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Brown Sugar Ham Glaze

Brown sugar ham glaze made with honey, pineapple/orange juice, and Dijon for a thick, glossy finish. Simmer until slightly thickened, then brush repeatedly during the last 30 minutes for shiny caramelization.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

brown sugar
  • 1 cup brown sugar packed
honey
  • 0.25 cup honey
pineapple or orange juice
  • 0.25 cup pineapple or orange juice
Dijon mustard
  • 2 tbsp Dijon mustard
butter
  • 2 tbsp butter
apple cider vinegar
  • 1 tbsp apple cider vinegar
ground cinnamon
  • 0.5 tsp ground cinnamon
ground cloves
  • 0.25 tsp ground cloves

Equipment

  • 1 saucepan

Method
 

Make the glaze
  1. Combine brown sugar, honey, pineapple or orange juice, Dijon mustard, butter, apple cider vinegar, ground cinnamon, and ground cloves in a saucepan. Stir until the mixture looks evenly combined.
  2. Bring the saucepan to a simmer over medium heat, stirring continuously, until the sugar dissolves. Visual cue: the mixture should look smooth and glossy as steam rises.
  3. Simmer for 3-4 minutes, stirring often, until slightly thickened and glossy. Visual cue: the glaze should coat the back of a spoon.
Glaze the ham
  1. Brush the glaze over a fully cooked ham during the last 30 minutes of baking. Visual cue: the surface should appear shiny where the glaze lands.
  2. Brush again every 10 minutes during those last 30 minutes. Visual cue: each layer looks darker and more caramelized.
  3. Spoon the remaining warm glaze over sliced ham at the table. Visual cue: thick amber glaze pools slightly on the ham slices.

Notes

Pro tip: keep the glaze warm while you’re brushing so it stays fluid and spreads evenly over the scored surface. Store leftover glaze in the refrigerator for up to 5 days; rewarm in a saucepan over low heat until pourable. Freezing is not recommended because the texture can separate after thawing. For a lighter swap, use reduced-sugar honey or a sugar-free sweetener blend designed for cooking, keeping the Dijon and spices the same.