Baked Ham Brown Sugar Glaze (Printable version)
Classic baked ham glazed with a sweet, tangy brown sugar and mustard blend for special occasions.
# Ingredient list:
→ Ham
01 - 1 fully cooked bone-in ham (approximately 5.5 lbs)
→ Glaze
02 - 1 cup brown sugar (200 g)
03 - 2 tablespoons Dijon mustard
04 - 2 tablespoons whole-grain mustard
05 - 1/4 cup apple cider vinegar (60 ml)
06 - 2 tablespoons honey
07 - 1/4 teaspoon ground cloves
→ Garnish (optional)
08 - Fresh parsley, chopped
# Directions:
01 - Preheat the oven to 325°F. Line a large roasting pan with aluminum foil.
02 - Place the ham flat side down in the prepared pan. Score the surface in a diamond pattern about 1/2 inch deep.
03 - In a small bowl, whisk together brown sugar, Dijon mustard, whole-grain mustard, apple cider vinegar, honey, and ground cloves until smooth.
04 - Brush half of the glaze over the ham, making sure to coat the scored cuts thoroughly.
05 - Loosely cover the ham with foil and bake for 1 hour and 15 minutes.
06 - Remove the foil and brush the remaining glaze onto the ham. Increase oven temperature to 400°F.
07 - Continue baking uncovered for 30 minutes, basting once halfway through, until the glaze caramelizes and the ham is heated through.
08 - Let the ham rest for 10 minutes before slicing. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- The glaze tastes restaurant-quality but comes together in a small bowl while the ham does most of the work.
- Leftovers transform into the best sandwiches you've ever made, crispy-edged and impossibly tender.
- Everyone at the table will ask for the recipe, and you'll suddenly become the person who knows how to cook ham.
02 -
- Don't skip the 10-minute rest—it lets the ham redistribute its juices and makes slicing infinitely easier, turning what could be a frustrating moment into a smooth one.
- If your glaze looks like it's burning rather than caramelizing in the final minutes, tent it loosely with foil; every oven has different hot spots, and protecting your work matters.
03 -
- A fully cooked ham only needs gentle warming, not intense heat—this is why the low initial temperature works; you're coaxing out the best flavors, not muscling them out.
- If you have access to a quality butcher, ask them to score the ham for you and it becomes one less step between you and success on a busy day.