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Brown Sugar Ham Glaze

Brown Sugar Ham Glaze with a thick, glossy amber finish made by simmering brown sugar, honey, juice, Dijon, and warm spices until it coats a spoon. Brush it on a fully cooked ham during the final bake window for shiny drips and a sweet-savory shine over the scored surface.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Brown sugar
  • 1 cup brown sugar packed
Honey
  • 0.25 cup honey
Pineapple or orange juice
  • 0.25 cup pineapple or orange juice
Dijon mustard
  • 2 tbsp Dijon mustard
Butter
  • 2 tbsp butter
Apple cider vinegar
  • 1 tbsp apple cider vinegar
Ground cinnamon
  • 0.5 tsp ground cinnamon
Ground cloves
  • 0.25 tsp ground cloves

Equipment

  • 1 saucepan

Method
 

Make the glaze
  1. Add brown sugar, honey, pineapple or orange juice, Dijon mustard, butter, apple cider vinegar, cinnamon, and cloves to a saucepan. Stir to combine so the spices and sugar are evenly distributed.
  2. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Look for small bubbles starting around the edges as the glaze turns smooth and glossy.
  3. Simmer for 3-4 minutes until the glaze is slightly thickened and glossy. Watch the surface coat the spoon and hold a slow drip.
Glaze the ham
  1. Brush the warm glaze over a fully cooked ham during the last 30 minutes of baking. Apply an even coat so it settles into the scored diamond pattern.
  2. Brush again every 10 minutes during the last 30 minutes of baking. Keep the ham glossy with each pass, letting drips run down the scored surface.
  3. Spoon the remaining warm glaze over sliced ham at the table. Serve immediately so the glaze clings to the meat with shiny amber coverage.

Notes

Pro tip: simmer just until slightly thickened—overcooking can make the glaze too stiff to brush. Store leftover glaze covered in the refrigerator up to 5 days; rewarm gently before using. Freezing is not recommended because the honey and spices can separate after thawing. Dietary swap: replace butter with an equal amount of olive oil spread or vegan butter for a dairy-free glaze (texture may be slightly less silky).