Brown Sugar Ham Glaze Recipe

I whipped up an Easy Brown Sugar Glaze For Ham using brown sugar, orange juice, honey, and spices in just five minutes, so read on to learn this quick, surprising pantry trick.

I’ve been messing with holiday glazes for years and this Brown Sugar Ham Glaze totally surprised me. Dark brown sugar and fresh orange juice meet and make something sticky, tangy and way more interesting than I expected, it’s almost like a small culinary prank on your guests.

I call it my secret Glaze For Ham Brown Sugar and sometimes I mumble Brown Sugar Ham when I’m rushing, because the smell makes me forget to be proper. It’s simple yet somehow dramatic, and every time I brush it on the ham people stop talking and stare, which is weird but awesome.

Ingredients

• Dark brown sugar adds deep caramel sweetness, mostly carbs; little nutrients, high calories.
• Orange juice and zest add bright acidity and vitamin C, small fiber from zest.
• Honey brings floral sweetness, mostly sugars, minor antioxidants, not a health food.
• Dijon mustard gives tangy bite, low calories, some sodium, boosts savory balance.
• Butter adds richness and sheen, mostly saturated fat, use sparingly for gloss.
• Warm spices like cloves, cinnamon, ginger add warm depth, tiny antioxidants, low calories.
• Kosher salt enhances flavor and helps preservation, watch sodium for heart health.

Ingredient Quantities

• 1 cup packed dark brown sugar
• 1/2 cup freshly squeezed orange juice
• 1 tablespoon orange zest
• 1/4 cup honey
• 2 tablespoons dijon mustard
• 1 tablespoon unsalted butter (optional)
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon kosher salt

How to Make this

1. Gather everything: 1 cup packed dark brown sugar, 1/2 cup freshly squeezed orange juice, 1 tablespoon orange zest, 1/4 cup honey, 2 tablespoons Dijon mustard, 1 tablespoon unsalted butter optional, 1/4 teaspoon ground cloves, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, and 1/8 teaspoon kosher salt.

2. In a small saucepan combine the brown sugar, orange juice, orange zest, honey and Dijon mustard. Add the cloves, cinnamon, ginger and kosher salt. Drop in the butter if you want a silkier, shinier glaze.

3. Warm the pan over medium heat and whisk constantly until the sugar dissolves and the mustard is evenly mixed. You want it to come to a gentle simmer, not a roiling boil.

4. Lower the heat to low and simmer 3 to 5 minutes, stirring often, until the glaze thickens enough to coat the back of a spoon. If it seems too thin just simmer a minute or two more, if too thick add a splash of orange juice.

5. Taste and tweak: add a pinch more salt if it tastes flat, or a little extra honey if you want sweeter. The Dijon should balance the sweetness so don’t overdo anything.

6. If you need to thicken fast, mix 1 teaspoon cornstarch with 1 teaspoon cold water, whisk that into the glaze and simmer 30 seconds till glossy. Use sparingly so the glaze doesn’t go gummy.

7. Remove from heat and let the glaze sit a minute so the flavors settle. It will thicken a bit as it cools but should still be pourable.

8. Brush the glaze over a pre cooked ham during the last 20 to 30 minutes of baking, basting every 8 to 10 minutes to build up sticky layers. Trim excess fat or score the skin so the glaze sticks better.

9. For a deeply caramelized finish brush a final coat and put the ham under the broiler for 2 to 3 minutes until bubbly and browned, watching the whole time so it doesn’t burn.

10. Let the ham rest about 10 minutes before slicing. Save any extra glaze, warm it slightly and serve on the side for extra drizzle.

Equipment Needed

1. Small saucepan (1–2 qt), for cooking the glaze.
2. Whisk, to dissolve the sugar and mix the mustard smoothly.
3. Measuring cups and spoons, for the brown sugar, juice, honey and spices.
4. Microplane or fine zester, for that fresh orange zest.
5. Silicone spatula or wooden spoon, to stir and scrape the pan.
6. Small bowl and teaspoon, to mix a cornstarch slurry if you need to thicken fast.
7. Pastry or basting brush, to build up sticky layers on the ham.
8. Roasting pan or rimmed baking sheet with a rack, to hold the pre-cooked ham while glazing.
9. Instant-read thermometer, handy to check the ham’s internal temp so you dont overcook it.

FAQ

Brown Sugar Ham Glaze Recipe Substitutions and Variations

• Dark brown sugar: swap with light brown sugar if you want a milder molasses taste; or use 1 cup granulated sugar + 1 tablespoon molasses to mimic dark brown sugar; or try 3/4 cup maple syrup, but cut the orange juice by 1 to 2 tablespoons so the glaze isn’t too runny.
• Orange juice: pineapple juice works nice for a sweeter, tropical twist; apple cider gives a warmer fruit note; or use 2 tablespoons orange marmalade thinned with 2 tablespoons water for extra peel flavor.
• Honey: use maple syrup or agave nectar cup for cup, they’ll give similar sweetness; or use light corn syrup if you want a very glossy, sticky finish.
• Dijon mustard: swap with whole grain mustard for more texture; yellow mustard if you want a milder tang, use a bit less; or use 1 teaspoon mustard powder mixed with 1 teaspoon water to rehydrate.

Pro Tips

1) Keep the heat low and be patient. Let the sugar dissolve gently and avoid a rolling boil, or it will taste burnt and grainy. Whisk pretty constantly at first so the mustard and zest blend smooth, then cut the heat back while it thickens so it doesnt get brittle.

2) Balance the sweet with a tiny bit of acid or extra salt. If it tastes too flat, add a pinch more salt or a teaspoon of apple cider vinegar or a splash of bourbon to deepen the flavor. Little changes go a long way so add slowly and taste as you go.

3) Layer the glaze on in thin coats, not one big slop. Score or trim the ham skin so the glaze sticks better, brush on, let it set, then repeat a few times during the final cooking stage. For the last minute or two, brown it really fast under high heat or with a torch for a shiny, caramel finish but watch it the whole time so it doesnt burn.

4) Fix texture problems and store smart. If it gets too thin a cornstarch slurry will thicken fast but use the smallest amount possible or it will be gummy. If it firms up in the fridge, warm gently to pour again, and keep leftovers in an airtight jar in the fridge for several days or freeze for longer.