Brown Sugar Glazed Spiral Ham
2 h 30 min
|
easy
|
gluten-free
Recipe by Eunice
Introduction
No bland ham in my kitchen; this brown sugar glazed spiral ham gets a glossy, caramelized coat of honey, dark brown sugar, Dijon, and warm spice with a little garlic and onion kick so every slice sings.
Since it is already cooked, you just baste and bake, making it a low-stress showstopper for holidays or Sunday supper that feeds a crowd, with leftovers that turn into outrageous sandwiches, breakfast hash, or a cozy bean pot.
Ingredients (14 servings)
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Ingredients
- 1 fully cooked spiral-sliced ham (8–10 pounds) fully cooked spiral-sliced ham 1 ct
- 1 cup dark brown sugar dark brown sugar 6.78 oz
- 1 cup honey honey 11.85 oz
- ¼ cup Dijon mustard Dijon mustard 2.29 oz
- 2 Tbsp apple cider vinegar apple cider vinegar 1 fl oz
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- ¼ tsp ground cloves (optional) ground cloves 0.02 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp onion powder onion powder 0.04 oz
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 3 Tbsp orange juice (optional, for thinning the glaze) orange juice 1.5 fl oz
- fresh parsley (for garnish, optional) fresh parsley 0.25 oz
How to Make Brown Sugar Glazed Spiral Ham
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Preheat and set up the pan
Heat the oven to 275 F and set a rack in the lower third to prevent scorching the glaze later.
Place a large roasting rack inside a roasting pan and pour in 1 cup water to create gentle steam.
Put the ham cut side down on the rack and tuck a few pieces of foil around the exposed cut face to keep the slices from drying.
Tent the whole ham tightly with foil so the steam stays put.
-
Warm the ham gently
Roast the ham until the center registers 120 to 130 F for best juiciness, or 140 F if following USDA guidance, about 12 to 15 minutes per pound.
Use a probe thermometer if you have one so you are not opening the oven every five minutes like a rookie.
Rotate the pan halfway through so it heats evenly.
-
Make the glaze
In a saucepan combine the dark brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, cloves if using, garlic powder, onion powder, and butter.
Bring to a gentle simmer over medium heat, whisking until smooth and glossy, 3 to 5 minutes.
If the glaze is too thick to brush, whisk in orange juice a tablespoon at a time until pourable and syrupy.
Keep the glaze warm on the lowest heat so it spreads like silk.
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Glaze in layers
When the ham is 20 to 30 minutes from target temperature, remove the foil tent and brush on a generous layer of glaze, easing the brush between slices without tearing them.
Return to the oven uncovered and repeat with two more coats every 7 to 10 minutes so you build a deep, shiny shellac.
Spoon any pan juices back over the ham between coatings because flavor does not belong left in the pan.
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Caramelize without burning
For extra caramelization, switch the oven to 425 F for 5 to 8 minutes or broil for 1 to 2 minutes, watching like a hawk so the sugars do not scorch.
If any spot darkens too fast, tent that area loosely with a small piece of foil.
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Rest, garnish, and serve
Transfer the ham to a carving board and rest 15 minutes so the juices settle.
Pour the pan juices and any remaining glaze into the saucepan and simmer 1 to 2 minutes to thicken into a drippy sauce.
Garnish with chopped fresh parsley if you like, then serve the ham with warm glaze on the side.
Save the bone and trimmings for soup because we do not waste flavor in this kitchen.
Substitutions
- Maple syrup for honey
- Swap the honey 1:1 with dark maple syrup for a deeper, woodsy sweetness that still gives a glossy lacquer and clings beautifully to the slices.
- Coconut sugar for dark brown sugar
- Use coconut sugar in place of brown sugar by weight for a toasty caramel note with a hint of molasses, keeping the glaze rich without being cloying.
- Gochujang plus a splash of yellow mustard for Dijon
- Replace Dijon with 2 tablespoons gochujang and 1 tablespoon yellow mustard to add gentle heat and fermented depth while keeping the bright tang that balances the sweetness.
Tips
- Keep slices together for moisture
- If the spiral is separating, tie a loop of kitchen twine around the ham before roasting so the slices stay snug and juicy.
- Cook to temperature, not time
- Every ham is different, so use a probe thermometer and pull when the center hits 120 to 130 F for best texture or 140 F if you prefer the USDA target.
- Warm glaze spreads better
- A warm, slightly thin glaze paints evenly and forms a smoother shell than a cold, thick one that clumps and slides off.
- Steam is your friend
- A cup of water or apple cider in the pan keeps the oven humid, which protects the ham from drying and builds tasty pan juices for serving.
- Finish hot, watch closely
- High heat at the end gives you that candy-crackle edge, but sugars burn fast, so keep the rack low and your eyes on the prize.
- Flavor boost option
- For a grown-up twist, whisk in 1 to 2 tablespoons bourbon or spiced rum to the glaze off heat for vanilla warmth without harshness.
Nutrition Facts *
| Energy | 559 | kcal |
|---|---|---|
| Protein | 64 | g |
| Total Fat | 15 | g |
| Carbohydrates | 46 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep my spiral ham from drying out?
- Roast low and slow at 275 F, keep it covered with a tight foil tent, add liquid to the pan for steam, and only uncover for the glaze near the end.
- My glaze is too thick to brush, what should I do?
- Whisk in orange juice or water a tablespoon at a time over low heat until it is syrupy and pourable, then brush it on while warm.
- The glaze started to burn, can I save it?
- Tent the darkening spots with foil, lower the rack if needed, and add the next coat thinner so it caramelizes instead of scorches.
- Can I make the glaze ahead?
- Yes, cook it up to 4 days ahead, store in a glass jar in the fridge, and rewarm gently until glossy before brushing.
- What internal temperature should I aim for?
- Because the ham is fully cooked, you are just warming it, so 120 to 130 F in the center gives juicy results, or go to 140 F if you want the USDA recommendation.
- How do I reheat leftovers without turning them into jerky?
- Cover slices with foil and a splash of water or cider and warm at 300 F just until heated, or reheat in a covered skillet over low heat with a spoon of glaze.
Serving Suggestions
This glossy ham loves company with sharp cheddar scalloped potatoes and garlicky green beans, plus a drizzle of those pan juices for a sweet-salty finish.
For a bolder vibe, fold a pinch of smoked paprika or a tablespoon of bourbon into the glaze, and stash that ham bone for a knockout pot of black bean or split pea soup later in the week.
More pairings:
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