Brown Sugar Honey Ham Glaze Recipe

This brown sugar honey ham glaze recipe coats baked ham with a shiny, sticky, caramelized honey mustard finish. It makes the most beautiful ham!

I always knew it was a special year when my family ordered a honey baked ham. It was my favorite holiday main dish, and it still might be. That’s why I begged Chef Richard to share his personal ham glaze, and I’m thrilled to say, here it is.

Use this glaze for your favorite ham recipe, or use our recipe for glazed ham that calls for this very glaze. It comes together in 5 minutes, and you can prep it up to a week ahead.

Key Ingredients

• Apple Juice: This forms the base of the glaze. I reach for bottled apple juice, but if you have fresh-pressed, it adds even more apple flavor.
• Brown Sugar: Brown sugar melts into the glaze, making it glossy and sticky. Light brown sugar is perfect, but dark brown sugar works just as well.
• Honey: Use a good honey. The combination of honey and mustard is classic for ham and adds a really floral flavor.
• Mustard: I use Dijon for a smooth, velvety glaze. Mixing in a spoonful of whole-grain mustard adds texture and bakes into pretty little flecks across the ham.
• Apple Cider Vinegar: A splash wakes everything up. It adds a bright, zippy punch that keeps the glaze from becoming too sweet.
• Worcestershire Sauce: Just a little adds a richer, more savory flavor. I highly recommend keeping it in.
• Black Pepper and Allspice: These warm spices round everything out. You don’t need salt here, since the ham already has plenty.

Find the full recipe with measurements below.

How to Make a Ham Glaze

Tip 1: Add everything to a saucepan. This glaze comes together fast. Add all the ingredients to a small saucepan and bring them to a gentle simmer. Whisk well, then let it gently bubble over medium-low heat until it thickens slightly. As it simmers, the sugar and honey melt and caramelize, turning the mixture into a glossy, syrupy glaze. Keep an eye on it so it doesn’t boil over.

Tip 2: Store until you are ready. You can make the glaze up to a week ahead. Pour it into an airtight container and refrigerate. When it’s time to glaze your ham, warm it just enough to loosen it, then brush it all over.

Tip 3: How to glaze a ham. You can follow our baked ham recipe for every detail, but here’s the quick version of how we do it.

1. Start with a fully cooked or smoked ham. Then remove any rind from the ham, leaving all that lovely fat behind. Score the ham all over in a crosshatch pattern, cutting about 1/4 inch deep so the glaze has plenty of places to settle in.
2. Roast the ham, covered with foil, until the internal temperature creeps up to about 115°F. Then uncover it, brush on a generous layer of glaze, and slide it back into a hotter oven (375°F). Roast for about 40 minutes, or until the ham reaches around 140°F.
3. As it bakes, keep building the glaze. Open the oven door every 10 to 15 minutes and brush on another layer. I usually add 4 to 5 coats, and each one caramelizes a little more.

More Holiday Recipes