Brown Sugar Glazed Ham
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
20 - 20 people
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Calories
503 kcal
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Course
Main Course
Brown Sugar Glazed Ham
Description
This ham starts by removing the rind but retaining a thin fat layer to maintain juiciness and allow the glaze to adhere well. The diamond scoring pattern helps the glaze penetrate during baking. The brown sugar glaze is simmered to dissolve sugars and meld flavors before application. Baking occurs at a controlled low heat to warm the ham through without drying it, while baste intervals encourage caramelization and even coloring. Foil can cover rapidly browning areas to prevent burning without disturbing the caramelized glaze.
The glaze’s thickening happens progressively both during baking and resting, resulting in a glossy coating with layered flavors that balance the ham’s saltiness. The inclusion of apple cider vinegar adds brightness against the sweet glaze, and warming spices provide a subtle complexity.
This ham is suitable for holiday dinners or large gatherings, often served sliced with the glaze on the surface. Bone-in and rind-retained hams ensure moist, flavorful servings. The pan juices can be used for additional glazing during resting or as a sauce accompaniment.
Adjustments in glaze liquids and spices allow customization of flavor intensity. Make-ahead options include preparing the glaze or ham in advance and reheating with extra basting to refresh the glaze. Internal temperature checks to 60°C (140°F) ensure safe serving temperatures as the ham is precooked.
Ingredients
- 4-6 kg / 8-12 lb ham Note 1, bone in, rind and fat on
- 2 cups water (Note 2)
Brown Sugar Ham Glaze:
- 3/4 cup brown sugar
- 1/4 cup honey (or maple)
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar (Note 3)
- 1/2 tsp black pepper
Spices (Note 4):
- 3/4 tsp cinnamon
- 1/2 tsp allspice
- 3/4 tsp mustard powder ordinary, not hot
Presentation (optional):
- Ribbon
- rosemary or other herb / leaves, few sprigs
Instructions
- Take ham out of the fridge 1 hour prior.
- Preheat oven to 160C / 320F (standard) or 140C / 285F (fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (not right at the top of the oven, this causes more uneven cooking on surface).
Remove rind & scoring:
- Remove the rind (skin) of the ham, ensuring you leave the fat on (Note 5 for steps, photos in post and video above)
- Scoring - Cut 2.5cm / 1" diamonds into the fat (don't cut into flesh).
Brown Sugar Ham Glaze:
- Place brown sugar, honey, mustard, cider vinegar, pepper and Spices into saucepan over medium high heat. Simmer and stir until sugar is dissolved.
Baste & Cook:
- Place rack in a baking pan and place ham on rack.
- Baste all over with the glaze (except the handle), including underside and the cut face. Reserve remaining glaze for basting.
- Bake for 1.5 hours, basting every 20 minutes with reserved glaze (Note 6) and pan juices, until caramelised and the internal temperature is 60C/140F. (Note 7)
- Stick bits of foil on parts that are browning too quickly, and you can even lower the oven temp. (Note 8)
- Rest ham for 15 to 30 minutes+, basting generously with the pan drippings - use it like paint to make your ham beautifully bronzed all over with a thick glaze. (Note 9)
Sauce (Note 10):
- Whisk water into pan juices until it's a thick honey-like pouring consistency.
Presentation & Serving:
- Wrap handle with baking paper, secure in place with ribbon. Stick in rosemary sprigs.
- Place ham on table as centrepiece with Sauce on the side. Lovely served warm or at room temp!
- Once everyone has oohed and aahed over it, nominate someone to be the Ham Carver! Slice thinly and serve with sauce.
Leftover Ham:
- Leftovers: See list in post for recipe using leftover ham and ham bone!
- Storing: Will keep for at least a week in the fridge if properly stored using a water-vinegar soaked ham bag or pillowcase. Otherwise freeze - don't forget the bone! See How to Store Glazed Ham for directions.
Notes
- Use fully cooked, bone-in ham with rind and fat for optimal juiciness and glaze adherence.
- Scoring the fat in 1-inch diamonds allows glaze penetration and even caramelization.
- The glaze can be made up to two days ahead and reheated as needed for basting.
- When the ham browns too quickly, cover those areas with foil patches to prevent burning without removing glaze.
- Baste generously with glaze throughout baking and while the ham rests to build a thick, shiny coating.
- Water in the roasting pan may be substituted with dry white wine or fruit juices for subtle flavor differences.
- Serve 200-300 grams (7-10 oz) per person; a 5 kg (10 lb) ham serves approximately 15-20 people.
- Make ahead by prepping glaze and ham, then bake or reheat on the serving day for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20- 20 people
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503cal | 25% |
| Carbohydrates | 11g | 4% |
| Protein | 40g | 80% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 116mg | 39% |
| Sodium | 2264mg | 94% |
| Potassium | 553mg | 12% |
| Sugar | 11g | 22% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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