Glazed Ham Recipe With Brown Sugar and Honey: Sweet and Sticky Holiday Centerpiece

This glazed ham recipe transforms a simple centerpiece into a showstopper with minimal effort. The combination of brown sugar and honey creates a sweet and sticky coating that caramelizes beautifully in the oven.

I’ve refined this method over years of holiday cooking to ensure consistent results. The glaze forms a glossy finish that locks in moisture, while the spices add depth to the sweetness.

What you’ll get is a holiday ham with a perfect balance of flavors—savory, sweet, and slightly smoky. The aroma alone will have everyone gathering around the table.

Serve it as the centerpiece for your next celebration, and watch it disappear. Here’s how to make it right.

Ingredients for Glazed Ham Recipe with Brown Sugar and Honey

Transform a holiday ham with brown sugar, honey, and warm spices for that signature caramelized finish.

The ham is the foundation—opt for bone-in, spiral-cut from a reputable butcher or Whole Foods. This cut ensures even cooking and maximum surface area for glaze absorption. Avoid pre-glazed hams, as they won’t caramelize as beautifully. For the brown sugar, Domino or C&H brands provide consistent texture and sweetness. The honey should be raw and unfiltered for depth (local farmers markets often have excellent options).

No Dijon mustard? Whole grain mustard at equal amount adds texture, or substitute yellow mustard in a pinch. Out of apple cider vinegar? White vinegar or lemon juice works, though the flavor profile will shift slightly. For the cloves, pre-ground loses potency quickly—grind whole cloves fresh if possible. If using whole cloves to stud the ham, soak them in warm water for 10 minutes first to prevent burning.

Store unglazed ham in the fridge for up to 5 days before cooking. Once glazed and cooked, it keeps for 1 week refrigerated or freezes for 2-3 months. Reheat slices gently in the oven with a splash of water to maintain moisture. Always bring ham to room temperature before glazing for even coverage.

Step-by-Step Instructions for Glazed Ham With Brown Sugar and Honey

This method ensures a perfectly caramelized exterior with juicy, tender meat underneath every time.

Step 1: Prepare the Ham for Glazing

Preheat your oven to 325°F. Unwrap the 8 lb fully cooked bone-in ham and place it cut-side down in a roasting pan. If using a spiral-cut ham, keep the slices intact for now to prevent drying out during baking.

Pat the surface dry with paper towels to help the glaze adhere properly. If desired, score the ham in a diamond pattern, about ¼-inch deep, which allows the glaze to penetrate deeper and creates attractive presentation lines.

Step 2: Create the Brown Sugar and Honey Glaze

In a medium saucepan, melt the 4 tbsp unsalted butter over medium heat. Add the 1.5 cups light brown sugar, 0.75 cup honey, 0.25 cup Dijon mustard, 2 tbsp apple cider vinegar, 0.5 tsp ground cloves, and 1 tsp ground cinnamon.

Stir constantly for 3-4 minutes until the mixture thickens slightly and becomes smooth and glossy. The glaze should coat the back of a spoon but still be pourable. Remove from heat once it reaches this consistency to prevent burning.

Step 3: Apply Glaze and Stud with Cloves

Brush about one-third of the warm glaze evenly over the ham. If using, press the 20 whole cloves into the scored lines or between slices for a classic presentation. The cloves will infuse the ham with warm, aromatic flavor as it bakes.

Return the ham to the oven, uncovered, and bake for 1 hour 15 minutes. Baste the ham with pan juices every 20-25 minutes to build layers of flavor and ensure even caramelization across the surface.

Step 4: Complete the Glazing Process

After the initial baking time, remove the ham from the oven and increase the temperature to 425°F. Brush the ham with another third of the glaze, focusing on any areas that look dry or need more color.

Return to the oven for 10-15 minutes until the glaze becomes deep amber and slightly bubbly. Watch closely during this final phase—the sugars in the glaze can burn quickly at higher temperatures. The ham is done when the internal temperature reaches 140°F.

Step 5: Garnish and Rest Before Serving

Transfer the ham to a serving platter and brush with the remaining glaze. Arrange the 1 cup fresh pineapple slices and 12 whole maraschino cherries around the ham, securing them with toothpicks if needed for a traditional presentation.

Let the ham rest for 15 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring each serving is moist and flavorful. Serve warm with the pan drippings spooned over the top.

Regional Styles of This Dish

Southern Style

In the South, we often add 1 tbsp molasses to the glaze for deeper, richer sweetness. I also like to include 1 tsp smoked paprika for a subtle barbecue note that pairs beautifully with the ham’s natural smokiness. 🔥

Midwestern Tradition

Midwestern cooks swear by adding ½ cup crushed pineapple to the glaze itself. This creates a tangy-sweet coating and keeps the meat incredibly moist. I’ve found Dole brand works best for consistent texture.

New England Approach

New Englanders often incorporate 2 tbsp maple syrup into their glaze for a distinct regional flavor. I recommend using Grade B syrup for its robust, caramel-like depth. The result is a more complex sweetness.

Caribbean Twist

For a tropical flair, mix 2 tbsp dark rum into the glaze and stud the ham with whole allspice berries instead of cloves. I use Myers’s rum for authenticity. This version is perfect for summer gatherings.

Appalachian Variation

Appalachian cooks often use sorcghum syrup in place of honey. Its earthy, mineral-rich flavor creates a unique glaze. Look for Muddy Pond sorghum if you can find it—it’s my personal favorite. 💛

Frequently Asked Questions