Looking for the perfect holiday ham that’s packed with flavor, easy to make, and guaranteed to impress your guests? This Easy Brown Sugar Glazed Ham recipe is everything you need and more. It’s sweet, savory, juicy, and has the yummiest sticky glaze with hints of garlic, orange, and warm spices. Whether it’s Christmas, Easter, or a cozy Sunday dinner, this ham will be the star of the table. And yes—it's so much better than the store-bought glaze packets. Once you try this homemade brown sugar glaze, you’ll never go back!
And if you're feeling a little intimidated by cooking a whole ham—don’t be! It’s really just reheating the ham and whipping up a quick 10-minute glaze. We’re skipping all the fuss and making it simple, delicious, and completely doable.
Let’s make a brown sugar glazed ham that’s easy to make, flavor-packed, and truly unforgettable—no stress required!
The Secret to Baking a Good Ham
The secret? Start with a good ham. If you buy a high-quality, fully cooked ham, you’re already halfway there. You’re not brining or marinating here—you’re simply heating it through and giving it that signature brown sugar glazed ham finish. That’s why choosing the right ham matters more than any fancy technique.
Which Ham Should I Buy?
When shopping for ham, here’s what you want to consider:
- Bone-In vs Boneless: Bone-in hams are juicier and more flavorful. Boneless can be more convenient, but can have a slightly different texture since they're often reshaped after the bone is removed and pressed into an oval shape for easier slicing.
- Shank End vs Butt End: The shank end has a straight bone and is easier to carve. The butt end can be more tender but may be trickier to slice since it contains part of the hip bone.
- Smoked vs Cured: All smoked hams are cured, but not all cured hams are smoked. Curing is the process of preserving the ham with salt or brine, and smoking adds that distinct savory flavor. Some hams are cured and not smoked—and will be labeled simply as 'cured'—while others are both cured and smoked and labeled accordingly. Check the packaging to see which you prefer! Totally personal preference.
- Spiral-Cut or Whole: Spiral-cut hams are great for easy serving. Whole hams may retain a bit more moisture, but require more carving effort.
My go-to? A fully cooked, bone-in, spiral-sliced ham that’s also smoked—it’s juicy, flavorful, and slices like a dream.
How Much Ham Per Person?
If ham is your main dish:
- Plan on ¾ pound per person for bone-in ham
- ½ pound per person for boneless
Want leftovers? (My answer is always yes.) Round up!
Baked Ham Best Practices
- Bake at 10 minutes per pound at 300°F
- Start covered with a bit of liquid (like chicken stock or water) to keep it moist
- Uncover in the final stretch and glaze generously
- Bake at a higher temperature (425°F) in the last 30–45 minutes to caramelize the glaze
- Let it rest for at least 20 minutes before slicing
Recipe Ingredients
Spiral-Sliced Ham – The star of the show! A fully cooked, bone-in spiral ham is juicy, flavorful, and easy to serve. Bone-in helps retain moisture during baking.
Chicken Stock – Adds moisture to the pan while the ham bakes, helping prevent it from drying out and creating a more flavorful cooking environment.
Unsalted Butter – Gives the glaze a rich, velvety base and helps it cling beautifully to each slice.
Light Brown Sugar – Provides sweetness and helps create that gorgeous caramelized crust we all love.
Honey – Creates a sticky, glossy glaze and adds a light, natural sweetness that pairs perfectly with the brown sugar.
Dijon Mustard – Adds a subtle tang that balances the sweet ingredients and cuts through the richness.
Cinnamon & Ground Cloves – Warm spices that add a cozy, holiday aroma.
Garlic – Freshly minced garlic adds a savory layer to keep the glaze from becoming too sweet. I’m always here for a little extra garlic!
Orange Zest – Brightens everything up and pairs perfectly with the cloves and honey.
Cooking Spray – Essential for easy clean-up and preventing sticking, especially when things get nice and caramelized.
How to Make Brown Sugar Glazed Ham
Step One: Bring Ham to Room Temp – Let it sit out for about an hour before baking.
Step Two: Prep the Pan & Oven – Place your oven rack in the lowest position and preheat the oven to 300°F. Line a roasting pan with foil and spray it with cooking spray.
Step Three: Unwrap & Place the Ham – Remove all packaging and the plastic disk. Place your ham cut-side down in the pan.
Step Four: Add Stock & Bake – Pour in a ½ cup of chicken broth. Cover with foil. Bake 10 minutes per pound.
Step Five: Make the Glaze – Brown butter, then add brown sugar, honey, mustard, cinnamon, cloves. Stir until sugar is dissolved. Add garlic and zest. Simmer and let cool slightly.
Step Six: Raise Heat & Glaze – Turn oven up to 425°F. Uncover ham and brush with ⅓ of the glaze.
Step Seven: Baste – Every 15 minutes for 45 minutes total, brush with more glaze and pan juices.
Step Eight: Rest & Slice – Once the glaze is caramelized and the ham reaches 140°F, remove it from the oven and let it rest for 20 minutes. Then carve and serve!
Do You Bake a Ham Covered or Uncovered?
Start covered to trap moisture. Finish uncovered to get that golden, sticky glaze. This two-step method gives you the best of both worlds: juicy inside, caramelized outside.
Frequently Asked Questions
Yes—just adjust cooking time slightly and monitor internal temp.
Even though most store-bought hams are fully cooked, you'll want to reheat it to 140°F to serve it safely and bring out the best texture and flavor.
Add a splash of pan juices and warm it gently.
You can make the glaze up to 2 days in advance and store in the fridge.
Bake at 300°F for about 10 minutes per pound until the internal temperature reaches 120°F. Then uncover, glaze, and continue baking at 425°F for another 30 to 45 minutes, or until the ham reaches 140°F and the glaze is caramelized.
Glaze the ham during the last 30 to 45 minutes of baking. That’s when it caramelizes perfectly without burning—just brush it on in layers and let it get glossy and golden.
Expert Tips & Tricks
- Use a Thermometer: Internal temp should hit 140°F.
- Baste Generously: Brush glaze over the ham at least 3 times.
- Carve with Confidence: Use a sharp knife and tongs to pull slices away from the bone.
Variations & Pairings
Looking to put your own spin on it? Add a splash of bourbon or even pineapple juice to the glaze—just a little twist to make it your own.
My favorite holiday recipes to pair with this ham are:
- The Best Au Gratin Potatoes (Cheesy Scalloped Potatoes Recipe)
- Creamy Mashed Potatoes
- Asparagus Puff Pastry Bundles
- BEST Baked Mac and Cheese
- Arugula Beet Feta Salad with Candied Pecans
- Soft dinner rolls and for a wine recommendation, a crisp Riesling or Pinot Noir would pair perfectly! And if you're planning dessert—Easter Sugar Cookies are my favorite way to finish the meal!
Making Ahead, Storing & Freezing
Make Ahead: Glaze can be prepped up to 2 days in advance.
Store Leftovers: Keep sliced ham in the fridge in an airtight container for 3–4 days.
Freeze: Freeze for up to 2–3 months. Thaw overnight in the fridge.
To Reheat: Cover with foil and warm in a 325°F oven until heated through.
Whether you’re hosting a big holiday dinner or just treating your family to something cozy and delicious, this Easy Brown Sugar Glazed Ham is a guaranteed winner. Once you try it, you’ll see—it’s not hard, just a few simple steps and a truly flavorful glaze.
If you make this recipe (or any recipe of mine!), I’d love it if you could take time to leave a review—hearing from you truly makes my day. And if you’re on Instagram, please tag me @cookwithcassandra. Seeing your kitchen creations always puts a big smile on my face. Thank you so much for being here, and happy cooking! Cheers friends!
Brown Sugar Glazed Ham Recipe
Ingredients
- 1 8 - 10 pound fully cooked, bone-in spiral-sliced ham (boneless ham works too)
- ½ cup chicken broth
- ½ cup unsalted butter
- 1 cup light brown sugar packed
- ½ cup liquid honey
- 2 tablespoons dijon mustard
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 6 garlic cloves minced
- 1 tablespoon orange zest
Instructions
- Bring ham to room temperature: Remove the ham from the refrigerator and let it sit at room temperature for 1 hour.
- Prepare the Oven and Pan: Adjust your oven rack to the lowest position to fit your roasting pan. Line a large roasting pan with several layers of foil and spray with cooking spray (or use a shallow roasting rack for easier cleanup). Preheat the oven to 300°F.
- Unwrap the Ham: Remove any packaging and cut off any netting. Pro Tip: Don’t forget to take off the plastic disk that usually covers the bone on the cut side!
- Place the Ham in the Pan: Set the ham cut-side down in the prepared pan and pour the chicken broth into the bottom of the pan.
- Bake Low and Slow: Cover with foil and bake for 10 minutes per pound.
- Make the Glaze: While the ham bakes, melt the butter in a small saucepan over medium heat until golden brown. Add brown sugar, honey, Dijon mustard, cinnamon, and ground cloves. Stir constantly for about 2 minutes until fully combined and the brown sugar is dissolved.
- Add Garlic and Zest: Reduce the heat to low and stir in the garlic and orange zest. Let it simmer for 1–2 minutes, just until fragrant, then remove from heat. Set aside to cool slightly. Pro Tip: Don’t let it boil too long or it will thicken too much—it should be the consistency of room-temp honey.
- Glaze the Ham: After baking, remove the ham from the oven and discard the foil. Increase oven temperature to 425°F. Brush ⅓ of the glaze over the top of the ham and between the slices.
- Roast and Baste: Return the ham to the oven, uncovered, and bake for 15 minutes. After 15 minutes, brush with another ⅓ of the glaze and some pan juices. Repeat once more after another 15 minutes with the remaining glaze and pan juices. Pro Tip: If the glaze thickens while sitting, stir in a bit of pan juice and reheat gently until it’s pourable again.
- Rest and Serve: Total roasting time at 425°F will be 45 minutes. Once the glaze has caramelized and the top is golden and glossy, remove the ham from the oven and let it rest for 20 minutes before slicing.
- Optional Garnish: Serve with orange slices and cranberries for a festive touch.
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