Christmas Ham with Brown Sugar Glaze
Prep: 20 min | Cook: 2 hr | Total: 2 hr 40 min | Yield: 12 servings
This Christmas Ham with Brown Sugar Glaze is the holiday main I reach for when I want maximum “wow” with minimum fuss. It starts with a fully cooked ham, so you’re really just reheating and dressing it up — but that shiny, crackly brown sugar crust makes everyone think you worked all day. My favorite moment is brushing on the last coat of glaze and watching it turn deep amber and glossy under the heat.
The glaze is pure pantry magic: dark brown sugar for molasses depth, honey for shine, Dijon for a gentle tang that keeps it from being too sweet, and warm cinnamon and cloves so it tastes unmistakably like Christmas. As it roasts, the ham stays juicy under foil, then finishes uncovered so the edges caramelize into sticky, chewy-crisp bites — the first slices everyone fights for. If you’d rather carve at the table, bring the whole ham out and let it be the centerpiece before slicing — it gets an actual round of applause.
Serve it with Classic Sage Stuffing and Creamy Garlic Mashed Potatoes and you honestly don’t need much else. Leftovers (if you’re lucky) are gold: ham sandwiches, split pea soup, omelettes, fried rice — plan for them and buy the bigger ham.
Ingredients
For the ham:
- 1 fully cooked bone-in spiral-sliced ham, about 8 pounds
- 1 cup apple juice (or water)
For the brown sugar glaze:
- 1 cup packed dark brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon black pepper
Instructions
- Let the ham sit at room temperature for 30 minutes. Preheat the oven to 325°F (165°C). Place a rack in a shallow roasting pan (or line the pan with foil for easy cleanup).
- If the ham has skin on one side, score the surface in a diamond pattern about 1/4 inch deep. Place the ham in the pan, scored side up. Pour the apple juice around it (not over the top). Cover tightly with foil.
- Roast, covered, for 1½ to 2 hours — about 15 minutes per pound — until a meat thermometer in the thickest part (not touching bone) reads 130°F (54°C).
- Meanwhile, make the glaze: In a small saucepan over medium heat, melt the butter. Whisk in the brown sugar, honey, Dijon, vinegar, cinnamon, cloves, and black pepper. Simmer 3–4 minutes, stirring, until glossy and slightly thickened. Remove from the heat.
- Raise the oven to 400°F (200°C). Remove the foil and brush the ham generously with glaze, getting some into the score marks. Return, uncovered, for 20–30 minutes, re-glazing every 10 minutes, until the top is deeply caramelized and the ham reaches 140°F (60°C). Rest 20 minutes, spoon the warm pan juices over the slices, and serve.
Why You’ll Love This Recipe
- Low-effort centerpiece: It starts with a fully cooked ham — you’re reheating and glazing, not roasting from scratch.
- That caramelized crust: Brown sugar and honey bubble into a shiny, crackly coating with crisp sticky edges.
- Sweet, but balanced: Dijon and a splash of vinegar keep the glaze from tipping into too-sweet.
- Leftovers for days: Sandwiches, soup, omelettes, fried rice — this ham keeps on giving.
Tips from Lea Bennett
- Don’t skip the foil stage. Roasting covered first keeps the ham juicy; glazing only happens at the end, once it’s hot through.
- Score with purpose. A shallow diamond pattern gives you more surface for the glaze to grip and crisp. On a spiral ham, the cuts are done for you — just glaze between a few slices too.
- Glaze in coats. Two or three thin coats build a lacquered finish; one thick coat just slides off.
- Watch the last 10 minutes. Sugar goes from caramelized to scorched fast at 400°F. Stay close.
- Rest before slicing. Twenty minutes keeps the juices in the meat instead of on the cutting board.
Variations
- Orange-maple glaze: Swap the honey for maple syrup and add the zest of 1 orange and 2 tablespoons of its juice.
- Bourbon brown sugar: Replace the apple juice in the pan with 1/2 cup bourbon + 1/2 cup water, and add a splash to the glaze.
- Spicy-sweet: Add 1/2 teaspoon cayenne or a spoonful of chipotle in adobo to the glaze.
- Boneless ham: Works the same — just shorten the covered roast to about 12 minutes per pound.
Make Ahead & Storage
Make ahead: Mix the glaze up to 3 days ahead; cover and refrigerate, then warm gently before using. The ham itself can be scored and set up in its pan (covered) a day ahead.
Store: Refrigerate leftovers, tightly wrapped or in an airtight container, for 3–4 days. Freeze sliced ham (with a little of its juices) for up to 2 months; thaw overnight in the fridge.
Reheat: Cover slices with foil and warm at 300°F (150°C) for 10–15 minutes with a spoonful of pan juices or apple juice, just until heated through — don’t overdo it or it dries out.
FAQ
How do I know when the ham is done?
It’s fully cooked already, so you’re reheating: 130°F (54°C) before glazing, 140°F (60°C) to serve.
Spiral-sliced or whole — which is better?
Spiral is easiest to serve and the glaze seeps between slices; a whole (uncut) ham looks more dramatic for carving at the table. Both work.
Can I make this in a slow cooker?
Yes — on LOW for 4–5 hours, basting with glaze. You’ll miss the caramelized top, so a quick 5 minutes under a hot broiler at the end is worth it.
What if my glaze is too thin?
Simmer it a few minutes longer. It thickens more as it cools and as it hits the hot ham.
What should I serve with it?
Classic sides: mashed potatoes, sage stuffing, green bean casserole, roasted Brussels sprouts, and soft dinner rolls for the juices. And when it is time for something sweet, a plate of gingerbread cookies is the finish everyone waits for.
More Christmas Favorites to Try
Follow me on Instagram @lea_recipes1 for more Christmas recipes, and save this ham for your holiday table — I’d love to hear how it turned out for you.
Conclusion
A Christmas ham should make the table feel generous without making the cook feel frantic — and this one is all gloss and comfort: juicy slices, a crackly brown sugar crust, and a house that smells like the holidays. Put it in the oven, glaze it twice, and take the credit. Merry Christmas and happy roasting!
Christmas Ham with Brown Sugar Glaze
Ingredients
Method
- Let the ham sit at room temperature for 30 minutes. Preheat the oven to 325°F (165°C). Place a rack in a shallow roasting pan (or line the pan with foil for easy cleanup).
- If the ham has skin on one side, score the surface in a diamond pattern about 1/4 inch deep. Place the ham in the pan, scored side up. Pour the apple juice around it (not over the top). Cover tightly with foil.
- Roast, covered, for 1½ to 2 hours — about 15 minutes per pound — until a meat thermometer in the thickest part (not touching bone) reads 130°F (54°C).
- Meanwhile, make the glaze: In a small saucepan over medium heat, melt the butter. Whisk in the brown sugar, honey, Dijon, vinegar, cinnamon, cloves, and black pepper. Simmer 3–4 minutes, stirring, until glossy and slightly thickened. Remove from the heat.
- Raise the oven to 400°F (200°C). Remove the foil and brush the ham generously with glaze, getting some into the score marks. Return, uncovered, for 20–30 minutes, re-glazing every 10 minutes, until the top is deeply caramelized and the ham reaches 140°F (60°C). Rest 20 minutes, spoon the warm pan juices over the slices, and serve.
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