Brown Sugar Glazed Ham

Square side shot of glazed oven baked ham on a serving platter with fresh herbs.

5 from 1 vote

This easy brown sugar glazed ham is an impressive holiday meal with just 5 simple ingredients! A sweet, savory, and rich Virginia-style glaze turns a simple smoked ham into a beautiful centerpiece for Easter, Christmas, or any special gathering.

Course Dinner

Cuisine American

Keyword brown sugar glazed ham, brown sugar ham glaze, virginia ham

Prep Time 15

Cook Time 1 40

Resting Time 1 20

Total Time 3 15

Servings servings

Calories 318kcal

Author Blair Lonergan

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