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Brown Sugar Ham Glaze

Brown sugar ham glaze with a glossy simmered finish—made in minutes with honey, mustard, and juice, then brushed onto a scored ham during the last baking stretch. The result is a thick amber glaze that clings to diamond cuts and drips beautifully as it warms.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 190
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 to mix so the brown sugar is evenly distributed.
  2. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Keep it at a gentle simmer with visible bubbles around the edges.
  3. Simmer for 3-4 minutes until slightly thickened and glossy. Look for a smooth amber sheen that coats the back of a spoon.
Glaze the ham
  1. Brush the warm glaze over a fully cooked ham during the last 30 minutes of baking. Apply a light, even layer over the scored diamond pattern.
  2. Re-brush every 10 minutes during those last 30 minutes of baking. Each pass should leave glossy drips that settle into the cut lines.
  3. Spoon the remaining warm glaze over sliced ham at the table. Pour gently so the glaze gathers on the surface of each slice.

Notes

Pro tip: keep the glaze warm so it stays brushable and glossy; if it thickens, stir over low heat for a few seconds. Store leftover glaze covered in the refrigerator up to 5 days, then rewarm gently before using. Freezing is yes—freeze in a sealed container up to 2 months and thaw in the fridge. For a dairy-light option, use plant-based butter in the same amount.