Brown Sugar Ham Glaze Recipe

No must concern the ham! It’s tremendous straightforward with this magic 5 ingredient Brown Sugar Ham Glaze that may rework your Christmas Ham into essentially the most unbelievable sticky, caramelised centrepiece! Plus, my easy tips to make your Christmas ham look and style nearly as good as they do in shiny magazines (and blogs 😂). Christmas made straightforward!!

New to glazed ham? Begin right here -> The way to Make Glazed Ham. Wish to strive my signature Maple Glazed Ham? Right here it’s. Wish to get forward? Glaze your ham the day earlier than!

I’m abnormally paranoid about losing your money and time – particularly for grand centrepieces. Grasp ups from my youth – we lived on a good funds once I was rising up.

I hope I all the time stay this manner!

Because of this, I’ve considerably of an obsession with making certain my recipes work. Which implies making them repeatedly till I’m assured I’ve coated off the “downside” areas.

So. Christmas Ham. I feel I’ve made it significantly greater than your common particular person. And in the present day I need to share the data I’ve gathered. Making Christmas Ham straightforward, straightforward, straightforward!

NAGI’S BEST TIPS FOR PERFECT GLAZED HAM

• Evenly golden floor – Degree the ham floor by propping it up utilizing scrunched up foil so the floor caramelises extra evenly (similar tip for good pork crackling!)
• MUST add water into pan to cease pan drippings from burning. Burnt drippings = can’t use for basting or sauce!
• Bake at decrease temp – Most recipes say 180C/350F which causes the glaze to burn too rapidly. Decrease it to 160C/320F.
• Don’t hesitate to foil patch bits which can be browning too rapidly
• Baste masses after cooking – that is when you’ll be able to “paint” the ham to make it superbly deep golden throughout with a thick glaze utilizing the caramelised pan juices!
• Get forward – prep ham and make glaze the day earlier than then prepare dinner on the day. OR prepare dinner the ham forward then merely reheat!

1. Take away rind – straightforward, it needs to return off!

2. Baste ham with 5 ingredient Brown Sugar Ham Glaze

3. Bake for 1.5 hours on a lowish temp (160C/320F customary, 140C/285F fan), basting each 20 minutes

Right here’s my tackle selecting the perfect ham for Christmas:

• Bone in or out – Bone IN – it’s juicier!! **She says adamantly** Bone out is simpler to carve however you lose a lot juice by means of the opening the place the bone was. 😩

• Complete or half ham – Sooner or later I would discover an event for a 10kg/20lb complete ham leg, however for now, I all the time get a half leg. There are 2 sorts – with the deal with and the opposite finish (which seems like a half soccer ball – see under). I all the time get the one with the deal with although there’s much less meat-to-bone as a result of a) it seems extra conventional b) it’s simpler to carve; and c) you get a much bigger ham bone to make use of later;

• Kind: Pure wooden smoked, ready-to-eat ham. NOT uncooked ham eg gammon

• Distinction between worth and high quality hams: Good hams from high quality butchers have a form of “meaty” texture and a pure ham flavour. It’s fully completely different to the stuff you slap on sambos! Grocery store and worth hams are injected with brine (salty water) to make them juicier. This isn’t essentially a dangerous factor per se, it’s simply that some go overboard and you find yourself with a rubbery,  form of moist ham texture. Decrease high quality hams just about style just like the stuff you set in your on a regular basis sandwiches!

1. The Deal with – first, minimize by means of the pores and skin across the deal with. We’re going to go away the pores and skin on the deal with so it holds its form and is simple to carry for carving. If you happen to take away the pores and skin, it will get all buckled and twisted whereas baking;

2. Minimize slits down the both sides – this simply makes it simpler to peel off the highest, then the underside in clear sections;

3. Run knife alongside rim between the rind and the fats;

4. Slip your fingers within the hole;

5. Run your fingers backwards and forwards to launch the rind while pulling the rind again gently;

6. Pull – About midway by means of, you need to be capable of simply pull many of the rind again. It would in all probability tear – that’s fantastic, simply peel again / slice off the remaining bits. Repeat on underside.

7. Scoring – rating a 2.5cm / 1″ diagonal sample all around the floor (not underside);

8. Fats solely – minimize into the fats solely, don’t minimize into the pores and skin.

Clove studding choice – comply with instructions on this Maple Glazed Ham. It’s extra for visible than flavour – must be eliminated earlier than serving.

Brown Sugar Ham Glaze is a basic recipe. It’s similar to the Maple Mustard Ham Glaze I shared years in the past – however made with out maple. It’s really magical how such a easy ham glaze recipe can rework into caramelised amazingness as soon as it’s slathered on the ham.

The important thing with the Brown Sugar Ham Glaze is to steadiness the candy (sugar and a few honey) with bitter. I take advantage of vinegar and mustard (which additionally thickens the glaze). I like so as to add a contact of vacation spirit with All Spice and Cinnamon, however this optionally available!

Making a Brown Sugar Ham Glaze is so simple as plonking the elements in a saucepan then simply simmering till the sugar dissolves. Then slather all around the ham. And I imply ALL OVER THE HAM!!!

That is the best half – when you comply with a number of quite simple Johnsat Ham Guidelines that make all of the distinction!

1. Degree the floor – this may guarantee your ham caramelises extra evenly. If it’s sloped, the best level browns far sooner and you find yourself with burnt patches and a few barely caramelised bits. Additionally the identical trick I undertake to get an ideal crackling all over my Pork Roast 🙌🏻;

2. Water within the roasting pan – it’s a should to cease the drippings from burning! Sugar in glaze = burnt mess = can’t baste utilizing pan juices + no sauce 😩. Plus, water = extra moist surroundings on your ham. I take advantage of: water, white wine or OJ;

3. LOWER TEMP – The oven temp of most ham recipes is simply too excessive, leading to too many burnt bits. Decrease the temp barely – you’ll thank me later!

4. Baste, baste, baste! Baste tons – each 20 minutes. Extra basting = higher glaze!

5. Baste LOADS earlier than serving – That is the place magic occurs, particularly when you’ve received bits that didn’t caramelise effectively. Because the ham rests, the liquid within the pan thickens so that you get a thicker glaze on the ham.   Consider it like paint – it would make your ham a glowing deep caramel color with an excellent thick, shiny glaze!

6. Wrap the deal with – for sensible functions, so you’ll be able to maintain it. And if you’re so inclined, fairly it up with ribbon and a few greenage (final 12 months I stole a sprig off the Christmas tree!)

The glaze is everyone’s favorite half…. and there’s simply not sufficient to go round! So some years in the past, I began utilizing the pan drippings because the sauce to serve with the ham. It’s loaded with flavour from each the Brown Sugar Ham Glaze AND the juices of the ham.

The pan drippings are normally a bit thick to make use of as a sauce so I simply skinny it with water. The flavour is very intense so that you don’t lose flavour in any respect.

Different sauce choices: chutney, Cranberry Sauce, mustard, caramelised onion jam.

And there you have got it. My final ham information! There’s a number of bits I haven’t coated – cooked ham storage, shelf life, making forward (that is tremendous useful!) – which I’ve popped within the recipe notes.

Ah – wait! And most vital – save the ham bone!! Final 12 months I promised I’d share a ham bone recipe shortly after Christmas and a mere 8 months later, I revealed a 3 ingredient Chinese language Ham Bone Rice Soup. 😂

This time, I can 100% promise you that I’m sitting at my pc consuming this years’ leftover ham bone recipe. It will likely be with you within the first week of the New Yr (as a result of I’ve one thing else I’m tremendous excited to share as this years’ Christmas leftovers recipe!!).

And eventually. After presumably the longest submit of 2018 – I current to you the Brown Sugar Glazed Ham Recipe. 😅 ~ Johnsat x

PS. For a mini, on a regular basis or economical model, you’ll be able to even use this glaze on chicken items too – try Sticky Glazed Christmas Chicken! Additionally, my different Christmas Ham little one is Maple Glazed Ham. The maple flavour is beautiful on this!

• Ham and Potato Chowder

• Monte Cristo (Ham French Toast Grilled Cheese)

• Ham Puff Pastry Bites

• Ham and Cheese French Toast Roll Ups – insanely good and tremendous fast!

• Ham and Cheese Bread Bowls or Pockets

• Epic Christmas Leftovers Bread Bowl Sandwich!

• Additionally use instead of bacon in: Quiche Lorraine, Frittata, Egg Muffins

Brown Sugar Ham Glaze Recipe

Print

Serves: 20 Prep Time: 15 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 503 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4-6 kg / 8-12 lb bone in ham, rind and fat on (Note 1)
• 2 cups water (Note 2)
• 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
• 3/4 tsp cinnamon*
• 1/2 tsp All Spice*
• 3/4 tsp mustard powder * (ordinary, not hot)
• Ribbon
• Few sprigs of rosemary or other herb / leaves

Instructions

1. Take ham out of the fridge 1 hour prior.
2. 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).
3. Remove the rind (skin) of the ham, ensuring you leave the fat on (Note 5 for steps, photos in post and video above)
4. Scoring – Cut 2.5cm / 1″ diamonds into the fat (don’t cut into flesh).
5. Place brown sugar, honey, mustard, cider vinegar, pepper and Spices into saucepan over medium high heat. Simmer and stir until sugar is dissolved.
6. Place rack in a baking pan and place ham on rack.
7. Baste all over with the glaze (except the handle), including underside and the cut face. Reserve remaining glaze for basting.
8. 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) 
9. Stick bits of foil on parts that are browning too quickly, and you can even lower the oven temp. (Note 8)
10. 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)
11. Whisk water into pan juices until it’s a thick honey-like pouring consistency.
12. Wrap handle with baking paper, secure in place with ribbon. Stick in rosemary sprigs.
13. Place ham on table as centrepiece with Sauce on the side. Lovely served warm or at room temp!
14. Once everyone has oohed and aahed over it, nominate someone to be the Ham Carver! Slice thinly and serve with sauce.
15. Leftovers: See list in post for recipe using leftover ham and ham bone! 
16. 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

1. Ham – Read in post for my recommendations for ham type. Most important is that it’s ready to eat (ie do not use raw ham eg gammon) and has the skin and fat on. Bone in is strongly recommended for juicier ham.
Scale recipe – Recipe will work for whole ham leg as well – click on Servings and slide to scale up ingredients. Should be about the same cook time (go by colour). There is plenty of glaze.
2. Water – can sub with dry white wine or even OJ, cranberry juice or apple juice. I usually use water.
3. Vinegar – can be substituted with white wine vinegar, champagne vinegar, rice vinegar, or other vinegar that’s not quite as harsh as normal white vinegar. If using normal white vinegar – use 2 tbsp.
4. Spices – feel free to sub with flavourings of choice. Just add and taste until it’s the flavour you want! All Spice can be switched with nutmeg, mustard powder can be skipped. Ginger is also a nice holiday flavour.
5. Remove rind – Video and photos in post are helpful! a) Cut through skin at the top of the bone handle and down each side of the ham.b) Run tip of small knife between the ham rind and fat.c) Slip fingers under rind, then run fingers back and forth while pulling skin back. Keep on as much fat as you can! Once halfway through, should be able to pull rind off.d) Flip ham and remove rind from underside.
Also read in post about option to trim back the fat a bit. Minimum fat requirement is 0.5cm / 1/5″ in order to achieve that beautiful glazed look!
6. Basting – As the brown sugar ham glaze cools, it thickens so it sticks better to the ham as you baste during the cook time. Be generous and slather it on thickly – aim to use it all by the end of the cook time.
7. Internal temp – Ham is already cooked and ready for eating, so glazed hams are really about extra flavour + glazing. But it is best practice to ensure the internal temp of the ham is 60C/140F as this is the temperature at which any bacteria inside is killed. 
8. Foil patches – Use bits of foil to cover bits browning too quickly. It will stick to the glaze. Peel off carefully. If you accidentally strip off the caramelised surface, don’t worry – just “paint” over it with the pan juices!
9. Basting while resting – pan juices thicken which allows you to glaze the ham generously. I use it like paint – to get an even colour all over and a thick glaze!
10. Sauce: It thickens as it cools so get the consistency right at the temperature you are serving it (both warm and room temp is lovely). Flavour is super intense so don’t fret about losing flavour by adding water.
11. Servings – Allow for 200 – 300g / 7 – 10 oz bone-in ham weight per person. So a 5 kg / 10 lb bone in ham will serve 15 – 20 people. The bone + decent amount of meat (for leftover ham bone recipe) is about 1 – 1.25 kg / 2 – 2.5 lb in a 5 kg / 10 lb ham. Of course, if you have TONS of other dishes, one ham will go further! If I have a turkey as well, then I use 1 x 5 kg / 10 lb ham for 25 – 30 people.Quick links: Garlic Herb Slow Cooker Turkey Breast, Roast Turkey Breast with Garlic Butter, Juicy Slow Cooker Turkey Breast with Gravy.12. Make Ahead – Two ways:a) Prep ahead – Prep the ham and make the glaze up to 2 days ahead. Then baste and cook on the day (glaze may need reheating to loosen); ORb) Bake the ham ahead. Then on the day of, reheat the ham either in your slow cooker followed by oven to resurrect the glaze or loosely covered with foil in the oven. Baste loads with preserved juices – this is the most important part. It will look as good as new – I’ve done this plenty of times, also I gift cooked hams and give jars of the pan juices for basting / serving!
13. Nutrition assumes all sauce is consumed which it probably won’t be.

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @PenciDesign.

Share your love

Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

Articles: 1302