Ham Glaze Recipe

Posted on

Ham Glaze Recipe


The Perfect Baked Ham: A Delicious and Easy Guide

Hey there! Christmas is coming, and you know what that means – ham time! But let’s be honest, store-bought hams can be dry, flavorless disappointments. Don’t fret, because this guide will turn you into a ham-baking hero!

Fearless Ham Baking:

Forget dry, flavorless hams! This recipe delivers a juicy, tender masterpiece with a sticky-sweet glaze and crispy edges. Follow these tips and tricks, and your guests will be begging for seconds (and the recipe!).

The Glaze is the Boss:

A perfect ham needs the perfect glaze. The key is striking a balance between sweet and salty. Honey, brown sugar, or maple syrup are all fantastic choices. I use a glaze made with butter, brown sugar, honey, Dijon mustard (for a delightful tang), and crushed garlic.

Feel free to add some festive spices like cinnamon and cloves, or skip them if you prefer a simpler flavor profile. And those decorative cloves some recipes call for? I skip them – who wants to chomp down on a surprise clove?

The 3-Step Ham Mastery:

This recipe is shockingly simple:

  1. Remove the Rind: You can easily peel it right off!
  2. Baste the Ham: Use my easy Brown Sugar Ham Glaze.
  3. Bake and Baste: Every 15 minutes, baste that beautiful ham!

Choosing Your Ham Champion:

For ultimate flavor and juiciness, go for a fully cooked, bone-in ham. The best cut is the half leg (shank end) – it’s packed with meat and easy to carve. The other half leg (butt end) has less meat but is incredibly tender. It’s your call!

Spiral-cut hams are popular in the US, but I can’t comment on those since they’re not as common here.

The Rind Debate:

To remove the rind or not to remove the rind? That is the question! Here’s why I recommend taking it off:

  • Chewy and Gummy: The rind gets unpleasant as the ham cools.
  • Flavor Barrier: The glaze can’t penetrate the rind, leaving the ham bland.

Trust me, fully cooked ham rind will never crisp up. I’ve tried broiling, high-heat baking, and even deep-frying (don’t recommend it!).

Removing the Rind Like a Pro:

Don’t worry, it’s easy! Here’s how (check out the video for a visual guide, too!):

  1. Cut: Make a circular cut around the shank end, following the skin.
  2. Separate: Slide a sharp knife between the rind and fat, detaching both.
  3. Peel: Use your fingers to gently separate the rind from the fat. Go deeper with your fingers to loosen it for easier peeling.
  4. Discard: Peel off and toss the rind.
  5. Score: Lightly score the fat layer with a diamond pattern using your knife.

Glaze Like a Boss:

Here’s my biggest glaze tip: Don’t simmer it for too long! Overcooked glaze becomes hard caramel – a nightmare to spread on your ham. Bring it to a simmer and remove it from heat quickly.

Want extra flavor magic? Add some pan drippings to your glaze once they accumulate. Just remember to taste-test before adding, as your ham might already be salty enough.

Basting Bonanza:

Glaze, baste, repeat! The more you baste, the richer and more flavorful your ham will be. Go crazy – ’tis the season, after all!

By following these tips, you’ll be a ham-baking rockstar! And trust me, the aroma of this Brown Sugar Mustard Glazed Ham is pure holiday magic. Happy holidays and happy eating!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Ham Glaze Recipe

Ham Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mekar Official
  • Total Time: 1 hour 30 minutes


Ham time! But let’s be honest, store-bought hams can be dry, flavorless disappointments.


  • 810 pound bone-in cooked ham
  • 1/2 cup water
  • 1/2 cup butter (softened or melted)
  • 1 cup brown sugar
  • 1/2 cup honey
  • 2 tablespoons Dijon mustard
  • Spices: cinnamon, cloves
  • 4 cloves garlic, smashed


  1. Preheat oven to 300°F (150°C). Trim fat from ham and score surface with a diamond pattern.
  2. Place ham on a foil-lined baking sheet with 1/3 cup water. Cover and bake 30 minutes.
  3. Meanwhile, make glaze: melt butter, whisk in brown sugar, honey, mustard, spices, and garlic. Simmer until sugar dissolves. Let cool slightly.
  4. Increase oven temp to 425°F (220°C). Remove ham, discard foil, and brush with 1/3 of glaze. Bake uncovered for 15 minutes.
  5. Repeat basting with glaze and pan juices every 15 minutes until golden brown (about 30 minutes total). Broil for a few minutes if needed for extra browning.
  6. Let ham rest 10-20 minutes before slicing.


  • Thin glaze between basting with pan juices if it thickens.
  • Adjust cooking time based on ham size.
  • Prep Time: 15
  • Cook Time: 75


  • Serving Size: 25
  • Calories: 390kcal
  • Sugar: 14g
  • Sodium: 1740mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Carbohydrates: 15g
  • Protein: 31g
  • Cholesterol: 99mg


You might also like these recipes

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star