Brown Sugar Honey Glazed Baked Ham
- PREP 30min
- COOK 2hrs 10min
- TOTAL 2hrs 40min
We love this simple glazed ham made with our brown sugar and honey glaze, which turns sweet, glossy, and perfectly sticky in the oven. This recipe assumes you are starting with a fully cooked ham.
You Will Need
- For the Ham
5 to 8 pound skin-on, bone-in smoked ham (2.2kg to 3.2kg)
3 cups apple juice (330g)
Water, as needed
- For the Glaze
¼ cup apple juice (55g)
1 cup brown sugar (200g)
¼ cup honey (90g)
6 tablespoons Dijon mustard (100g)
1 tablespoon Worcestershire sauce (15g)
2 tablespoons apple cider vinegar (30g)
½ teaspoon freshly ground black pepper
Pinch of allspice
Directions
1Prep: Preheat the oven to 300°F (148°C). Set a roasting pan with a rack aside.
2Prepare the ham: Use a sharp knife to carefully remove the skin (rind) from the ham. Try to remove only the skin, leaving as much of the fat layer intact as possible. Score the ham all over in a crosshatch pattern, spacing the cuts about ½ to ¾ inch apart.
3Roast: Set the ham, fat-side up, on the rack. Pour 3 cups of apple juice into the bottom of the roasting pan. Lightly tent with foil and bake (without any glaze) for about 1 ½ hours, or until the ham reaches an internal temperature of 115°F (46°C). Check the liquid level as it cooks and add water if it reduces too much.
4Make the glaze: While the ham bakes, combine ¼ cup of apple juice with the brown sugar, honey, Dijon mustard, Worcestershire sauce, vinegar, pepper, and allspice in a small saucepan. Bring to a simmer over medium heat and cook until syrupy, 5 to 8 minutes. As it simmers, stay close and lower the heat if the mixture begins to bubble up to close to the top of the saucepan.
5Glaze the ham: When the ham reaches 115°F (46°C), increase the oven temperature to 375°F (190°C). Brush the ham generously with glaze and roast, uncovered, for 40 minutes, brushing with more glaze every 10 minutes. You should use all the glaze by the fourth application. The ham is done when the internal temperature is 140°F (60°C). Keep the liquid in the roasting pan, and add water as needed to prevent burning.
6Let rest: Remove the ham from the oven and let it rest for 15 minutes before carving. Save the drippings in the roasting pan for serving.
7Carve the ham: Place it flat-side down to keep it stable on your cutting board. Then, 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. Take each section and slice it into thin, even slices, cutting against the grain for the most tender texture.
Adam and Joanne's Tips
- Storing: Let the ham cool to room temperature, then cover it tightly or transfer slices to an airtight container. Refrigerate for 3 to 4 days. For longer storage, wrap well and freeze for up to 2 months. To reheat, cover with foil and warm in a low oven (300°F / 148°C) until heated through, adding a little water or any reserved pan juices to keep it moist.
- Make the glaze in advance: Let the glaze cool to room temperature, then transfer it to an airtight container and refrigerate for up to a week. Before using, check the consistency. If it’s brushable, use it as is. If it’s too thick, gently reheat it to loosen.
- The nutrition facts provided are estimates.