The center-of-the-table ham is more than just a meal; it is a tradition that spans generations. Whether it is a spring celebration, a winter holiday feast, or a special Sunday dinner, the success of the dish often rests on one specific element: the glaze. Knowing how to make glaze for a ham with brown sugar is the difference between a simple piece of meat and a culinary masterpiece with a crackling, caramelized crust and a deeply flavorful interior.
The magic of a brown sugar glaze lies in the science of caramelization. As the sugar heats up, it breaks down and reacts with the proteins in the ham—a process known as the Maillard reaction—creating complex flavors and that iconic sticky texture. This guide will walk you through the nuances of selecting ingredients, mastering the technique, and avoiding common pitfalls to ensure your next ham is the best one you have ever served.
The Foundation of a Perfect Brown Sugar Glaze
A great glaze is built on a balance of flavors. While brown sugar provides the sweetness and the structural “sticky” factor, it needs supporting players to prevent the dish from becoming cloying.
Choosing Your Brown Sugar
The choice between light and dark brown sugar may seem minor, but it affects the final profile of your ham. Light brown sugar has a delicate, butterscotch-like flavor. Dark brown sugar contains more molasses, which results in a deeper, richer, and slightly more acidic taste. Most chefs prefer dark brown sugar for ham because its robust flavor stands up well to the natural saltiness of the pork.
The Importance of Acid and Heat
To balance the heavy sweetness of the sugar, you must introduce acidity. This usually comes in the form of mustard (Dijon or whole grain), apple cider vinegar, or citrus juices like pineapple or orange. Additionally, a touch of heat from black pepper, cloves, or even a pinch of cayenne can add a sophisticated layer of flavor that cuts through the fat of the ham.
Step by Step Process for Creating the Glaze
Creating the glaze is a relatively quick process, but it requires your full attention to ensure the sugar does not burn.
Gathering Your Ingredients
For a classic brown sugar glaze, you will generally need:
- 1 cup of packed brown sugar
- 2 tablespoons of Dijon mustard
- 2 tablespoons of liquid (apple cider, pineapple juice, or bourbon)
- 1/2 teaspoon of ground cloves or cinnamon
- A pinch of salt and black pepper
The Stove-Top Method
While some people simply rub dry sugar onto the ham, melting the ingredients together on the stove creates a superior, cohesive syrup. Combine all ingredients in a small saucepan over medium-low heat. Stir constantly until the sugar has completely dissolved and the mixture begins to bubble slightly. Once it reaches a syrupy consistency, remove it from the heat. It will thicken further as it cools, so do not overcook it on the stove.
Proper Application Techniques
When you apply the glaze is just as important as how you make it. If you apply the glaze too early in the cooking process, the high sugar content will cause it to burn before the ham is heated through.
Timing the Glaze
Most hams are sold pre-cooked and only require reheating. You should aim to apply the glaze during the last 30 to 45 minutes of the baking time. This allows enough time for the sugar to caramelize and form a crust without turning bitter or black.
The Basting Process
For the best results, do not just apply the glaze once. Start by brushing a generous layer over the ham (especially into the scores if you have cut a diamond pattern into the fat). Return the ham to the oven at 325°F or 350°F. Every 10 to 15 minutes, pull the ham out and apply another layer. This “layering” effect is what builds that thick, professional-looking lacquer.
Variations on the Brown Sugar Theme
Once you have mastered the basic recipe, you can experiment with different flavor profiles to suit your personal taste or the season.
The Honey and Brown Sugar Fusion
Honey adds a different kind of floral sweetness and a beautiful sheen. By mixing equal parts honey and brown sugar, you get a glaze that is exceptionally sticky and glossy. This version works particularly well with a touch of fresh thyme or rosemary.
Pineapple and Spiced Glaze
This is a nostalgic favorite. Using the juice from canned pineapples as your liquid base adds a bright, tropical acidity. You can even pin pineapple rings and maraschino cherries to the outside of the ham using toothpicks before applying the glaze for a classic mid-century look.
Bourbon and Maple Enhancements
For a more “grown-up” flavor profile, replace the fruit juice with a splash of high-quality bourbon and a tablespoon of pure maple syrup. The smoky notes of the bourbon pair perfectly with the molasses in the brown sugar, creating a complex, savory-sweet finish.
Tips for the Perfect Crust
The hallmark of a great glazed ham is the crust. To achieve that “crackling” texture, there are a few professional secrets you can employ.
Scoring the Ham
Before putting the ham in the oven, use a sharp knife to score the surface of the fat in a diamond pattern, making cuts about 1/2 inch deep. This does two things: it allows the rendered fat to escape, and it provides “channels” for the glaze to drip down into the meat, ensuring flavor in every bite.
The Final Broil
If your ham looks a bit pale even after multiple bastings, you can turn on the broiler for the last 2 to 3 minutes. Keep a very close eye on it during this time, as sugar can go from perfectly caramelized to burnt in a matter of seconds. You are looking for the glaze to bubble vigorously and turn a deep mahogany brown.
Serving and Storage Suggestions
Once the ham comes out of the oven, let it rest for at least 15 to 20 minutes before carving. This allows the internal juices to redistribute and the glaze to set firmly on the surface. If you carve too early, the hot glaze will simply slide off the meat and pool at the bottom of the dish.
Leftover glazed ham is a gift that keeps on giving. The sugar in the glaze actually helps preserve the exterior of the meat in the fridge. Slices of brown sugar ham are excellent in sandwiches, diced into omelets, or served alongside breakfast grits.
Common Mistakes to Avoid
Even experienced cooks can run into trouble with sugar-based glazes. Awareness of these issues will help you navigate the process smoothly.
Using Too Much Liquid
A glaze should be thick. If you add too much juice or vinegar, the mixture will be watery and will simply run off the ham into the roasting pan. If your glaze seems too thin, simmer it for a few extra minutes on the stove to reduce the water content before applying it.
High Heat Early On
Never cook a glazed ham at very high temperatures (like 400°F) for the entire duration. The interior of the ham needs to reach about 140°F to be safely enjoyed, but sugar begins to burn at approximately 350°F. Keep your oven temperature moderate for the bulk of the cooking time to protect the sugar.
Frequently Asked Questions
Can I make the glaze a day in advance?
Yes, you can certainly prepare the glaze ahead of time. Simply store it in an airtight container in the refrigerator. When you are ready to use it, you may need to gently reheat it on the stove or in the microwave for a few seconds to return it to a brushable consistency, as the sugar will harden when cold.
How much glaze do I need for a 10-pound ham?
For a standard 8 to 10-pound ham, a glaze using 1 cup of brown sugar as the base is usually sufficient. This allows for about three or four thorough bastings during the final stage of cooking. If you prefer an extra-thick crust, you can increase the recipe by half.
My glaze is sliding off the ham, what am I doing wrong?
This usually happens if the surface of the ham is too wet or if the glaze is too thin. Before applying the first layer of glaze, pat the ham dry with paper towels. Additionally, make sure the ham has already been cooking for a while so the fat has begun to render, which helps the glaze “grip” the surface.
Can I use white sugar instead of brown sugar?
While you can use white sugar in a pinch, it lacks the molasses content that gives brown sugar its unique flavor and moisture. If you only have white sugar, try adding a tablespoon of molasses or maple syrup to the mix to mimic the properties of brown sugar.
Should I cover the ham with foil after glazing?
No, you should leave the ham uncovered once the glaze has been applied. Covering it with foil will create steam, which will melt the glaze and prevent the desired crust from forming. If the ham is browning too quickly, you can “tent” it loosely with foil, but ensure the foil does not touch the sticky surface of the meat.