Why You’ll Love It
It’s so perfectly balanced. This glaze has the perfect balance of sweet and savory to bring out the best bite of smoky baked ham.Ingredients You'll Need
Brown sugar: Use light brown sugar to add a hint of smoky molasses flavor.Honey: Provides a syrupy texture that helps the glaze cling to the spiral-cut slices of ham.
Dijon mustard: Adds a savory bite to the sweet glaze and helps combine all of the ingredients.
Unsalted butter: Adds richness to the glaze.
Do You Glaze Before Cooking?
No, you should brush the glaze onto the ham toward the end of cooking. When the ham has about 30 minutes remaining, use a pastry brush to apply the glaze (making sure to drip some glaze between the slices for extra flavor). Return the ham to the oven, uncovered, to finish cooking.How to Thicken Ham Glaze
For the best glazed ham, simmer the glaze on the stovetop until it is reduced by about a third, thickened and syrupy, and darker in color. Heating the glaze before brushing it onto the ham both thickens the glaze and allows the flavors to blend.Do You Cover Ham After Glazing?
Keep the ham uncovered after glazing during the final 30 minutes of cooking.Cook Time
To serve a spiral-cut ham warm, use the following guidelines. Start with the ham wrapped in foil to keep it moist, then glaze and finish cooking, uncovered. The ham is ready when it has reached an internal temperature of 120 degrees F to 140 degrees F.- At 275 degrees F: Bake for 20 minutes per pound (about 2 to 2 1/2 hours total)
- At 350 degrees F: Bake for 10 minutes per pound (about 1 to 1 1/2 hours total)
Honey Brown Sugar Ham Glaze
Makes about 2 cups- 1 (8- to 10-pound) bone-in, spiral-cut ham, with no added water or juices
- 2 cups packed light brown sugar
- 1 cup honey
- 1/2 cup Dijon mustard
- 2 tablespoons unsalted butter
- 2 tablespoons apple cider vinegar
Take the ham out of its wrappings and place it in the pan cut-side down. Fold the foil up and around the ham and seal well. This foil pouch will help keep the ham from drying out in the oven.
Bake until an instant-read thermometer inserted into the center of the ham, not touching bone, registers at least 120 degrees F, 2 to 2 1/2 hours total (15 to 20 minutes per pound), checking the temperature after 1 1/2 hours. Meanwhile, place brown sugar, honey, Dijon mustard, unsalted butter, and apple cider vinegar in a medium saucepan over medium-high heat. Bring to a simmer, stirring regularly to break up any lumps. Reduce the heat to medium-low and gently simmer until reduced by a third, darkened, and thickened, about 20 minutes. Remove the saucepan from the heat.
When the ham has about 30 minutes left, remove it from the oven, uncover it, and baste it with the warm glaze, working the glaze between the cuts in the ham wherever possible. Return the ham to the oven uncovered. Bake until an instant-read thermometer inserted into the center of the ham, not touching bone, registers 120 degrees F to 140 degrees F, about 30 minutes more.
Recipe Notes
Make ahead: The glaze can be made ahead and refrigerated for up to five days. Reheat over low heat until it reaches a simmer before using.Storage: Leftover ham can be refrigerated in an airtight container for up to five days.