Whenever the holidays roll around, I always find myself craving that perfect Brown Sugar Glazed Ham Recipe that fills the kitchen with a sweet, comforting aroma that hugs you like an old friend. I remember the first time I made it for a big family gathering — the glaze was sticky and golden, the ham tender and juicy, and the compliments just kept coming. It’s one of those dishes that feels fancy but is actually so straightforward, making it my go-to showstopper when I want to impress without stress.

This Brown Sugar Glazed Ham Recipe really stands out thanks to its rich balance of flavors — the buttery brown sugar glaze infused with honey, warm cinnamon, and just a hint of nutmeg creates a golden crust that’s simply irresistible. The texture contrast between the juicy spiral-cut ham and the caramelized sugary glaze is pure bliss, and with apple cider adding a subtle tang, you’ll notice that your kitchen fills with inviting warmth and cozy vibes as it cooks. The end result is as beautiful on the plate as it is on the palate.

One of the best parts about this recipe is how approachable it is—even if you’ve never worked with ham before, I’ll guide you through every step to make sure your glaze doesn’t harden too soon and that the ham stays juicy through baking. You’ll find practical tips to get it right on the first try, so don’t worry—this is one recipe you really can’t mess up!

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Why This Recipe Shines

Flavor Harmony: The sweet and warm blend of brown sugar, honey, cinnamon, and nutmeg perfectly complements the savory ham.
Easy Assembly: A simple glaze made on the stovetop with ingredients you likely have on hand, making prep a breeze.
Texture Play: The juicy spiral-cut ham contrasts with a glossy, caramelized crust that’s truly delightful.
Showstopper Finish: The final broil caramelizes the sugars, giving a beautiful golden crust that’s picture-perfect and packed with flavor.

A large piece of cooked ham with a shiny, brown glazed surface sits in a worn metal tray. The top layer is textured with crisscross scoring and has a rich amber color with glossy highlights from the glaze. A wooden brush with a light-colored handle is gently applying the glaze, held by a woman's hand. The ham has smooth pinkish meat underneath the browned glaze, and the tray shows signs of use with dark spots and baked-on marks. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

I find it really helps to measure ingredients carefully, especially the brown sugar and liquids, so the glaze turns out just right—sticky but not too thick. You’ll get the exact measurements in the recipe card below, but here’s a quick glance at what’s going into this Brown Sugar Glazed Ham Recipe and what each ingredient brings to the table.

Bone-in spiral cut ham: The star of the show—already sliced for easy serving and perfect for soaking up glaze.
Butter: Adds richness and helps create a smooth, luscious glaze.
Brown sugar: The sweet backbone that caramelizes beautifully for that sticky crust.
Honey: Deepens sweetness and lends a silky shine to the glaze.
Apple cider: Adds subtle tang and moisture; make sure it’s the juice, not vinegar!
Cinnamon: Warm spice that complements the sugar’s sweetness with a gentle kick.
Nutmeg: A pinch brings cozy depth to the glaze without overpowering.
Cooking spray: Prevents sticking and makes cleanup easier in your baking pan.
Optional garnishes (cranberries and herbs): Make your presentation festive and fresh.

If you’re out of apple cider, a mix of apple juice with a splash of lemon can work in a pinch. And if you want to cut back on sugar, just reduce the brown sugar by a couple tablespoons—though that golden glaze is pretty magical as is!

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Large roasting pan: Big enough to hold the ham with room for glaze and juices to collect.
Medium saucepan: For gently simmering the glaze ingredients until syrupy and smooth.
Cooking brush or spoon: To evenly coat the ham with glaze—don’t skip this, it makes a big difference!
Aluminum foil: Essential for covering the ham while baking to retain moisture.
Meat thermometer: Helps you check doneness and avoid drying out your ham.
Microwave-safe bowl: Convenient for loosening hardened glaze before the final glaze application.

How to Make Brown Sugar Glazed Ham Recipe

Let’s get started! The magic here is making a rich, syrupy glaze and layering it on to create that mouthwatering crust. I’ll walk you through heating the glaze, prepping the ham, and the perfect baking times so your Brown Sugar Glazed Ham Recipe turns out juicy and beautifully caramelized.

Preheat and prep: Set your oven to 325°F and spray your roasting pan with cooking spray. This helps prevent sticking and makes cleanup easier.
Make the glaze: Combine butter, brown sugar, honey, apple cider, cinnamon, and nutmeg in a saucepan. Heat over medium until it simmers gently, then cook for 5-7 minutes until syrupy—watch closely, you want a glossy glaze that clings well.
Glaze the ham first round: Place the ham cut side down in the pan. Pour half the warm glaze over the ham, coating it thoroughly. Cover loosely with foil to trap moisture but let steam escape a bit.
Bake low and slow: Pop the covered ham in the oven and bake for 2½ hours. This gentle heat rehydrates and seasons the ham while the glaze infuses flavor.
Glaze the ham second round: Remove the foil carefully. If your reserved glaze has hardened, microwave it in 20–30 second bursts until it’s liquid again. Pour the remaining glaze all over the ham.
Broil to caramelize: Increase oven temperature to 400°F. Bake the uncovered ham for 15-20 minutes or until the glaze has caramelized to a beautiful golden brown—watch closely so it doesn’t burn.
Rest and serve: Remove from oven and let rest a few minutes. Garnish with fresh herbs and cranberries if you like, then spoon pan juices over the top for extra flavor before slicing.

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Kitchen Wisdom

Tip 1: Keep an eye on the glaze while simmering; it can quickly go from syrupy to burnt if unattended.
Tip 2: Use a meat thermometer to aim for 140°F internal temperature for a safe, juicy ham.
Tip 3: If glaze hardens while waiting, microwave it gently—don’t overheat or it might separate.
Tip 4: Tent foil loosely after initial glazing, so steam escapes while keeping moisture in.

How to Serve

A white plate filled with two large stacked rows of sliced glazed ham, each slice showing a shiny, caramelized brown crust with a smooth pink inside. Around the ham, bright red cranberries are placed, adding a pop of color. The plate is decorated with green sprigs of herbs, such as pine and rosemary, creating a fresh and festive look. The white marbled background highlights the colors and textures of the food. photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

If you want to elevate your Brown Sugar Glazed Ham Recipe, try topping with a sprinkle of crushed cloves or a drizzle of extra honey right before serving. Fresh herbs like rosemary or thyme not only brighten the plate but cut through the richness nicely. I’ve also added a handful of fresh cranberries for a tart pop and festive look that guests love.

Perfect Pairings

This ham goes perfectly with buttery mashed potatoes or a creamy scalloped potato dish. For a fresh counterpoint, serve alongside roasted Brussels sprouts or a crisp green salad with vinaigrette. If you’re serving drinks, think about something light and bubbly like a sparkling white wine or even a spiced cider to echo the glaze flavors.

Presentation Touches

Slice your ham thinly across the spiral cuts for easy serving. Presentation-wise, arrange slices fan-like on a large platter with extra glaze drizzled on top and garnished with herbs and cranberries. Planning for a crowd? Keep the ham warm in a slow cooker with a bit of glaze on the side for topping as guests serve themselves.

Variations & Easy Swaps

Use maple syrup instead of honey for a different sweetness profile.
Swap apple cider for pear nectar for a subtle fruity twist.
Add a tablespoon of Dijon mustard to the glaze for a tangy kick.
Choose a boneless ham and score it in a crosshatch pattern to allow glaze absorption.
For a dairy-free version, replace butter with coconut oil or vegan margarine.
Add a sprinkle of ground cloves in the glaze for classic holiday warmth.

Make-Ahead, Storage & Reheating

Make the glaze up to 2 days ahead; store tightly covered in the fridge.
After baking, cover leftover ham with foil and store in the fridge for up to 4 days.
Reheat ham slices gently in the microwave or oven with some glaze or broth to prevent drying.
If reheating the whole ham, tent with foil and warm at 275°F until heated through, about 20 minutes.

FAQs

Q: Can I use a pre-cooked ham for this recipe?
A: Yes! Most spiral-cut hams are pre-cooked. This recipe is meant to heat through and glaze the ham, so adjusting baking times accordingly is key—check the package for recommended reheating temps and times.

Q: What if my glaze hardens before I apply the second coat?
A: No worries! Just microwave it in 20–30 second bursts until liquid and silky again. Stir between intervals to prevent scorching.

Q: Can I freeze leftovers?
A: Absolutely. Wrap leftovers tightly in foil or airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Q: Is it possible to make this ham without a spiral cut?
A: Yes, you can use a whole bone-in ham. Just score the surface in a crosshatch pattern so the glaze penetrates and cooks evenly.

Q: Can I omit the cinnamon and nutmeg?
A: You can, but those warm spices add depth to the glaze. If you skip them, consider adding a splash of vanilla or a pinch of allspice to keep complexity.