Brown sugar and honey-glazed ham may be surrounded by platters of glazed carrots and fluffy mashed potatoes, but it is the classic centerpiece of a holiday table. This ham glaze is the most delicious combination of brown sugar, honey, Dijon mustard, and just a splash of fruity apple cider vinegar.

While hams often comes packaged with a granulated glaze, you can — and should — make your own. It will transform a city ham to the most-talked-about dish at the table. Here’s how to make the best and easiest brown sugar and honey glaze for your holiday ham.

Why you’ll love it

What ingredients are in honey glaze for ham?

Do you put glaze on ham before cooking?

No, you should brush the glaze onto the ham toward the end of cooking. When the ham has about 30 minutes remaining, use a pastry brush to apply the glaze (making sure to drip some glaze between the slices for extra flavor). Return the ham to the oven, uncovered, to finish cooking.

How to thicken ham glaze

For the best glazed ham, simmer the glaze on the stovetop until it is reduced by about a third, thickened and syrupy, and darker in color. Heating the glaze before brushing onto the ham both thickens the glaze and allows the flavors to blend.

Do you cover ham after glazing?

Keep the ham uncovered after glazing during the final 30 minutes of cooking.

How long does it take to cook spiral-cut ham?

To serve a spiral-cut ham warm, use the following guidelines. Start with the ham wrapped in foil to keep it moist, then glaze and finish cooking, uncovered. The ham is ready when it has reached an internal temperature of 120 F to 140 F.

Honey Brown Sugar Ham Glaze

Makes about 2 cups

1 (8- to 10-pound) bone-in, spiral-cut ham, with no added water or juices

2 cups packed light brown sugar

1 cup honey

1/2 cup Dijon mustard

2 tablespoons unsalted butter

2 tablespoons apple cider vinegar

1. Arrange a rack in the middle of the oven and heat the oven to 275 F. Line a roasting pan or rimmed baking sheet with two sheets of aluminum foil long enough to wrap up and around an 8- to 10-pound ham.

2. Take the ham out of its wrappings and place it in the pan cut-side down. Fold the foil up and around the ham and seal well. This foil pouch will help keep the ham from drying out in the oven.

3. Bake until an instant-read thermometer inserted into the center of the ham not touching bone registers at least 120 F, 2 to 2 1/2 hours total (15 to 20 minutes per pound), checking the temperature after 1 1/2 hours. Meanwhile, place 2 cups packed light brown sugar, 1 cup honey, 1/2 cup Dijon mustard, 2 tablespoons unsalted butter, and 2 tablespoons apple cider vinegar in a medium saucepan over medium-high heat. Bring to a simmer, stirring regularly to break up any lumps. Reduce the heat to medium-low and gently simmer until reduced by a third, darkened, and thickened, about 20 minutes. Remove the saucepan from the heat.

4. When the ham has about 30 minutes left, remove from the oven, uncover, and baste with the warm glaze, working the glaze between the cuts in the ham wherever possible. Return the ham to the oven uncovered. Bake until an instant-read thermometer inserted into the center of the ham not touching bone registers 120 F to 140 F, about 30 minutes more.

5. Remove the ham from the oven and let cool for 5 to 10 minutes. Use a long, thin knife to cut around the ham bone, then cut along the natural fat lines in the ham to separate the spiral-cut slices.

Recipe notes

Make ahead: The glaze can be made ahead and refrigerated for up to five days. Reheat over low heat until it reaches a simmer before using.

Storage: Leftover ham can be refrigerated in an airtight container for up to five days.

(Meghan Splawn was the food editor for Skills content and Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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