options ranging from “city hams” to “country hams” and “spiral-cut” to “whole.”
City Ham vs. Country Ham
For a brown sugar glaze, you almost always want a city ham. City hams are wet-cured, meaning they have been brined in a mixture of salt, sugar, and spices. Most are sold fully cooked and smoked, making them “heat and serve” items. Country hams, on the other hand, are dry-cured and aged for months. They are intensely salty and much tougher, usually served in thin slivers rather than large roasts. For that classic holiday experience, stick with a fully cooked, smoked city ham.
To Spiral-Cut or Not
Spiral-cut hams are incredibly convenient because the butcher has already sliced the meat around the bone. This allows the glaze to seep down into the slices, flavoring the meat more deeply. However, they are also more prone to drying out if overcooked. A whole, uncut ham retains moisture better but requires you to score the fat manually to let the glaze penetrate. Both work beautifully; just keep a closer eye on the thermometer if you go with a spiral-cut.
Bone-In vs. Boneless
Always choose a bone-in ham if you have the choice. The bone conducts heat more evenly during the cooking process and adds a depth of flavor to the meat that boneless hams lack. Plus, the leftover ham bone is a culinary prize for making split pea soup or red beans and rice the next day.
Preparing Your Ham for the Oven
Preparation is minimal but essential. Since most hams come vacuum-sealed, they often have a bit of excess moisture on the surface. Start by removing the ham from its packaging and patting it dry with paper towels.
If your ham is not spiral-cut, you should score the skin. Use a sharp knife to cut a diamond pattern into the layer of fat on the surface, making cuts about 1/2 inch deep. This doesn’t just look professional; it creates “channels” for the brown sugar glaze to settle into, ensuring every bite is seasoned.
Place the ham in a roasting pan, cut-side down. If you are using a spiral ham, this position is crucial for preventing the slices from splaying open and drying out. Add about a half-inch of liquid to the bottom of the pan. Plain water works, but apple cider, orange juice, or even a splash of ginger ale can add an extra layer of subtle flavor to the steam that will keep the meat moist.
The Secret to the Perfect Brown Sugar Glaze
The glaze is the soul of this dish. While you can find packets of glaze included with many hams, making your own from scratch is infinitely better and takes only five minutes.
The Foundation
The primary ingredient is, of course, brown sugar. Dark brown sugar is preferred over light brown because it contains more molasses, which provides a deeper color and a more complex, toffee-like flavor.
The Balancing Act
Sugar alone can be one-note. To elevate the glaze, you need acidity and spice. Common additions include:
- Dijon Mustard: The vinegar and mustard seeds provide a sharp tang that cuts through the richness of the fat.
- Fruit Juices: Pineapple juice or orange juice adds a bright, citrusy lift.
- Spices: Ground cloves, cinnamon, or even a pinch of cayenne pepper add warmth and depth.
- Honey or Maple Syrup: These liquid sweeteners help the glaze reach the right consistency and add different floral or woody notes.
To prepare the glaze, simmer the ingredients in a small saucepan over medium heat until the sugar has completely dissolved and the mixture has thickened slightly to the consistency of warm honey.
Proper Heating and Temperature Control
Since the ham is already cooked, your goal is not to “cook” it again, but to heat it through to the center without drying out the exterior. Low and slow is the secret.
Preheat your oven to 325 degrees Fahrenheit. Cover the roasting pan tightly with heavy-duty aluminum foil. This is the most critical step for moisture retention. If the foil isn’t tight, the steam escapes, and you’ll end up with ham jerky.
Calculate your cooking time based on weight. Generally, you should plan for 12 to 15 minutes per pound. For a standard 8-pound ham, this means roughly 2 hours of heating time. You are aiming for an internal temperature of 140 degrees Fahrenheit.
The Glazing Process
Do not apply the glaze at the beginning of the cooking process. Because of the high sugar content, the glaze will burn and turn bitter if it sits in the oven for two hours.
About 20 to 30 minutes before the ham is scheduled to be done, remove it from the oven and increase the oven temperature to 400 degrees Fahrenheit. Carefully remove the foil. Generously brush about half of your brown sugar mixture over the entire surface of the ham, making sure it gets into the scores or between the spiral slices.
Return the ham to the oven, uncovered. Every 10 minutes, apply more glaze. This layering process creates a thick, lacquer-like finish. Watch it closely during these final minutes; the sugar will bubble and begin to caramelize. Once the glaze is a deep mahogany color and smells like toasted caramel, take it out.
Resting and Serving
The temptation to slice into the ham immediately will be strong, but patience is rewarded. Let the ham rest for at least 15 to 20 minutes before carving. This allows the juices to redistribute through the meat, ensuring that the first slice is just as moist as the last.
When you are ready to serve, carve against the grain if it is a whole ham. If it is spiral-cut, simply cut along the natural fat lines and around the bone to release the slices. Pour any remaining glaze from the bottom of the pan into a gravy boat to serve on the side.
Common Mistakes to Avoid
Even with a simple recipe, things can go wrong. Avoid these common pitfalls:
- Using a High Temperature Too Early: Cooking at 350 degrees Fahrenheit or 400 degrees Fahrenheit for the whole duration will dry the meat out before the center is warm.
- Forgetting the Foil: Always keep it covered during the main heating phase.
- Applying Glaze Too Early: As mentioned, burnt sugar is the enemy of a good ham.
- Ignoring the Internal Temp: Use a meat thermometer. Relying solely on the clock is risky because every oven and ham shape is different.
FAQs
- How much ham should I buy per person? When buying a bone-in ham, a good rule of thumb is to plan for 3/4 to 1 pound of meat per person. This accounts for the weight of the bone and ensures you have enough for those highly coveted leftovers. For a boneless ham, 1/2 pound per person is usually sufficient.
- Can I make the glaze ahead of time? Yes, you can prepare the brown sugar glaze up to three days in advance. 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.
- What should I do if my ham is already sliced and starts to dry out? If you notice the slices of a spiral ham beginning to curl or look dry during the heating process, you can add a bit more liquid (like apple juice) to the pan and ensure the foil seal is completely airtight. You can also baste the meat with the pan juices halfway through.
- Is it necessary to use cloves? While whole cloves pushed into the intersections of the scored fat is a classic look, it is not strictly necessary for flavor. Many people find biting into a whole clove unpleasant. If you like the flavor but not the texture, add 1/4 teaspoon of ground cloves to your glaze mixture instead.
- How long do leftovers stay fresh? Leftover glazed ham can be stored in the refrigerator for 3 to 5 days. For longer storage, you can freeze the meat. It is best to slice the ham before freezing so you can thaw only what you need. Frozen ham is best used within 2 months for optimal flavor and texture.