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Brown Sugar Ham Glaze

Brown sugar ham glaze with honey, mustard, and fruit juice for a thick, glossy amber finish. Quick saucepan method simmers to a shine, then basts over a fully cooked ham during the final baking window.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Brown sugar, packed
  • 1 cup brown sugar Packed for the thick, glossy texture.
Honey
  • 0.25 cup honey Helps the glaze caramelize and shine.
Fruit juice
  • 0.25 cup pineapple or orange juice Use what you have for sweet acidity.
Dijon mustard
  • 2 tbsp Dijon mustard Adds tang and depth.
Butter
  • 2 tbsp butter Smooths the glaze as it melts.
Apple cider vinegar
  • 1 tbsp apple cider vinegar Brightens the sweetness.
Ground cinnamon
  • 0.5 tsp ground cinnamon Warm spice note.
Ground cloves
  • 0.25 tsp ground cloves Use sparingly for a balanced aroma.

Equipment

  • 1 saucepan

Method
 

Make the glaze
  1. Add brown sugar, honey, pineapple or orange juice, Dijon mustard, butter, apple cider vinegar, cinnamon, and cloves to a saucepan.
  2. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves, with visible steam and a fully melted look.
  3. Simmer 3-4 minutes until slightly thickened and glossy, so the glaze coats the back of a spoon.
Glaze and serve
  1. Brush the glaze over a fully cooked ham during the last 30 minutes of baking.
  2. Baste again every 10 minutes by brushing on a fresh coat, letting glossy drips settle into the scored diamond pattern.
  3. Spoon the remaining warm glaze over sliced ham at the table for extra shine.

Notes

For the smoothest glaze, keep the heat at a steady simmer and stir until the sugar fully dissolves before timing the 3-4 minutes. Store leftover glaze in the refrigerator up to 5 days; rewarm gently on low until pourable. Freezing is not recommended for best texture. Dietary swap: use orange juice and replace honey with maple syrup for a similar sweet-tang profile without changing the method.