Honey Dijon Brown Sugar Ham Glaze - Sweet, Tangy, Shiny

Описание: Honey Dijon Brown Sugar Ham Glaze - Sweet, Tangy, Shiny

A classic, crowd-pleasing glaze that caramelizes beautifully: brown sugar + honey + Dijon + pineapple for that sweet-tart “holiday ham” vibe. Enough for 1 ham (8–10 lb / 3.6–4.5 kg), serving about 8–10.

Time
• Prep: 10 min
• Cook glaze: 8–10 min
• Bake + glaze ham: 1 hr 30 min to 2 hr 30 min (depends on ham size)
• Total: ~2–3 hr
Ingredients (Glaze)
• Brown sugar: 1 cup (200 g), packed
• Honey: 1/2 cup (170 g / 120 ml)
• Dijon mustard: 1/4 cup (60 g / 60 ml)
• Pineapple juice: 1/2 cup (120 ml)
• Apple cider vinegar: 2 Tbsp (30 ml)
• Ground cloves: 1/2 tsp (about 1 g)
• Ground cinnamon: 1/2 tsp (about 1 g)
• Black pepper: 1/4 tsp
• Optional (extra flavor): Bourbon 1–2 Tbsp (15–30 ml)
• Optional (thicker, glossy): Cornstarch 1 tsp (3 g) + water 1 tsp (5 ml) slurry

Step-by-step (How to Glaze a Ham)
1) Prep the ham
1. Heat oven to 325°F / 163°C.
2. If the ham isn’t spiral-sliced, score the surface in a diamond pattern (about 1/4 in / 6 mm deep).
3. Place ham on a rack in a roasting pan. Add 1 cup (240 ml) water to the pan to prevent drippings from burning.
2) Make the glaze
1. In a small saucepan, combine brown sugar, honey, Dijon, pineapple juice, vinegar, cloves, cinnamon, pepper (and bourbon if using).
2. Bring to a gentle simmer over medium heat, whisking.
3. Simmer 5–7 minutes until slightly thickened.
4. For a thicker glaze: whisk in the cornstarch slurry and simmer 30–60 seconds.
3) Bake, then start glazing
1. Bake ham uncovered until warmed through.
2. Begin glazing during the last 45–60 minutes of baking.
3. Brush on glaze every 15–20 minutes.
4) Caramelize at the end (optional but amazing)
• For a deeper lacquer, raise oven to 425°F / 218°C for 5–8 minutes at the end (watch closely), or briefly broil.
5) Rest and serve
• Rest ham 10–15 minutes before slicing to keep it juicy.

Doneness notes (important)
• Pre-cooked / “ready to eat” ham: heat to 140°F / 60°C internal temp.
• Raw “fresh” ham: cook to 145°F / 63°C, then rest 3 minutes.
Use a thermometer in the thickest part, not touching bone.

Tips & Notes
• Prevent burning: If the glaze darkens too fast, tent loosely with foil.
• Spiral ham tip: Glaze gently (it can dry out). Brush more often, but don’t overbake.
• Make ahead: Glaze keeps 1 week refrigerated. Rewarm to brush on.
• Flavor swaps: Orange juice for pineapple, or add 1 Tbsp maple syrup for extra depth.

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