Roasted Ham with Brown Sugar Glaze

Name: Roasted Ham with Brown Sugar Glaze
Prep time: 20 min
Cook time: 2 h 23 min
Total time: 2 h 43 min
Yield: 14 servings
Cuisine: American
Ingredients: 8 lb (3600 g) fully cooked bone-in half ham, rind removed if present, at room temperature for 1 hour; 30 whole cloves (3 g) whole cloves; 1 cup (240 ml) water, for the roasting pan; 1 cup (200 g) light brown sugar, firmly packed; ¼ cup (60 ml) Dijon mustard; ½ cup (120 ml) pineapple juice, unsweetened; ¼ cup (85 g) honey; 1 tablespoon (15 ml) apple cider vinegar; 2 tablespoons (28 g) unsalted butter, cut into small pieces; ½ teaspoon (1 g) ground cinnamon; ½ teaspoon (1 g) black pepper, freshly ground

From the MyKitchenBank Kitchen

A fully cooked bone-in ham is gently heated until juicy, then lacquered with a sticky glaze of brown sugar, Dijon mustard, pineapple juice and honey. Studded with cloves, it comes out glossy, sweet-tangy and sliceable for a holiday table.

Prep: 20 min
Cook: 2 hr 23 min
Wait: 1 hr 20 min
Total: 4 hr 3 min
Makes: 1 ham (about 14 servings, with leftovers)

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Steps

Before you start

Buy a fully cooked, bone-in half ham of about 8 lb (3.6 kg), either shank or butt portion. This recipe only reheats it. Do not use an uncooked (fresh) ham or a country ham.
Take the ham out of the fridge 1 hour before roasting so it heats evenly. Position an oven rack in the lower third so the ham fits with room above it.
Have an instant-read thermometer ready. Timing is a guide, and the internal temperature is what tells you the ham is done.
If your ham is a different size, plan on roughly 15 to 18 minutes per pound at 325°F (165°C), and check the temperature early.

1
Temper and preheatOven 325°F / 165°C
- Remove the ham from its packaging, discard any plastic disk on the bone end, and set it on a plate at room temperature for 1 hour.
- Meanwhile, position a rack in the lower third of the oven and preheat to 325°F (165°C).
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Ready when: The ham no longer feels cold to the touch
Tip: Skipping this step means the outside overcooks before the center warms through.
2
Score the ham
- If there is a skin or rind, peel it off, leaving a ¼-inch (6 mm) layer of fat.
- With a sharp paring knife, cut diamond-shaped scores about ¼ inch (6 mm) deep and 1 inch (2.5 cm) apart across the fat and all over the surface.
- Press a whole clove into the center of about 30 diamonds, spacing them evenly.
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Ready when: The surface is crosshatched with clean cuts and the cloves sit firmly in place
Tip: Cut only ¼ inch deep. Deeper cuts let juices escape and make the meat dry.
3
Set up the pan
- Set the rack in the roasting pan and pour in the 1 cup (240 ml) water.
- Place the ham on the rack cut-side down.
- Tent the whole pan tightly with foil, crimping it around the rim so steam stays in.
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Ready when: The foil is sealed all around the pan edge
Tip: Make sure the foil does not touch the ham surface, or it will stick to the glaze later.
4
Cook the glaze
- In a small saucepan, combine the brown sugar, Dijon, pineapple juice, honey, cider vinegar, cinnamon and pepper.
- Set over medium heat and stir until the sugar dissolves.
- Bring to a gentle simmer and cook for 5 minutes, stirring often.
- Whisk in the butter until melted, then remove from the heat.
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Ready when: The glaze is syrupy and lightly coats the back of a spoon; it thickens more as it cools
Tip: Watch the pan closely. Sugar and honey boil over quickly. If the glaze thickens too much later, warm it for 30 seconds.
5
Bake coveredOven 325°F / 165°C
- Slide the covered pan into the oven at 325°F (165°C) and bake for 1 hour 30 minutes, without opening the oven, until the ham is steaming hot and reaches about 110°F (43°C) at the thickest part, away from the bone.
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Ready when: Thermometer reads about 110°F (43°C) in the thickest part
Tip: Check the temperature through the foil corner to avoid losing too much heat.
6
First glazeOven 325°F / 165°C
- Remove the pan from the oven and carefully peel back the foil, avoiding the steam.
- Brush or spoon about one third of the glaze over the entire ham, getting it into the scores.
- Return the ham, uncovered, to the oven at 325°F (165°C) for 15 minutes.
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Ready when: The glaze looks glossy and has started to bubble at the edges
Tip: Rewarm the glaze briefly if it has stiffened, so it brushes on easily.
7
Glaze twice moreOven 325°F / 165°C
- Brush on half of the remaining glaze, and bake 15 minutes.
- Then brush on the rest and bake another 15 minutes, 30 minutes in all.
- Finally, insert a thermometer into the thickest part, not touching the bone.
- Bake a few more minutes if needed until it reads 140°F (60°C).
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Ready when: Ham reads 140°F (60°C) and the glaze is deep amber, sticky and bubbling
Tip: If the glaze darkens too fast, tent the ham loosely with foil for the last few minutes.
8
Rest and carve
- Transfer the ham to a cutting board and let it rest, uncovered, for 20 minutes.
- Spoon the sticky pan juices over the ham, then carve slices parallel to the bone, or cut along the bone and slice across the grain.
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Ready when: The ham is warm, not steaming, and slices hold together cleanly
Tip: Remove the cloves before serving, since they are not meant to be eaten whole.

Good to know

Tips

Always check temperature in the thickest part of the ham, away from the bone, which reads hotter than the meat.
Glaze only after the ham is mostly heated. Applied too early, the sugar burns before the ham is ready.
Save the bone for soup. It adds great flavor to split pea or bean soups.
A shank end is easier to carve around the bone, while the butt end is fattier and more tender.

Make ahead

"Score and stud the ham and make the glaze up to 1 day ahead. Cover the ham and refrigerate it, and refrigerate the glaze separately in a covered container. Rewarm the glaze gently before brushing, and still let the ham sit out for 1 hour before roasting."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: slice or leave in large pieces, wrap tightly, and keep up to 4 days. Freezer: wrap well in freezer bags for up to 2 months; thaw overnight in the fridge. Reheat slices in a covered skillet or baking dish with a splash of water or broth at 300°F (150°C) until warm, about 10 to 15 minutes."

Substitutions

pineapple juice → orange juice or apple cider. Gives a slightly different fruit flavor with the same sweet-tart balance.
honey → maple syrup. Use the same amount for a deeper, woodsy sweetness.
light brown sugar → dark brown sugar. Makes a richer, more molasses-forward glaze.
Dijon mustard → whole-grain mustard. Adds texture and a slightly milder tang.