Easy Brown Sugar Ham Glaze Recipe

Okay, friends, let’s talk ham. Not just any ham, but ham slathered in the stickiest, most ridiculously delicious Easy Brown Sugar Ham Glaze Recipe you’ll ever encounter. Seriously, this glaze is life-changing. It’s sweet, it’s savory, it’s got that little zing that makes everyone say, “WOW, what is that?!” This isn’t your grandma’s glaze (unless your grandma is super cool and secretly a culinary genius). Trust me, you need this in your life.

So, picture this: it’s Christmas Eve, chaos reigns supreme (because, well, kids). I’m trying to wrangle wrapping paper and prevent a glitter explosion while simultaneously trying to remember if I preheated the oven. My husband, bless his heart, keeps asking, “Is it ready YET?” because he knows what’s coming. The moment that ham, glistening with this glaze, hits the table? Silence. Pure, blissful, ham-induced silence. My kids will literally elbow each other for the last piece of the crispy caramelized bits. It’s a yearly tradition, and honestly, I think they look forward to the glaze more than the presents. And sometimes I will make the glaze in advance just to pour it on a pork tenderloin too because it is too good only for ham.

Why You’ll Love This Easy Brown Sugar Ham Glaze Recipe

Okay, real talk:

• It’s ridiculously easy. Like, “I-can-make-this-even-with-a-toddler-glued-to-my-leg” easy.
• That smell. Oh. My. Goodness. Your kitchen will smell like a freakin’ bakery met a BBQ pit and had a baby.
• Leftovers (if there ARE any) are epic. Ham sandwiches? Ham omelets? Straight-up-fork-to-the-fridge snacking? Yes, yes, and YES.
• It’s a total crowd-pleaser. I’ve never met anyone who didn’t lick their plate clean. Seriously, bring extra napkins.
• It makes you look like a culinary rockstar without any actual rockstar effort. Fake it ’til you make it, baby!

How to Make It

Okay, so here’s the deal. First, you grab a saucepan. Any saucepan will do, don’t get fancy. Dump in your brown sugar, pineapple juice (don’t drink it all!), soy sauce (or tamari if you’re gluten-free like me!), Dijon mustard, sesame oil (adds a secret oomph!), garlic (because garlic makes everything better, right?), ginger (fresh is best, but powdered works in a pinch, don’t tell anyone I said that), and a pinch of red pepper flakes for a little kick.

Now, crank up the heat to medium. Keep stirring, like, actually stir, don’t just let it sit there. You don’t want burnt sugar on the bottom—trust me, I’ve been there, it’s not fun. Bring it to a simmer, then let it bubble away for about 10-15 minutes, until it thickens up into a beautiful, glossy glaze. It should coat the back of a spoon. If it’s too thin, just keep simmering! Too thick? Add a splash of pineapple juice.

Once it’s ready, let it cool slightly before brushing it all over your ham. Bake that ham according to the package directions (or your family’s secret recipe), basting it with the glaze every 15-20 minutes. The more glaze, the better, obviously. You want that glorious, sticky, caramelized crust. And that’s it! Seriously, could it BE any easier?

Ingredient Notes

• Brown Sugar: This is the star, baby! It’s what gives the glaze that deep, molasses-y sweetness. Pack it in your measuring cup—we want that good stuff.
• Pineapple Juice: Adds a tang and helps tenderize the ham. Don’t skimp! I’ve tried other juices when I’ve been in a pinch, and pineapple is the best.
• Soy Sauce: The salty, savory counterpoint to all that sweetness. I use low-sodium because I’m a little sensitive to salt. If you’re gluten-free, tamari is your best friend!
• Dijon Mustard: Don’t even think about using yellow mustard. Dijon adds a subtle tang and depth of flavor. It’s crucial, don’t skip it!
• Sesame Oil: That little hint of nutty, toasted goodness. Don’t go overboard—a little goes a long way. I forgot it once and it was still good, but I missed it.
• Garlic: Because, duh, garlic. Fresh is best, but pre-minced is fine if you’re lazy (no judgment!).
• Ginger: Adds a warmth and spice that balances the sweetness perfectly. I grated my knuckle once trying to rush this. Be careful!
• Red Pepper Flakes: Just a pinch! It adds a little kick without being overpowering. If you’re spice-averse, leave them out.

Recipe Steps:

1. Combine: In a saucepan, whisk together brown sugar, pineapple juice, soy sauce (or tamari), Dijon mustard, sesame oil, minced garlic, grated ginger, and red pepper flakes.
2. Simmer: Heat the mixture over medium heat, stirring constantly, until it simmers.
3. Thicken: Let the mixture simmer for 10-15 minutes, stirring occasionally, until it thickens into a glaze.
4. Cool: Remove from heat and let it cool slightly.
5. Glaze: Brush the glaze over your ham, making sure to cover it completely.
6. Bake: Bake the ham according to package directions, basting with the glaze every 15-20 minutes until the ham is cooked through and the glaze is caramelized.

What to Serve It With

Okay, so the ham is the star, but you need some supporting players, right?

• Scalloped potatoes: Creamy, cheesy goodness.
• Green bean casserole: Classic for a reason.
• Roasted asparagus: Because we need some vegetables.
• Dinner rolls: For soaking up all that extra glaze.
• Mac and cheese: I’m just saying, it’s always a hit with the kids.

Tips & Mistakes

• Don’t burn the sugar! Seriously, keep an eye on it while it simmers. Burnt sugar is NOT your friend.
• Baste, baste, baste! The more glaze, the better the crust.
• Let it cool slightly before glazing. Hot glaze will just run right off the ham.
• Don’t be afraid to experiment! Add a splash of bourbon or rum for extra flavor.
• If the glaze gets too thick while baking, just add a little pineapple juice to thin it out.
• I once used honey instead of brown sugar when I ran out, and it was still pretty good! But brown sugar is the MVP.

Storage Tips

Okay, so if you actually have leftover ham (which is a miracle in my house), store it in an airtight container in the fridge. It’ll keep for about 3-4 days. Cold ham is actually pretty amazing—I may or may not sneak slices straight from the fridge for breakfast. Don’t judge me! You can also freeze leftover ham for up to 2 months. Just wrap it tightly in plastic wrap and then foil. And if you eat it cold at 3 AM? No shame. It’s delicious.

Variations and Substitutions

• Honey instead of brown sugar: It works, but the flavor is a little different. Still good, just not quite as amazing.
• Tamari or coconut aminos instead of soy sauce: Gluten-free win!
• Maple syrup instead of brown sugar: Adds a different kind of sweetness, but it’s a good option if you’re out of brown sugar.
• Bourbon or rum: Add a splash to the glaze for a boozy kick. Because why not?
• No fresh ginger? Powdered ginger will do in a pinch. Just use about 1/2 teaspoon. I’ve done it. It’s fine.
• Skipped the red pepper flakes: It’s still delicious! Just not as… exciting.

Frequently Asked Questions

Easy Brown Sugar Ham Glaze Recipe

This simple and delicious brown sugar glaze will add a sweet and savory touch to your holiday ham. It's a perfect accompaniment for a special occasion.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups brown sugar packed
• ▢ 0.5 cups honey
• ▢ 0.5 cups orange juice freshly squeezed
• ▢ 2 tablespoons Dijon mustard
• ▢ 0.5 teaspoons ground cinnamon
• ▢ 0.25 teaspoons ground cloves
• ▢ 0.25 teaspoons salt

Instructions

Preparation Steps

• In a medium saucepan, combine the brown sugar, honey, and orange juice over medium heat.
• Stir in the Dijon mustard, ground cinnamon, ground cloves, and salt.
• Bring the mixture to a slight boil while stirring frequently, then reduce the heat to low.
• Simmer the glaze for about 10 minutes or until it has thickened slightly.

Notes

This glaze can be prepared in advance and stored in the refrigerator for up to one week. Reheat before using it on the ham.