Brown Sugar Glazed Ham

Brown Sugar Glazed Ham is beautifully juicy, seeping with flavor, boasts crispy caramelized edges and the BEST Brown Sugar Glaze you will ever sink your teeth into!  This Baked Ham is the perfect centerpiece for Easter and Christmas!  

This Brown Sugar Glazed Ham Recipe made with brown, sugar, honey, mustard and spices is sweet, smoky and dripping with flavor AND it only takes minutes of hands on prep time!  Whether it’s for Easter, Christmas or just a big family gathering, nothing is easier or more economical for a crowd than a beautifully caramelized baked ham. If you’ve never baked a ham before, don’t be intimidated, I’ve included detailed instructions on everything you need to know about How to Bake a Ham so you are guaranteed a masterfully cooked, incredibly tender, beautiful Brown Sugar Glazed Ham every time!  

up close shot of baked Ham with brown sugar glaze for ham on a white platter

To me, Easter is the first real mark of spring and reminds me of all the reasons we have to be grateful.  (You can read my Easter address I gave after my kidney transplant HERE).  It is a time to gather with family and friends and to reflect on love, hope and new beginnings.  And of course, we do this over food, and at my house, always over Baked Ham like my Cider Maple Glazed Ham and now this Brown Sugar Glazed Ham – only the best of the best for Easter!

There are thousands and thousands of Baked Ham recipes out there but what sets this baked ham recipe apart is the Brown Sugar Glaze for ham.  It creates a crispy-sweet caramelized outside, yet juicy and smoky inside and plain drool worthy deliciousness all over.

This Baked Brown Sugar Glazed Ham post is really long because I want to answer any possible questions, but please don’t be intimidated by baking a ham – it is SO Simple. Hams are sold fully cooked and fully sliced, all the heavy lifting has already been done so all we have to do is smother it in Brown Sugar Glaze and warm it up!

moist Brown Sugar Baked Ham being brushed with brown sugar glaze for ham on a white platter with green leaf garnish

What Kind of Ham Should I Buy?

For or Brown Sugar Glazed Ham, you will want to purchase a fully cooked, bone-in, spiral cut ham.

  • Fully Cooked:  Most hams you find in the grocery store have been soaked in brine and either smoked, baked or boiled before being sold – that means they are already fully cooked and safe to eat cold straight out of the package.   When purchasing your ham, just take care to check the label that it says “Fully Cooked” and not, “Cook before eating.”
  • Bone in:  To achieve the juiciest baked Brown Sugar Glazed Ham, it is important to use a bone-in ham.  As in all meats, hams cooked with the bone are more flavorful and moist.  And bonus, you get the ham bone for fabulous stock, stews and soups!   Bone-in hams also boast superior texture because boneless hams have to be reshaped after the bone is removed so it won’t fall apart when sliced resulting in a bit of a spongy texture.  And last I checked, spongy + ham = no Bueno.
  • Spiral Cut:  Most bone-in hams come spiral cut which means they are pre-sliced in a continuous spiral all the way around the bone resulting in thin slices that easily pull away AKA all the work is done for you!  Now all that’s left is to reheat and make our best ever brown sugar glaze for ham!
juicy baked Ham with brown sugar glaze for ham on a white platter

How Much Ham Should I Buy?

Estimate about ¾ pound of bone-in ham per person.  So, a 10-pound bone-in will serve 13 people.

What temperature should I bake my ham?

Remember we are starting with a fully cooked, ready-to-eat ham, so we are simply reheating a ham that’s already been cooked. For that reason, a lower temperature of 325 degrees F is ideal to not dry out our Brown Sugar Glazed Ham.

up close shot of juicy baked Ham with brown sugar glaze for ham on a white platter

How long do you cook a precooked ham?

We cook our Brown Sugar Glazed Ham to an internal temperature of 140 degrees F, just enough to warm it through, about 10-14 minutes per pound.  We don’t want to overcook our ham or it will be dry (and remember it is safe to eat at any temperature).   Allow approximately two hours for your 8-11-pound Brown Sugar Glazed Ham.

When you take the temperature of the ham, take care to insert the thermometer into the thickest part of the meat without touching the bone.  Also, limit the amount of times you open the oven and check the temperature to prevent the ham from drying out.

Brown Sugar Glaze for Ham

Baked hams are wonderfully salty and delicious all on their own but can be made extra special with a delectable Glaze.  Ham Glazes add flavor, color, and texture and promote the glorious caramelization of the hams surface.

Glazes for baked hams should be a balance of sweet and tangy and the ham provides the savory salty.  The best glaze for a baked ham contain either honey, brown sugar or maple syrup for the sweet and either mustard, vinegar, or some sort of juice for the tang.  I went with a Brown Sugar Glaze for this ham and it is phenomenal and soooo easy!

This Brown Sugar Glaze is sweet, slightly tangy and boasts layers of subtle flavor from the spices.  Many Glaze recipes don’t contain any other spices but that is like only salting carne asada and expecting it to be out-of-this-world.  Not happening.  If you don’t add seasonings to your glaze, you are missing serious opportunity to add flavor.

Showing how to make Brown Sugar Glaze for Ham by adding brown sugar and honey, cinnamon, nutmeg, cloves, garlic, onion powder, paprika, sage to a small saucepan

This Brown Sugar Glaze for Ham is a simple whisking of brown sugar, honey, Dijon, yellow mustard, apple cider vinegar, cinnamon and some hand-picked spices and simmering for a minute or so for the brown sugar to dissolve – that’s it!   Most of the spices are ½ teaspoon or less with the exception of the cinnamon so we are creating a tapestry of flavor that is warm, delicate and comforting and not overpowering.

Showing how to make Brown Sugar Glaze for Ham by simmering brown sugar, honey, Dijon mustard, yellow mustard, cinnamon, nutmeg, cloves and spices together

If you taste the Brown Sugar Glaze by itself, it will taste quite sweet but remember the ham is quite salty.  The saltiness from the baked ham and the sweetness of the Brown Sugar Glaze are taste bud magic.

Just one note about the Brown Sugar Glaze, it will thicken upon standing.  This is easily remedied, just be prepared to reheat it on your stove for 30 seconds or so when it’s time to brush your ham for the second and third time.

Brown Sugar Glazed Ham on a white platter being brushed with brown sugar glaze for ham

How do you cook a precooked ham?

Things You’ll Need

  1. 8-11 pound fully cooked, bone-in spiralized ham
  2. Roasting pan preferably with a rack
  3. Foil
  4. Brown Sugar Glaze
  5. Pastry brush
  6. Thermometer
  7. Oven
  • Remove ham from refrigerator and let sit at room temperature for 2 hours.  This is the same method we use for roasting a turkey, as it allows the ham to cook more evenly without drying out the outside while we wait for the inside to heat though.
  • Preheat oven to 325 degrees F and place your oven rack on the lowest level. This allows the center of the ham to remain in the center of the oven while baking, ensuring that it’s cooked evenly.
  • Pour 2 cups water into bottom of roasting pan with a roasting rack. The water steams around the ham creating an even moister ham. If you don’t have a rack, you can just skip this step.
Showing How to Cook a Precooked Ham by pouring water into bottom of roasting pan
  • Whisk Brown Sugar Glaze ingredients in a medium saucepan. Bring to a simmer, stirring often, until brown sugar dissolves, about 1-2 minutes.  Set aside.
Showing how to make Brown Sugar Glaze for Ham by adding brown sugar and honey to a small saucepan
  • Roll out 2 large pieces of foil to wrap your ham in, making sure they overlap in the center to create one large piece of foil. Place ham on foil, top/flat side up, and slather about ⅓ of the Brown Sugar Glaze all over your ham, including in between the slices.  To apply the Brown Sugar Glaze to the ham, a pastry brush works beautifully.
Showing how to Cook a Precooked Ham by slathering ham with Brown Sugar Glaze for Ham
  • Tightly wrap Brown Sugar Glazed Ham with foil so it stays nice and juicy.
Showing How to Cook a Precooked Ham by covering it tightly with foil
  • Place the ham FLAT/FACE SIDE DOWN on the roasting rack (or bottom of pan if you don’t have one).  Roasting in this position helps it from drying out.
Showing How to Cook a Precooked Ham by placing foil covered ham in roasting pan on a roasting rack
  • Bake the Brown Sugar Glazed Ham until the center registers 100-110 degrees F, (approx. 10-14 minutes per pound).  Take care to limit the amount of times you open the oven to check the temperature to prevent the ham from drying out.
  • Create gorgeously caramelized shell by removing Browns Sugar Glazed Ham from oven and increase oven temperature to 400 degrees F.  Carefully unwrap ham from foil and discard foil, allowing any accumulating juices in foil to drip back into the pan.  Spoon juices from the bottom of the pan all over ham. Brush ham all over with ⅓ Glaze.  The Brown Sugar Glaze will have thickened so you will need to return it to the stove for approximately 30 seconds to loosen.
Showing how to Cook a Precooked Ham by slathering ham with Brown Sugar Glaze for Ham after ham surface is caramelized
  • Leave ham uncovered to caramelize the surface and bake until the ham reaches an internal temperature of 140 degrees F, approximately 20-30 minutes, spooning juices over ham after 10 minutes.  If you want even deeper caramelization, you can broil your ham for a few minutes (watch closely so it doesn’t burn!), but I didn’t find this necessary as the Brown Sugar Glaze caramelizes quickly just from baking at the high heat.
  • Remove Brown Sugar Glazed Ham from oven and spoon juices again all over ham then brush again with Glaze.
Showing how to Cook a Precooked Ham by spooning juices over Brown Sugar Glaze for Ham after ham surface is caramelized
  • Loosely cover baked ham with foil and let covered ham rest 15-25 minutes.  While the ham is baking, juices are forced away from the heat to the middle of the meat.  The resting time allows for the redistribution and reabsorption of the juices throughout the whole ham.  You can even let your ham rest closer to an hour if that fits your schedule better and serve it at room temperature.

Now sit back and relax – because you don’t have to carve your Brown Sugar Glazed Ham!  With minimal prep, you can enjoy this juicy, tender Brown Sugar Glazed Ham as your beautiful Easter centerpiece with its shimmering shell of caramelized brown sugar glaze goodness.

juicy baked Ham with brown sugar glaze for ham on a white platter

LOOKING FOR MORE SIDE DISHES?

And of course, ham is the gift that keeps on giving not only as your star of Easter but it makes fantastic leftover sandwiches, soups, breakfast enchiladas, etc. and the ham bone means the best stock for soups, stews galore.

Brown Sugar Glazed Ham.  From my house to yours, wishing you a very Happy Easter!

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Brown Sugar Glazed Ham on a white platter being brushed with brown sugar glaze for ham

Brown Sugar Glazed Ham

Brown Sugar Glazed Ham is beautifully juicy, seeping with flavor, with crispy caramelized edges and the BEST Brown Sugar Glaze you will ever sink your teeth into – the perfect centerpiece for Easter and Christmas!  This Baked Ham Recipe made with brown, sugar, honey, mustard and spices is sweet, smoky and dripping with flavor AND it only takes minutes of hands on prep time! 
Servings: 10 -15 servings
Total Time: 2 hrs 10 mins
Prep Time: 10 mins
Cook Time: 2 hrs

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Ingredients

  • 1 (8-11 pounds) bone-in, fully cooked spiral-sliced ham
  • Aluminum foil
  • Roasting pan
  • Thermometer

Brown Sugar Glaze

  • 1 cup packed light brown sugar
  • 1/2 cup clover honey
  • 3 tablespoons cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons yellow mustard
  • 1 teaspoon ground cinnamon
  • 1/2 tsp EACH onion powder, garlic powder, ground sage, dried parsley, ground nutmeg ground ginger, ground cloves, paprika
  • 1/4 tsp EACH pepper, ancho chili powder

Instructions

  • Remove ham from refrigerator and let sit at room temperature for 2 hours.
  • Preheat oven to 325 degrees F. Adjust oven rack to lowest position. Pour 2 of cups water into bottom of roasting pan with a roasting rack. (Skip step if you don’t have a roasting rack.)
  • Whisk together all of the Brown Sugar Glaze ingredients in a medium saucepan. Bring to a simmer, stirring often, until brown sugar dissolves, about 1-2 minutes. Set aside.
  • Roll out 2 large pieces of foil to wrap your ham in, making sure they overlap in the center. Place ham on foil, flat side up, and brush ham all over with approximately ⅓ of the Glaze, including in between slices. Tightly wrap ham with foil and place ham FLAT/FACE SIDE DOWN on the roasting rack (or bottom of pan).
  • Bake ham at 325 degrees F until the center registers 100-110 degrees F, (approx. 10-14 minutes per pound). Remove ham from oven and increase oven temperature to 400 degrees F.
  • Carefully unwrap ham from foil and discard foil. Spoon juices from the bottom of the pan all over ham. Brush ham all over with ⅓ Glaze (Glaze will have thickened so return to heat to loosen, about 30 seconds).
  • Leave ham uncovered to caramelize surface and bake until the ham reaches an internal temperature of around 140 degrees F, approximately 20-30 minutes, spooning juices over ham every 10 minutes.*** Turn oven to broil for more caramelized edges if desired watching closely so they don’t burn.
  • Remove ham from oven and spoon juices from bottom of pan/foil again all over ham and brush again with Glaze. Loosely cover with foil. Let rest for 15 minutes then spoon more juices over ham and serve with any remaining Glaze (and my husband loves it with a side of Dijon as well).
  • Optional: Serve with Easter or Christmas sides linked below recipe.

Notes

*Yes,  all the spices from the onion powder to the paprika are ½ teaspoon.
**You may substitute chili powder for ancho chili powder if you don’t keep it stocked.
***Take care to insert thermometer into the thickest part of the meat without touching the bone. This temperature is safe as we are just heating the ham – it is already fully cooked. It is better to under “warm” your ham than to overcook it.  Do not overcook your ham or it will be dry.

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61 Comments

  1. Camille says

    i am hosting Easter this year and have never made a ham before so I was a little nervous but your instructions are so clear and helpful. Can’t wait to impress all my company!

    • Jen says

      YAY! I’m so happy this ham post has helped you conquer your fear! When you actually make your ham, you will be amazed at how easy it is AND I guarantee it will impress your guests 🙂 Happy hosting and Happy Easter!

    • Ashley Adams says

      Can I make a couple days ahead?

      • Jen says

        Yes, you can make and rewarm without a problem!

  2. Debbie says

    This recipe came just in time! I was just researching ham recipes as I haven’t tried one I’m totally happy with but this looks perfect! Thanks so much Jen. Your recipes never dissapoint!

    • Jen says

      I’m so happy this came just in time – I really think you’ll love this one! I hope it is the end to your search for the perfect ham recipe!

  3. Sandra says

    I am never one to comment on a recipe unless I have tried it and boy am I glad I tried this one. This glaze is delicious!! I was worried about the amount of mustard but it tastes sweet and tangy at the same time.
    I have so many of your recipes that are in my go-to recipe binder (recipes that are delicious and I would serve to my family and company) and this one just got added. Thank you.

    • Jen says

      YAY! I’m thrilled you loved this recipe so much Sandra and that it got added to the “binder” – the ultimate compliment – thank you!

  4. Nicole Williams says

    This is my first time buying a spiral cut ham for Thanksgiving, It comes with a pre-mixed glaze, but I really want to have that glaze that everyone remembers (you know what I mean, right?). This looks like the one! I’m a little nervous, so thank you so much for these instructions! Happy Thanksgiving!

    • Jen says

      You are so welcome Nicole! I think everyone will love it! Happy Thanksgiving!

      • Nicole Williams says

        Just a quick note to say Thank You! It turned out just perfect!

        • Jen says

          Thank you for the thanks! I hope you had a very Happy Thanksgiving!

  5. David says

    My first holiday meal for my family this Christmas. The house smells so good!

    • Jen says

      That’s so special, thanks David! Merry Christmas!

  6. Victoria says

    This ham and glaze really was the best!
    I was the designated chef this Christmas. My boyfriend had never had a Christmas ham and I had never made one! So I set out to find the best recipe I could. I knew I didn’t want the retro pineapple and cherry creation, and I didn’t want a glaze that was pre-packaged or too sweet. After much searching, I came across your recipe, it sounded perfect, and it WAS! The perfect mix of sweet and savory. Everyone at the table gushed over it! Your timing for cooking the ham was perfect (different than the timing on the ham I bought, it had it in the oven for about 20-30 minutes longer! Had I followed that instead of you, I fear my ham would have been dry!)

    There was a vegetarian at the table, and I actually used the leftover glaze on their tofurkey (those things are BLAND) and they were thrilled!

    Thank for such a simple and delicious recipe. I also used your Company Mashed Potato recipe for our dinner and everyone went back for more. 😉 Merry Christmas!

    • Jen says

      Hi Victoria, my apologies for my super late reply but I so appreciate your awesome comment! That is so sweet you wanted to make the best ham recipe for your boyfriend and I’m so pleased this fit the bill! I’m thrilled you (and everyone) loved the ham and that the cooking time was perfect! Thanks Victoria!

    • Rita says

      What spices do you use and how much

  7. Emily says

    A few questions – what kind of pan should I use if I do not have a roasting rack? Do I have to slice the ham before cooking or can I just pour the glaze over the ham and let it cook?

    • Jen says

      Hi Emily, I would use a roasting pan with high sides. You will want to purchase a sprialized ham so you can slather the glaze in between the slices – it is way easier than slicing it yourself 🙂

  8. Deb says

    I used your recipe at Christmas and I am SO glad I pinned it as I am using it again for Easter Spiral Ham! This is by far, THE best Recipe, I have ever used for a Spiral Ham. Thank you so much for sharing!

    • Jen says

      Thank YOU so much for your kind words! I am honored this is the Best Ham recipe you’ve tried! Thank you and Happy Easter!

  9. Mike says

    Hi Jen – I followed your recipe and tips to the T…and I gotta tell you…it was the BEST tasting HAM & GLAZE recipe Ive ever made! Everything came together perfectly and I used a regular (not spiral) 9.5lb. ham. I was concerned at first about all the spices…but man did it pay off! My wife and I both thank you for this recipe…its a keeper!

    • Jen says

      Thank you so much Mike for taking the time to comment and make my day! I’m thrilled/honored this is the best ham you’ve ever made! Wahoo!

  10. Rebecca says

    This recipe sounds great but I only do precooked bone in ham-not spiral. Will this recipe work and do I do the same process? Thanks

    • Jen says

      HI Rebecca, you can make the glaze according to the directions but save most of it to use after you slice the ham -then slather it in the between the slices. Enjoy!

  11. Eric Schramm says

    Hi, I’m a little dense and feel really dumb for needing to ask this but … Did you mean to wrap the ham completely in the aluminum foil, flat part of the ham on the seam between the sheets of foil? Then wrap the foil all the way around to the top of the ham? If so, how does the water get into the ham through the foil?
    Thanks

    • Jen says

      Hi Eric, you will want to make sure the foil is overlapping in the center so the ham can be completely enclosed. No water will get in because you are placing the ham on a roasting rack ABOVE the water. If you don’t have a roasting rack you will skip adding the water. Hope that helps!

  12. Daisy says

    Hello i was looking for a glaze recipe and your sounds great. I wanted to ask you what are your thoughts of cooking the spiral ham in a crockpot. Any recommendations and tips are appreciated. Thanks

    • Jen says

      Hi Daisy, the crockcpot definitely creates a tender ham – the only drawback is you don’t get as caramelized of an exterior but you could always pop it in the oven for a few minutes to crisp up the edges if that’s important to you.

  13. Debbie dequillettws says

    Hi. I look forward to your posts. You make hands down the most beautiful dishes that I’ve seen in any book. Everything you make looks delicious. I’m from vista. Now live in needles on the Colorado river. Never stop posting. Thanks for always making my day. Deb

    • Jen says

      Thank you so so much for your kind comment Debbie and making MY day! I love the entire creative process from creating new recipes to taking the photographs – so thanks for following along! That is amazing you are from Vista – such a small world! I am in north Carlsbad so I’m in Vista all the time. I’m hope you have a very Happy Thanksgiving!

  14. Alice says

    Is there any way to cook this ahead of time or not in the oven?

    • Jen says

      Hi Alice, I’m sure you can cook it the slow cooker but I haven’t personally done it. I suggest googling how to in the crockpot and then using this recipes seasonings/glaze. Just be aware the edges won’t caramelize in a slow cooker.

  15. Britt B says

    Hi I was looking for a recipe for a glazed ham and this looks great. Although I’m wondering if I can omit the cinnamon or replace it with something else since I have a bad allergy to cinnamon. Thanks so much!!

    • Jen says

      Absolutely! You can just omit the cinnamon without replacing it. Happy Thanksgiving!

  16. Ida says

    My first time hosting Thanksgiving dinner and this recipe was a huge success! The glaze was delicious (perfect amount of salty/sweet) and was beautifully caramelized! Everyone loved it!! Nothing but compliments for how good the ham was. I even forgot to pick up nutmeg and had to substitute it with garam masala (it still tasted great!) Thank you so much for sharing this recipe.

    • Jen says

      YAY! I’m thrilled this Brown Sugar Glazed Ham was a huge success Ida! I’m sure that was a huge relief, especially being your first time hosting! Thanks for taking the time to comment, Happy Thanksgiving!

  17. Hilary H. says

    Hi Jen: This year it is just my husband and myself enjoying our Easter dinner. I have a small 2.5 lb boneless Country Pit Ham. Can I halve your glaze recipe as I have such a small ham? Also, when is it best to slice, if it is not already sliced? I worry that slicing it before I reheat will dry it out. Thank you!

    • Jen says

      I’m sorry for not getting to your comment yesterday Hilary as I took Easter off – I hope it turned out delicious!

  18. Nicole says

    Your glaze recipe made a “mediocre” ham delicious. My son said it was the best part and caught my daughter picking it off the top. I could not find light brown sugar so substituted with dark brown. The spices are reminiscent of pumpkin pie spices and the quantities seemed strong but were perfect as it made a lot of glaze. We had some leftover and my son intends to slather the individual ham slices in it and place in toaster oven for quick broil. Will definitely use this recipe in lieu of packaged glaze in the future.

    • Jen says

      Thanks so much for your awesome comment Nicole! I’m thrilled the glaze was loved by all!

  19. BM says

    I have made this recipe 3 times now. Two thumbs up on this one.

  20. Michael says

    Thank you Jen for the fabulous recipe. We were going to purchase a pre-glazed ham for Thanksgiving from the major ham chain, but decided we wanted to make one where we control the ingredients. I have to say, this blew the chain ham out of the oven. I did not have light brown sugar, and used dark brown instead. Also I accidentally doubled both the black and chili pepper and it gave the ham a slight kick which we all enjoyed. I will be making your ham for many holidays.

    • Jen says

      Thank you so much Michael, I LOVE hearing how much you all enjoyed this ham recipe and I am honored it will be on repeat. Happy Thanksgiving!

      • Nelly says

        Hi! Thinking of making this for Easter! 2 questions:

        1. Can I add pineapple slices and cherries (like a traditional ham) for presentation? Would it mess with the flavor profile and wrapping in foil?

        2. I have about a 19lb ham how do I adjust the glaze recipe for this amount of ham?

        • Jen says

          Hi Nelly, it will introduce pineapple to the flavor profile but that should be delicious! I would reduce the apple cider vinegar to 2 tablespoons to make up for the tangy pineapple. It shouldn’t be a problem wrapping it all up in foil. For a 19 pound ham I would use the sliding scale to increase the servings to 15 and use those measurements for the glaze. Hope that helps!

  21. Kathy says

    Oh my goodness,
    This ham is beautiful and my house smell glorious. Thank you so
    much. Now I have ham for leftovers too. .

    • Jen says

      You’re so welcome Kathy!

  22. Stephanie says

    I am blown away. my husband and kids Are blown away… I normally just bookmark recipes but this one gets printed and put away in my mom’s recipe binder. it’s that amazing!! OMG it’s the best. My husband said “if I had to choose between steak and this ham I’d chose ham” that’s a major compliment considering he’s a steak man.

    • Jen says

      WOW Stephanie, thanks for making my day! I am thrilled your entire family loved this browns sugar ham so much! You are making me crave it all over again!

  23. Carolyn says

    Made this today for Easter. Absolutely amazing and best ham ever. I used a non-spiral ham and scored it before applying the glaze. This recipe is a keeper. Thank you!
    PS Three to four hours after dinner my house still smells great.

    • Jen says

      Thanks for the glowing review Carolyn! I LOVE hearing this was the “best ham ever!” Happy Easter!

  24. Tanja Couchman says

    I have made this ham on several occasions and everyone absolutely loves it! And the smell is just awesome!

    • Jen says

      Thanks so much Tanja, I love hearing it’s a favorite tradition!

  25. Laura says

    This looks like a great recipe and I am excited to make it for a New Years Eve gathering. A few questions: am I supposed to dump out the water in the roasting pan once I take the ham out of the foil? If I’m reading the recipe correctly it sounds like I am supposed to just let the juices from the foil fall back into the pan, but I’m worried the water will dilute them and then it won’t work out well for basting. I’ve never made a ham in the oven before, so maybe this is okay. Any clarification would be appreciated. Thank you!

    • Jen says

      Hi Laura, you will leave the water in the pan – much of it will evaporate and you actually do need it to dilute the flavors otherwise it will be too salty. Hope this helps!

  26. Ashley C says

    Amazing recipe, I made two hams for thanksgiving they were gone ! I use this every year thank you

    • Jen says

      I love hearing that Ashley, thank you so much!!!

  27. camille says

    Hi, I want to try your recipe this year for Easter. I have sides that will have to be put in the oven. Is it okay to have 2 other sides in the oven with the ham cooking?

    • Jen says

      Hi Camille, that’s not a problem at all! Happy Easter!

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