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The most incredible brown sugar glaze ever. Perfectly sweet, tangy and delicious! An absolute holiday classic.
Say hello to the easiest ham recipe for your holiday spread. And I really mean, the easiest.
Not to mention, the sweet/delicious/tangy brown sugar glaze that will knock your socks off. A glaze made with brown sugar, pineapple juice, honey, mustard, thyme, rosemary, cinnamon and cloves. Everything the good stuff here.
I chose a non-spiral ham this time, cutting some shallow marks in a diamond pattern to render the fat underneath and let that beautiful glaze seep into those cracks, soaking it all up of taste. But a spiral ham will also work well here.
If you have any leftovers, there are many ways to reuse them. Sandwiches are my go-to.
The perfect way to use up some leftover ham
- 1 (8-lb) bone-in, fully cooked, smoked ham, at room temperature
- 1 cup brown sugar
- ½ cup pineapple juice
- ¼ cup honey
- 1 spoon whole grains of mustard
- 1 spoon chopped fresh thyme leaves
- 1 spoon chopped fresh rosemary
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- Freshly ground black pepper, to taste
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Preheat the oven to 350 degrees F. Line a baking sheets with foil
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Using paper towels, pat the ham dry. Using a sharp knife, mark the top of the ham by making shallow cuts in a diamond pattern.
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In a small saucepan over medium heat, combine brown sugar, pineapple juice, honey, mustard, thyme, rosemary, cinnamon, cloves and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
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Place the ham, cut side down, on the prepared baking sheet. Brush evenly with 1/2 cup brown sugar mixture.
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Place in oven, brushing with remaining brown sugar mixture every 30 minutes, until cooked through, reaching an internal temperature of 140 degrees F, about 2 hours 30 minutes. Let rest 15 minutes before slicing.
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Serve immediately.