Baked Ham with Brown Sugar Glaze

🐖 Baked Ham with Brown Sugar Glaze — Complete Guide

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🍽 Introduction: Why This Ham Delivers

A classic baked ham is a show‑stopping centerpiece, offering sweet, savory, tender meat that brings comfort and cheer. The brown sugar glaze caramelizes beautifully in the oven, creating a glossy, flavorful crust. This dish is versatile, festive, and crowd‑pleasing — perfect for Easter, Christmas, or Sunday family dinners.

In this guide, you’ll learn how to:

1. Choose the ideal ham

2. Prepare and season it

3. Make multiple flavorful glazes

4. Glaze and bake it to juicy perfection

5. Add creative twists

6. Carve and serve elegantly

7. Store leftovers and repurpose them

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Part 1: Selecting and Preparing the Ham

1. Choose the Right Ham

• Bone‑in, fully‑cooked spiral ham (8–10 lb): Great for quick prep, consistent cooking, easy carving.

• Bone‑in half ham (4–6 lb): Richer flavor, more cooking needed.

• Boneless rolled ham: Easier carving, shorter cooking time.

Tip: Ask your butcher for a ham with skin intact — the fat renders and adds flavor during cooking, then you remove it before serving.

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2. Thawing Instructions

• Fully cook your ham? Gently follow thawing instructions if frozen.

• Thaw in the fridge: Allow 24 hours per 4 lb.

• Once thawed, pat dry to help glaze adhere.

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Part 2: Ingredient Overview & Substitutions

The Ham

• Weight: 8–10 lb spiral‑cut ham

• Skin: Keep intact

• Optional: Stud with cloves

For the Brown Sugar Glaze

• 1½ cups packed brown sugar (light or dark)

• ½ cup pure maple syrup or honey

• ¼ cup Dijon mustard or whole‑grain mustard

• 2 tbsp apple cider vinegar or freshly squeezed orange juice

• 1 tsp ground cinnamon or ½ tsp allspice (optional warm notes)

• 1 tsp kosher salt & ½ tsp black pepper

Substitutions

• Sugar: Use coconut sugar or honey

• Mustard: Swap with orange marmalade for sweet citrus glaze

• Spices: Try cardamom, ginger, or nutmeg for variety

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Part 3: Step‑by‑Step Cooking Instructions

1. Preheat and Prepare

1. Preheat oven to 325°F (163°C).

2. Position rack low in the oven for even heat distribution.

3. Lightly score the ham’s fat in a diamond pattern, about ¼" deep.

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2. Stud with Cloves (Optional Southest Flair)

• Press whole cloves into the ham at each score intersection for aromatic flavor and visual appeal.

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3. Initial Bake

• Place ham, cut‑side down, on a rack in a roasting pan.

• Add ½–1 cup of water or apple juice to the pan to create gentle steam.

• Cover loosely with foil (tent, not sealed) to prevent drying.

• Bake for about 15 minutes per pound, or until internal temperature reads 130–135°F (55–57°C) for spiral hams, or 140°F for others.

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4. Make the Brown Sugar Glaze

In a saucepan over medium-low heat, whisk together:

• Brown sugar

• Maple syrup/honey

• Dijon mustard

• Apple cider vinegar/orange juice

• Cinnamon/allspice

• Salt & pepper

Cook gently until sugar melts and mixture thickens slightly—about 5 minutes. Remove from heat and set aside.

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5. Glazing Process

• Remove ham from oven when about 30–45 minutes remain.

• Increase oven temp to 400°F (205°C) (for caramelization).

• Brush top of ham generously with half the glaze.

• Return uncovered to oven and bake for 10 minutes.

• Apply second coat of glaze.

• Bake for another 10 minutes until edges are dark caramel.

• Add final glaze layer and bake 3–5 minutes more—watch closely to avoid burning.

Let ham rest 10–15 minutes before carving.

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Part 4: Timing & Temperature Chart

Ham Type	Initial Bake Temp	Glazing Time
8–10 lb spiral‑cut	325°F, ~2 hrs	+30–35 minutes at 400°F
4–6 lb bone‑in	325°F, ~1.5 hrs	+30 minutes
Boneless (4–6 lb)	325°F, ~1.25 hrs	~20–25 minutes