This baked ham with brown sugar glaze is the perfect balance of savory, sweet and salty—ideal for any special occasion, from Easter to Christmas, but simple enough to make any time of year. The glaze, made with brown sugar and pineapple juice, is sticky, sweet, and creates a delicious caramelized crust. With a simple cooking method that keeps the ham juicy and tender, it’s a showstopper that’s sure to impress every time!
Table of Contents
A good baked ham recipe is something everyone should have in their recipe repertoire. It isn’t complicated—after all, we’re starting with a fully cooked ham—but a few simple tips and tricks will guarantee you’re serving up the most delicious ham that’s juicy, flavorful and finished with that perfect caramelized crust.
Let’s dive in!
What Type of Ham Should I Use?
Most hams you’ll find in the grocery store are fully cooked, which is exactly what you want for this recipe. Since we’re roasting it mainly to warm it through and infuse it with flavor, picking the right ham makes all the difference. Here’s what to look for:
- Bone-in ham: My top choice for holidays! Bone-in hams are juicier, more flavorful and come with a bonus: the leftover bone makes an incredible base for soups and stocks. Just know that the bone makes carving a little trickier at the table.
- Boneless ham: A great option if you want something easy to slice and serve. They reheat a bit faster than bone-in ones, so be sure to adjust the cooking time accordingly.
- Spiral-cut ham: Super convenient since it’s pre-sliced, but they tend to dry out faster in the oven. Plus, many come pre-glazed, so double-check the label if you want to use my brown sugar glaze recipe!
No matter which type you choose, go for a ham with minimal ingredients—just “ham” is best. Skip any that have added water or juices (they can dilute the flavor) and avoid pre-glazed varieties so you can control the flavor yourself.
How Much Ham Per Person?
Plan for about ¾ to 1 pound per person (bone-in) or ½ to ¾ pound per person (boneless). Leftovers are a bonus!
The Best Brown Sugar Glaze
The secret to roasting the best holiday ham is in the glaze—it’s where all that deep, caramelized flavor and glossy sheen come from! I’ve been making some version of this honey-glazed ham for years, tweaking the brown sugar glaze until it reached perfection.
The combination of brown sugar, honey, Dijon mustard, pineapple juice (or orange juice), and apple cider vinegar strikes just the right balance of sweet and tangy.
How to Glaze a Ham for Maximum Flavor
- Use plenty of brown sugar and honey. This creates a sticky glaze that caramelizes beautifully as the ham bakes, forming that irresistible honey-baked crust.
- Thicken the sauce on the stove before glazing. This quick step ensures the glaze clings to the ham instead of sliding right off.
- Glaze at the right time. Sugar burns fast, so resist the urge to glaze too early! Brush it on during the last 30 minutes of baking, then baste once more just before serving.
- Broil for a caramelized finish. Want that signature golden, lacquered crust? Pop the ham under the broiler for 2-3 minutes at the very end—just enough to bubble and caramelize the glaze without burning.
- Score the ham. Using a sharp knife, cut 1/2-inch deep diagonal lines across the surface. Cutting a shallow crisscross pattern into the surface of the ham allows the glaze to seep into every bite, infusing the meat with flavor. Plus, scoring the ham creates a stunning, holiday-worthy presentation.
- Wrap and roast. Place the ham in a foil-lined roasting pan, pour in ¼ cup water, and seal it tightly with foil. Bake at 350°F for 15 minutes per pound until the internal temp reaches 120°F.
- Glaze and caramelize. When the ham has 30 minutes left to cook, brush on some of the brown sugar glaze, then bake uncovered for the last 30 minutes. Save a little glaze to brush on when the ham comes out of the oven.
Let it rest before slicing. Just like a good steak, ham needs a few minutes to rest after baking. This helps the juices redistribute, keeping every slice tender and flavorful.
Storage Instructions
- Fridge: Store leftover ham in an airtight container, tightly wrapped in plastic wrap or in a resealable bag. It’ll stay fresh for up to 5 days. If you’re planning on using it for sandwiches, salads or snacking, slice it before storing for easy grab-and-go convenience!
- Freezer: Slice or cube the ham and store it in an airtight container or freezer-safe bag for up to 3 months. Freezing ham in pre-portioned amounts makes it easy to take out just what you need to toss into your favorite leftover ham recipes.
- Reheating: Warm slices in a 300°F oven, covered, until heated through. You can also microwave individual slices in 30-second bursts until warm.
Got leftovers? Try my hash brown-crusted quiche or tossing chopped ham into soups (this salsa corn chowder with ham is amazing!), omelets or casseroles.
Every honey-baked ham deserves standout side dishes! Here are some of my favorites:
- Broccoli Cheese Casserole
- Creamy Green Bean Casserole
- Corn Casserole
- Extra Crispy Roasted Potatoes
- The Best Mashed Potatoes
- Honey Roasted Carrots
- Bacon-Cheddar Biscuits
- Muffin Pan Popovers
And for dessert? Chocolate raspberry cake or pineapple carrot cake!
If you try this baked ham recipe, I’d love to hear how it turned out—leave a comment below and let me know!
Frequently Asked Questions
For this recipe, we’ll bake the ham covered with foil for the first part of the cooking time to keep it moist. Then, for the last 30 minutes, you’ll uncover the ham and brush it with the honey glaze to allow it to caramelize and form a beautiful crust.
Use a meat thermometer to check the internal temperature. For a fully cooked ham, the temperature should reach 140°F. This ensures it’s properly heated through and safe to eat while maintaining its juiciness.
Yes, you can make the glaze in advance! Just store it in the refrigerator and reheat it over low heat when you’re ready to glaze the ham. It’ll thicken as it cools, so you may need to thin it with a little water or extra pineapple juice when reheating.
Ingredients
- 1 (8-to 10-pound) fully cooked bone-in or boneless ham (See Kelly’s Note)
- ½ cup pineapple juice
- 1 1/2 cups brown sugar
- 1 cup honey
- 1/3 cup Dijon mustard
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons unsalted butter
Instructions
- Arrange an oven rack in the center of the oven. Preheat the oven to 350°F.
- Using a sharp knife, score the ham by cutting 1/2-inch-deep diagonal lines crisscrossing the top of the ham.
- Line a baking pan with foil so that there are long overhangs on all sides. Place the ham in the baking pan then pour in ¼ cup water. Fold the foil overhangs up and around the ham, pinching them closed to seal.
- Roast the ham until the center reaches 120°F, 2 to 2 ½ hours (roughly 15 minutes per pound). While the ham roasts, make the glaze.
- In small saucepan set over medium heat, whisk together the pineapple juice, brown sugar, honey, Dijon mustard, apple cider vinegar, butter and a generous pinch of cracked black pepper. Bring the mixture to a boil then reduce the heat to medium-low and simmer, stirring occasionally, until it has thickened to a syrupy consistency, about 10 minutes. (It will thicken significantly as it cools.)
- Once the ham has 30 minutes left to cook, uncover it and brush it generously with the glaze, reserving a small portion. Continue baking the ham uncovered for 30 more minutes.
- Remove the ham from the oven then brush it with the remaining glaze. Let it cool for 5 minutes before slicing and serving.
Kelly’s Notes
- The recipe works for both bone-in and boneless hams, although you may need to just adjust the cook time depending on the size of the ham. The ham is fully cooked, so the cook time is to ensure it is warmed throughout.
- Leftovers: Store leftover ham in an airtight container, tightly wrapped in plastic wrap or in a resealable bag. It’ll stay fresh for up to 5 days. If you’re planning on using it for sandwiches, salads or snacking, slice it before storing for easy grab-and-go convenience!
- Freezing: Slice or cube the ham and store it in an airtight container or freezer-safe bag for up to 3 months. Freezing ham in pre-portioned amounts makes it easy to take out just what you need to toss into your favorite leftover ham recipes.
- Reheating: Warm slices in a 300°F oven, covered, until heated through. You can also microwave individual slices in 30-second bursts until warm.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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All my guests loved the ham. I will save this recipe. Awesome glaze!!
So glad you all enjoyed the recipe, Mark!
Absolutely amazing. Love making the little crosshatch on the top. All the yummy flavor baked right into the ham. Putting this on the holiday menu rotation!
Thrilled you enjoyed the recipe, Kerry!