Ham Glaze Recipe
This thick ham glaze adds sweet, tangy flavor and a glossy finish to spiral ham, boneless ham, bone-in ham, and ham steaks.
A good ham glaze should add flavor and stay on the ham, not melt away into the bottom of the pan.
My version is made with brown sugar, pineapple juice, Dijon mustard, apple cider vinegar, and soy sauce, so the flavor is sweet, tangy, and a little savory.
I love using soy sauce because it adds depth and helps balance the sweetness without making the glaze salty.
This glaze works great on a full ham, spiral-sliced ham, boneless ham, bone-in ham, and ham steaks. Since the glaze contains brown sugar, it’s best brushed on during the last 25 to 30 minutes of cooking so it has time to caramelize without burning.
This recipe makes about 1 cup of glaze, which is usually enough for a 7 to 10 pound ham or several ham steaks. That also accounts for a little extra brushed on or lost in the pan.
It’s a good option for Easter, Christmas, or any meal where ham is already on the menu.
How to make and use the glaze
Things to know before you start
The glaze should be thick enough to coat the ham but still easy to brush on. If it sits too long and becomes too thick, reheat it over low heat until it loosens again.
For spiral-sliced ham, try to work some of the glaze into the cuts. For ham steaks or ham slices, keep a close eye on them since the glaze can burn quickly.
I recommend using the glaze on precooked ham and applying it near the end of the cook time.
Storage and leftovers
Leftover glaze can be stored in an airtight container in the fridge for 2-3 days. Reheat it over low heat before using again.
This glaze is exactly what you need for all of your holiday ham recipes. Serve it with creamy scalloped potatoes for a classic side, or add a traditional green bean casserole.
If you happen to have leftover ham, my southern ham and beans recipe is a good way to use it up.
Ingredients
- 1 cup brown sugar
- ½ cup pineapple juice
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
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Instructions
Make the glaze
- Add the brown sugar, pineapple juice, Dijon mustard, apple cider vinegar, and soy sauce to a small saucepan.1 cup brown sugar½ cup pineapple juice2 tablespoons Dijon mustard1 tablespoon apple cider vinegar1 tablespoon soy sauce
- Place the saucepan over medium heat and stir until the brown sugar dissolves.
- Continue cooking for 3 to 5 minutes, stirring often, until the glaze is smooth and slightly thickened.
- Remove from the heat and use right away, or set aside until ready to apply.
Apply to a baked ham
- Bake the ham as directed until it has about 25 to 30 minutes remaining.
- Remove the ham from the oven and increase the oven temperature to 400°F.
- Remove the foil and brush the ham generously with the glaze.
- Return the ham to the oven uncovered and bake for 10 minutes.
- Brush with more glaze, then bake for another 10 to 15 minutes, or until the outside looks glossy and lightly caramelized.
Apply to a spiral-sliced ham
- Follow the instructions for a baked ham.
- When brushing on the glaze, let some of it run down into the spiral cuts so more of the ham is coated.
Apply to ham steaks or ham slices
- Cook the ham steaks or ham slices until heated through.
- Brush the glaze over the top during the last few minutes of cooking.
- Turn, brush the other side if needed, and cook just until the glaze looks glossy.
- Watch closely so the glaze does not darken too quickly.