Print

Best Brown Sugar Glazed Ham for Thanksgiving Dinner

brown sugar glazed ham - featured image
Print Recipe

A sticky, sweet, and salty brown sugar glazed ham that turns a potential Thanksgiving disaster into a legendary centerpiece. This foolproof recipe creates a caramelized crust that will have everyone asking for seconds.

Ingredients

Scale
  • 1 (8-10 pound) bone-in, spiral-cut ham, fully cooked
  • 1 ½ cups packed light brown sugar
  • ¼ cup honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • ¼ cup unsalted butter
  • 1 teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ¼ cup apple cider vinegar

Instructions

  1. Preheat your oven to 325°F (163°C). Take the ham out of its packaging and pat it completely dry with paper towels. Place the ham, cut side down, on the rack in your roasting pan. Add about 1 cup of water to the bottom of the pan.
  2. If your ham isn’t spiral-cut, use a sharp knife to score the fat in a diamond pattern, about ¼-inch deep. If it’s spiral-cut, skip this step.
  3. Cover the ham loosely with aluminum foil and place it in the oven. Roast for about 10 minutes per pound, or until the internal temperature reaches 130°F (54°C). For an 8-pound ham, that’s about 1 hour and 20 minutes.
  4. While the ham is roasting, make the glaze. In a small saucepan over medium heat, combine the brown sugar, honey, Dijon mustard, whole-grain mustard, butter, ground cloves, cinnamon, and apple cider vinegar. Whisk until the butter is melted and the sugar is dissolved. Bring to a gentle simmer, then reduce heat to low. Cook for 3-5 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
  5. After the first roast, remove the ham from the oven and increase the oven temperature to 400°F (204°C). Carefully brush about half of the glaze all over the ham, making sure to get it into the cuts between the slices. Return the ham to the oven, uncovered, and roast for another 15-20 minutes.
  6. After 15-20 minutes, take the ham out again and brush on the remaining glaze. Pop it back in the oven for another 15-20 minutes, until the glaze is bubbling, dark, and sticky.
  7. The ham is done when the internal temperature reaches 140°F (60°C). Use your meat thermometer to check in the thickest part of the meat, away from the bone. If it’s not there yet, give it another 5-10 minutes. If the glaze is getting too dark, tent it loosely with foil.
  8. Once the ham is done, remove it from the oven and let it rest for 15-20 minutes. Carve around the bone, arrange the slices on a platter, and spoon any pan juices over the top.

Notes

Pat the ham completely dry before glazing to ensure the glaze adheres. Apply the glaze in two layers for a thick, candy-like crust. Watch the sugar carefully during the final roasting to prevent burning. Let the ham rest for 15-20 minutes before carving to allow juices to redistribute. Spoon pan juices over sliced ham before serving.

Nutrition

Keywords: brown sugar glazed ham, Thanksgiving ham, holiday ham, glazed ham, spiral ham, Easter ham

Find it online: https://goldensimmer.com/best-brown-sugar-glazed-ham-for-thanksgiving-dinner/