My mother-in-law was making a Ham for Thanksgiving dinner this year and asked if I had a good glaze recipe I could share with her. I typically make my Pineapple Sauce for the ham but this year we are going to try this Brown Sugar Glaze for Ham recipe.
Now there is nothing wrong with the glaze that usually comes with store-bought ham but it’s nice when you can make your own glaze and tweak it to your liking. And this Brown Sugar Glaze for Ham is so much better than the store-bought variety.
Have a leftover Ham Bone and not sure what to do with it? Check out my Slow Cooker Ham and 15 Bean Soup recipe. Absolutely delicious! You should also check out my other Leftover Ham Recipes.
This brown sugar glaze recipe is good for a ham up to around 10 lbs so you should adjust the recipe accordingly.
Just remember that cloves are very potent so you might want to go easy on that spicy when adjusting the quantities for the brown sugar mustard glaze for ham.
If you are looking for a great sauce to go with your ham then you need to try my oh so popular Pineapple Sauce for Ham recipe. One of our most popular recipes!
How do I Bake Ham
Put 1/2 cup of water in the bottom of a baking dish. Brush 1/3 cup of the glaze on the ham. Cover ham in heavy-duty foil and bake. Halfway through the baking process, brush another 1/3 cup on the ham and continue to bake.
Several factors come into play when determining how long to bake your ham. For a fully cooked ham, you will want to bake it at 350°F for 10 minutes per pound. To be safe, you should always defer to the directions on the package.
Your ham will be ready when the internal temperature reaches 140°F to 145°F.
Gather your Ingredients
You will need the following ingredients to make this brown sugar glaze for ham recipe (see recipe card for quantities): Unsalted Butter, Light Brown Sugar, Honey, Dijon Mustard, Ground Cinnamon, Ground Cloves and Garlic Cloves.
How to Make Brown Sugar Glaze for Ham
In a saucepan, heat the butter over medium heat until golden brown.
Add the brown sugar, honey, mustard, cinnamon and cloves, stirring until the brown sugar has completely dissolved.
Reduce heat to low and add in the garlic. Cook for a minute or two until the glaze begins to simmer.
Remove from heat and let cool to lukewarm. The glaze should be the consistency of honey at this point.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.
Preheat an oven to 350f. Line a roasting pan with foil for easy cleanup. Place a roasting rack on top of the foil, then your ham on the rack. Carefully pour the water into the bottom of the roasting pan to create steam and keep your ham moist.
Oven – Preheat an oven to 325 degrees. Wrap the smoked ham in aluminum foil. Place in the preheated oven for 15 minute or until warm. Remove and apply the glaze and serve.
If your glaze is too thin mix together 1 tsp of water and 1 tsp of cornstarch and add it into the mixture to thicken it up. What if my Brown Sugar Glaze is too thick? Add in another Tablespoon of water or broth until you reach your desired consistency.
If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.
Ham is traditionally baked in the oven. Cook for approximately 15 to 20 minutes per pound at 300 F. No matter the size of the ham and the temperature of the oven, it should be cooked until the internal temperature reaches 140 F. Covering with foil throughout the cooking process keeps it moist.
If you're cooking a smoked ham that has not been pre-cooked (oftentimes labeled as "cook before eating"), you'll need to cook it at 325 degrees F until the internal temperature reaches 145 degrees F.
You can use water, but if you want to add more flavor, you should use wine or beef, chicken, or vegetable stock. Most of this liquid will cook off, but your tinfoil cover will help your meat absorb those juices.
Popular glaze ingredients for smoked ham include brown sugar, honey, maple syrup, pineapple juice, Dijon mustard, and cloves, among others. Glazing can be done during the final stages of cooking or reheating the ham, allowing the sugars in the glaze to caramelize and create a tasty, flavorful crust.
Cover the ham to keep it moist! I've found that just tenting the ham with foil does the job. Keep it tented until you brush on the glaze. Once glaze in on the ham, remove the foil so the glaze has a chance to get all caramelized and yummy.
Basting – As the brown sugar ham glaze cools, it thickens so it sticks better to the ham as you baste during the cook time. 7. Internal temp – Ham is already cooked and ready for eating, so glazed hams are really about extra flavour + glazing.
Allow to boil at a low temperature 15 minutes or until dark and slightly thickened. (Mixture will thicken more upon standing). Cool at least 20 minutes before glazing ham. This allows the mixture to thicken which will coat the ham better.
A basic glaze contains powdered' sugar and a liquid such as water or milk. More liquid is added for a thinner glaze. Flavor can be added with melted chocolate, extracts, jams, or fruit juice.
Brown sugar is often made by mixing white sugar with a small amount of molasses, giving it a tanned hue and wet-sand-like consistency. The sweet stuff comes in two shades: light brown sugar (3%–4% molasses) and dark brown sugar (6%–10% molasses).
Brown sugar can be made by adding molasses syrup to boiling sugar crystals that result from the sugar-refining process. It can also be made by coating white granulated sugar with molasses.
A combination of white sugar and molasses is your best bet for a brown sugar substitute, as that's exactly what brown sugar is made of (1). To make your own light brown sugar, mix 1 cup, or 200 grams (g), of granulated white sugar with 1 tablespoon (tbsp.), or 15 milliliters (mL), of molasses.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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