Brown Sugar Ham Glaze Recipe
Easter is just a few weeks away – do you usually have a nice Easter brunch or dinner? Pretty much every year we’ll have a nice spiral ham dinner with colcannon and homemade yeast rolls. I love being able to get spiral hams at such great prices this time of year and will often get an extra one or 2 to stick in the freezer and they are certainly cheaper than the ready-made ones you can buy at places like HoneyBaked Hams, as tasty as they may be. The same goes for around the holidays.
With that said, a spiral ham just isn’t as good as it can be without a tasty glaze on top to me. While I know many like to go to the trouble of all the cloves or pineapple with cherries bells and whistles, which certainly look beautiful, I just like a simple glaze that’s slightly sweet and spiced. Even though many hams now come with a glaze packet, I like making my own. Shocker, I know.
Another benefit I have found to ham glazes is that they can really help for those times we inevitably over-cook at least part of the ham. Just store any dry parts wrapped up in the leftover glaze, then when ready to re-heat, transfer the ham with glaze into a baking dish, adding just a touch of water if it’s really thick, cover with foil and bake. This essentially fuses the wonderful glaze flavors into the ham while the steam will provide a moisture buff, resulting in delicious leftover ham that you’d never realize was originally dry! Not that I would know from experience or anything…
This is our favorite brown sugar ham glaze recipe. It’s sticky and sweet from the brown sugar and honey, while the vinegar provides a bit of tang and the flavor notes end with a slight spice. While you can also cover the ham with the glaze and whole cloves or pineapples and cherries, I think the sheen from the glaze itself makes the ham look gorgeous. This glaze would be great on all sorts of ham types, but we always get spiral and make sure to get the glaze down in between the slices. So, if you have a ham that isn’t sliced, I’d suggest at least scoring a bit so the glaze can seep down and really help flavor the meat. I’ve also made up the glaze and thickened slightly over low heat when cooking ham steaks for dinner.
When baking a ham, make sure you have a large enough pan to hold the large ham and glaze. I like using a roasting pan lined with a few layers of foil for easy clean up. On to the Brown Sugar Ham Glaze recipe!