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Meghan Splawn
Meghan Splawn
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
Patty Catalano
Patty Catalano
Patty is a recipe developer and food writer. She worked Alton Brown’s Research Coordinator and podcast producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.
updated Oct 25, 2023
christmas
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The best sweet and tangy 5-ingredient glaze for a holiday-worthy ham.
Makesabout 2 cupsPrep5 minutes to 10 minutesCook2 hours to 3 hoursJump to Recipe
Jump to Recipe
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Surrounded by platters of glazed carrots and fluffy mashed potatoes, a brown sugar and honey-glazed ham is a classic centerpiece on holiday tables this time of year. The glaze is the most delicious combination of brown sugar, honey, Dijon mustard, and just a splash of fruity apple cider vinegar.
While hams often comes packaged with a granulated glaze, you can — and should — make your own. It will transform a city ham to the most-talked-about dish at the table. Here’s how to make the best and easiest brown sugar and honey glaze for your holiday ham.
What Ingredients Are in Honey Glaze for Ham?
- Brown sugar: Use light brown sugar for the glaze to add a hint of smoky molasses flavor.
- Honey: Provides a syrupy texture to help 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.
- Apple cider vinegar: Gently balances the sweetness of the brown sugar and honey.
Do You Put Glaze on Ham Before Cooking?
No, you should brush the glaze onto the ham toward the end of cooking. Begin heating the ham while you prepare the glaze on the stovetop. This thickens the glaze and allows the flavors to blend.
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.
Do You Cover Ham After Glazing?
Keep the ham uncovered after glazing during the final 30 minutes of cooking.
How Long Does It Take to Cook Spiral-Cut Ham?
To serve a spiral-cut ham warm use the following guidelines. Wrap the ham in foil for the majority of the cooking time to keep it moist, then glaze and finish cooking, uncovered. The ham is ready when it has reached an internal temperature of 120°F to 140°F.
- At 275°F: Bake for 20 minutes per pound (about 2 to 2 ½ hours total)
- At 350°F: Bake for 10 minutes per pound (about 1 to 1 ½ hours total)
Honey Brown Sugar Ham Glaze
The best sweet and tangy 5-ingredient glaze for a holiday-worthy ham.
Prep time 5 minutes to 10 minutes
Cook time 2 hours to 3 hours
Makes about 2 cups
Nutritional Info
Ingredients
- 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
Instructions
Arrange a rack in the middle of the oven and heat the oven to 275°F. Line a roasting pan or rimmed baking sheet with 2 sheets of aluminum foil long enough to wrap up and around an 8- to 10-pound ham.
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°F, 2 to 2 1/2 hours total (15 to 20 minutes per pound), checking the temperature after 1 1/2 hours. Meanwhile, place 2 cups packed light brown sugar, 1 cup honey, 1/2 cup Dijon mustard, 2 tablespoons unsalted butter, and 2 tablespoons 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 from the oven, uncover, and baste 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 thermomenter inserted into the center of the ham not touching bone registers 120°F to 140°F, about 30 minutes more.
Remove the ham from the oven and let cool for 5 to 10 minutes. Use a long, thin knife to cut around the ham bone, then cut along the natural fat lines in the ham to separate the spiral-cut slices.
Recipe Notes
Make ahead: The glaze can be made ahead and refrigerated for up to 5 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 5 days.
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