This old-fashioned ham glaze gives a pretty, golden brown coating—just like Grandma used to make. The mustard and vinegar complement the brown sugar which adds a tangy flavor to this glazed ham recipe. Be prepared to serve seconds! —Carol Strong Battle, Heathville, Virginia
- 1 fully cooked bone-in ham (5 to 7 pounds)
- 1 cup packed brown sugar
- 2 teaspoons prepared mustard
- 1 to 2 tablespoons cider vinegar
- Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake until a thermometer reads 130°, 1-1/2 to 2 hours.
- Meanwhile, in a small bowl, combine the brown sugar, mustard and enough vinegar to make a thick paste. Remove ham from oven. Spread sugar mixture over ham. Bake, uncovered, until a thermometer reads 140°, 15-30 minutes longer.
Sugar-Glazed Ham Tips
Can you glaze a pre-cooked ham?
If you have a pre-cooked ham, you’ll still need to bring it to 130 degrees in the oven before adding the sugar glaze.
Do you glaze ham before or after cooking?
It’s best to glaze ham during the last 15 to 30 minutes of cooking. If you glaze ham too early, the sugar in the glaze could scorch, leaving a sticky mess. It’s easy to whip up your own ham glaze, so give it a try!
Do you add water to bake a ham?
It depends! Always follow the directions in the recipe. Some call to add an inch of water to the bottom of the roasting pan. You then cover the ham tightly with foil to create steam and moisture. For this recipe, you don’t need to add water.
How do you moisten a dry ham?
Glazing can help moisten a dry ham. You can also pour some broth or water over a dry ham, cover it tightly and simmer the ham, basting occasionally with the cooking liquids. This is also a great way to moisten and enjoy
4 ounces ham: 284 calories, 16g fat (6g saturated fat), 57mg cholesterol, 1110mg sodium, 15g carbohydrate (15g sugars, 0 fiber), 20g protein.