What the heck is this?
This is the glaze that turns your average holiday ham into a caramelized, sticky-sweet centerpiece of dreams. We’re talking brown sugar, a touch of Dijon, a splash of tangy vinegar, and maybe a little something boozy if you’re feeling festive. It’s glossy, it’s golden, and it clings to the ham like it was meant to be there. Perfect for Easter, Christmas, or just a fancy Sunday dinner when you’re channeling your inner Southern grandma (with a cocktail in hand).
Why You’ll Love This Recipe
It’s only a few ingredients, but so much flavor.
Sticky, sweet, and just a little tangy — total flavor bomb.
Works with bone-in, boneless, spiral-cut — whatever ham you’ve got.
Doubles as an amazing glaze for pork chops or even Brussels sprouts.
Comes together in minutes. Like, actual minutes.
The Stuff You’ll Need
Main Players:
1 cup brown sugar (light or dark — your call)
2 tbsp Dijon mustard (for that subtle zing)
¼ cup apple cider vinegar (or use pineapple juice for a sweeter twist)
1 tbsp honey or maple syrup (because layers of sweetness are everything)
¼ tsp ground cinnamon or clove (optional, but wow)
Pinch of salt
Optional: 1–2 tbsp bourbon or orange juice (for a lil’ razzle-dazzle)
Let’s Get Glossy
- Mix it up: Combine all ingredients in a small saucepan. Stir until everything’s cozy and well blended.
- Simmer down: Heat over medium-low heat, stirring often, until the sugar has melted and the mixture thickens slightly — about 5–7 minutes. It should be glossy and syrupy, but not super thick (it’ll thicken more as it cools).
- Brush & bake: Spoon or brush the glaze all over your ham during the last 30–45 minutes of baking. Reapply every 10–15 minutes for a lacquered, caramelized crust that’ll make your guests swoon.
- Extra credit: Once the ham’s out, simmer the remaining glaze for another few minutes until thick and sticky. Serve it on the side for extra drizzling (because you know someone’s gonna want more).
Switch It Up
Use maple syrup instead of honey for deeper flavor.
Add a splash of pineapple or orange juice for citrusy vibes.
Go spicy with a pinch of cayenne or hot honey.
Try Chinese five spice or star anise for a bold, holiday twist.
Serving Suggestions
Serve over spiral-cut ham for max glaze-to-meat ratio.
Pairs beautifully with mashed potatoes, roasted veggies, mac and cheese, or cornbread.
Leftovers? Chop and toss into breakfast hash, sandwiches, or fried rice.
Drizzle the leftover glaze on roasted carrots or sweet potatoes. You’re welcome.
Questions People Actually Ask
Q: Can I make the glaze ahead of time?
A: Yep! Store it in a sealed jar in the fridge for up to a week. Just reheat before using.
Q: Is this glaze super sweet?
A: It’s sweet, but balanced with the tang from vinegar or juice and the mustard. You can adjust the sugar to taste if needed.
Q: Can I use this on other meats?
A: Absolutely. It’s killer on pork tenderloin, chicken, or even salmon if you’re feeling bold.
Brown Sugar Ham Glaze: Sticky, Sweet, and Holiday-Worthy
- Total Time: 12 minutes
Description
This is the glaze that turns your average holiday ham into a caramelized, sticky-sweet centerpiece of dreams. We’re talking brown sugar, a touch of Dijon, a splash of tangy vinegar, and maybe a little something boozy if you’re feeling festive. It’s glossy, it’s golden, and it clings to the ham like it was meant to be there. Perfect for Easter, Christmas, or just a fancy Sunday dinner when you’re channeling your inner Southern grandma (with a cocktail in hand).
Ingredients
Main Players:
1 cup brown sugar (light or dark — your call)
2 tbsp Dijon mustard (for that subtle zing)
¼ cup apple cider vinegar (or use pineapple juice for a sweeter twist)
1 tbsp honey or maple syrup (because layers of sweetness are everything)
¼ tsp ground cinnamon or clove (optional, but wow)
Pinch of salt
Optional: 1–2 tbsp bourbon or orange juice (for a lil’ razzle-dazzle)
Instructions
Mix it up: Combine all ingredients in a small saucepan. Stir until everything’s cozy and well blended.
Simmer down: Heat over medium-low heat, stirring often, until the sugar has melted and the mixture thickens slightly — about 5–7 minutes. It should be glossy and syrupy, but not super thick (it’ll thicken more as it cools).
Brush & bake: Spoon or brush the glaze all over your ham during the last 30–45 minutes of baking. Reapply every 10–15 minutes for a lacquered, caramelized crust that’ll make your guests swoon.
Extra credit: Once the ham’s out, simmer the remaining glaze for another few minutes until thick and sticky. Serve it on the side for extra drizzling (because you know someone’s gonna want more).
Switch It Up
Use maple syrup instead of honey for deeper flavor.
Add a splash of pineapple or orange juice for citrusy vibes.
Go spicy with a pinch of cayenne or hot honey.
Try Chinese five spice or star anise for a bold, holiday twist.
Notes
Serve over spiral-cut ham for max glaze-to-meat ratio.
Pairs beautifully with mashed potatoes, roasted veggies, mac and cheese, or cornbread.
Leftovers? Chop and toss into breakfast hash, sandwiches, or fried rice.
Drizzle the leftover glaze on roasted carrots or sweet potatoes. You’re welcome
- Prep Time: 5 minutes
- Cook Time: 7 minutes
Nutrition
- Calories: ~90 per tablespoon