This brown sugar glazed ham is an impressive holiday centerpiece with just 5 ingredients and a few minutes of prep. A sweet and savory glaze of brown sugar, mustard, molasses, and apple cider vinegar turns a simple smoked ham into something special for Easter, Christmas, or your next Sunday dinner.
If you love glazed ham, try this bourbon glazed ham for a Southern twist or this classic pineapple glazed ham with brown sugar and cherries.
Table of Contents
Before You Get Started
A few tips before you start will make all the difference with this recipe, and the first one is the most important:
⇢ Make sure you’re using a fully cooked (pre-cooked) ham. This recipe is about warming a smoked ham and finishing it with a glaze, not cooking raw pork. Look for labels that say “fully cooked,” “ready to eat,” or “pre-cooked” on the packaging. Most spiral-cut and smoked hams at the grocery store are fully cooked. If you accidentally grab an uncooked fresh ham, the cooking method and timing are completely different.
A couple more things to set yourself up for success:
- Let the ham come to room temperature first. Taking the chill off (about an hour on the counter) helps it heat more evenly, so you don’t end up with hot edges and a cold center.
- Save the glaze for the end. The ham bakes low and slow at 300°F first, covered in foil. The brown sugar glaze goes on after, right before a quick blast at 425°F. If you glaze too early, the sugars will burn long before the ham is heated through.
How Much Ham Per Person?
For boneless ham, plan on about ⅓ to ½ pound per person. A 5- to 6-pound boneless ham serves roughly 8 to 12 guests. For bone-in ham, plan for ¾ to 1 pound per person since the bone takes up some of the weight. If you’re serving other proteins alongside the ham, you can go with the lower end of those estimates.
How to Make Brown Sugar Glazed Ham
This recipe comes together in two stages: a low-and-slow bake to warm the ham through, then a high-heat finish to caramelize that beautiful brown sugar glaze. Here’s how to walk through it step by step:
Step 1: Prepare the Ham
Unwrap the ham and place it flat-side down in a roasting pan or shallow baking pan. If you’re using a spiral-cut ham, keep the slices together as much as possible so they don’t dry out.
Cover the pan tightly with aluminum foil. This traps moisture and keeps the ham from drying out during the first stage of cooking.
⇢ Place the rack in the lower-middle of the oven. This gives the ham plenty of room and helps it cook evenly from all sides.
Step 2: Bake Low and Slow
Preheat the oven to 300°F. Bake the ham, covered, until it’s warmed through. The timing depends on the size and type of ham you’re working with:
- Boneless spiral-cut ham: about 12 to 15 minutes per pound
- Bone-in ham: about 15 to 18 minutes per pound
For a 5- to 6-pound boneless ham (like the one shown here), that’s roughly 1 to 1½ hours. The meat should reach an internal temperature of at least 140°F to 145°F for safe serving.
⇢ Check with a meat thermometer. Insert it into the thickest part of the ham, away from the bone if using bone-in. This is the most reliable way to know your ham is heated through without overcooking it.
Step 3: Make the Brown Sugar Glaze
While the ham bakes, whisk together the glaze. You only need 4 ingredients:
- Brown sugar
- Yellow mustard
- Molasses
- Apple cider vinegar
The combination creates a sweet, savory, and slightly tangy glaze that pairs beautifully with the salty, smoky ham. It’s a classic Virginia-style glaze that uses simple, pantry-friendly ingredients.
⇢ Whisk until smooth. You want the brown sugar fully incorporated so the glaze spreads evenly. If it feels too thick, add a splash more vinegar to loosen it up.
Step 4: Glaze and Finish
When the ham is heated through, remove it from the oven and take off the foil. Brush the glaze generously over the outside of the ham, getting into the cuts if you’re using spiral-cut.
Increase the oven to 425°F and return the ham, uncovered, for about 15 minutes. You’re looking for the glaze to bubble, sizzle, and form a sticky, caramelized crust on the outside.
⇢ Keep a close eye on it. The high sugar content means the glaze can go from perfectly caramelized to burnt quickly. If you see dark spots forming, tent loosely with foil for the remaining time.
Step 5: Rest and Serve
Let the ham rest for 15 to 20 minutes before slicing. This lets the juices redistribute so every slice is moist and flavorful. Baste with any pan juices before serving for extra flavor and shine.
⇢ Finish your sides while the ham rests. Warm the rolls, plate a casserole, or set the table. The built-in break makes holiday meal timing much easier.
Cooking Times by Ham Size
This brown sugar ham glaze works with any size smoked ham. Here’s a quick reference for the low-and-slow bake at 300°F, followed by the glaze finish at 425°F.
Boneless spiral-cut (5-6 lbs.) Bake at 300°F for 12-15 minutes per pound, then glaze and bake at 425°F for about 15 minutes.
Bone-in half ham (8-10 lbs.) Bake at 300°F for 15-18 minutes per pound, then glaze and bake at 425°F for 15-20 minutes.
Whole bone-in ham (12-15 lbs.) Bake at 300°F for 15-18 minutes per pound, then glaze and bake at 425°F for about 20 minutes.
⇢ Always go by internal temperature (140-145°F), not time alone. Every oven and ham is a little different, so a meat thermometer takes the guesswork out.
Switch Up the Glaze
The classic brown sugar, mustard, molasses, and vinegar glaze is delicious on its own, but you can easily customize it:
- Honey brown sugar glaze: Replace the molasses with honey for a lighter, slightly floral sweetness.
- Add warm spices: A pinch of ground cloves, cinnamon, or ginger adds depth that pairs beautifully with the brown sugar.
- Spicy kick: A dash of cayenne pepper or a teaspoon of hot sauce in the glaze brings a subtle heat that balances the sweetness.
What to Serve with Brown Sugar Glazed Ham
A glazed ham pairs best with sides that balance the sweet, salty richness of the meat. Think creamy potatoes, a green vegetable to brighten the plate, something warm and bread-like, and a casserole or two for good measure. Here are some of our favorites for a holiday spread.
Potatoes & Casseroles:
- Aunt Bee’s easy potato casserole
- Sweet potato casserole with marshmallows
- Cheesy hashbrown casserole
- Southern pineapple casserole
Vegetables:
- Green bean casserole with frozen green beans
- Maple glazed carrots
- Roasted root vegetables
- Spinach casserole
- Oven roasted asparagus
For breads, cornbread with cake mix and 7UP biscuits are both easy and go perfectly with ham. And a creamy baked mac and cheese or Southern deviled eggs are always welcome on a holiday table. Then, add a buttermilk pie or lemon bars with cake mix for dessert.
Storage, Reheating, and Make-Ahead
To store: Wrap leftover ham tightly in aluminum foil or place in an airtight container. It keeps in the refrigerator for 3 to 4 days.
To reheat: Warm sliced ham in a 300°F oven, covered with foil, until just heated through (about 10-15 minutes). Add a splash of water or broth to the pan to keep the meat moist. Individual slices reheat well in the microwave for 30-45 seconds.
To freeze: Wrap sliced ham tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-ahead: The glaze can be prepared up to 3 days in advance and stored in the fridge. On the day of, the ham needs about 1 to 1½ hours of baking (for a boneless ham) plus 15 minutes for the glaze finish and 15-20 minutes to rest. Plan accordingly if you’re juggling multiple dishes.
⇢ Save the ham bone. If you’re using a bone-in ham, freeze the leftover bone for making a rich, smoky Southern harm bone soup.
⇢ Recipes for Your Leftover Ham:
- Scalloped Potatoes and Ham (for an easy next-day dinner)
- Ham and Potato Soup (on a chilly evening)
- Ham and Egg Casserole (for breakfast or brunch)
- Ham Salad (on sandwiches or crackers is another great way to stretch what’s left)
Frequently Asked Questions
When should I add the glaze to the ham?
Add the glaze after the ham has finished the low-and-slow bake at 300°F. Remove the foil, brush the glaze over the outside, and return the ham to the oven at 425°F for about 15 minutes. Glazing too early will cause the sugars to burn before the ham is fully heated through.
How many times should I glaze the ham?
Once is enough for this recipe. Brush the glaze on generously before the high-heat finish, then baste with the pan juices after resting. If you want an extra-thick, sticky crust, you can brush on a second coat about halfway through the 425°F bake and add a few extra minutes.
Can I use this glaze on a bone-in ham?
Absolutely. This brown sugar glaze works beautifully on boneless spiral-cut, bone-in half, or whole bone-in hams. Just adjust the baking time based on the size (15-18 minutes per pound at 300°F for bone-in, compared to 12-15 for boneless). The glaze recipe itself stays the same.
What if my glaze is too runny?
If your glaze seems thin after whisking, let it sit for a few minutes. The brown sugar will continue to dissolve and the mixture will thicken slightly. If it’s still too loose, add a tablespoon more brown sugar and whisk again. The glaze will also thicken and set as it caramelizes on the hot ham, so don’t worry if it’s slightly thin going on.
How much ham do I need per person?
For boneless ham, plan on ⅓ to ½ pound per person. For bone-in, plan on ¾ to 1 pound per person (the bone accounts for some of the weight). A 5- to 6-pound boneless ham will comfortably serve 8 to 12 guests, with some leftovers for sandwiches and soups the next day.
Other Ham Recipes You’ll Love
- Ham and Noodle Casserole
- Crock Pot Ham (with Cola Glaze)
- Ham Steak
- Ham and Rice Casserole (Dump-and-Bake)
- Ham Pasta Salad
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Brown Sugar Glazed Ham
Equipment
- Roasting pan or large baking dish
Ingredients
- 1 (5- to 6-lb.) fully cooked boneless spiral-cut ham (see notes for bone-in adjustments)
For the Brown Sugar Glaze:
- ½ cup packed brown sugar
- 2 tablespoons yellow mustard
- 1 tablespoon molasses
- 1 tablespoon apple cider vinegar
Instructions
- Bring the ham to room temperature. Unwrap the ham and let it sit on the counter for about 1 hour before baking. Position a rack in the lower-middle of the oven and preheat to 300°F.
- Bake low and slow. Place the ham flat-side down in a roasting pan. Cover tightly with aluminum foil and bake at 300°F for 12-15 minutes per pound (roughly 1 to 1½ hours for a 5-6 lb. boneless ham), until the internal temperature reaches 140-145°F.
- Make the glaze. While the ham bakes, whisk together the brown sugar, mustard, molasses, and apple cider vinegar until smooth.
- Glaze and finish. Remove the ham from the oven and increase the temperature to 425°F. Remove the foil, brush the glaze generously over the outside of the ham, and return it to the oven uncovered. Bake for about 15 minutes, until the glaze is bubbly and caramelized.
- Rest and serve. Let the ham rest 15-20 minutes before slicing. Baste with pan juices for extra flavor and shine.
Notes
- Use a fully cooked (pre-cooked) ham. Look for labels that say “fully cooked,” “ready to eat,” or “pre-cooked.” This recipe is designed for warming and glazing, not cooking raw pork.
- Bone-in ham adjustments: For a bone-in half ham (8-10 lbs.), bake at 300°F for 15-18 minutes per pound. For a whole bone-in ham, use the same 15-18 min/lb guideline. The glaze recipe stays the same for any size.
- Internal temperature: The ham should reach at least 140°F to 145°F. Use a meat thermometer inserted into the thickest part, away from the bone.
- Keep it covered during the first bake. The foil traps moisture and prevents the ham from drying out. Only remove the foil when it’s time to add the glaze.
- Watch the glaze carefully at 425°F. The high sugar content means it can go from caramelized to burnt quickly. If dark spots form, tent loosely with foil.
- Resting is important. Let the ham rest 15-20 minutes after baking so juices redistribute and every slice stays moist.
- Glaze too thin? Add an extra tablespoon of brown sugar and whisk again. It will also thicken as it caramelizes on the hot ham.
- Storage: Wrap leftovers tightly and refrigerate for 3-4 days. Freeze for up to 2 months.
- Reheating: Warm sliced ham in a 300°F oven, covered with foil, until heated through (10-15 minutes). Add a splash of water to the pan to keep it moist.
- Make-ahead: Prepare the glaze up to 3 days in advance and refrigerate until ready to use.
- Save the ham bone for soups like ham and bean soup or ham and potato soup.
- Recipe adapted from Southern Living.
Nutrition
Originally published in March, 2018, this recipe was updated in March, 2026.
I’ve never made a ham before, but I definitely need to, now that I have an easy recipe! Sounds delicious with that brown sugar glaze, my favorite way to eat it! This would be perfect for Easter, or any time, really. And I bet the leftovers are amazing, too!
This is such a great one to start with — simple, fast, and delicious! 🙂 Thanks for stopping by, Gayle!
Hi do u live in Madison West Virginia. And will be trying this ham recipe for Easter thanks
Hi Patricia,
No, we’re in Madison, Virginia. We hope you enjoy the recipe and have a very happy Easter!
I love the recipe can’t weigh to try it
We hope you enjoy it, Dorothy!
Here’s my intelligent comment regarding this recipe: “YUMMY”…
Thanks! 🙂 It’s definitely yummy!
Hi, Deb! You can do either the spiral cut or the whole ham. If you’re using a spiral cut ham, you’ll probably want to keep it covered for most of the cooking time so that it doesn’t dry out. I used a spiral cut ham in this recipe, so you can follow those cooking instructions (but still use the brown sugar glaze shown here): https://www.theseasonedmom.com/5-ingredient-apricot-glazed-ham/ If you use a larger ham, just increase the cooking time accordingly.
I hope that helps, and let me know if you have any other questions. So glad that you enjoy the blog! xoxo
This sounds so easy and looks so delicious, but I will need to use the oven for other items. Have you used a crock pot for this recipe? Or would it be better to prepare this ahead of time and just warm it up? Thanks for much for all your wonderful recipes and tips!
Hi Donna,
We would recommend preparing it ahead of time and warming it up. We hope you enjoy!