Brown Sugar Honey Glazed Baked Ham

We make this simple baked ham with our brown sugar and honey ham glaze, which turns into a sweet, glossy, perfectly sticky coating in the oven. It’s shockingly easy and so good.

Glazed ham is one of the easiest holiday main dishes to make. You’re starting with a baked or smoked ham, which is already cooked, so the hard work is done. And the ham glaze couldn’t be simpler or any more delicious.

For this recipe, you’ll gently warm the ham in the oven, then crank up the heat and brush on the glaze so it turns sticky, shiny, and caramelized. It’s an easy process, and your guests will be so impressed.

Key Ingredients

• Ham: Start with a fully cooked ham. Smoked is even better because it adds lots of flavor. I prefer bone-in ham because it stays a bit more moist and juicy, but boneless works, too. Depending on where you buy it, the ham may still have its rind attached. This is wonderful, since that means you’ll have a good amount of fat for the glaze to stick to. Spiral-cut ham is also great for this recipe.
• Apple Juice: You’ll use apple juice in two ways. First, it goes into the roasting pan to keep the ham moist as it reheats. Second, you’ll use it as the base of the easy glaze. Regular bottled apple juice is fine (and what I usually use), but fresh-pressed adds even more apple flavor.
• Homemade Glaze: Our ham glaze recipe combines apple juice, brown sugar, honey, Dijon mustard, apple cider vinegar, Worcestershire sauce, black pepper, and allspice. It’s very simple to make, and you can prepare it up to a week ahead.

Find the full recipe with measurements below.

How to Make Glazed Ham

Tip 1: Prepare the ham. Most hams come with a layer of rind (skin) on top and sometimes along the sides. You’ll also see exposed fat next to the rind that’s lightly stained from the smoking process. We’ll remove only the rind and keep all the fat so the glaze can cling to it. Here’s how:

1. Remove the rind: Use a sharp knife to trim the rind, leaving the entire fat layer intact. You can slice it off in strips or slide your knife under the edge of the rind and use your fingers to gently peel it away. Once you loosen a corner, it usually pulls off easily.
2. Score the ham: Cut shallow 1/4-inch lines all over the exposed fat (and any visible meat), but leave the flat side alone. Make the cuts in a crosshatch pattern. This helps the glaze soak in and stick as the ham bakes in the oven later on.

Tip 2: Gently bake the ham. Place the ham on a roasting rack in a roasting pan, add some apple juice to the pan, then loosely cover with foil and place in a 300°F oven. Bake until the internal temperature reaches about 115°F. This slow, gentle heat warms the ham all the way through. There’s no glaze yet, we’re just bringing it up in temperature.

Tip 3: Make the glaze. The glaze comes together quickly. Add all the ingredients to a small saucepan and bring to a gentle simmer. Whisk well, then let it bubble over medium-low heat until it thickens slightly. As it simmers, the sugar and honey melt and lightly caramelize, transforming the mixture into a glossy, syrupy glaze. Watch it closely so it doesn’t boil over.

Tip 4: Glazing the ham. Once your ham is heated through, take away the foil and brush on a generous layer of the glaze. Then, crank the oven to 375°F, and bake for about 40 minutes, or until the internal temperature reaches around 140°F. Keep building the glaze as it cooks. Every 10 to 15 minutes, open the oven and brush on another coat. I usually add 4 to 5 layers to really build up the sticky, glossy glaze.

How to Carve a Ham

Unless you bought a spiral-cut ham, you’ll need to carve it yourself. I prefer thinner slices, and the process is simple once you see how it works. For a boneless ham, just cut even slices from one end to the other. For a bone-in ham, here’s what to do:

1. Place the ham flat-side down to keep it stable on your cutting board.
2. Use a sharp chef’s knife to make a vertical cut along the bone, loosening a large section of meat. Continue working around the bone, cutting off big pieces as you go.
3. Take each section and slice it into thin, even slices, cutting against the grain for the most tender texture.

Serving Suggestions

Serve baked ham with classic holiday sides. Think creamy mashed potatoes, mashed sweet potatoes, scalloped potatoes, au gratin potatoes, roasted carrots, or garlic sautéed green beans. You can make sandwiches with rolls (I love Hawaiian rolls) or serve it with cornbread. Finally, I love a spoonful of cranberry sauce, garlic aioli, or Dijon mustard, which adds a nice contrast to the sweet, sticky glaze.

If you’re feeding a large crowd, you can round out the meal with more potluck-friendly sides such as mac and cheese, stuffing, potato salad, or roasted vegetables.

Leftovers and Storage

Leftover ham keeps really well. Slice your ham, then transfer the slices to an airtight container and refrigerate for up to 4 days. For longer storage, freeze for up to 3 months. To reheat, add the slices to a skillet with a little water, cover, and heat over low heat. Or, wrap the slices in foil and warm in the oven.

You can also use leftover ham to make soup (like this ham and cabbage soup), fried rice, omelets, frittatas, breakfast sandwiches, ham sandwiches, and salads.

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