Recipe
This ham glaze is hands-down the best way to transform your holiday ham into a show-stopping masterpiece—trust me, it’s a game-changer. What makes it so special? A perfectly balanced blend of sweet, tangy, and savory flavors that caramelizes into a glossy, irresistible crust.
I’ve been making this for years, and it’s always the first dish to disappear on the table. Imagine this: a tender, juicy ham coated in a glaze that’s subtly spicy from mustard, sweet from brown sugar, and kissed with a hint of tangy pineapple.
It’s the kind of flavor that makes everyone go back for seconds—and thirds. Plus, it’s ridiculously easy to whip up with just a few pantry staples. Whether you’re hosting a holiday feast or just craving a comforting meal, this glaze will have you feeling like a kitchen superstar.
Ready to make magic? Let’s do this.
Ingredients
The secret to a show-stopping ham glaze lies in balancing sweet, tangy, and savory flavors—each ingredient plays a pivotal role. Here’s what you’ll need, plus insider tricks to make it unforgettable:
- Brown sugar (packed): The backbone of sweetness with deep molasses notes. *Pro tip:* Dark brown sugar adds richer flavor, but light works too.
- Dijon mustard: Adds sharpness and depth. *Substitute:* Yellow mustard in a pinch, but Dijon’s complexity is worth it.
- Apple cider vinegar: Cuts through richness. *Non-negotiable:* Don’t skip—it prevents the glaze from being cloying.
- Honey or maple syrup: For glossy sheen and floral sweetness. *Chef’s choice:* Maple syrup adds a warm, autumnal twist.
- Ground cloves or cinnamon: Warm spice is key. *Little win:* A pinch of cayenne adds subtle heat if you’re feeling bold.
- Pineapple juice (optional): Boosts tang and caramelization. *Bonus:* Brushing ham with juice before glazing keeps it moist.
*Flexible swaps:* No honey? Use apricot jam. No vinegar? Lemon juice works.
The goal? A sticky, shiny glaze with layers of flavor—don’t be afraid to tweak it!
How to Make the Best Brown Sugar Ham Glaze
5. Rest and Serve: Once baked, remove the ham from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful ham.
*Why This Matters: Resting prevents the ham from drying out when sliced.*
Time-Saving Trick: While the ham rests, use the pan drippings to make a quick gravy or sauce.
Nutrition
This homemade ham glaze adds flavor while keeping it simple. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 50 |
| Total Fat | 0g |
| Sodium | 120mg |
| Total Carbs | 13g |
| Sugars | 12g |
| Protein | 0g |
Chef Tips
A few tips can make glazing your ham even easier. I always score the ham’s surface in a diamond pattern to help the glaze soak in.
Brushing the glaze in layers secures a deeper flavor. Don’t skip basting during baking—it keeps the ham moist.
Let the ham rest for 10 minutes before slicing to lock in juices. Use a sharp knife for clean cuts.
These steps guarantee a perfect, flavorful ham every time.
Frequently Asked Questions
Can I Use This Glaze for Turkey or Chicken?
I’d say you can use this glaze for turkey or chicken, but it’s designed for ham’s sweetness so adjust the flavor balance if needed. Consider the meat’s natural taste and cooking time for the best results.
How Long Does the Glaze Last in the Fridge?
I’d store it in an airtight container, and it’ll last about a week in the fridge. If I notice any odd smells or mold, I’d toss it immediately to stay safe. Always check before using it.
Can I Make the Glaze Ahead of Time?
Yes, I can make the glaze ahead of time. I’d whip it up a day or two before using it and store it in an airtight container in the fridge. It saves time and still tastes amazing when I’m ready.
Is There a Substitute for Brown Sugar?
I can substitute brown sugar with honey, maple syrup, or coconut sugar for a similar sweetness. If I don’t have those, I’ll mix white sugar with a bit of molasses for a quick brown sugar alternative.
Can I Freeze Leftover Glaze?
Yes, I can freeze leftover glaze. I’ll pour it into an airtight container or freezer bag, leaving some space for expansion, and it should keep for up to 3 months. I’ll thaw it in the fridge before reheating.
